Table A3.
DNA quality (concentration and purity with SD) of mussels from commercial samples obtained by different extraction methods.
| DNA Extraction Method by Matrix | N° Cans or Packages | N° Individuals | Concentration (ng/μL) | Purity 260/280 Ratio |
|---|---|---|---|---|
| Phenol–Chloroform | ||||
| Canned–Brine | 3 | 9 | 596.26 ± 128.88 | 1.73 ± 0.09 |
| Canned–Oil | 2 | 6 | 766.27 ± 182.44 | 1.82 ± 0.01 |
| Canned–Marinated | 3 | 9 | 1345.68 ± 600.18 | 1.78 ± 0.15 |
| Canned–Hot sauce | 1 | 3 | 717.00 ± 457.03 | 1.88 ± 0.04 |
| Canned–Scallop sauce | 1 | 3 | 768.40 ± 224.99 | 1.73 ± 0.08 |
| Canne–Tomato sauce | 1 | 3 | 359.30 ± 76.83 | 1.68 ± 0.07 |
| Frozen–Pre-cooked | 1 | 3 | 846.10 ± 693.30 | 1.77 ± 0.13 |
| Average | 771.29 ± 337.66 | 1.77 ± 0.08 | ||
| CTAB | ||||
| Canned–Brine | 3 | 9 | 149.58 ± 69.05 | 1.85 ± 0.03 |
| Canned–Oil | 2 | 6 | 86.05 ± 38.61 | 1.81 ± 0.07 |
| Canned–Marinated | 3 | 9 | 174.94 ± 196.42 | 1.72 ± 0.63 |
| Canned–Hot sauce | 1 | 3 | 164.27 ± 37.13 | 1.88 ± 0.01 |
| Canned–Scallop sauce | 1 | 3 | 80.00 ± 71.70 | 1.70 ± 0.15 |
| Canned–Tomato sauce | 1 | 3 | 75.57 ± 50.70 | 1.86 ± 0.14 |
| Frozen–Pre-cooked | 1 | 3 | 323.50 ± 163.77 | 1.83 ± 0.16 |
| Average | 150.56 ± 89.63 | 1.78 ± 0.26 | ||
| Chelex(R) 100 | ||||
| Canned–Brine | 1 | 2 | 489.00 ± 262.62 | 1.14 ± 0.08 |
| Canned–Oil | 1 | 2 | 971.90 ± 245.51 | 1.26 ± 0.04 |
| Canned–Marinated | 1 | 2 | 850.50 ± 48.79 | 1.25 ± 0.08 |
| Canned–Hot sauce | 1 | 2 | 275.25 ± 21.43 | 1.08 ± 0.01 |
| Average | 646.66 ± 144.59 | 1.18 ± 0.05 |