alexa Abstract | Influence of microwave application on DNA degradation in mildly and highly processed orange

European Journal of Experimental Biology
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Research Article Open Access


Isolation of high yield and quality of genomic DNA is paramount for ensuring confidence in molecular analyzing food. PCR-based methods are the most common and reliable methods developed thus far. We developed genomic DNA extraction methods and also assessed the effect of Microwave application on DNA degradation in pasteurization and drying of orange samples. The purity and concentration of DNA obtained from the samples were evaluated by spectrophotometric and gel electrophoresis analysis. It was found that the quantity and quality of DNA by CTAB (cetyltrimethylammonium bromide) method were higher than by Wizard kit method. The results confirm that the stability of DNA in orange products differed in terms of processing conditions. Microwave heating as compared with thermal heating resulted in lower DNA degradations and also drying process led to the most severe changes in contrast to pasteurization process in orange samples.

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Author(s): Farzaneh Abdolmaleki Mahnaz Mazaheri Assadi Hamid Ezzatpanah and Masoud Honarvar


Microwave heating, Orange juice, Dried orange, Degradation

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