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, pasta) produced using both conventional and organic farming systems in four Italian regions in two years was investigated. The aim was to evaluate if and how the farming system and geographic origin affects 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 geographic region. When considering both farming system and geographic region simultaneously, 80% of the samples were correctly classified. The measured isotope parameters were thus primarily affected by the geographic 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 geographic origin of Italian organic and conventional pasta and its raw materials.

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

BONTEMPO, LUANA;CAMIN, FEDERICA;PAOLINI, MAURO;
2016

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, pasta) produced using both conventional and organic farming systems in four Italian regions in two years was investigated. The aim was to evaluate if and how the farming system and geographic origin affects 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 geographic region. When considering both farming system and geographic region simultaneously, 80% of the samples were correctly classified. The measured isotope parameters were thus primarily affected by the geographic 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 geographic origin of Italian organic and conventional pasta and its raw materials.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11390/1086431
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