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Mazarakioti EC, Zotos A, Thomatou AA, Kontogeorgos A, Patakas A, Ladavos A. Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), a Useful Tool in Authenticity of Agricultural Products' and Foods' Origin. Foods 2022; 11:foods11223705. [PMID: 36429296 PMCID: PMC9689705 DOI: 10.3390/foods11223705] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Fraudulent practices are the first and foremost concern of food industry, with significant consequences in economy and human's health. The increasing demand for food has led to food fraud by replacing, mixing, blending, and mislabeling products attempting to increase the profits of producers and companies. Consequently, there was the rise of a multidisciplinary field which encompasses a large number of analytical techniques aiming to trace and authenticate the origins of agricultural products, food and beverages. Among the analytical strategies have been developed for the authentication of geographical origin of foodstuff, Inductively Coupled Plasma Mass Spectrometry (ICP-MS) increasingly dominates the field as a robust, accurate, and highly sensitive technique for determining the inorganic elements in food substances. Inorganic elements are well known for evaluating the nutritional composition of food products while it has been shown that they are considered as possible tracers for authenticating the geographical origin. This is based on the fact that the inorganic component of identical food type originating from different territories varies due to the diversity of matrix composition. The present systematic literature review focusing on gathering the research has been done up-to-date on authenticating the geographical origin of agricultural products and foods by utilizing the ICP-MS technique. The first part of the article is a tutorial about food safety/control and the fundaments of ICP-MS technique, while in the second part the total research review is discussed.
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Affiliation(s)
- Eleni C. Mazarakioti
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
- Correspondence: (E.C.M.); (A.L.); Tel.: +30-26410-74126 (A.L.)
| | - Anastasios Zotos
- Department of Sustainable Agriculture, University of Patras, 30100 Agrinio, Greece
| | - Anna-Akrivi Thomatou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Achilleas Kontogeorgos
- Department of Agriculture, International Hellenic University, 57001 Thessaloniki, Greece
| | - Angelos Patakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Athanasios Ladavos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
- Correspondence: (E.C.M.); (A.L.); Tel.: +30-26410-74126 (A.L.)
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Arapitsas P, Ugliano M, Marangon M, Piombino P, Rolle L, Gerbi V, Versari A, Mattivi F. Use of Untargeted Liquid Chromatography-Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13353-13366. [PMID: 32271564 PMCID: PMC7997580 DOI: 10.1021/acs.jafc.0c00879] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 04/09/2020] [Accepted: 04/09/2020] [Indexed: 06/11/2023]
Abstract
The aim of this project was to register, in a liquid chromatography-mass spectrometry-based untargeted single-batch analysis, the metabolome of 11 single-cultivar, single-vintage Italian red wines (Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Nerello, Primitivo, Raboso, Sagrantino, Sangiovese, and Teroldego) from 12 regions across Italy, each one produced in their terroirs under ad hoc legal frameworks to guarantee their quality and origin. The data provided indications regarding the similarity between the cultivars and highlighted a rich list of putative biomarkers of origin wines (pBOWs) characterizing each individual cultivar-terroir combination, where Primitivo, Teroldego, and Nebbiolo had the maximum number of unique pBOWs. The pBOWs included anthocyanins (Teroldego), flavanols (Aglianico, Sangiovese, Nerello, and Nebbiolo), amino acids and N-containing metabolites (Primitivo), hydroxycinnamates (Cannonau), and flavonols (Sangiovese). The raw data generated in this study are publicly available and, therefore, accessible and reusable as a baseline data set for future investigations.
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Affiliation(s)
- Panagiotis Arapitsas
- Department
of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via Edmund Mach 1, 38010 San Michele all’Adige, Trentino, Italy
| | - Maurizio Ugliano
- Department
of Biotechnology, University of Verona, Cà Vignal 1, Strada le Grazie
15, 37134 Verona, Italy
| | - Matteo Marangon
- Department
of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, Viale dell’Università 16, 35020 Legnaro, Padua, Italy
| | - Paola Piombino
- Department
of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy
| | - Luca Rolle
- Department
of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Vincenzo Gerbi
- Department
of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Andrea Versari
- Department
of Agricultural and Food Sciences, University
of Bologna, Piazza Goidanich
60, 47521 Cesena, Forlì-Cesena, Italy
| | - Fulvio Mattivi
- Department
of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via Edmund Mach 1, 38010 San Michele all’Adige, Trentino, Italy
- Department
of Cellular, Computational and Integrative Biology (CIBIO), University of Trento, 38123 Povo, Trentino, Italy
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