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

Abstract

The variability of stable isotope ratios (δ(2) H, δ(13) C, δ(15) N, δ(18) O and δ(34) S) 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. Copyright © 2016 John Wiley & Sons, Ltd.

Geographical traceability of wheat and its products using multielement light stable isotopes coupled with chemometrics

“…Very few studies reported the δ 2 H values for wheat. Our results are in agreement with the previously reported results for Italian wheat and its products …”

“…There was no significant variation in δ 13 C between Zhaoxian and Huixian probably because both regions experience the same climatic conditions and located at very close altitude (39 and 82 m) (Table ). In a previous study, a similar trend for δ 13 C was reported by Bontempo and colleagues . In this study, significant variation in δ 13 C among different regions Yangling and Zhaoxian/Huixian is mainly because of altitude difference as it had been documented that δ 13 C values increased with a rise in altitude .…”

“…For δ 13 C, highest values were observed in Yangling region within each product ranging from −28.05‰ to −27.50‰, whereas the lowest values were observed in Huixian which ranged from −28.66‰ to −28.22‰ in each product. In general, δ 13 C showed significant increase ( P < 0.05) when going from the northern (Zhaoxian) region to the southeast (Yangling) region, demonstrating a high degree of stomatal closure . There was no significant variation in δ 13 C between Zhaoxian and Huixian probably because both regions experience the same climatic conditions and located at very close altitude (39 and 82 m) (Table ).…”

“…Results showed that δ 13 C, δ 15 N, and δ 34 S are the potential markers to investigate tomato and derivatives thereof; however, a significant variation in hydrogen and oxygen isotope ratios was observed during the industrial processing, probably due to evaporation phenomena that highly affect these parameters, and thus, they were excluded from the influential parameter . In an additional study, it is reported that pasta production process had no impact on the stable C, H, O, and N isotope ratios . With prepared and processed food representing the majority of food sources, knowledge of their isotopic composition is of vital importance to food authenticity and geographical traceability studies.…”

Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano

“…The highest δ 34 S values in Iblei forages were also observed in Iblei cheese while lower δ 34 S values were detected in Catania green forage and cheese. In this area the low values could be related to the volcanic sulfur present in this region, as observed in the case of Tuscany pasta by Bontempo et al . Our results suggest that the different geo‐morphologic, pedologic and climatic conditions of the three areas of production might have affected the δ 34 S values in the soil, in the locally produced feeds supplied to the ewes and, finally, in the cheese.…”