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Isolation and amplification of DNA from turmeric powder

R. Remya (Division of Crop Improvement and Biotechnology, Indian Institute of Spices Research, Calicut, Kerala, India)
S. Syamkumar (Division of Crop Improvement and Biotechnology, Indian Institute of Spices Research, Calicut, Kerala, India)
B. Sasikumar (Division of Crop Improvement and Biotechnology, Indian Institute of Spices Research, Calicut, Kerala, India)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 September 2004

Abstract

An efficient protocol for the isolation of high molecular weight DNA from dry powdered samples of turmeric including market samples is described which will help in PCR based detection of adulteration in marketed turmeric powders. The method involves a modified CTAB (3 per cent) procedure with 2 M NaCl, 0.3 per cent β‐mercaptoethanol coupled with purification of DNA in 30 per cent polyethylene glycol (8000). The yield of the DNA obtained from the samples varied from 2 to 4 μg/g tissue. The DNA obtained from the five different samples were consistently amplifiable (RAPD primers).

Keywords

Citation

Remya, R., Syamkumar, S. and Sasikumar, B. (2004), "Isolation and amplification of DNA from turmeric powder", British Food Journal, Vol. 106 No. 9, pp. 673-678. https://doi.org/10.1108/00070700410558201

Publisher

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Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited