Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil
Abstract Yerba mate (Ilex paraguariensis) has both economic and cultural importance in South America. However, due to a lack of quality control during processing, adulteration can occur. The aim of the study was to measure adulteration of yerba mate brands marketed in southern Brazil with sucrose, t...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Marchese, José Abramo [verfasserIn] Scariotto, Silvia [verfasserIn] Ellsworth, Patricia V. [verfasserIn] Sternberg, Leonel S. L. [verfasserIn] Ellsworth, Patrick Z. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021 |
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| Schlagwörter: |
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| Anmerkung: |
© Brazilian Society of Plant Physiology 2021 |
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| Übergeordnetes Werk: |
Enthalten in: Theoretical and experimental plant physiology - Berlin : Springer, 2014, 33(2021), 4 vom: 14. Aug., Seite 305-311 |
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| Übergeordnetes Werk: |
volume:33 ; year:2021 ; number:4 ; day:14 ; month:08 ; pages:305-311 |
| Links: |
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| DOI / URN: |
10.1007/s40626-021-00206-0 |
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| Katalog-ID: |
SPR045460167 |
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| 520 | |a Abstract Yerba mate (Ilex paraguariensis) has both economic and cultural importance in South America. However, due to a lack of quality control during processing, adulteration can occur. The aim of the study was to measure adulteration of yerba mate brands marketed in southern Brazil with sucrose, through isotopic characterization. Fifteen brands from local grocery stores were analyzed using eight samples of yerba mate derived from plants of different environments. Five samples of other species of Ilex genus and Ligustrum japonicum, which commonly contaminate yerba mate, were also tested. The isotopic composition of C ($ δ^{13} $C) and % N pointed out that some brands may have been adulterated with sucrose and a combination of % N and $ δ^{15} $N may be sufficient to identify contamination by leaves from other species. This study shows that isotopic characterization can potentially identify yerba mate that is adulterated with sucrose, and this method can also be used for quality control in food industry and to warrant further investigation. | ||
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| 650 | 4 | |a Adulteration |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Carbon isotopic composition |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Nitrogen isotopic composition |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Sucrose |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Quality control |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Medicinal plant |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Scariotto, Silvia |e verfasserin |4 aut | |
| 700 | 1 | |a Ellsworth, Patricia V. |e verfasserin |4 aut | |
| 700 | 1 | |a Sternberg, Leonel S. L. |e verfasserin |4 aut | |
| 700 | 1 | |a Ellsworth, Patrick Z. |e verfasserin |4 aut | |
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10.1007/s40626-021-00206-0 doi (DE-627)SPR045460167 (SPR)s40626-021-00206-0-e DE-627 ger DE-627 rakwb eng 580 570 ASE Marchese, José Abramo verfasserin aut Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Brazilian Society of Plant Physiology 2021 Abstract Yerba mate (Ilex paraguariensis) has both economic and cultural importance in South America. However, due to a lack of quality control during processing, adulteration can occur. The aim of the study was to measure adulteration of yerba mate brands marketed in southern Brazil with sucrose, through isotopic characterization. Fifteen brands from local grocery stores were analyzed using eight samples of yerba mate derived from plants of different environments. Five samples of other species of Ilex genus and Ligustrum japonicum, which commonly contaminate yerba mate, were also tested. The isotopic composition of C ($ δ^{13} $C) and % N pointed out that some brands may have been adulterated with sucrose and a combination of % N and $ δ^{15} $N may be sufficient to identify contamination by leaves from other species. This study shows that isotopic characterization can potentially identify yerba mate that is adulterated with sucrose, and this method can also be used for quality control in food industry and to warrant further investigation. Yerba mate (dpeaa)DE-He213 Adulteration (dpeaa)DE-He213 Carbon isotopic composition (dpeaa)DE-He213 Nitrogen isotopic composition (dpeaa)DE-He213 Sucrose (dpeaa)DE-He213 Quality control (dpeaa)DE-He213 Medicinal plant (dpeaa)DE-He213 Scariotto, Silvia verfasserin aut Ellsworth, Patricia V. verfasserin aut Sternberg, Leonel S. L. verfasserin aut Ellsworth, Patrick Z. verfasserin aut Enthalten in Theoretical and experimental plant physiology Berlin : Springer, 2014 33(2021), 4 vom: 14. Aug., Seite 305-311 (DE-627)790227800 (DE-600)2776145-9 2197-0025 nnns volume:33 year:2021 number:4 day:14 month:08 pages:305-311 https://dx.doi.org/10.1007/s40626-021-00206-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 33 2021 4 14 08 305-311 |
| spelling |
10.1007/s40626-021-00206-0 doi (DE-627)SPR045460167 (SPR)s40626-021-00206-0-e DE-627 ger DE-627 rakwb eng 580 570 ASE Marchese, José Abramo verfasserin aut Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Brazilian Society of Plant Physiology 2021 Abstract Yerba mate (Ilex paraguariensis) has both economic and cultural importance in South America. However, due to a lack of quality control during processing, adulteration can occur. The aim of the study was to measure adulteration of yerba mate brands marketed in southern Brazil with sucrose, through isotopic characterization. Fifteen brands from local grocery stores were analyzed using eight samples of yerba mate derived from plants of different environments. Five samples of other species of Ilex genus and Ligustrum japonicum, which commonly contaminate yerba mate, were also tested. The isotopic composition of C ($ δ^{13} $C) and % N pointed out that some brands may have been adulterated with sucrose and a combination of % N and $ δ^{15} $N may be sufficient to identify contamination by leaves from other species. This study shows that isotopic characterization can potentially identify yerba mate that is adulterated with sucrose, and this method can also be used for quality control in food industry and to warrant further investigation. Yerba mate (dpeaa)DE-He213 Adulteration (dpeaa)DE-He213 Carbon isotopic composition (dpeaa)DE-He213 Nitrogen isotopic composition (dpeaa)DE-He213 Sucrose (dpeaa)DE-He213 Quality control (dpeaa)DE-He213 Medicinal plant (dpeaa)DE-He213 Scariotto, Silvia verfasserin aut Ellsworth, Patricia V. verfasserin aut Sternberg, Leonel S. L. verfasserin aut Ellsworth, Patrick Z. verfasserin aut Enthalten in Theoretical and experimental plant physiology Berlin : Springer, 2014 33(2021), 4 vom: 14. Aug., Seite 305-311 (DE-627)790227800 (DE-600)2776145-9 2197-0025 nnns volume:33 year:2021 number:4 day:14 month:08 pages:305-311 https://dx.doi.org/10.1007/s40626-021-00206-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 33 2021 4 14 08 305-311 |
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10.1007/s40626-021-00206-0 doi (DE-627)SPR045460167 (SPR)s40626-021-00206-0-e DE-627 ger DE-627 rakwb eng 580 570 ASE Marchese, José Abramo verfasserin aut Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Brazilian Society of Plant Physiology 2021 Abstract Yerba mate (Ilex paraguariensis) has both economic and cultural importance in South America. However, due to a lack of quality control during processing, adulteration can occur. The aim of the study was to measure adulteration of yerba mate brands marketed in southern Brazil with sucrose, through isotopic characterization. Fifteen brands from local grocery stores were analyzed using eight samples of yerba mate derived from plants of different environments. Five samples of other species of Ilex genus and Ligustrum japonicum, which commonly contaminate yerba mate, were also tested. The isotopic composition of C ($ δ^{13} $C) and % N pointed out that some brands may have been adulterated with sucrose and a combination of % N and $ δ^{15} $N may be sufficient to identify contamination by leaves from other species. This study shows that isotopic characterization can potentially identify yerba mate that is adulterated with sucrose, and this method can also be used for quality control in food industry and to warrant further investigation. Yerba mate (dpeaa)DE-He213 Adulteration (dpeaa)DE-He213 Carbon isotopic composition (dpeaa)DE-He213 Nitrogen isotopic composition (dpeaa)DE-He213 Sucrose (dpeaa)DE-He213 Quality control (dpeaa)DE-He213 Medicinal plant (dpeaa)DE-He213 Scariotto, Silvia verfasserin aut Ellsworth, Patricia V. verfasserin aut Sternberg, Leonel S. L. verfasserin aut Ellsworth, Patrick Z. verfasserin aut Enthalten in Theoretical and experimental plant physiology Berlin : Springer, 2014 33(2021), 4 vom: 14. Aug., Seite 305-311 (DE-627)790227800 (DE-600)2776145-9 2197-0025 nnns volume:33 year:2021 number:4 day:14 month:08 pages:305-311 https://dx.doi.org/10.1007/s40626-021-00206-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 33 2021 4 14 08 305-311 |
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10.1007/s40626-021-00206-0 doi (DE-627)SPR045460167 (SPR)s40626-021-00206-0-e DE-627 ger DE-627 rakwb eng 580 570 ASE Marchese, José Abramo verfasserin aut Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Brazilian Society of Plant Physiology 2021 Abstract Yerba mate (Ilex paraguariensis) has both economic and cultural importance in South America. However, due to a lack of quality control during processing, adulteration can occur. The aim of the study was to measure adulteration of yerba mate brands marketed in southern Brazil with sucrose, through isotopic characterization. Fifteen brands from local grocery stores were analyzed using eight samples of yerba mate derived from plants of different environments. Five samples of other species of Ilex genus and Ligustrum japonicum, which commonly contaminate yerba mate, were also tested. The isotopic composition of C ($ δ^{13} $C) and % N pointed out that some brands may have been adulterated with sucrose and a combination of % N and $ δ^{15} $N may be sufficient to identify contamination by leaves from other species. This study shows that isotopic characterization can potentially identify yerba mate that is adulterated with sucrose, and this method can also be used for quality control in food industry and to warrant further investigation. Yerba mate (dpeaa)DE-He213 Adulteration (dpeaa)DE-He213 Carbon isotopic composition (dpeaa)DE-He213 Nitrogen isotopic composition (dpeaa)DE-He213 Sucrose (dpeaa)DE-He213 Quality control (dpeaa)DE-He213 Medicinal plant (dpeaa)DE-He213 Scariotto, Silvia verfasserin aut Ellsworth, Patricia V. verfasserin aut Sternberg, Leonel S. L. verfasserin aut Ellsworth, Patrick Z. verfasserin aut Enthalten in Theoretical and experimental plant physiology Berlin : Springer, 2014 33(2021), 4 vom: 14. Aug., Seite 305-311 (DE-627)790227800 (DE-600)2776145-9 2197-0025 nnns volume:33 year:2021 number:4 day:14 month:08 pages:305-311 https://dx.doi.org/10.1007/s40626-021-00206-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 33 2021 4 14 08 305-311 |
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10.1007/s40626-021-00206-0 doi (DE-627)SPR045460167 (SPR)s40626-021-00206-0-e DE-627 ger DE-627 rakwb eng 580 570 ASE Marchese, José Abramo verfasserin aut Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Brazilian Society of Plant Physiology 2021 Abstract Yerba mate (Ilex paraguariensis) has both economic and cultural importance in South America. However, due to a lack of quality control during processing, adulteration can occur. The aim of the study was to measure adulteration of yerba mate brands marketed in southern Brazil with sucrose, through isotopic characterization. Fifteen brands from local grocery stores were analyzed using eight samples of yerba mate derived from plants of different environments. Five samples of other species of Ilex genus and Ligustrum japonicum, which commonly contaminate yerba mate, were also tested. The isotopic composition of C ($ δ^{13} $C) and % N pointed out that some brands may have been adulterated with sucrose and a combination of % N and $ δ^{15} $N may be sufficient to identify contamination by leaves from other species. This study shows that isotopic characterization can potentially identify yerba mate that is adulterated with sucrose, and this method can also be used for quality control in food industry and to warrant further investigation. Yerba mate (dpeaa)DE-He213 Adulteration (dpeaa)DE-He213 Carbon isotopic composition (dpeaa)DE-He213 Nitrogen isotopic composition (dpeaa)DE-He213 Sucrose (dpeaa)DE-He213 Quality control (dpeaa)DE-He213 Medicinal plant (dpeaa)DE-He213 Scariotto, Silvia verfasserin aut Ellsworth, Patricia V. verfasserin aut Sternberg, Leonel S. L. verfasserin aut Ellsworth, Patrick Z. verfasserin aut Enthalten in Theoretical and experimental plant physiology Berlin : Springer, 2014 33(2021), 4 vom: 14. Aug., Seite 305-311 (DE-627)790227800 (DE-600)2776145-9 2197-0025 nnns volume:33 year:2021 number:4 day:14 month:08 pages:305-311 https://dx.doi.org/10.1007/s40626-021-00206-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 33 2021 4 14 08 305-311 |
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Marchese, José Abramo @@aut@@ Scariotto, Silvia @@aut@@ Ellsworth, Patricia V. @@aut@@ Sternberg, Leonel S. L. @@aut@@ Ellsworth, Patrick Z. @@aut@@ |
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However, due to a lack of quality control during processing, adulteration can occur. The aim of the study was to measure adulteration of yerba mate brands marketed in southern Brazil with sucrose, through isotopic characterization. Fifteen brands from local grocery stores were analyzed using eight samples of yerba mate derived from plants of different environments. Five samples of other species of Ilex genus and Ligustrum japonicum, which commonly contaminate yerba mate, were also tested. The isotopic composition of C ($ δ^{13} $C) and % N pointed out that some brands may have been adulterated with sucrose and a combination of % N and $ δ^{15} $N may be sufficient to identify contamination by leaves from other species. 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Marchese, José Abramo |
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Marchese, José Abramo ddc 580 misc Yerba mate misc Adulteration misc Carbon isotopic composition misc Nitrogen isotopic composition misc Sucrose misc Quality control misc Medicinal plant Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil |
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580 570 ASE Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil Yerba mate (dpeaa)DE-He213 Adulteration (dpeaa)DE-He213 Carbon isotopic composition (dpeaa)DE-He213 Nitrogen isotopic composition (dpeaa)DE-He213 Sucrose (dpeaa)DE-He213 Quality control (dpeaa)DE-He213 Medicinal plant (dpeaa)DE-He213 |
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ddc 580 misc Yerba mate misc Adulteration misc Carbon isotopic composition misc Nitrogen isotopic composition misc Sucrose misc Quality control misc Medicinal plant |
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ddc 580 misc Yerba mate misc Adulteration misc Carbon isotopic composition misc Nitrogen isotopic composition misc Sucrose misc Quality control misc Medicinal plant |
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Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil |
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Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil |
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Marchese, José Abramo |
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Marchese, José Abramo Scariotto, Silvia Ellsworth, Patricia V. Sternberg, Leonel S. L. Ellsworth, Patrick Z. |
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using isotopic characterization to identify the authenticity of ilex paraguariensis brands marketed in southern brazil |
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Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil |
| abstract |
Abstract Yerba mate (Ilex paraguariensis) has both economic and cultural importance in South America. However, due to a lack of quality control during processing, adulteration can occur. The aim of the study was to measure adulteration of yerba mate brands marketed in southern Brazil with sucrose, through isotopic characterization. Fifteen brands from local grocery stores were analyzed using eight samples of yerba mate derived from plants of different environments. Five samples of other species of Ilex genus and Ligustrum japonicum, which commonly contaminate yerba mate, were also tested. The isotopic composition of C ($ δ^{13} $C) and % N pointed out that some brands may have been adulterated with sucrose and a combination of % N and $ δ^{15} $N may be sufficient to identify contamination by leaves from other species. This study shows that isotopic characterization can potentially identify yerba mate that is adulterated with sucrose, and this method can also be used for quality control in food industry and to warrant further investigation. © Brazilian Society of Plant Physiology 2021 |
| abstractGer |
Abstract Yerba mate (Ilex paraguariensis) has both economic and cultural importance in South America. However, due to a lack of quality control during processing, adulteration can occur. The aim of the study was to measure adulteration of yerba mate brands marketed in southern Brazil with sucrose, through isotopic characterization. Fifteen brands from local grocery stores were analyzed using eight samples of yerba mate derived from plants of different environments. Five samples of other species of Ilex genus and Ligustrum japonicum, which commonly contaminate yerba mate, were also tested. The isotopic composition of C ($ δ^{13} $C) and % N pointed out that some brands may have been adulterated with sucrose and a combination of % N and $ δ^{15} $N may be sufficient to identify contamination by leaves from other species. This study shows that isotopic characterization can potentially identify yerba mate that is adulterated with sucrose, and this method can also be used for quality control in food industry and to warrant further investigation. © Brazilian Society of Plant Physiology 2021 |
| abstract_unstemmed |
Abstract Yerba mate (Ilex paraguariensis) has both economic and cultural importance in South America. However, due to a lack of quality control during processing, adulteration can occur. The aim of the study was to measure adulteration of yerba mate brands marketed in southern Brazil with sucrose, through isotopic characterization. Fifteen brands from local grocery stores were analyzed using eight samples of yerba mate derived from plants of different environments. Five samples of other species of Ilex genus and Ligustrum japonicum, which commonly contaminate yerba mate, were also tested. The isotopic composition of C ($ δ^{13} $C) and % N pointed out that some brands may have been adulterated with sucrose and a combination of % N and $ δ^{15} $N may be sufficient to identify contamination by leaves from other species. This study shows that isotopic characterization can potentially identify yerba mate that is adulterated with sucrose, and this method can also be used for quality control in food industry and to warrant further investigation. © Brazilian Society of Plant Physiology 2021 |
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4 |
| title_short |
Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil |
| url |
https://dx.doi.org/10.1007/s40626-021-00206-0 |
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| author2 |
Scariotto, Silvia Ellsworth, Patricia V. Sternberg, Leonel S. L. Ellsworth, Patrick Z. |
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Scariotto, Silvia Ellsworth, Patricia V. Sternberg, Leonel S. L. Ellsworth, Patrick Z. |
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| doi_str |
10.1007/s40626-021-00206-0 |
| up_date |
2024-07-03T16:08:22.131Z |
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| score |
7.400091 |