Fattobene Martina, Liu Fuyong, Conti Paolo, Zamponi Silvia, Governatori Catia, Nardi Sandro, Russo Raffaele Emanuele, Berrettoni Mario
Chemistry Division, "Chemistry Interdisciplinary Project" Building, School of Science and Technology, University of Camerino, 62032 Camerino, Italy.
Agenzia per l'Innovazione nel Settore Agroalimentare e della Pesca "Marche Agricoltura Pesca" (AMAP), 60035 Jesi, Italy.
Foods. 2024 Jun 18;13(12):1924. doi: 10.3390/foods13121924.
Many staple foods originate from durum wheat and its milling products; because of this, it is very important to know their characteristics. This study investigates elemental contents in these products and if differences exist because of organic farming. The concentrations of 28 elements in the whole seed and in milling products, that is, bran, semolina and flour, of durum wheat, were determined through ICP-OES. The wheats were grown under conventional or organic agronomic practices to verify the possibility of discriminating, using the elemental content, between products coming from one or the other practice. The elements were more abundant in the outer layer of the seed, the bran, but most of them were also present in the others. Traces of Sb were present only in 3% of the samples, while traces of Tl were detected in approximately half of the seed and bran samples but not in other samples. The absence of an element was more characteristic of specific products, e.g., most semolina and flour lacked Co, while other elements showed small differences between products from organic and conventional cultivation or between different milling products, which was the case, for example, for traces of Ag, B, and V. The concentrations of these elements were coupled with multivariate discriminant analysis, specifically PLS-DA, to identify the cultivation provenance of the milled products. A few elements, although different for each product, are sufficient to attain precision and accuracy of classification close to 1; small differences exist for different products. The worst is flour, where the predicted precision and accuracy are 0.92, although using only three elements: B, K, and Se. Semolina attains perfect prediction when also adding to the three previous elements, Ag, Cd, and Cu. Further elements are necessary for bran, while Fe and Mg replace K and Ag to classify seeds. In conclusion, five elements, B, Cd, Cu, K, and Se, are the most important in distinguishing between organic and conventional agriculture; these elements also permit some differentiation among products. The method could help in fraud prevention.
许多主食都源自硬粒小麦及其磨粉产品；因此，了解它们的特性非常重要。本研究调查了这些产品中的元素含量，以及有机种植是否会导致差异。通过电感耦合等离子体发射光谱法（ICP - OES）测定了硬粒小麦全籽以及磨粉产品（即麸皮、粗粒小麦粉和面粉）中28种元素的浓度。这些小麦采用传统或有机农艺方法种植，以验证能否根据元素含量区分来自不同种植方式的产品。种子外层（麸皮）中的元素含量更为丰富，但其他部分也含有大部分元素。仅3%的样品中含有痕量的锑（Sb），而在大约一半的种子和麸皮样品中检测到痕量的铊（Tl），但其他样品中未检测到。特定产品更具缺乏某种元素的特征，例如，大多数粗粒小麦粉和面粉缺乏钴（Co），而其他元素在有机种植和传统种植的产品之间或不同磨粉产品之间差异较小，例如痕量的银（Ag）、硼（B）和钒（V）就是这种情况。这些元素的浓度与多变量判别分析（特别是偏最小二乘判别分析PLS - DA）相结合，以确定磨粉产品的种植来源。尽管每种产品所含的元素不同，但少数几种元素足以使分类的精度和准确度接近1；不同产品之间存在细微差异。最差的是面粉，尽管仅使用硼、钾和硒三种元素，其预测精度和准确度为0.92。当在上述三种元素中再添加银、镉和铜时，粗粒小麦粉能实现完美预测。麸皮则需要更多元素，而铁和镁取代钾和银来对种子进行分类。总之，硼、镉、铜、钾和硒这五种元素在区分有机农业和传统农业方面最为重要；这些元素也能在一定程度上区分不同产品。该方法有助于预防欺诈行为。
