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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.
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. |
