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Team:UC Davis
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Revision as of 03:14, 18 October 2014
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.
Read full version of our practice and policy report
Protein EngineeringLearn about how we engineered substrate specificity of Aldehyde Dehydrogenases and how we characterized specificity profiles. |
ElectrochemistryTake a look at how we developed a robust, coupleable electrochemical system to enable detection of various aldehydes in solution. |
Signal ProcessingTake a look at the potentiostat and corresponding software we developed to acquire and process our data. |
ResultsHere's the criteria that we met for this year's team. |
