Identification of Palm Oil in the Formulation of Yogurt by DNA- barcoding UsingReal – time PCR

One of the common adulterations in milk and dairy products, is the addition of low-priced vegetable oils such as palm oil in order to increase the profitability of products. Therefore, there is an urgent need to develop accurate, fast and reliable identification techniques to protect consumers against this type of adulteration. The aim of the present study was DNA barcoding with real-time PCR as a reliable method for detecting palm oil fraud with levels of 2, 3, 4, 5, 10, 30, 50 and 100 % and positive and negative control samples in yogurt. According to the results, the highest and lowest concentrations of DNA extracted belonged to the palm oil sample of 100 % and 3% , respectively, while among all samples, the concentration of DNA extracted in sesame oil and then in the control oil sample was lower. It was determined from other samples. The lowest and highest adsorption rates (10mm) between the samples were control oil (excluding palm) and 100 % palm oil, respectively. There was no significant difference in absorption rate between 4%, 5% and sesame oil samples. The range for detecting palm oil adulteration was from 0.05% to 100% palm oil. LOQ and LOD were 0.1 % and 0.05 % of palm oil, respectively.