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Table 1 Comparison of efficiency of DNA isolation from raw and processed meat by a dedicated kit or solvent-based extraction

From: The Toolbox of Methods for Multidirectional Characterization of Dietary Nucleic Acids; Verification for Raw and Processed Food Products

Pork meat sample Solvent extraction DNA isolation commercial kit DNeasy Blood & Tissue Kit (Qiagen)
NA concentration μg/mL A260/A280a NA content in meat mg/g d.w. NA concentration μg/mL A260/A280a NA content in meat mg/g d.w.
Raw 88.65±3.48 1.99±0.01 2.62±0.09 48.20±0.87 1.99±0.02 1.47±0.03
Boiled 160.48±16.31 1.99±0.01 3.37±0.41 52.45±2.44 1.98±0.01 1.11±0.05
Grilled 171.68±6.89 2.01±0.01 3.36±0.17 29.20±0.74 1.93±0.10 0.56±0.02
  1. aNA purity assessed based on ratio of absorbance measured at 260 nm and 280 nm which for pure DNA equals to 1.8 for pure RNA to 2.0. All measurements are given as means± SD from three independent determinations