Comparative Evaluation of Different DNA Extraction Methods from E. Longifolia Herbal Medicinal Product

DOI

10.2991/efood.k.210202.001How to use a DOI?

Keywords

DNA extraction; HMPs; DNA barcoding; Eurycoma longifolia; PCR amplification; ITS2

Abstract

The aphrodisiac property of Eurycoma longifolia has led to an increase in the demand for its Herbal Medicinal Products (HMPs). However, the efficiency of such HMPs depends on the usage of their genuine raw materials. The conventional methods cannot identify species in processed form. The authentication of HMPs can be achieved effectively using DNA barcoding as the method species-specific. However, the use of this method solely relied on the extraction of high-quality DNA from the HMPs. Therefore, it is necessary to establish a satisfactory method for extracting high-quality DNA from the HMPs. Here, four DNA extraction methods were compared to evaluate the best protocol in yield, purity, polymerase chain reaction (PCR) amplification, sequencing, and species identification. The spectrophotometer analysis showed that the Nucleospin Plant II extraction kit has the best purity as this can be severely affected by the presence of various contaminants in the HMPs. Our findings reveal that DNA purity was more important as a predictor for PCR amplification than yield. Therefore, the present study results demonstrate that the Nucleospin Plant II extraction kit is the best because it produces the purest, amplifiable, and sequenceable DNA for identification and authentication of E. Longifolia HMPs.

Graphical Abstract

Copyright

© 2021 The Authors. Publishing services by Atlantis Press International B.V.

Open Access

This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - JOUR
AU  - Bashir Mohammed Abubakar
AU  - Faezah Md Salleh
AU  - Alina Wagiran
AU  - Mustapha Abba
PY  - 2021
DA  - 2021/02/09
TI  - Comparative Evaluation of Different DNA Extraction Methods from E. Longifolia Herbal Medicinal Product
JO  - eFood
SP  - 21
EP  - 26
VL  - 2
IS  - 1
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.210202.001
DO  - 10.2991/efood.k.210202.001
ID  - Abubakar2021
ER  -