{"title":"Tracking the <i>Mandorla di Avola</i> Almond Variety by Means of ICP Analysis.","authors":"Federica Gulino, Cassandra Siragusa, Elisa Calà, Francesca Gullo, Maurizio Aceto","doi":"10.3390/foods13162634","DOIUrl":null,"url":null,"abstract":"<p><p>The <i>Mandorla di Avola</i> is recognized all over the world as one of the best almond varieties. It is cultivated in a small area inside the provinces of Siracusa and Ragusa (Sicily, southern Italy). It is used in traditional Sicilian cuisine for both salty and sweet foods and of course in artisan pastry, apart from being consumed as a fruit. Due to its extraordinary organoleptic and beneficial features, the <i>Mandorla di Avola</i> is frequently counterfeit with almond varieties of lower quality coming from other countries. While its nutraceutical features have been studied, the possibility of authenticating it with respect to other varieties has not been explored. In this work, we used microelements determined with ICP-OES and ICP-MS as chemical descriptors to distinguish samples of <i>Mandorla di Avola</i> almonds from almonds coming from California and Spain, which are usually employed as substitutes in pastry. Among the different elements determined, Mn and P were found to be the best descriptors for authentication.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7000,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11354188/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/foods13162634","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The Mandorla di Avola is recognized all over the world as one of the best almond varieties. It is cultivated in a small area inside the provinces of Siracusa and Ragusa (Sicily, southern Italy). It is used in traditional Sicilian cuisine for both salty and sweet foods and of course in artisan pastry, apart from being consumed as a fruit. Due to its extraordinary organoleptic and beneficial features, the Mandorla di Avola is frequently counterfeit with almond varieties of lower quality coming from other countries. While its nutraceutical features have been studied, the possibility of authenticating it with respect to other varieties has not been explored. In this work, we used microelements determined with ICP-OES and ICP-MS as chemical descriptors to distinguish samples of Mandorla di Avola almonds from almonds coming from California and Spain, which are usually employed as substitutes in pastry. Among the different elements determined, Mn and P were found to be the best descriptors for authentication.
曼多拉阿沃拉（Mandorla di Avola）是全世界公认的最好的杏仁品种之一。它种植在锡拉库扎省和拉古萨省（意大利南部西西里岛）的一小块地区。除了作为水果食用外，它还被用于西西里传统菜肴中的咸味和甜味食品，当然还有手工糕点。由于曼多拉阿沃拉（Mandorla di Avola）具有非凡的感官特征和益处，经常被其他国家质量较差的杏仁品种冒充。虽然已经对其营养保健功能进行了研究，但还没有探讨过将其与其他品种进行鉴别的可能性。在这项工作中，我们使用 ICP-OES 和 ICP-MS 测定的微量元素作为化学描述指标，将曼多拉-阿沃拉杏仁样品与来自加利福尼亚和西班牙的杏仁样品区分开来，后者通常被用作糕点的替代品。在测定的各种元素中，锰和钾被认为是鉴定的最佳描述因子。
期刊介绍：
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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