Team:UC Davis

From 2014.igem.org

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        <title> UC Davis iGEM 2014 </title>  
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<!--Project Menu Start-->
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<div class="mainTitleHeader">
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<p class="centertext"><a href="https://2014.igem.org/Team:UC_Davis/Project_Overview">
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Project Overview</a>
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</p>
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<a href="https://2014.igem.org/Team:UC_Davis/Policy_Practices_Overview"><div class="polPrac"></div></a/>
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<a href="https://2014.igem.org/Team:UC_Davis/Protein_Engineering"><div class="ProEng"></div></a/>
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<a href="https://2014.igem.org/Team:UC_Davis/Electrochemistry"><div class="Electro"></div></a/>
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OliView: An Enzyme Based Electrochemical Biosensor Developed for Olive Oil Quality Control
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<a href="https://2014.igem.org/Team:UC_Davis/Policy_Practices_Overview">
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<img src="https://static.igem.org/mediawiki/2014/4/43/UCDavis2014_Paper_Cover.png" class="genpicfloatleft" width="350px"></img>
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<p>
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In a report conducted by the UC Davis Olive Oil Center, it was found that more than 65% of the extra virgin olive oil on shelves around the US is defective due to poor handling or deliberate adulteration with extraneous, non-beneficial oils. The most prevalent and identifying defect in olive oil is rancidity, indicating the absence of expected health benefits such as antioxidants and polyunsaturated fats. This summer, we engineered a biosensor capable of quickly and cheaply evaluating rancidity defects in the chemical profile of olive oil, providing both consumers and retailers with a means of ensuring product quality.<br><br>
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The project consisted of four components: Protein Engineering, Electrochemistry, Development of a user friendly potentiostat and signal processing. We were able to provide proof of concept for each component  of our device. With each component combined,  we had a fully functional electrochemical biosensor that could distinguish rancid olive oil from fresh. <br><br>
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<a href="https://static.igem.org/mediawiki/2014/0/07/UC_Davis_iGEM_2014_Practical_Implications_for_the_Development_and_Deployment_of_Engineered_Biosensors_in_Olive_Oil_Production.pdf" class="brightlink">Read full version of our practice and policy report</a><br>
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                    <a href="/Team:UC_Davis" style="font-size:13px;">Home</a>
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                    <a href="https://2013.igem.org/Team:UC_Davis/Team_Overview" style="font-size:13px;">Team</a>
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                    <ul>
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                            <li><a href="https://2013.igem.org/Team:UC_Davis/Team_Overview">Overview</a></li>
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<a href="https://2013.igem.org/Team:UC_Davis/Project_Overview" style="font-size:13px;">Project</a>
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<li><a href="https://2013.igem.org/Team:UC_Davis/Project_Overview">Overview</a></li>
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                                <li><a href="/Team:UC_Davis/Modeling">Modeling</a></li>
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<li><a href='/Team:UC_Davis/Assembly'>Assembly</a></li>
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<li><a href='/Team:UC_Davis/Parts'>Parts</a></li>
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<li><a href='/Team:UC_Davis/Safety'>Safety</a></li>
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<a href="/Team:UC_Davis/Data" style="font-size:13px;">Data</a>
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                        <li><a href="/Team:UC_Davis/Data">Testing Constructs</a></li>
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<li><a href="/Team:UC_Davis/AndersonPromoters">Anderson Promoters</a></li>
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                        <li><a href="/Team:UC_Davis/AndersonPromoters2">Anderson II</a></li>
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<a href='/Team:UC_Davis/Notebook_Overview' style="font-size:13px;">Notebook</a>
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                                <li><a href="/Team:UC_Davis/Notebook">Notebook</a></li>
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<li><a href="/Team:UC_Davis/Protocols">Protocols</a></li>
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                                <li><a href="https://2013.igem.org/Team:UC_Davis/Attributions">Attributions</a></li>
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Latest revision as of 05:45, 24 November 2014

UC Davis iGEM 2014

Project Overview

OliView: An Enzyme Based Electrochemical Biosensor Developed for Olive Oil Quality Control

In a report conducted by the UC Davis Olive Oil Center, it was found that more than 65% of the extra virgin olive oil on shelves around the US is defective due to poor handling or deliberate adulteration with extraneous, non-beneficial oils. The most prevalent and identifying defect in olive oil is rancidity, indicating the absence of expected health benefits such as antioxidants and polyunsaturated fats. This summer, we engineered a biosensor capable of quickly and cheaply evaluating rancidity defects in the chemical profile of olive oil, providing both consumers and retailers with a means of ensuring product quality.

The project consisted of four components: Protein Engineering, Electrochemistry, Development of a user friendly potentiostat and signal processing. We were able to provide proof of concept for each component of our device. With each component combined, we had a fully functional electrochemical biosensor that could distinguish rancid olive oil from fresh.

Read full version of our practice and policy report

Retrieved from "http://2014.igem.org/Team:UC_Davis"