Oxygen‐18 measurement of Andalusian olive oils by continuous flow pyrolysis/isotope ratio mass spectrometry

Aramendía, M. A.; Marinas, Alberto; Marinas, J. M.; Moreno, José María; Moalem, Mustafa; Rallo, L.; Urbano, Francisco J.

doi:10.1002/rcm.2862

Cited by 26 publications

(21 citation statements)

References 28 publications

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“…< 0.0001) but not for δ 18 O. As stated before, biological differentiation is probably important only at the level of C isotopes, oxygen being more influenced by climatic factors as reported elsewhere 27. We were also able to compare Frantoio and Leccino varieties from Emilia Romagna, Tuscany, Marches and Calabria; in this case a statistical difference was found for oxygen mean isotope values, the Emilia Romagna samples showing the less positive values and the Calabria samples the most positive ones, showing the same behaviour as the blended samples.…”

Section: Resultssupporting

confidence: 56%

“…There have been only a few reports of stable isotope studies on olive oils. These considered the C and/or O composition in whole oil and/or the C composition in separate oil components from different Mediterranean countries, including Italy, mainly from one growing season 5, 22–27. The primary implication of these studies is the identification of adulteration frauds of olive oils; however, some important results on geographical origins were also discussed.…”

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confidence: 99%

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Climatic factors influencing the isotope composition of Italian olive oils and geographic characterisation

Iacumin

Bernini

Boschetti

2009

Rapid Comm Mass Spectrometry

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The purpose of this study was to investigate the possibility of identifying oil source areas by means of simple measurements on the natural samples avoiding time-consuming sample treatments. The oxygen and carbon isotopic values of 150 samples of extra-virgin olive oil from eight different Italian regions and from three different years of production were measured according to well-established techniques. Statistical treatments of the results obtained show a very good correlation of the delta(18)O of oil with latitude, mean annual temperature, and mean relative humidity at the collection site. No correlation is found with elevation and mean annual precipitation. The shift of the oil delta(18)O per degree centigrade of the mean annual temperature is quantitatively close to that calculated for atmospheric precipitation in continental areas. Accordingly, in our measurements, the year of oil production can be identified on the basis of the delta(18)O value (mean 2004 temperatures were higher than 2005 temperatures). On the contrary, the oil delta(13)C values show no correlation with the above variables but only with latitude and, consequently, are less suitable for discriminating the geographic origin of oil. However, the delta(13)C values are suitable to indicate biological differentiation while the delta(18)O values are not.

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Section: Resultssupporting

confidence: 56%

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confidence: 99%

Climatic factors influencing the isotope composition of Italian olive oils and geographic characterisation

Iacumin

Bernini

Boschetti

2009

Rapid Comm Mass Spectrometry

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“…Differences between years have also been reported in the site‐specific 2 H/ 1 H ratios (measured using SNIF‐NMR) of fatty acids in olive oils,34 in the bulk δ 18 O of Spanish35 and Italian24 olive oils, and in the δ 18 O of glycerol extracted from Italian olive oils 23. The authors agree that climatic conditions during the year (temperature, amount of rainfall and atmospheric humidity) were a possible explanation for such differences.…”

Section: Resultsmentioning

confidence: 67%

Coast and year effect on H, O and C stable isotope ratios of Tyrrhenian and Adriatic italian olive oils

Bontempo

Camin

Larcher

et al. 2009

Rapid Comm Mass Spectrometry

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The paper discusses the (2)H/(1)H, (18)O/(16)O and (13)C/(12)C ratios of 196 authentic Italian extra-virgin olive oils produced in 3 years on the Tyrrhenian and Adriatic coasts. The (2)H/(1)H and (18)O/(16)O ratios were linearly and positively correlated. The year of production influenced mainly (18)O/(16)O in relation to the amount of rainfall and the atmospheric humidity in the period of oil accumulation in the olives. The (2)H/(1)H ratio significantly distinguished the olive oils produced on the Adriatic coast from those on the Tyrrhenian coast in each year. This coast effect is a consequence of the different sources and isotopic compositions of the rainfall and the different climatic conditions on the two coasts. The paper contributes towards understanding the influence of climatic factors on isotopic variability and towards improving the traceability of the geographical origin of olive oils, using (2)H/(1)H as a more innovative parameter.

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“…The H, O, and C stable isotope composition of plant material is generally related to the climate conditions (relative humidity, temperature, amount of precipitation), geographical characteristics (distance from the sea or other evaporation source, height, latitude) of the area where the plant grow [13–16], and the plant variety [3, 17]. …”

Section: Resultsmentioning

confidence: 99%

Isotopic and Elemental Determination in Some Romanian Apple Fruit Juices

Măgdaş

Dehelean

Puşcaş

2012

The Scientific World Journal

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H, C, O stable isotope ratios and the content of some heavy elements of 31 Romanian single-strength organic apple juices collected from four Transylvanian areas are discussed in this study. The aim of this study was to measure the 2H/1H, 18O/16O, 13C/12C ratios of these juices and their elemental profile and to establish a database of authentic values to be used for adulteration and authenticity testing. Our results have shown mean values of δ 18O = −4.2‰ and δDδ−46.5‰, respectively, for apples from Transylvania and at the same time the mean value of δ 13C = −28.2‰. The content of Cd, Pb, U, Zn, As was below the acceptable limits stipulated in US-EPA standard for drinking water. Cu and Cr limits exceeded for one single juice; Ni content for some apple juices from Maramures, Alba, and Cluj was higher than the acceptable value.

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Oxygen‐18 measurement of Andalusian olive oils by continuous flow pyrolysis/isotope ratio mass spectrometry

Cited by 26 publications

References 28 publications

Climatic factors influencing the isotope composition of Italian olive oils and geographic characterisation

Climatic factors influencing the isotope composition of Italian olive oils and geographic characterisation

Coast and year effect on H, O and C stable isotope ratios of Tyrrhenian and Adriatic italian olive oils

Isotopic and Elemental Determination in Some Romanian Apple Fruit Juices

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