Author/Authors :
Nooratiny, I. Department of Chemistry - Biotechnology Section, Malaysia , Nooratiny, I. University Science of Malaysia - School of Biological Sciences, Malaysia , Sahilah, A.M. Universiti Kebangsaan Malaysia - School of Chemical Sciences and Food Technology, Faculty Science and Food Technology, Institute of West Asian Studies (IKRAB), Malaysia , Alif Alfie, A. R. Abu Dhabi Food Control Authority - Molecular Laboratory, United Arab Emirates , Mohd. Farouk, M. Y. Abu Dhabi Food Control Authority - Molecular Laboratory, United Arab Emirates
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.
Keywords :
Ghee , Beef , CYTB gene , SIM B and Polymerase , Chains Reaction (PCR)
