The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review

Sajali N 1 , Wong SC 2 , Hanapi UK 3 , Abu Bakar Jamaluddin S 4 , Tasrip NA 3 , Mohd Desa MN 3

Affiliations 

  • 1 School of Engineering and Technology, University College of Technology Sarawak, 868 Persiaran Brooke, 96000, Sibu, Sarawak, Malaysia
  • 2 Department of Basic Science and Engineering, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia Bintulu Sarawak Campus, P.O. Box 396, Nyabau Road, 97008, Bintulu, Sarawak, Malaysia
  • 3 Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor Darul Ehsan, Malaysia
  • 4 Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400, Selangor Darul Ehsan, Malaysia
J Food Sci, 2018 Oct;83(10):2409-2414.
PMID: 30184265 DOI: 10.1111/1750-3841.14338

Abstract

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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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