Elemental and stable isotopic study of sweeteners and edible oils: Constraints on food authentication

Banerjee, Sandeep; Kyser, T. Kurtis; Vuletich, A.K.; Leduc, Evelyne

doi:10.1016/j.jfca.2015.03.011

Cited by 20 publications

(7 citation statements)

References 72 publications

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“…The isotopic values of dietary ALA, DHA, and linoleic acid (LNA; 18:2n-6) were measured by CSIA, as described below ( Table 1). The  13 C signatures of extracted dietary FAs both confirm the source of each FA, as the measured values are consistent with those of previous reports (28,29), and indicate that the added oils are indeed foreign to the background oils used in each diet formulation, as they differ considerably from the isotopic values of other major FAs in the diets (data not shown).…”

Section: Animalssupporting

confidence: 88%

Compound-specific isotope analysis resolves the dietary origin of docosahexaenoic acid in the mouse brain

Lacombe

Giuliano

Colombo

et al. 2017

Journal of Lipid Research

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DHA (22:6n-3) may be derived from two dietary sources, preformed dietary DHA or through synthesis from α-linolenic acid (ALA; 18:3n-3). However, conventional methods cannot distinguish between DHA derived from either source without the use of costly labeled tracers. In the present study, we demonstrate the proof-of-concept that compound-specific isotope analysis (CSIA) by GC-isotope ratio mass spectrometry (IRMS) can differentiate between sources of brain DHA based on differences in natural C enrichment. Mice were fed diets containing either purified ALA or DHA as the sole n-3 PUFA. Extracted lipids were analyzed by CSIA for natural abundanceC enrichment. Brain DHA from DHA-fed mice was significantly more enriched (-23.32‰ to -21.92‰) compared with mice on the ALA diet (-28.25‰ to -27.49‰). The measured C enrichment of brain DHA closely resembled the dietary n-3 PUFA source, -21.86‰ and -28.22‰ for DHA and ALA, respectively. The dietary effect on DHAC enrichment was similar in liver and blood fractions. Our results demonstrate the effectiveness of CSIA, at natural C enrichment, to differentiate between the incorporation of preformed or synthesized DHA into the brain and other tissues without the need for tracers.

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Section: Animalssupporting

confidence: 88%

Compound-specific isotope analysis resolves the dietary origin of docosahexaenoic acid in the mouse brain

Lacombe

Giuliano

Colombo

et al. 2017

Journal of Lipid Research

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“…Other authors have published isotope values of cane sugar (refined and crystal). Banerjee et al (2015) and Figueira et al (2013) found values from -12.50 ‰ to -11.90 ‰ and -13.06 ‰ to -12.51 ‰, respectively, and Jahren et al (2006), from -12.71 ‰ to -11.59 ‰. Due to its influence on results, this high variation (3 ‰) must be considered in the calculation of results.…”

Section: Sugarmentioning

confidence: 93%

Use of stable isotopes of carbon to detect coconut water adulteration

Imaizumi

Sartori

Ducatti

et al. 2019

Sci. agric. (Piracicaba, Braz.)

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Industrialized coconut water may have been adulterated by adding sugar above the limit permitted by law. According to Brazilian law, industrialized coconut water can receive the maximum addition of 1 g of sugar per 100 mL of the drink. This work aimed to detect adulteration in industrialized coconut water produced in Brazil and measure the relative isotopic enrichment in fresh coconut water, using the techniques of stable isotopes of carbon. Fresh coconut water samples from 13 locations, industrialized coconut water samples of 17 different brands and cane sugar were analyzed by Isotope Ratio Mass Spectrometer coupled to an elemental analyzer. The relative isotopic enrichment found for fresh coconut water samples ranged from -26.40 to -23.76. From 17 brands of coconut water analyzed, 11 were adulterated by excess sugar and two were already adulterated by presenting soluble solids content higher above the threshold permitted by law. In 65 % of Brazilian industrialized coconut water, the amount of exogenous sugar is higher than the limit permitted by law. Most Brazilian companies do not respect the legal limit of adding cane sugar established by law.

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“…Further, the possible addition of water after mixing and prior to centrifugation to increase the oil extraction efficiency may be a potential source of contamination with trace elements. These concerns have been evaluated by Sandeep Banerjee (2015), who showed that the use of water during the oil extraction process could modify its elemental composition [ 80 ]. He reported that the concentration of Sc, Cr, Fe, Co and Ni in the oil increased with the addition of water.…”

Section: Olive Oil Geographical Authentication By Means Of Trace Elem...mentioning

confidence: 99%

Olive Oil Traceability Studies Using Inorganic and Isotopic Signatures: A Review

Nasr

Epova²,

Sébilo

et al. 2022

Molecules

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The olive oil industry is subject to significant fraudulent practices that can lead to serious economic implications and even affect consumer health. Therefore, many analytical strategies have been developed for olive oil’s geographic authentication, including multi-elemental and isotopic analyses. In the first part of this review, the range of multi-elemental concentrations recorded in olive oil from the main olive oil-producing countries is discussed. The compiled data from the literature indicates that the concentrations of elements are in comparable ranges overall. They can be classified into three categories, with (1) Rb and Pb well below 1 µg kg−1; (2) elements such as As, B, Mn, Ni, and Sr ranging on average between 10 and 100 µg kg−1; and (3) elements including Cr, Fe, and Ca ranging between 100 to 10,000 µg kg−1. Various sample preparations, detection techniques, and statistical data treatments were reviewed and discussed. Results obtained through the selected analytical approaches have demonstrated a strong correlation between the multi-elemental composition of the oil and that of the soil in which the plant grew. The review next focused on the limits of olive oil authentication using the multi-elemental composition method. Finally, different methods based on isotopic signatures were compiled and critically assessed. Stable isotopes of light elements have provided acceptable segregation of oils from different origins for years already. More recently, the determination of stable isotopes of strontium has proven to be a reliable tool in determining the geographical origin of food products. The ratio 87Sr/86Sr is stable over time and directly related to soil geology; it merits further study and is likely to become part of the standard tool kit for olive oil origin determination, along with a combination of different isotopic approaches and multi-elemental composition.

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Elemental and stable isotopic study of sweeteners and edible oils: Constraints on food authentication

Cited by 20 publications

References 72 publications

Compound-specific isotope analysis resolves the dietary origin of docosahexaenoic acid in the mouse brain

Compound-specific isotope analysis resolves the dietary origin of docosahexaenoic acid in the mouse brain

Use of stable isotopes of carbon to detect coconut water adulteration

Olive Oil Traceability Studies Using Inorganic and Isotopic Signatures: A Review

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