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Team:UC Davis
From 2014.igem.org
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Revision as of 11:54, 17 October 2014
OliView: An Enzyme Based Electrochemical Biosensor Developed 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 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.
