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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1007/bf02713910

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1438-2385

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Comparison of three types of methods for the isola

Authors: Lýdia Olexová Ľubomira Dovičovičová Tomáš Kuchta
Publish Date: 2004/02/04
Volume: 218, Issue: 4, Pages: 390-393
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Abstract

Three types of methods for the isolation of DNA from food products namely cetyltrimethylammonium bromide solubilization with liquidphase extraction CTABLPE chaotropic solidphase extraction SPE and nonchaotropic SPE were compared on the basis of yields These were measured by UV spectrophotometry fluorimetry of the SYBR Green IDNA complex and by the determination of the maximum amplifiable dilution The latter parameter which proved to be the most informative was determined using polymerase chain reaction PCR for soya maize and wheat respectively in series of flours biscuits chocolatecontaining biscuits and instant paps a baby food preparation containing the respective major ingredients All three types of DNA isolation methods performed well for practically all food products analysed yielding ≥102×minimum amplifiable DNA concentration Chaotropic SPE performed in most cases as well as to CTABLPE and may be recommended as a faster alternative for isolating DNA in PCRbased analyses of these types of food productsThis research was financially supported by the 5th framework programme of the European Commission The results have been achieved in the frame of the European project MolSpecID QLK1CT2001–02373 that is a part of the Quality of Life and Management of Living Resources Programme The authors wish to thank Dr A Butschke Berlin Dr H Drahovská Bratislava Dr E Jaccaud Lausanne Dr O Landt Berlin and Doc S Šilhár Modra for valuable discussions and advice

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