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Isolation and amplification of DNA from turmeric powder

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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 ß-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).
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Keywords: Food additives; Food testing

Document Type: Research Article

Publication date: 2004-09-01

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