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Novel Techniques in Nutrition and Food Science

Breaking News on the Authenticity of Olive Oils by Means of Molecular Markers

  • Open or Close Innocenzo Muzzalupo*

    Council for Agricultural Research and Economics, Research Centre for Olive, Italy

    *Corresponding author: Innocenzo Muzzalupo, Council for Agricultural Research and Economics, Research Centre for Olive, Citrus and Tree Fruit (CREA-OFA), C.da Li Rocchi-Vermicelli, 87036 Rende (CS), Italy

Submission: September 07, 2017; Published: December 04, 2017

DOI: 10.31031/NTNF.2017.01.000505

ISSN 2640-9208
Volume1 Issue1


The labelling of food products is essential to inform the consumers about the products that they are buying. The EECn° 2081/1992, has defined the relative contribution of specific cultivars for every commercial oil designation. For this reason, the identification of olive genotypes used for the production of Extra Virgin Olive Oil (EVOO) is essential for the final characteristics of designation oils as the Protected Designation of Origin (POD), Registered Designation of Origin (RDO), and Protected Geographical Indication status (PGI).

The aim of this mini-review is to point out the latest innovations on the main issues of the composition and the authentication of EVOOs by means of microsatellites markers. The comparing between the molecular SSR profiles and the same loci present in an online molecular databases, allows establishing the origin olive varieties and the respect for the disciplinary of production (POD, RDO, PGI, etc.,). In Italy, some laboratories already work on this certification and by computerizing the molecular profiles obtained from the EVOO, can process an “identity card” that can be inserted into a barcode or QR code or microchips on the labels or bottle caps and it can be consulted by producers, consumers, and controllers via a mobile phone.

Keywords: Food traceability; Food genomics; Microsatellites; Virgin olive oils

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