Traceability of Croatian extra virgin olive oils to the provenance soils by multielement and carbon isotope composition and chemometrics

Mavro Lučić, Maja Jukić Špika, Nevenka Mikac, Filip Pošćić, Zed Rengel, Marija Romić, Helena Bakić Begić, Željka Fiket, Martina Furdek Turk, Niko Bačić, Renata Leder, Ivana Vladimira Petric, Branimir Urlić, Mirella Žanetić, Marko Runjić, Gabriela Vuletin Selak, Elda Vitanović, Tatjana Klepo, Jakša Rošin, Slavko Perica

Research output: Contribution to journalArticlepeer-review

Abstract

A capacity to determine the provenance of high-value food products is of high scientific and economic interest. With the aim to develop a tool for geographical traceability of Croatian extra virgin olive oils (EVOO), multielement composition and 13C/12C isotope ratio in EVOO as well as the geochemistry of the associated soils were analysed in samples collected from three regions along the Croatian Adriatic coast. Soil geochemistry was shown to influence the transfer and elemental composition of EVOO. The most discriminating variables to distinguish EVOO from different regions were S, Mo, Rb, Mg, Pb, Mn, Sn, K, V and δ13C. The predictive models achieved high sensitivity and specificity, especially when carbon isotope composition was added. The results suggest that interregional geographical traceability of Croatian EVOO is possible based on matching their multielement composition with that of the soils in the provenance area.

Original languageEnglish
Article number136401
JournalFood Chemistry
Volume424
DOIs
Publication statusPublished - 30 Oct 2023

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