Multi-isotopic signatures of organic and conventional Italian pasta along the production chain

Research output: Contribution to journalJournal article

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.

Original languageEnglish
JournalJournal of Mass Spectrometry
Volume51
Issue number9
Pages (from-to)675-683
Number of pages9
ISSN1076-5174
DOIs
Publication statusPublished - 2016

    Research areas

  • durum wheat, geographical origin, IRMS, organic food, stable isotopes

ID: 167221149