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δ 13 C‐ and δ 18 O‐Values of glycerol of food fats
Author(s) -
Fronza Giovanni,
Fuganti Claudio,
Grasselli Piero,
Serra Stefano,
Reniero Fabiano,
Guillou Claude
Publication year - 2001
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/rcm.296
Subject(s) - chemistry , glycerol , radiochemistry , food science , biochemistry
The average values of carbon and oxygen isotopic contents (δ 13 C and δ 18 O) of 36 glycerol samples from fats have been determined. The examined samples arise from many fats of animal and plant origin, as well as from the three Italian hard cheeses Parmigiano‐Reggiano, Grana Padano and Trentingrana. The total 13 C content allows one to distinguish between glycerol from plants with the C‐4 carbon fixation pathway (maize, mean δ 13 C = −14.4‰) and that from plants with the C‐3 pathway (mean δ 13 C = −30.7‰). The δ 13 C‐values of glycerols of animal origin seem to depend on the diet of the animal, as suggested by the mean values −29.6, −29.0 and −25.1‰, respectively, observed for Parmigiano‐Reggiano, Trentingrana and Grana Padano. Additionally, the mean total 18 O content of glycerol samples of vegetable origin is approximately 23.8‰, while that from animal fat is 15.1‰. However, the δ 18 O mean values relative to Parmigiano‐Reggiano, Grana Padano and Trentingrana are 11.8, 16.0 and 13.8‰, respectively. The combination of the 13 C and 18 O measurements relative to the fat glycerol of the three cheeses might be considered a potential criterion of authentication. Copyright © 2001 John Wiley & Sons, Ltd.