Isotopic and elemental markers for geographical origin and organically grown carrots discrimination

•Mn content – a discrimination marker for agricultural regime or geographical origin.•Distinguish of organically and conventionally grown vegetables based on their REEs.•Stable isotope ratios – markers for geographical origin and agricultural practices. This study proposes different markers associat...

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Bibliographic Details
Published in:Food chemistry 2018-11, Vol.267, p.231-239
Main Authors: Magdas, Dana Alina, Feher, Ioana, Dehelean, Adriana, Cristea, Gabriela, Magdas, Tudor Mihai, Puscas, Romulus, Marincaş, Olivian
Format: Article
Language:English
Subjects:
Agricultural practices
Carrots
Chemometrics
Daucus carota - chemistry
Geography
Manganese - analysis
Metals, Rare Earth - analysis
Nitrogen Isotopes - analysis
Rare-Earth Elements
Romania
Stable isotopes
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Summary:•Mn content – a discrimination marker for agricultural regime or geographical origin.•Distinguish of organically and conventionally grown vegetables based on their REEs.•Stable isotope ratios – markers for geographical origin and agricultural practices. This study proposes different markers associations for the discrimination of organically and conventionally grown carrots, as well as for the geographical origin differentiation. It was shown that one of the most powerful differentiation markers proved to be Mn content. Along with manganese concentrations, isotope ratios of nitrogen and a high number of Rare Earth-Elements (REEs) were able to differentiate the organically grown carrots samples in a percent of 83.3% (initial classification) and 81% (cross-validation), respectively. It was observed that some of the obtained discrimination markers were interlinked, for instance Mn content being positively correlated with some REEs (i.e. Sc, La, Ce, Pr, Nd, Lu, Th). One of the best markers that could differentiate the carrot samples grown in Transylvania, Romania, from those either grown in other side of the country or foreign samples is represented by Mn content along with another REE, particularly terbium (Tb).
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.10.048