Isotopic, mycotoxin, and pesticide analysis for organic authentication along the production chain of wheat-derived products
Zoe Giannioti, Michele Suman, Alberto Roncone, Eleonora Rollo, Loris Tonidandel, Alice Barbero, Dante Catellani, Roberto Larcher, Luana Bontempo
Abstract
Wheat-based products are staples in diets worldwide. Organic food frauds continuously threaten consumer trust in the agri-food system. A multi-method approach was applied for organic authentication and safety assessment along the production chain of pasta and bakery products. Bulk and compound-specific (CS) stable isotope ratio mass spectrometry (IRMS) suggested the δ15Nbulk, δ15Nleucine and δ15Nproline as promising organic markers, with CS able to distinguish between pairs which bulk analysis could not. Processing significantly affected the δ15Nleucine, δ13Cproline and δ13Cleucine. Multi-mycotoxin analysis (HT-2, T-2, DON, ZEN, OTA, AFB1) showed higher contamination in conventional than organic samples, while both milling and baking/drying significantly reduced mycotoxin content. Lastly, from the analysis of 400 residues, isopyrazam was present at the highest concentration (0.12 mg/kg) in conventional wheat, exhibiting a 0.12 processing factor (PF), while tebuconazole levels remained unchanged in pasta production (90 °C) but reduced below LOQ in biscuits and crackers (180–250 °C).