Authentication of olive oil in commercial products using specific, sensitive, and rapid loop-mediated isothermal amplification
Author:
Funder
Ministry of Science and Technology, Taiwan
China Medical University
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05726-y.pdf
Reference22 articles.
1. Bajoub A, Bendini A, Fernández-Gutiérrez A, Carrasco-Pancorbo A (2018) Olive oil authentication: a comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Crit Rev Food Sci Nutr 58:832–857
2. Ben-Ayed R, Kamoun-Grati N, Rebai A (2013) An overview of the authentication of olive tree and oil. Compr Rev Food Sci 12:218–227
3. Chen HJ, Lee MS, Lai JY, Lai GH (2015) Development of a loop-mediated isothermal amplification method for the rapid detection of the dioxin-degrading bacterium Ochrobactrum anthropi in soil. J Environ Manage 160:263–270
4. Cheng X, Yang T, Wang Y, Zhou B, Yan L, Teng L, Wang F, Chen L, He Y, Guo K, Zhang D (2018) New method for effective identification of adulterated camellia oil basing on Camellia oleifera-specific DNA. Arab J Chem 11:815–826
5. Cicerale S, Lucas L, Keas R (2010) Biological activities of phenolic compound present in virgin olive oil. Int J Mol Sci 11:458–479
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