Multi-isotopic signatures of organic and conventional Italian pasta along the production chain
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Multi-isotopic signatures of organic and conventional Italian pasta along the production chain. / Bontempo, L.; Camin, F.; Paolini, M.; Micheloni, C.; Laursen, Kristian Holst.
In: Journal of Mass Spectrometry, Vol. 51, No. 9, 2016, p. 675-683.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Multi-isotopic signatures of organic and conventional Italian pasta along the production chain
AU - Bontempo, L.
AU - Camin, F.
AU - Paolini, M.
AU - Micheloni, C.
AU - Laursen, Kristian Holst
N1 - Special Issue: 4th MS Food Day
PY - 2016
Y1 - 2016
N2 - The variability of stable isotope ratios (δ2H, δ13C, δ15N, δ18O and δ34S) along the production chain of pasta (durum wheat, flour and pasta) produced by using both conventional and organic farming systems in four Italian regions in 2 years was investigated. The aim was to evaluate if and how the farming system and geographical origin affect stable isotope ratios determined along the production chain. Irrespective of the processing technology, 65% of the samples were correctly classified according to the farming system and 98% were correctly classified regarding the geographical region. When considering both farming system and geographical region simultaneously, 80% of the samples were correctly classified. The measured isotope parameters were thus primarily affected by the geographical origin. In conclusion, it is expected that the use of these parameters will allow the development of analytical control procedures that can be used to check the geographical origin of Italian organic and conventional pasta and its raw materials.
AB - The variability of stable isotope ratios (δ2H, δ13C, δ15N, δ18O and δ34S) along the production chain of pasta (durum wheat, flour and pasta) produced by using both conventional and organic farming systems in four Italian regions in 2 years was investigated. The aim was to evaluate if and how the farming system and geographical origin affect stable isotope ratios determined along the production chain. Irrespective of the processing technology, 65% of the samples were correctly classified according to the farming system and 98% were correctly classified regarding the geographical region. When considering both farming system and geographical region simultaneously, 80% of the samples were correctly classified. The measured isotope parameters were thus primarily affected by the geographical origin. In conclusion, it is expected that the use of these parameters will allow the development of analytical control procedures that can be used to check the geographical origin of Italian organic and conventional pasta and its raw materials.
KW - durum wheat
KW - geographical origin
KW - IRMS
KW - organic food
KW - stable isotopes
U2 - 10.1002/jms.3816
DO - 10.1002/jms.3816
M3 - Journal article
C2 - 27457424
AN - SCOPUS:84987842692
VL - 51
SP - 675
EP - 683
JO - Journal of Mass Spectrometry
JF - Journal of Mass Spectrometry
SN - 1076-5174
IS - 9
ER -
ID: 167221149