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KMID : 1134820210500060570
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 6 p.570 ~ p.576
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Stable Isotope Ratio Analysis for Origin Authentication of Red Pepper Powders and Soybeans
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Oh Hyun-Jeong
Ko Gyeong-A
Yang Min-Young
Kim Yun-Ju
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Abstract
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This study measured the δ13C, δ15N, and δ18O ratios of red pepper powder and soybeans using IR-MS, to investigate the possibility of identifying the country of origin. For red pepper powder (n=43), the δ15N ratio obtained of the domestic (n=15) red pepper powder was 6.48‰, whereas product sourced from China (n=15) was 2.67‰. The differences between the red pepper powders were attributed to the fertilizer composition and soil in the cultivation area. Similar studies for soybeans (n=23) and chickpeas (n=12) revealed the δ13C and δ18O ratios of domestic soybeans (n=13) to be -27.90‰ and 21.50‰, respectively, and of Egyptian chickpeas (n=12) was -24.50‰, and 27.79‰, respectively. These results determined a substantial difference in the δ13C and δ18O ratios of domestic soybeans and mported (Egyptian) chickpeas, attributable to differences in the cultivation latitude. Taken together, our results indicate that analyzing the δ15N, δ13C, and δ18O ratios of local and outsourced red pepper powder and soybeans is useful data not only to determine the authenticity of domestic and imported products, but also to identify the country of origin.
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KEYWORD
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stable isotope ratio, origin authentication, IR-MS, red pepper, soybean
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