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The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review
Author(s) -
Sajali Nurhayatie,
Wong Sie Chuong,
Hanapi Ummi Kalthum,
Abu Bakar @ Jamaluddin Suhaili,
Tasrip Nor Asmara,
Mohd Desa Mohd Nasir
Publication year - 2018
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14338
Subject(s) - dna , dna extraction , extraction (chemistry) , authentication (law) , identification (biology) , computational biology , microbiology and biotechnology , biology , biochemical engineering , food science , chemistry , computer science , biochemistry , chromatography , polymerase chain reaction , gene , engineering , botany , computer security
High‐quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA‐based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review.