?13C- and ?18O-Values of glycerol of food fats

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Abstract
The average values of carbon and oxygen isotopic contents (δ13C and δ18O) of 36 glycerol samples from fats have been determined. The examined samples arise from many fats of animal and plant origin, as well as from the three Italian hard cheeses Parmigiano‐Reggiano, Grana Padano and Trentingrana. The total 13C content allows one to distinguish between glycerol from plants with the C‐4 carbon fixation pathway (maize, mean δ13C = −14.4‰) and that from plants with the C‐3 pathway (mean δ13C = −30.7‰). The δ13C‐values of glycerols of animal origin seem to depend on the diet of the animal, as suggested by the mean values −29.6, −29.0 and −25.1‰, respectively, observed for Parmigiano‐Reggiano, Trentingrana and Grana Padano. Additionally, the mean total 18O content of glycerol samples of vegetable origin is approximately 23.8‰, while that from animal fat is 15.1‰. However, the δ18O mean values relative to Parmigiano‐Reggiano, Grana Padano and Trentingrana are 11.8, 16.0 and 13.8‰, respectively. The combination of the 13C and 18O measurements relative to the fat glycerol of the three cheeses might be considered a potential criterion of authentication. Copyright © 2001 John Wiley & Sons, Ltd.

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