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Team:UC Davis
From 2014.igem.org
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Revision as of 10:12, 17 October 2014
OliView: An Enzyme Based Electrochemical Biosensor for Olive Oil Quality Control
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 are assembling 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.
