Scientific journal
Scientific Review. Biological science
ISSN 2500-3399
ПИ №ФС77-57454

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ASSESSING THE IMPACT OF THE PROCESS AND OBTAINED IN THE COURSE OF IT THE FOOD OF PLANT ORIGIN BY GENOMIC DNA

Mlikov E.M. 1 Barysheva E.S. 1 Barysheva D.A. 1 Obedkova Y.A. 1
1 Orenburg state university
The article presents the results of investigation of the influence of food additives on the structure of DNA in food products of plant origin for example ketchup, tomato paste and canned tomatoes. After performed using methods DNA electrophoresis on agarose gel and gas chromatography-mass spectrometry. The aim of the study was to investigate the influence of the process, first and foremost used therein chemicals to genomic DNA in the above- mentioned foods. In a sample of two groups of tomato ketchup and salt DNA was not detected. DNA of the control group and the tomato paste had only minor damage. In the three samples revealed ketchup benzoic acid in quantities not exceeding the maximum permissible concentration . In one of the samples of ketchup found capsaicin.