Application of Light Stable Isotope Ratios and Elemental Profile in the Organic Vegetables Characterization

摘要

This work proposed marker associations for the differentiation of some organic vegetable types (salads, tomatoes, potatoes, cabbages, garlic and leek) from vegetables obtained through conventional agricultural practices. For this purpose, a number of 30 organic and 15 conventional vegetables samples were analyzed from isotopic and elemental point of view. Thus, the best differentiation markers, for these two categories, were found for each vegetable type. Another aim of this study was the differentiation of vegetables grown in greenhouses from those produced in field. For this purpose, the best differentiation elements prove to be: δ¹³C, Ni, Mo, Cd and Pb.