الثلاثاء، 10 يونيو 2014

Verifying Extra Virgin Olive Oil Through DNA Implementation

By Robin Setser


Recently, the University of California's Department of Food Science and Technology indicated that as much as 69% of extra virgin olive wasn't exactly "extra virgin," as specified. An article on Quartz focused on the matter and it's eye-opening, to say the least, since a number of people rely on this particular product. They want to make sure that they are investing in quality items and a statistic like this can impact one's confidence. Is it possible, though, that this subject may change for the better?

What is it, in particular, that helps extra virgin olive oil to stand out so much? You have to keep in mind that this type of oil is loaded with antioxidants and various minerals meant for the purpose of better health. There is also the idea of cosmetic uses tied to this product, since it's possible that hair and skin care can be had. Keep in mind that this is a natural type of oil, which is why so many people want to make the best purchases possible.

According to the article on Quartz, verification will be done through a labeling method. Oils like this will be "labeled" with tags connected to DNA meant for the purpose of keeping extra virgin olive oil as pure as possible. There is the possibility that certain products can be mixed together, such as the aforementioned product being met with vegetable oil. If you are looking for products that are not tainted, you're better off looking into companies the likes of Bellucci Premium to find such alternatives.

Robert Glass, a professor who specializes in bioengineering and chemistry, was the one who designed the DNA packets in questioned. The way that they work is that they attach silica with iron, the latter being especially important. Keep in mind that the iron itself can be made to be more resilient to harmful aspects along the lines of sunlight. In addition, iron is seen as an approved additive, which means that it is perfectly safe for the purpose of determining the authenticity of the oil.

My only hope is that this DNA implementation will be able to help further as far as extra virgin olive oil verification is concerned. This product is one of the best, in regards to health, and part of this comes from its natural composition. However, with the idea of certain products being chemically altered in one way or another, it's easy to see why customers may be hesitant. With the addition of DNA, perhaps the article will allow others to be a little bit more certain about the product in question.




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