Feasibility study of tomato fruit characterization by fast XRF analysis for quality assessment and food traceability. (30th July 2022)

• Record Type: Journal Article
• Authors: Panebianco, S.; Mazzoleni, P.; Barone, G.; Musumarra, A.; Pellegriti, M.G.; Pulvirenti, A.; Scordino, A.; Cirvilleri, G.
• Is Part Of: Food chemistry. Volume 383(2022)
• Publication Date: 2022-07-30
• Subjects: Tomato fruits -- Protected Geographical Indication (PGI) -- X-ray fluorescence (XRF) -- Elemental composition -- Principal Component Analysis (PCA) -- Food authentication -- Food traceability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132364
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Food authentication by means of elemental composition is crucial for traceability. XRF patterns and statistical analysis, establishes a basis for in-situ characterization. A protocol is proposed for fast and reliable sample preparation and statistical analysis of XRF data. Abstract: Food product nutritional and sensory characteristics are often deeply linked to its territory of origin; therefore, its authentication by means of elemental composition becomes crucial for traceability and fighting food fraud. This study aims to establish a fast and reproducible procedure for origin and quality assessment of Sicilian tomato fruits, including PGI "Pomodoro di Pachino", by using the X-ray fluorescence (XRF) technique. Measurements were performed on different parts of PGI Pachino tomatoes belonging to the same production lot. Principal Component and Cluster Analyses show that the samples cluster accordingly with the production lot, disentangling the different parts of the fruit. This procedure, which uses XRF yield elemental pattern and statistical analysis, establishes a solid basis for characterizing elemental profiles by a fast XRF in-situ campaign, supporting the traceability system. The reliability of XRF results was confirmed by comparing elemental concentrations with ICP-MS measurements, performed for comparison, and tomato literature values.