Determination of strontium isotope ratio of brown rice for estimating its provenance

Kawasaki, Akira; Oda, Hisao; Hirata, Takafumi

doi:10.1080/00380768.2002.10409251

Cited by 103 publications

(66 citation statements)

References 18 publications

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“…In order for scientists to identify the rice cultivar and cultivation area, several techniques have been developed: i.e., gene analysis using polymerase chain reaction (PCR); 1 strontium and boron isotope classification; 2,3 characterization by fatty acid compositions; 4 and a rapid screening by trace elemental analysis. 5 Alternatively, multi-stable isotopic analysis of biogenic light elements such as hydrogen, carbon, nitrogen, and oxygen in food materials has received their great attention as a rapid screening and a cost-friendly routine method to identify their origin, promptly and economically.…”

Section: Introductionmentioning

confidence: 99%

Statistical Analysis of Rice Samples for Compositions of Multiple Light Elements (H, C, N, and O) and Their Stable Isotopes

et al. 2010

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Section: Introductionmentioning

confidence: 99%

Statistical Analysis of Rice Samples for Compositions of Multiple Light Elements (H, C, N, and O) and Their Stable Isotopes

et al. 2010

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“…In other words, the efficiency of Rb-Sr separation must be at least 99.85 %. This, in the separation techniques available, is a very high value of efficiency and not easy to attain also because in the starting sample the Rb/Sr ratio can vary up to a value of 10:1 [19,20]. Moreover, the Rb has a very high efficiency of ionization, so even very small quantities of it easily yield a signal which affects, the 87 mass of strontium, by an isobaric point of view.…”

Section: Strontium Mass Spectrometrymentioning

confidence: 94%

“…The different varieties of brown rice (Oryza sativa L.), cultivated in different geographical areas of the world, show different qualities and consequently different prices, so Japan has been trying to prevent commercial fraud since the end of the 1990s [20,35]. The aim was to distinguish, on the one hand, the Japanese origin from others (Australian, Chinese, Vietnamese and Californian) and, on the other hand, to be able to discriminate the different origins present inside Japan.…”

Section: Ricementioning

confidence: 99%

Food traceability using the 87Sr/86Sr isotopic ratio mass spectrometry

Baffi

Trincherini²

2016

Eur Food Res Technol

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and ends with man. The environment-food interaction is clear, and the production of safe and quality food is an indispensable condition for human health. The globalization of the markets, in particular of food markets, means that a greater variety of food is proposed to consumers who want to know more about its geographical origin and characteristics. For this aim, food traceability is a tool of primary importance because it acts on both food safety and quality, in order to satisfy the needs of a demanding consumer, who is interested in the quality of the food he eats and in the controls about the veracity of the brands which protect it [1, 2]. The production of high-quality food is the first step to satisfying other important aspects, such as the development of a productive but sustainable agriculture and the control of marketing. Frequently, all this is delegated to the "labelling", which is incomplete by nature or easily manipulated. Only the use of a scientific method of identification and control of the geographical origin, independent of the "labelling" and therefore of the producer, enables us to answer in full important questions concerning food safety, food quality and consumer protection. In order to achieve good results in this field, a basic mandatory condition is to develop suitable "robust" analytical methods which can support modern legislative tools, aimed at guaranteeing food authenticity and origin and trying to avoid possible frauds; the latter are fuelled by the modern ease of transport and conservation of products in world markets. Numerous chemical, biological and genetic methods have been developed over time in order to verify the origin of foods [3]. In this paper, we will focus on mass spectrometry, in particular on the 87 Sr/ 86 Sr isotopic ratio measurement, in that it is a "robust" analytical technique, able to fulfil the requisites needed for traceability, both to satisfy the veracity of the geographical origin and to trace possible contaminated foods back to their origin. In particular, due Abstract Today, food traceability needs to develop suitable "robust" analytical methods, in terms of the precision and of the reliability of results, which can support modern legislative tools, aimed at guaranteeing food authenticity and origin and trying to avoid possible frauds. This review paper highlights the most recent results obtained with the use of the 87 Sr/ 86 Sr isotopic ratio technique, when applied to the traceability of the origin of different foods for human consumption, such as vegetables, beverages, dairy products, and meat and fish products. The instrumental techniques, with the relative methodologies and the quality of the final results, will be examined and commented.

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“…9,[12][13][14][15] However, it is difficult to distinguish between the origins of samples from geologically similar areas by using this method.…”

Section: Determining the Geographic Origin Of Kimchi Based On The Sr mentioning

confidence: 99%

Geographic Origins of Korean and Chinese Kimchi Determined by Multiple Elements

Bong

Gautam

et al. 2012

Bioscience, Biotechnology, and Biochemistry

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Determination of strontium isotope ratio of brown rice for estimating its provenance

Cited by 103 publications

References 18 publications

Statistical Analysis of Rice Samples for Compositions of Multiple Light Elements (H, C, N, and O) and Their Stable Isotopes

Statistical Analysis of Rice Samples for Compositions of Multiple Light Elements (H, C, N, and O) and Their Stable Isotopes

Food traceability using the 87Sr/86Sr isotopic ratio mass spectrometry

Geographic Origins of Korean and Chinese Kimchi Determined by Multiple Elements

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