Comparative evaluation of various DNA extraction methods and analysis of DNA degradation levels in commercially marketed Chestnut rose juices and beverages

Table 6 Evaluation and comparison of genomic DNA yield, purity and real-time PCR parameters (Cqvalue) obtained from different sample groups with the different extraction methods (MC: modified CTAB method, PG: plant genomic DNA kit, MPG: magnetic plant genomic DNA kit, IPF: isopropyl alcohol precipitation combined with processed food DNA extraction kit); values are given as mean value ± standard deviation of triplicates

Extraction method	DNA yield¹ (ng/µL)	A260/A280²	A260/A230^1,2	Cq value³
MC	122.01 ± 29.3^a	1.57 ± 0.09^a	1.99 ± 0.09^a	25.83 ± 1.36^b
PG	14.26 ± 3.43^b	1.72 ± 0.19^a	1.43 ± 0.12^b	26.24 ± 1.40^b
MPG	11.23 ± 1.48^b	0.99 ± 0.07^b	0.54 ± 0.05^c	27.84 ± 1.25^a
IPF	187.62 ± 34.6^a	1.74 ± 0.08^a	2.14 ± 0.11^a	22.7 ± 1.60^c

¹ The ideal values are higher values
² A260/A280 and A260/A230 are ratios of absorbances measured at 260 nm and 280 nm, and at 260 nm and 230 nm, respectively
³ The ideal values are lower values
^{a, b,c, d} Comparison of each column’s values
Suggested changes
Values (means ± SD, n = 3) with different letters are significantly different according to the Bonferroni test, p ˂ 0.05

ISSN: 1472-6750