Team:UC Davis

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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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More than 65% of imported extra virgin olive oil is rancid due to poor handling or the deliberate addition of extraneous, non-beneficial oils. This sub-par oil is then sold to consumers, absent of health benefits including antioxidants and polyunsaturated fats. This summer, we are assembling a biosensor capable of quickly and cheaply evaluating defects in the chemical profile of olive oil, providing both consumers and retailers with a means of ensuring product quality.
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OliView: An Enzyme Based Electrochemical Biosensor Developed for Olive Oil Quality Control
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Current methods for detecting defects in olive oil are by no means easy. The current gold standard, GC-MS, is time-consuming and expensive. Alternatively, most biosensors can only detect one analyte at a time, limiting the scope of their utility in food science. The biosensor developed by our team couples enzyme engineering with fundamental principles of electrochemistry to yield an instrument capable of discerning the concentrations of multiple analytes in a sample. Enzymes are well known for their specificity for multiple similar substrates, albeit with varying efficiency. This property is known as cross-specificity. We are in the process of engineering and characterizing the cross-specificity profiles of several NAD+ dependent Enzymes active for analytes indicating rancidity in olive oil. Additionally, we are developing an electrochemical platform for efficient detection of the coproduct of these enzymes, NADH, in complex solutions. By coupling and multiplexing these enzymes with several electrochemical cells, an electrochemical biosensor will be made that can detect the presence of multiple indicators of rancidity in olive oil simultaneously.
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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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Our modular electrochemical biosensor will be able to generate a profile of compounds in a sample of olive oil. This will provide a rapid, accurate assessment of the oil’s quality, allowing consumers and retailers to cheaply distinguish between healthy and defective olive oil. Producers and packagers may plausibly prescreen outgoing oil to confirm the quality of the oil, as may retailers. Given the lack of certified quality control venues in the U.S., the development of a widely accessible device should enable the olive oil industry to effectively regulate, monitor, and safeguard its reputation.
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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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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

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