Team:UC Davis

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Project Overview</a>
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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>
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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<a href="https://static.igem.org/mediawiki/2014/a/a9/Gold_Medal_Criteria_Paper-final_ver.pdf" class="brightlink">Read full version of our practice and policy report</a><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="https://2014.igem.org/Team:UC_Davis/Protein_Engineering">
 
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          <a href="https://2014.igem.org/Team:UC_Davis/Protein_Engineering"><h3>Protein Engineering</h3></a>
 
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          <p>Learn about how we engineered substrate specificity of Aldehyde Dehydrogenases and how we characterized specificity profiles.
 
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          <h3>Electrochemistry</h3>
 
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          <p>Take a look at how we developed a robust, coupleable electrochemical system to enable detection of various aldehydes in solution.         
 
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          <a href="https://2014.igem.org/Team:UC_Davis/Potentiostat_Design">
 
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          <h3>Signal Processing</h3>
 
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          <p>Take a look at the potentiostat and corresponding software we developed to acquire and process our data.
 
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          <a href="https://2014.igem.org/Team:UC_Davis/Criteria">
 
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          <h3>Results</h3>
 
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          <p>Here's the criteria that we met for this year's team.
 
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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"