Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis.

Carbon Isotopes / analysis European Union Fatty Acids / analysis Food Analysis / methods Mass Spectrometry / methods Olive Oil / analysis Oxygen Isotopes / analysis
C, H and O stable isotopes Fatty acids Geographical origin Olive oil

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Mar 2019
Historique:
received: 15 05 2018
revised: 19 09 2018
accepted: 14 10 2018
entrez: 10 11 2018
pubmed: 10 11 2018
medline: 15 1 2019
Statut: ppublish

Résumé

European law requires a designation of origin for virgin and extra virgin olive oils (at least in terms of EU/non-EU provenance). Stable isotope ratios have been successfully applied to determine the geographical origin of olive oils, but never to distinguish EU and non-EU oils. In this study

Identifiants

DOI: 10.1016/j.foodchem.2018.10.077 PMID: 30409663
pubmed: 30409663
pii: S0308-8146(18)31852-1
doi: 10.1016/j.foodchem.2018.10.077
pii:
doi:

Substances chimiques

Carbon Isotopes 0
Fatty Acids 0
Olive Oil 0
Oxygen Isotopes 0
Oxygen-18 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

782-789

Informations de copyright

Copyright © 2018 Elsevier Ltd. All rights reserved.

Auteurs

Luana Bontempo (L)

Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trento, Italy. Electronic address: luana.bontempo@fmach.it.

Mauro Paolini (M)

Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trento, Italy.

Pietro Franceschi (P)

Unit of Computational Biology, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trento, Italy.

Luca Ziller (L)

Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trento, Italy.

Diego L García-González (DL)

Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide-Edificio 46, Ctra. de Utrera, km. 1, 41013, Sevilla, Spain.

Federica Camin (F)

Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trento, Italy.

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Classifications MeSH

questionsmedicales.fr › Produits chimiques inorganiques › Isotopes › Isotopes du carbone › Characterisation and attempted differentiation...
questionsmedicales.fr › Sciences sociales › Internationalité › Coopération internationale › Union européenne › Characterisation and attempted differentiation...
questionsmedicales.fr › Lipides › Acides gras › Characterisation and attempted differentiation...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Technologie alimentaire › Analyse d'aliment › Characterisation and attempted differentiation...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Characterisation and attempted differentiation...
questionsmedicales.fr › Aliments et boissons › Aliments › Matières grasses alimentaires › Matières grasses alimentaires insaturées › Huile d'olive › Characterisation and attempted differentiation...
questionsmedicales.fr › Produits chimiques inorganiques › Isotopes › Isotopes de l'oxygène › Characterisation and attempted differentiation...