DNA extraction from ghee and beef species identification using polymerase chain reaction (PCR) assay

I. Nooratiny, Sahilah Abd. Mutalib, A. R. Alif Alfie, M. Y. Mohd. Farouk

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

A technique to isolate DNA from ghee was developed for the authentication of beef fat product. The method was based on pre-mixed ghee with phosphate buffer solution (PBS) prior to DNA extraction using Epicentre extraction method. The recovery of beef DNA was then analysed by polymerase chain reaction (PCR) using beef species-specific oligonucleotide primers which targeted the mitochondria DNA (mtDNA) of cytochrome b (cyt b) gene. The amplicon was 274 bp in size. The developed ghee extraction method offers a high yield of DNA providing 100 ng per μl and useful for validating beef fat product.

Original languageEnglish
Pages (from-to)2959-2961
Number of pages3
JournalInternational Food Research Journal
Volume20
Issue number5
Publication statusPublished - 2013

Fingerprint

ghee
beef
polymerase chain reaction
Polymerase Chain Reaction
DNA
assays
Fats
Cytochromes b
DNA Primers
DNA primers
lipids
methodology
cytochrome b
Buffers
Mitochondria
mitochondria
buffers
Phosphates
species identification
Red Meat

Keywords

  • Beef
  • CYTB gene
  • Ghee
  • SIM B and Polymerase Chains Reaction (PCR)

ASJC Scopus subject areas

  • Food Science

Cite this

DNA extraction from ghee and beef species identification using polymerase chain reaction (PCR) assay. / Nooratiny, I.; Abd. Mutalib, Sahilah; Alif Alfie, A. R.; Mohd. Farouk, M. Y.

In: International Food Research Journal, Vol. 20, No. 5, 2013, p. 2959-2961.

Research output: Contribution to journalArticle

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