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Carbon and Nitrogen Isotope Ratios of Food and Beverage in Brazil

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Carbon and Nitrogen Isotope Ratios of Food and Beverage in Brazil. / Martinelli, Luiz Antonio; Nardoto, Gabriela B.; Perez, Maria A.Z. et al.
In: Molecules, Vol. 25, No. 6, 1457, 24.03.2020.

Research output: Contribution to Journal/Magazine › Journal article › peer-review

Harvard

Martinelli, LA, Nardoto, GB, Perez, MAZ, Arruda Junior, G, Fracassi, FC, Oliveira, JGG, Ottani, IS, Lima, SH, Mazzi, EA, Gomes, TF, Soltangheisi, A, Filho, ALA, Mariano, E, Costa, FJV, Duarte-Neto, PJ, Moreira, MZ & Camargo, P 2020, 'Carbon and Nitrogen Isotope Ratios of Food and Beverage in Brazil', Molecules, vol. 25, no. 6, 1457. https://doi.org/10.3390/molecules25061457

APA

Martinelli, L. A., Nardoto, G. B., Perez, M. A. Z., Arruda Junior, G., Fracassi, F. C., Oliveira, J. G. G., Ottani, I. S., Lima, S. H., Mazzi, E. A., Gomes, T. F., Soltangheisi, A., Filho, A. L. A., Mariano, E., Costa, F. J. V., Duarte-Neto, P. J., Moreira, M. Z., & Camargo, P. (2020). Carbon and Nitrogen Isotope Ratios of Food and Beverage in Brazil. Molecules, 25(6), Article 1457. https://doi.org/10.3390/molecules25061457

Vancouver

Martinelli LA, Nardoto GB, Perez MAZ, Arruda Junior G, Fracassi FC, Oliveira JGG et al. Carbon and Nitrogen Isotope Ratios of Food and Beverage in Brazil. Molecules. 2020 Mar 24;25(6):1457. doi: 10.3390/molecules25061457

Author

Martinelli, Luiz Antonio ; Nardoto, Gabriela B. ; Perez, Maria A.Z. et al. / Carbon and Nitrogen Isotope Ratios of Food and Beverage in Brazil. In: Molecules. 2020 ; Vol. 25, No. 6.

Bibtex

@article{23e203c7c5b24a078ad562026870b00a,
title = "Carbon and Nitrogen Isotope Ratios of Food and Beverage in Brazil",
abstract = "Several previous studies on targeted food items using carbon and nitrogen stable isotope ratios in Brazil have revealed that many of the items investigated are adulterated; mislabeled or even fraud. Here, we present the first Brazilian isotopic baseline assessment that can be used not only in future forensic cases involving food authenticity, but also in human forensic anthropology studies. The δ13C and δ15N were determined in 1245 food items and 374 beverages; most of them made in Brazil. The average δ13C and δ15N of C3 plants were −26.7 ± 1.5‰, and 3.9 ± 3.9‰, respectively, while the average δ13C and δ15N of C4 plants were −11.5 ± 0.8‰ and 4.6 ± 2.6‰, respectively. The δ13C and δ15N of plant-based processed foods were −21.8 ± 4.8‰ and 3.9 ± 2.7‰, respectively. The average δ13C and δ15N of meat, including beef, poultry, pork and lamb were -16.6 ± 4.7‰, and 5.2 ± 2.6‰, respectively, while the δ13C and δ15N of animal-based processed foods were −17.9 ± 3.3‰ and 3.3 ± 3.5‰, respectively. The average δ13C of beverages, including beer and wine was −22.5 ± 3.1‰. We verified that C-C4 constitutes a large proportion of fresh meat, dairy products, as well as animal and plant-based processed foods. The reasons behind this high proportion will be addressed in this study.",
keywords = "processed foods, staple foods, photosynthesis metabolism, isotopes, Brazil",
author = "Martinelli, {Luiz Antonio} and Nardoto, {Gabriela B.} and Perez, {Maria A.Z.} and {Arruda Junior}, Geraldo and Fracassi, {Fabiana C.} and Oliveira, {Juliana G.G.} and Ottani, {Isadora S.} and Lima, {Sarah H.} and Mazzi, {Edmar A.} and Gomes, {Taciana F.} and Amin Soltangheisi and Filho, {Adibe L. Abdalla} and Eduardo Mariano and Costa, {Fabio J.V.} and Duarte-Neto, {Paulo J.} and Moreira, {Marcelo Z.} and Pl{\'i}nio Camargo",
year = "2020",
month = mar,
day = "24",
doi = "10.3390/molecules25061457",
language = "English",
volume = "25",
journal = "Molecules",
issn = "1420-3049",
publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",
number = "6",

}

RIS

TY - JOUR

T1 - Carbon and Nitrogen Isotope Ratios of Food and Beverage in Brazil

AU - Martinelli, Luiz Antonio

AU - Nardoto, Gabriela B.

AU - Perez, Maria A.Z.

AU - Arruda Junior, Geraldo

AU - Fracassi, Fabiana C.

AU - Oliveira, Juliana G.G.

AU - Ottani, Isadora S.

AU - Lima, Sarah H.

AU - Mazzi, Edmar A.

AU - Gomes, Taciana F.

AU - Soltangheisi, Amin

AU - Filho, Adibe L. Abdalla

AU - Mariano, Eduardo

AU - Costa, Fabio J.V.

AU - Duarte-Neto, Paulo J.

AU - Moreira, Marcelo Z.

AU - Camargo, Plínio

PY - 2020/3/24

Y1 - 2020/3/24

N2 - Several previous studies on targeted food items using carbon and nitrogen stable isotope ratios in Brazil have revealed that many of the items investigated are adulterated; mislabeled or even fraud. Here, we present the first Brazilian isotopic baseline assessment that can be used not only in future forensic cases involving food authenticity, but also in human forensic anthropology studies. The δ13C and δ15N were determined in 1245 food items and 374 beverages; most of them made in Brazil. The average δ13C and δ15N of C3 plants were −26.7 ± 1.5‰, and 3.9 ± 3.9‰, respectively, while the average δ13C and δ15N of C4 plants were −11.5 ± 0.8‰ and 4.6 ± 2.6‰, respectively. The δ13C and δ15N of plant-based processed foods were −21.8 ± 4.8‰ and 3.9 ± 2.7‰, respectively. The average δ13C and δ15N of meat, including beef, poultry, pork and lamb were -16.6 ± 4.7‰, and 5.2 ± 2.6‰, respectively, while the δ13C and δ15N of animal-based processed foods were −17.9 ± 3.3‰ and 3.3 ± 3.5‰, respectively. The average δ13C of beverages, including beer and wine was −22.5 ± 3.1‰. We verified that C-C4 constitutes a large proportion of fresh meat, dairy products, as well as animal and plant-based processed foods. The reasons behind this high proportion will be addressed in this study.

AB - Several previous studies on targeted food items using carbon and nitrogen stable isotope ratios in Brazil have revealed that many of the items investigated are adulterated; mislabeled or even fraud. Here, we present the first Brazilian isotopic baseline assessment that can be used not only in future forensic cases involving food authenticity, but also in human forensic anthropology studies. The δ13C and δ15N were determined in 1245 food items and 374 beverages; most of them made in Brazil. The average δ13C and δ15N of C3 plants were −26.7 ± 1.5‰, and 3.9 ± 3.9‰, respectively, while the average δ13C and δ15N of C4 plants were −11.5 ± 0.8‰ and 4.6 ± 2.6‰, respectively. The δ13C and δ15N of plant-based processed foods were −21.8 ± 4.8‰ and 3.9 ± 2.7‰, respectively. The average δ13C and δ15N of meat, including beef, poultry, pork and lamb were -16.6 ± 4.7‰, and 5.2 ± 2.6‰, respectively, while the δ13C and δ15N of animal-based processed foods were −17.9 ± 3.3‰ and 3.3 ± 3.5‰, respectively. The average δ13C of beverages, including beer and wine was −22.5 ± 3.1‰. We verified that C-C4 constitutes a large proportion of fresh meat, dairy products, as well as animal and plant-based processed foods. The reasons behind this high proportion will be addressed in this study.

KW - processed foods

KW - staple foods

KW - photosynthesis metabolism

KW - isotopes

KW - Brazil

U2 - 10.3390/molecules25061457

DO - 10.3390/molecules25061457

M3 - Journal article

VL - 25

JO - Molecules

JF - Molecules

SN - 1420-3049

IS - 6

M1 - 1457

ER -