Authenticity testing of organically grown vegetables by stable isotope ratio analysis of oxygen in plant-derived sulphate

Vlastimil Novak, Josefine Adler, Søren Husted, Arvid Fromberg, Kristian Holst Laursen*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Analytical methods for authenticity testing of organically grown vegetables are urgently needed. Here we present a novel method for organic authentication based on stable isotope ratio analysis of oxygen in plant-derived sulphate. We combined this method with stable isotope ratio analysis of bulk plant tissue and plant-derived nitrate to discriminate organic and conventional potato, carrot, and cabbage from rigidly controlled long-term field trials and from a case study using retail potatoes. It was shown that oxygen isotope ratios of sulphate from organic vegetables were significantly lower compared to their conventional counterparts and the values were directly linked to the fertilisation strategy. The classification power of sulphate isotope analysis was superior compared to known bulk tissue isotope markers and nitrate isotope values. In conclusion, oxygen isotope analysis of plant-derived sulphate represents a promising new method for authentication of organic vegetables.
Original languageEnglish
JournalFood Chemistry
Volume291
Pages (from-to)59-67
ISSN0308-8146
DOIs
Publication statusPublished - 2019

Keywords

  • Authentication
  • Compound-specific
  • Organic agriculture
  • Plants
  • Stable isotopes
  • Sulphate
  • Vegetables

Cite this

Novak, Vlastimil ; Adler, Josefine ; Husted, Søren ; Fromberg, Arvid ; Laursen, Kristian Holst. / Authenticity testing of organically grown vegetables by stable isotope ratio analysis of oxygen in plant-derived sulphate. In: Food Chemistry. 2019 ; Vol. 291. pp. 59-67.
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title = "Authenticity testing of organically grown vegetables by stable isotope ratio analysis of oxygen in plant-derived sulphate",
abstract = "Analytical methods for authenticity testing of organically grown vegetables are urgently needed. Here we present a novel method for organic authentication based on stable isotope ratio analysis of oxygen in plant-derived sulphate. We combined this method with stable isotope ratio analysis of bulk plant tissue and plant-derived nitrate to discriminate organic and conventional potato, carrot, and cabbage from rigidly controlled long-term field trials and from a case study using retail potatoes. It was shown that oxygen isotope ratios of sulphate from organic vegetables were significantly lower compared to their conventional counterparts and the values were directly linked to the fertilisation strategy. The classification power of sulphate isotope analysis was superior compared to known bulk tissue isotope markers and nitrate isotope values. In conclusion, oxygen isotope analysis of plant-derived sulphate represents a promising new method for authentication of organic vegetables.",
keywords = "Authentication, Compound-specific, Organic agriculture, Plants, Stable isotopes, Sulphate, Vegetables",
author = "Vlastimil Novak and Josefine Adler and S{\o}ren Husted and Arvid Fromberg and Laursen, {Kristian Holst}",
year = "2019",
doi = "10.1016/j.foodchem.2019.03.125",
language = "English",
volume = "291",
pages = "59--67",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

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Authenticity testing of organically grown vegetables by stable isotope ratio analysis of oxygen in plant-derived sulphate. / Novak, Vlastimil; Adler, Josefine; Husted, Søren; Fromberg, Arvid; Laursen, Kristian Holst.

In: Food Chemistry, Vol. 291, 2019, p. 59-67.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Authenticity testing of organically grown vegetables by stable isotope ratio analysis of oxygen in plant-derived sulphate

AU - Novak, Vlastimil

AU - Adler, Josefine

AU - Husted, Søren

AU - Fromberg, Arvid

AU - Laursen, Kristian Holst

PY - 2019

Y1 - 2019

N2 - Analytical methods for authenticity testing of organically grown vegetables are urgently needed. Here we present a novel method for organic authentication based on stable isotope ratio analysis of oxygen in plant-derived sulphate. We combined this method with stable isotope ratio analysis of bulk plant tissue and plant-derived nitrate to discriminate organic and conventional potato, carrot, and cabbage from rigidly controlled long-term field trials and from a case study using retail potatoes. It was shown that oxygen isotope ratios of sulphate from organic vegetables were significantly lower compared to their conventional counterparts and the values were directly linked to the fertilisation strategy. The classification power of sulphate isotope analysis was superior compared to known bulk tissue isotope markers and nitrate isotope values. In conclusion, oxygen isotope analysis of plant-derived sulphate represents a promising new method for authentication of organic vegetables.

AB - Analytical methods for authenticity testing of organically grown vegetables are urgently needed. Here we present a novel method for organic authentication based on stable isotope ratio analysis of oxygen in plant-derived sulphate. We combined this method with stable isotope ratio analysis of bulk plant tissue and plant-derived nitrate to discriminate organic and conventional potato, carrot, and cabbage from rigidly controlled long-term field trials and from a case study using retail potatoes. It was shown that oxygen isotope ratios of sulphate from organic vegetables were significantly lower compared to their conventional counterparts and the values were directly linked to the fertilisation strategy. The classification power of sulphate isotope analysis was superior compared to known bulk tissue isotope markers and nitrate isotope values. In conclusion, oxygen isotope analysis of plant-derived sulphate represents a promising new method for authentication of organic vegetables.

KW - Authentication

KW - Compound-specific

KW - Organic agriculture

KW - Plants

KW - Stable isotopes

KW - Sulphate

KW - Vegetables

U2 - 10.1016/j.foodchem.2019.03.125

DO - 10.1016/j.foodchem.2019.03.125

M3 - Journal article

VL - 291

SP - 59

EP - 67

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -