Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil
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 i...
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| Veröffentlicht in: | Theoretical and experimental plant physiology 2021-12, Vol.33 (4), p.305-311 |
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| creator | Marchese, José Abramo Scariotto, Silvia Ellsworth, Patricia V. Sternberg, Leonel S. L. Ellsworth, Patrick Z. |
| description | 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. |
| doi_str_mv | 10.1007/s40626-021-00206-0 |
| format | Article |
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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.</description><identifier>ISSN: 2197-0025</identifier><identifier>EISSN: 2197-0025</identifier><identifier>DOI: 10.1007/s40626-021-00206-0</identifier><language>eng</language><publisher>Cham: Springer International Publishing</publisher><subject>Biomedical and Life Sciences ; Food contamination ; Food industry ; Food quality ; Ilex paraguariensis ; Isotopes ; Life Sciences ; Life Sciences & Biomedicine ; Plant Sciences ; Quality control ; Science & Technology ; Sucrose</subject><ispartof>Theoretical and experimental plant physiology, 2021-12, Vol.33 (4), p.305-311</ispartof><rights>Brazilian Society of Plant Physiology 2021</rights><rights>Brazilian Society of Plant Physiology 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>1</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000684911800001</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c319t-be62dcd1e0b4713ec67aa549a44340265be84b2ea4997c1341adc0605f8bf5da3</citedby><cites>FETCH-LOGICAL-c319t-be62dcd1e0b4713ec67aa549a44340265be84b2ea4997c1341adc0605f8bf5da3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s40626-021-00206-0$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s40626-021-00206-0$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,781,785,27929,27930,39263,41493,42562,51324</link.rule.ids></links><search><creatorcontrib>Marchese, José Abramo</creatorcontrib><creatorcontrib>Scariotto, Silvia</creatorcontrib><creatorcontrib>Ellsworth, Patricia V.</creatorcontrib><creatorcontrib>Sternberg, Leonel S. L.</creatorcontrib><creatorcontrib>Ellsworth, Patrick Z.</creatorcontrib><title>Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil</title><title>Theoretical and experimental plant physiology</title><addtitle>Theor. Exp. Plant Physiol</addtitle><addtitle>THEOR EXP PLANT PHYS</addtitle><description>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.</description><subject>Biomedical and Life Sciences</subject><subject>Food contamination</subject><subject>Food industry</subject><subject>Food quality</subject><subject>Ilex paraguariensis</subject><subject>Isotopes</subject><subject>Life Sciences</subject><subject>Life Sciences & Biomedicine</subject><subject>Plant Sciences</subject><subject>Quality control</subject><subject>Science & Technology</subject><subject>Sucrose</subject><issn>2197-0025</issn><issn>2197-0025</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>HGBXW</sourceid><recordid>eNqNkE1PAyEQhjdGE432D3gi8WhWB5b9OmrjR5MmXuyZsOxsS61QgVXbXy91jXoyXmAmeR-YeZLklMIFBSgvPYeCFSkwmgIwiNVecsRoXe7afP9XfZiMvF8CAK1YUQI9Sl5nXps50d4Gu9aKqIV0UgV0eiuDtoYES3SLJuhuQ8ICiezjGVulw4bYjkxW-E7WEZr30mk0XnvSOGlaT56le8KALdGGeLvjnCHXTm716iQ56OTK4-jrPk5mtzeP4_t0-nA3GV9NU5XROqQNFqxVLUVoeEkzVEUpZc5ryXnGgRV5gxVvGEpe16WiGaeyVVBA3lVNl7cyO07OhnfXzr706INY2t6Z-KVgeU0zxirKY4oNKeWs9w47sXY6Tr8RFMROsRgUi6hYfCoWEKHzAXrDxnZexd0VfoPRcVHxmtIKdrpjuvp_eqzDp_yx7U2IaDagPsbNHN3PDn-M9wGjxKGJ</recordid><startdate>20211201</startdate><enddate>20211201</enddate><creator>Marchese, José Abramo</creator><creator>Scariotto, Silvia</creator><creator>Ellsworth, Patricia V.</creator><creator>Sternberg, Leonel S. L.</creator><creator>Ellsworth, Patrick Z.</creator><general>Springer International Publishing</general><general>Brazilian Soc Plant Physiology</general><general>Springer Nature B.V</general><scope>BLEPL</scope><scope>DTL</scope><scope>HGBXW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20211201</creationdate><title>Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil</title><author>Marchese, José Abramo ; Scariotto, Silvia ; Ellsworth, Patricia V. ; Sternberg, Leonel S. L. ; Ellsworth, Patrick Z.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-be62dcd1e0b4713ec67aa549a44340265be84b2ea4997c1341adc0605f8bf5da3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Biomedical and Life Sciences</topic><topic>Food contamination</topic><topic>Food industry</topic><topic>Food quality</topic><topic>Ilex paraguariensis</topic><topic>Isotopes</topic><topic>Life Sciences</topic><topic>Life Sciences & Biomedicine</topic><topic>Plant Sciences</topic><topic>Quality control</topic><topic>Science & Technology</topic><topic>Sucrose</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Marchese, José Abramo</creatorcontrib><creatorcontrib>Scariotto, Silvia</creatorcontrib><creatorcontrib>Ellsworth, Patricia V.</creatorcontrib><creatorcontrib>Sternberg, Leonel S. L.</creatorcontrib><creatorcontrib>Ellsworth, Patrick Z.</creatorcontrib><collection>Web of Science Core Collection</collection><collection>Science Citation Index Expanded</collection><collection>Web of Science - Science Citation Index Expanded - 2021</collection><collection>CrossRef</collection><jtitle>Theoretical and experimental plant physiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Marchese, José Abramo</au><au>Scariotto, Silvia</au><au>Ellsworth, Patricia V.</au><au>Sternberg, Leonel S. L.</au><au>Ellsworth, Patrick Z.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil</atitle><jtitle>Theoretical and experimental plant physiology</jtitle><stitle>Theor. Exp. Plant Physiol</stitle><stitle>THEOR EXP PLANT PHYS</stitle><date>2021-12-01</date><risdate>2021</risdate><volume>33</volume><issue>4</issue><spage>305</spage><epage>311</epage><pages>305-311</pages><issn>2197-0025</issn><eissn>2197-0025</eissn><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.</abstract><cop>Cham</cop><pub>Springer International Publishing</pub><doi>10.1007/s40626-021-00206-0</doi><tpages>7</tpages></addata></record> |
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| source | Web of Science - Science Citation Index Expanded - 2021<img src="https://exlibris-pub.s3.amazonaws.com/fromwos-v2.jpg" />; SpringerNature Journals |
| subjects | Biomedical and Life Sciences Food contamination Food industry Food quality Ilex paraguariensis Isotopes Life Sciences Life Sciences & Biomedicine Plant Sciences Quality control Science & Technology Sucrose |
| title | Using isotopic characterization to identify the authenticity of Ilex paraguariensis brands marketed in southern Brazil |
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