Isotopic and elemental data for tracing the origin of european olive oils

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Isotopic and elemental data

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for tracing the origin of

European olive oils

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Federica Camin Roberto Larcher Giorgio Nicolini

Federica Camin Roberto Larcher Giorgio Nicolini Luana BontempoLuana Bontempo

Federica Camin, Roberto Larcher, Giorgio Nicolini,

Federica Camin, Roberto Larcher, Giorgio Nicolini, Luana BontempoLuana Bontempo, ,

Daniela Bertoldi, Matteo Perini, Claus Schlicht, Antje Schellenberg, Daniela Bertoldi, Matteo Perini, Claus Schlicht, Antje Schellenberg,

Freddy Thomas, Katharina Heinrich, Susanne Voerkelius, Micha Horacek, Freddy Thomas, Katharina Heinrich, Susanne Voerkelius, Micha Horacek, Henriette Ueckermann, Heinz Froeschl, Bernhard Wimmer, Gerhard,

Henriette Ueckermann, Heinz Froeschl, Bernhard Wimmer, Gerhard, Henriette Ueckermann, Heinz Froeschl, Bernhard Wimmer, Gerhard, Henriette Ueckermann, Heinz Froeschl, Bernhard Wimmer, Gerhard, Heiss, Malcolm Baxter, Andreas Rossmann, Jurian Hoogerwerff

Heiss, Malcolm Baxter, Andreas Rossmann, Jurian Hoogerwerff

FEM-IASMA, Reasearch and Innovation Centre, via E. Mach 1, 38100 San Michele all’Adige (TN), Italy

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EC Regulament n° 182/2009

Compulsory origin labelling for virgin and

extra-i extra-i li il

virgin olive oil

Increasing demand for analytical methods and g y statistical tools to verify claims of origin

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Evapotraspiration of leaf water: D/H, 18_O/16_O air humidity, temperature climate temperature air humidity OLIVES and soil moisture status, OLIVE OIL , irradiance, temperature i Diffusion of CO₂

through the stomata:

processing

Latitude, elevation, distance from the sea through the stomata:

13_C/12_C

H₂O

distance from the sea, temperature and amount of precipitation: D/H 18_O/16_O SOURCE WATER adsorption D/H 18_O/16_O D/H, 18_O/16_O Li Na Mg Ca

Mn Geology, pedology of soil, climate:

MINERAL PROFILE

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Sampling sites

267 olive oils 267 olive oils 314 surface waters 314 surface waters 314 surface waters 314 surface waters Geographical Geographical Geographical Geographical characteristics (latitude, characteristics (latitude, longitude, distance from longitude, distance from gg ,,

the sea, altitude) the sea, altitude)

Toscana Trentino Carpentras Geological characteristics Geological characteristics (shale/clay, limestone, (shale/clay, limestone, id ti ) id ti ) Chalkidiki Sicilia Carpentras Barcelona Algarve acid magmatic) acid magmatic) Climatic characteristics Climatic characteristics Lakonia (temperature, RH, amount (temperature, RH, amount of precipitation) of precipitation)

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Climatic characteristics:

--mean values of 5 months temperature (mean values of 5 months temperature (°°C), C), mean values of 5 months relative humidity (%) mean values of 5 months relative humidity (%) --mean values of 5 months relative humidity (%) mean values of 5 months relative humidity (%) --5 months total amount of rainfall (mm)5 months total amount of rainfall (mm)

http://www.meteotrentino.it, Arco (TRE); http://www.meteotrentino.it, Arco (TRE);

http://www.ilmeteo.it/, Sesto Fiorentino (TOS); http://www.ilmeteo.it/, Sesto Fiorentino (TOS); http://www.ilmeteo.it/, Assoro/Enna, (SIC); http://www.ilmeteo.it/, Assoro/Enna, (SIC);

http://www7.ncdc.noaa.gov/, Faro/Almanacil (ALG); http://www7.ncdc.noaa.gov/, Faro/Almanacil (ALG); http://www7.ncdc.noaa.gov/, Carpentras (CAR); http://www7.ncdc.noaa.gov/, Carpentras (CAR);

the Servei Meteorològic de Catalunya, Barcelona (BAR); the Servei Meteorològic de Catalunya, Barcelona (BAR); the Servei Meteorològic de Catalunya, Barcelona (BAR); the Servei Meteorològic de Catalunya, Barcelona (BAR); the Hellenic National Meteorological Service, Mikra (CHA)*; the Hellenic National Meteorological Service, Mikra (CHA)*;

the Hellenic National Meteorological Service, Kalamata/Gythi (LAK)*; the Hellenic National Meteorological Service, Kalamata/Gythi (LAK)*; http://www wunderground com

http://www wunderground com http://www.wunderground.com. http://www.wunderground.com.

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IsotIsot

Commodity Standard deviation

of repeatibility (‰) Standard deviation of reproducibility (‰) δ13 C oil 0,1 0,1

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ble

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, , δ18 O oil 0,4 0,6* water 0,1 0,2 δD oil 1 2 t 1 2

St

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water 1 2 *after normalization

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TE analysis:

15 g oil + 15 ml 15 g oil + 15 ml 6.7% H

6.7% H₂₂OO₂₂, 1% HNO, 1% HNO₃₃ and 0.2% HCland 0.2% HCl

ultrasonic bath 5 min ultrasonic bath 5 min

vortex

ultrasonic bath, 5 min ultrasonic bath, 5 min

centrifugation 3500 rpm 5 min centrifugation 3500 rpm 5 min centrifugation 3500 rpm, 5 min. centrifugation 3500 rpm, 5 min.

Filtration of aqueous phase Filtration of aqueous phase

with Polyvinylidene Fluoride (PVDF, 0.45 mm, 33mm) filter with Polyvinylidene Fluoride (PVDF, 0.45 mm, 33mm) filter

ICP MS ICP-MS

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Method’s performances

DETECTION LIMIT:

Calculated as 3 times the standard deviation of the signal of the blank samples extracted

element / isotope DL ug/kg % sample >DL Li / 7 0.008 6 B / 11 0.17 28 Na / 23 20 8 ACCURACY

of the signal of the blank samples, extracted and analysed ten times

Na / 23 20 8 Mg / 26 4 92 Al / 27 3 4 K / 39 20 98 Ca / 40 25 100 V / 51 0 007 0 ACCURACY:

Calculated as the mean recovery on a natural oil spiked with 1 g of NIST 2387

V / 51 0.007 0 Mn / 55 0.2 64

Co / 59 0.002 34 Ni / 60 1 16 Cu / 63 0.10 68

natural oil spiked with 1 g of NIST 2387 “Peanut butter” or of SPEX s-23 “Mineral oil”

Zn / 66 6 42 Ga / 71 0.001 0 Se / 78 0.014 0 Rb / 85 0.001 98 Sr / 88 0.3 32 Certified Elements R% Mo / 98 0.050 0 Cd / 111 0.005 0 Cs / 133 0.001 0 Ba / 137 0.12 34 La / 139 0.0020 48 Certified Elements R% B 88 Na 80 Mg 67 Al 53 K 92 Ca 84 Ce / 140 0.0050 34 Nd / 143 0.004 24 Sm / 147 0.0010 22 Eu / 151 0.0002 6 Yb / 171 0 0004 8 Zn 82 Mn 84 Ca 90 Mg 92 K 95 Na 101 Ca 84 V 63 Mn 71 Ni 65 Cu 61 Zn 68 Mo 66 Cd 71 Yb / 171 0.0004 8 Lu / 175 0.0200 0 Tl / 205 0.0040 0 Pb / 208 0.1 38 U / 238 0.001 50 Na 101

SPEX s-23 “Mineral oil” NIST 2387 “Peanut butter”

Cd 71

Ba 65

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S

SIR correlations:

δ13 C δ18O δD latitude DD longitude DD distance from the sea (km) altitude m asl temp. °C relative humidity mm rain δ13 C r 0,82 0,62 -0,80 0,13 -0,75 0,07 0,59 -0,61 -0,29 r2 0,67 0,38 0,64 0,02 0,56 5*10-3 0,35 0,38 0,09 signific. <0.001 <0.001 <0.001 0,0377 <0.001 0,2687 <0.001 <0.001 <0.001 intercept -38,30 -17,67 -20,46 -29,75 -28,71 -29,63 -33,70 -22,20 -28,85 slope 0,370 0,079 -0,218 0,015 -0,014 3*10-4 0,273 -0,108 -0,002 δ18 O r 0,82 0,70 -0,67 -0,16 -0,58 0,21 0,51 -0,41 -0,32 r2 0,67 0,49 0,45 0,03 0,34 0,04 0,26 0,17 0,10 signific <0 001 <0 001 <0 001 0 0076 <0 001 0 001 <0 001 <0 001 <0 001 e oi l signific. <0.001 <0.001 <0.001 0,0076 <0.001 0,001 <0.001 <0.001 <0.001 intercept 76,69 53,38 40,50 24,13 25,05 23,09 15,84 34,41 25,31 slope 1,796 0,197 -0,405 -0,042 -0,024 0,002 0,512 -0,159 -0,005 δD r 0,62 0,70 -0,56 -0,19 -0,37 0,27 0,43 -0,17 0,003 r2 0,38 0,49 0,31 0,03 0,13 0,08 0,18 0,03 1*10-5 signific. <0.001 <0.001 <0.001 0,0023 <0.001 <0.001 <0.001 0,0047 0,9548 o liv g intercept -8,80 -209,38 -100,93 -148,63 -147,53 -153,20 -173,96 -134,61 -150,84 slope 4,803 2,483 -1,196 -0,171 -0,054 0,009 1,530 -0,238 2*10-4 δ18 O r 0,93 -0,62 -0,26 -0,55 -0,47 0,54 -0,30 -0,01 r2 0,87 0,39 0,07 0,30 0,22 0,29 0,09 0,0002 sign. <0.001 <0.001 <0.001 <0.001 <0.001 <0.001 <0.001 0,8297 intercept -1,60 6,19 -6,35 -5,94 -5,96 -12,93 -1,15 -6,86 slope 0,125 -0,319 -0,047 -0,022 -0,003 0,409 -0,085 -0,0001 δD r 0,93 -0,76 -0,07 -0,72 -0,54 0,70 -0,51 0,05 r2 0,87 0,58 0,01 0,52 0,29 0,49 0,26 0,002 sign. <0.001 <0.001 0,22 <0.001 <0.001 <0.001 <0.001 0,4292 intercept 5 62 77 78 -41 40 -33 10 -34 37 -101 25 32 07 -43 91 wat e r intercept 5,62 77,78 -41,40 -33,10 -34,37 -101,25 32,07 -43,91 slope 6,982 -2,938 -0,102 -0,216 -0,023 3,984 -1,102 0,004

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Correlations among SIR

y = 1,7959x + 76,687 R2 = 0,6654 28 30 O W) y = 4 8032x 8 8006 -130 24 26 ‰ vs. V-SM O y = 4,8032x - 8,8006 R2 = 0,3786 -140 -135 MOW) y = 2,4828x - 209,38₂ -130 22 24 O oliv e oil ( ‰ -150 -145 l (‰ vs. V-S R2= 0,4903 -140 -135 -SMOW) 18 20 δ 18 O -160 -155 δD ol ive o il 155 -150 -145 o il (‰ v s . V --33 -32 -31 -30 -29 -28 -27 δ13 C olive oil (‰, vs. V-PDB) -170 -165 -33 -32 -31 -30 -29 -28 -27 δ13 C li il (‰ V PDB) -165 -160 -155 δD o li v e o δ13 C olive oil (‰, vs. V-PDB) -170 18 20 22 24 26 28 30 δ18

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-20 -10 0 M OW) MEDITERRANEAN WL_{δD = 8*δ}18 O + 20

Correlations

δ

18

_{O vs}

δD

-50 -40 -30 r (‰ v s . V-S M

δ

18

O vs δD

80 -70 -60 50 δD w a te r GMWL δD = 8*δ18 O + 10 -80 -12 -10 -8 -6 -4 -2 0 δ18 O water (‰ vs. V-SMOW)

ALG BAR CAR CHA TOS LAK SIC TRE

TOT GMW MWL Li (GMW) δD = 2.5091δ18_{O -208.1*} -140 -135 -130 -SMOW ) LAK δD = 2.663δ18_{O -210.04**} TOTAL δD = 2,4828*δ18 O - 209,38 -155 -150 -145 o il (‰ v s . V --170 -165 -160 18 20 22 24 26 28 30 δD oliv e CHA

*Camin et al., Food Chem. (2010) **Bontempo et al., RCM (2009)

18 20 22 24 26 28 30

δ18

O olive oil (‰ vs. V-SMOW)

ALG BAR CAR CHA TOS LAK SIC TRE TOT Li (TOT)

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28 30 W )

SIRA

ALG 24 26 (‰ v s . V-SM O W

Geographical

discrimination of

Median 20 22 δ 18 O O liv e O il

discrimination of

olive oils

_CHA+BAR

28 -27 Median 25%-75% Interv. Non-Outlier Outlier Extremes

TRE TOS CAR BAR CHA SIC ALG LAK

Site 18 CAR+BAR+CHA 30 -29 -28 (‰ v s . V-PDB ) -140 -135 -130 O W) -32 -31 -30 δ 13 C O liv e O il ( 155 -150 -145 O il ( ‰ v s . V-SM O TOS ALG+LAK CHA Median 25%-75% Interv. Non-Outlier Outlier Extremes

Site -33 -32 Median 25%-75% -165 -160 -155 δD O liv e O TRE Interv. Non-Outlier Outlier Extremes

Site

-170 Latitude

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SIRA: olive oils versus surface waters

30 -135

SIRA: olive oils versus surface waters

a ol iv e oil 26 28 b o liv e oil -145 -140 v s V-S M OW 22 24 26 v s V-S M OW o 155 -150 145 TRE TRE ALG ALG δ 18 O ‰ v 20 22 δD ‰ v -160 -155 δ18

O ‰ vs V-SMOW surface water

-12 -10 -8 -6 -4 -2 18

δD ‰ vs V-SMOW surface water

-80 -70 -60 -50 -40 -30 -20 -10 -165

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SIRA: geographical discrimination of olive oils

SIRA: geographical discrimination of olive oils –

–

Canonical Multivariate Discriminant Analysis

4 5

Canonical Multivariate Discriminant Analysis

1 2 3 3 %) TRE CAR TOS δ 18 O RAD1+RAD2 -2 -1 0 R AD 2 (1 3 _TOS BAR CHA SIC ALG LAK δD 93% -5 -4 -3 -6 -4 -2 0 2 4 6 8 RAD 1 (80%) δ18_O δ13_C % correctly

classified TRE CAR TOS BAR CHA SIC ALG LAK

TRE 91 51 0 5 0 0 0 0 0 CAR 70 0 28 1 0 3 4 4 0 δ O, δ C Re-classification _CAR ₇₀ ₀ ₂₈ ₁ ₀ ₃ ₄ ₄ ₀ TOS 87 5 0 34 0 0 0 0 0 BAR 40 0 1 1 4 3 1 0 0 CHA 90 0 1 3 0 36 0 0 0 SIC 63 0 8 0 2 0 25 3 2 ALG 57 0 0 0 0 0 6 8 0 LAK 79 0 0 0 0 0 6 0 22 78%

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TE: geological discrimination of olive oils

Significant differences between geological areas (limestone, shale/clay, acid magmatic) for: magmatic) for: Mg, K, Ca, V, Mn, Zn, Rb, Sr, Ce, Sm, Cs, La, Eu, U

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TE: geological discrimination of olive oils

TE: geological discrimination of olive oils –

–

Canonical Multivariate Discriminant Analysis

5 0

Canonical Multivariate Discriminant Analysis

2.0 3.0 4.0 5.0 Ce RAD1+RAD2 -1.0 0.0 1.0 R A D 2 ( 46% ) R b 100% -4.0 -3.0 -2.0 R shale/clay limestone acid magmatic , Ca, R -5.0 -6.0 -4.0 -2.0 0.0 2.0 4.0 RAD 1 (54% ) Sm, U V, Rb Cs % correctly classified limestone acid magmatic shale/ clay

Re classification classified magmatic clay

limestone 83 115 6 17 acid magmatic 63 9 25 6 shale/clay 72 20 5 64 Total 76 144 36 87 Re-classification 76%

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SIRA+TE: geographical discrimination of olive

oils

oils –

– Canonical Multivariate Discriminant

Canonical Multivariate Discriminant

oils

oils –

– Canonical Multivariate Discriminant

Canonical Multivariate Discriminant

Analysis

4.0 6.0 CAR a , V RAD1+RAD2 73% 0 0 2.0 2 ( 1 9 % ) CAR CHA LAK TOS e , U, C a 73% 4 0 -2.0 0.0 RAD 2 _SIC TRE ALG BAR C e Toscana Trentino Chalkidiki Carpentras Barcelona Algarve -6.0 -4.0 -10.0 -5.0 0.0 5.0 10.0 L a, Sr Chalkidiki Sicilia Lakonia Barcelona Algarve RAD 1 (54% ) Ce δ18O, δ13_{C, La} L % correctly

classified TRE CAR TOS BAR CHA SIC ALG LAK

TRE 95 53 0 2 0 1 0 0 0 CAR 98 0 39 0 1 0 0 0 0 TOS 9 1 0 38 0 0 0 0 0 Re-classification 95% TOS 97 1 0 38 0 0 0 0 0 BAR 100 0 0 0 10 0 0 0 0 CHA 98 0 0 1 0 39 0 0 0 SIC 95 0 0 0 0 0 38 0 2 ALG 100 0 0 0 0 0 0 14 0 LAK 86 0 0 0 0 0 3 1 24

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Conclusions

The stable isotope ratios of H, C and O of oliveThe stable isotope ratios of H, C and O of oliveThe stable isotope ratios of H, C and O of olive The stable isotope ratios of H, C and O of olive

oils and the ratios of H and O of the relevant fresh oils and the ratios of H and O of the relevant fresh surface waters correlated to the climatic (mainly

surface waters correlated to the climatic (mainly surface waters correlated to the climatic (mainly surface waters correlated to the climatic (mainly temperature) and geographical (mainly latitude temperature) and geographical (mainly latitude and distance from the coast) characteristics of the and distance from the coast) characteristics of the and distance from the coast) characteristics of the and distance from the coast) characteristics of the provenance sites.

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Conclusions

It was possible to characterise the geologicalIt was possible to characterise the geological

It was possible to characterise the geological It was possible to characterise the geological

origin of the olive oils by using the content of 14 origin of the olive oils by using the content of 14 elements (Mg K Ca V Mn Zn Rb Sr Cs La elements (Mg K Ca V Mn Zn Rb Sr Cs La elements (Mg, K, Ca, V, Mn, Zn, Rb, Sr, Cs, La, elements (Mg, K, Ca, V, Mn, Zn, Rb, Sr, Cs, La, Ce, Sm, Eu, U).

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Conclusions

3 1 3 1

By combining the 3 isotopic ratios with the 14 By combining the 3 isotopic ratios with the 14

elements and applying a multivariate discriminant elements and applying a multivariate discriminant

l i d di i i i b li il

analysis, a good discrimination between olive oils analysis, a good discrimination between olive oils from 8 European sites was achieved, with 95% of from 8 European sites was achieved, with 95% of

th l tl l ifi d i t th d ti

the samples correctly classified into the production the samples correctly classified into the production site.

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Thank you

for your attention

Luana Bontempo

FEM IASMA Reasearch and Innovation Centre FEM-IASMA, Reasearch and Innovation Centre, via E. Mach 1, 38100 San Michele all’Adige (TN), Italy