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Team:UC Davis
From 2014.igem.org
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
ProjectLearn about how we connected engineered enzyme specificity to electrochemistry to build a biosensor capable of characterizing rancidity in Olive Oil. |
ResultsWe accomplished our goal of distinguishing rancid from non-rancid oils. Take a look at our final results here! |
CriteriaTake a look at how we met the gold medal criteria for this year's iGEM. |
AcknowledgementsMeet the team that made it happen! Take a look at our sponsors and advisors. |
