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

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

SN - 1076-5174

VL - 51

SP - 675

EP - 683

JO - Journal of Mass Spectrometry

JF - Journal of Mass Spectrometry

IS - 9

ER -