Isotopic Traceability (<sup>13</sup>C and <sup>18</sup>O) of Greek Olive Oil
Petros Karalis,
Anastasia Elektra Poutouki,
Theodora Nikou,
Maria Halabalaki,
Charalampos Proestos,
Effie Tsakalidou,
Sofia Gougoura,
George Diamantopoulos,
Maria Tassi,
Elissavet Dotsika
Affiliations
Petros Karalis
Stable Isotope Unit, Institute of Nanoscience and Nanotechnology, NCSR Demokritos, 15310 Agia Paraskevi Attiki, Greece
Anastasia Elektra Poutouki
Institute of Geosciences and Earth Resources, Via G. Moruzzi 1, 56124 Pisa, Italy
Theodora Nikou
Faculty of Pharmacy, Department of Pharmacognosy and Natural Products Chemistry, University of Athens, 15772 Athens, Greece
Maria Halabalaki
Faculty of Pharmacy, Department of Pharmacognosy and Natural Products Chemistry, University of Athens, 15772 Athens, Greece
Charalampos Proestos
Department of Chemistry, Food Chemistry Laboratory, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
Effie Tsakalidou
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Sofia Gougoura
Stable Isotope Unit, Institute of Nanoscience and Nanotechnology, NCSR Demokritos, 15310 Agia Paraskevi Attiki, Greece
George Diamantopoulos
Stable Isotope Unit, Institute of Nanoscience and Nanotechnology, NCSR Demokritos, 15310 Agia Paraskevi Attiki, Greece
Maria Tassi
Stable Isotope Unit, Institute of Nanoscience and Nanotechnology, NCSR Demokritos, 15310 Agia Paraskevi Attiki, Greece
Elissavet Dotsika
Stable Isotope Unit, Institute of Nanoscience and Nanotechnology, NCSR Demokritos, 15310 Agia Paraskevi Attiki, Greece
In recent years, isotopic analysis has been proven a valuable tool for the determination of the origin of various materials. In this article, we studied the 18O and 13C isotopic values of 210 olive oil samples that were originated from different regions in Greece in order to verify how these values are affected by the climate regime. We observed that the δ18O isotopic values range from 19.2 ‰ to 25.2 ‰ and the δ13C values range from −32.7 ‰ to −28.3 ‰. These differences between the olive oils’ isotopic values depended on the regional temperature, the meteoric water, and the distance from the sea. Furthermore, we studied the 13C isotopic values of biophenolic extracts, and we observed that they have same capability to differentiate the geographic origin. Finally, we compared the isotopic values of Greek olive oils with samples from Italy, and we concluded that there is a great dependence of oxygen isotopes on the climatic characteristics of the different geographical areas.
