Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition

被引：124
|
作者：
Camin, Federica [1 ]
Larcher, Roberto [1 ]
Perini, Matteo [1 ]
Bontempo, Luana [1 ]
Bertoldi, Daniela [1 ]
Gagliano, Giacomo [2 ]
Nicolini, Giorgio [1 ]
Versini, Giuseppe [1 ]
机构：
[1] IASMA Res Ctr, Agrifood Qual Dept, I-38010 San Michele All Adige, TN, Italy
[2] Direz Gen Tecn, Ispettorato Cent Controllo Qual Prod Agroalimenta, Minist Polit Agr Alimentari & Forestali, I-00149 Rome, Italy
来源：
FOOD CHEMISTRY | 2010年 / 118卷 / 04期
关键词：
Olive oil; Glycerol; IRMS; ICP-MS; PDO; PRINCIPAL COMPONENT ANALYSIS; DATA-BANK WINES; VEGETABLE-OILS; TRACE-ELEMENTS; GEOGRAPHICAL ORIGIN; MASS-SPECTROMETRY; O-18; MEASUREMENT; EDIBLE OILS; ICP-AES; CLASSIFICATION;
D O I：
10.1016/j.foodchem.2008.04.059
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The paper shows the isotopic ratios (C-13/C-12, D/H, O-18/O-16) in oil and extracted glycerol and the mineral composition of authentic PDO and PGI Italian extra-virgin olive oils, officially collected from 2000 to 2005 (N = 539) to establish a national clatabank. C-13/C-12 and O-18/O-16 increased from Trentino to Sicily, each year distinguishing Northern Italy from Sicily and Calabria. Significant differences were found among the years and in some cases also between PDOs from the same region. C-13/(12) C and O-18/O-16 in bulk oil were significantly correlated with those in glycerol. D/H, measured in 2005 for the first time in oil, showed promising geographical discrimination capability. The content of 26 elements - Li. Rb, Cs. La. Ce and Yb rarely reported in the literature - was measured in well settled 2005 oils after ultrasound acid extraction. (C) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码：901 / 909
页数：9
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