{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,30]],"date-time":"2026-10-30T00:49:21Z","timestamp":1793321361775,"version":"4.5.0"},"reference-count":18,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2025,8,12]],"date-time":"2025-08-12T00:00:00Z","timestamp":1754956800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2025,8,12]],"date-time":"2025-08-12T00:00:00Z","timestamp":1754956800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Sci Rep"],"abstract":"<jats:title>Abstract<\/jats:title>\n          <jats:p>Palm oil adulteration in dairy products poses significant concerns for food authenticity, consumer protection, and regulatory compliance. This study presents a validated combined molecular and chromatographic detection strategy to detect and quantify palm oil adulteration in yogurt fat. Yogurt fat samples were fortified with palm olein at concentrations ranging from 1 to 100% (w\/w). DNA was extracted using a modified CTAB protocol and analysed for the oil palm-specific MT3-B gene via conventional and quantitative PCR (qPCR). Concurrently, Gas Chromatography\u2013Flame Ionization Detection (GC-FID) was used to quantify phytosterols in the unsaponifiable lipid fraction. To address this issue, we developed a dual-analytical strategy combining qPCR targeting the chloroplast MT3-B gene of oil palm (Elaeis guineensis) and gas chromatography for sterol profiling. The qPCR assay demonstrated high specificity and sensitivity, with a detection limit of 0.01 ng and a quantification limit of 0.02 ng. GC-FID analysis showed a dose-dependent increase in phytosterol content, with pronounced rises at 50% and 100% substitution. A strong correlation (r\u2009=\u20090.89) was observed between qPCR-detected DNA levels and GC-measured phytosterol concentrations. To evaluate real-world applicability, the method was applied to 15 commercial yogurt samples, all of which tested positive for molecular and chemical markers of palm oil. This integrated approach offers a rapid and reliable strategy for detecting palm oil adulteration, supporting food quality assurance and regulatory enforcement.<\/jats:p>","DOI":"10.1038\/s41598-025-15523-6","type":"journal-article","created":{"date-parts":[[2025,8,12]],"date-time":"2025-08-12T17:13:26Z","timestamp":1755018806000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Comparative analysis of molecular and chromatographic methods for detecting palm oil adulteration in yogurt"],"prefix":"10.1038","volume":"15","author":[{"given":"Mohammad","family":"Dowlatabadi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seyed Ali","family":"Mortazavi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hasan","family":"Ravansalar","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohammad Reza","family":"Saeidi Asl","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ahmad","family":"Pedram Nia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2025,8,12]]},"reference":[{"key":"15523_CR1","doi-asserted-by":"publisher","first-page":"199","DOI":"10.3390\/foods12010199","volume":"12","author":"M Momtaz","year":"2023","unstructured":"Momtaz, M., Bubli, S. 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J Dairy Sci. 96, 2130\u20132136. https:\/\/doi.org\/10.3168\/jds.2012-6417 (2013).","journal-title":"J Dairy Sci."},{"key":"15523_CR6","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1177\/20503121241250184","volume":"00","author":"S Naji-Tabasi","year":"2024","unstructured":"Naji-Tabasi, S., Shakeri, M. S., Modiri-Dovom, A. & Shahbazizadeh, S. Food adulteration: causes, risks, and detection techniques\u2014review. Food Sci. Nutr. 00, 1\u201321. https:\/\/doi.org\/10.1177\/20503121241250184 (2024).","journal-title":"Food Sci. Nutr."},{"key":"15523_CR7","doi-asserted-by":"publisher","first-page":"348","DOI":"10.1016\/j.foodchem.2019.04.109","volume":"293","author":"T Wang","year":"2019","unstructured":"Wang, T. et al. Rapid identification and quantification of cheaper vegetable oil adulteration in camellia oil by using excitation\u2013emission matrix fluorescence spectroscopy combined with chemometrics. 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