Effects of Processing on Stable Isotope Compositions (δ13C, δ15N, and δ18O) of Rice (Oryza sativa) and Stable Isotope Analysis of Asian Rice Samples for Tracing Their Geographical Origins

W e evaluated the effects of processing (i.e., polishing, washing, boiling, and rice cake preparation) on the stable carbon (δ 13 C), nitrogen (δ 15 N), and oxygen (δ 18 O) isotopic compositions of rice ( Oryza sativa ) to assess its geographical origin. There were no significant differences in their δ 13 C, δ 15 N, and δ 18 O values before and after boiling and rice cake preparation, indicating that the database of the δ 13 C, δ 15 N, and δ 18 O values of rice samples could be adapted and used to trace the geographical origin of rice used for cooking and rice cake preparation. Conversely, the δ 13 C and δ 18 O values were significantly altered after polishing. After the brown rice samples were polished at a polishing rate of 90%-92%, we determined the δ 13 C, δ 15 N, and δ 18 O values of the polished rice samples from nine countries—Australia, Bangladesh, China, Japan, Malaysia, Myanmar, Philippines, Sri Lanka, and Thailand. The rice samples from Bangladesh, Malaysia, Philippines, and Sri Lanka had significantly lower δ 13 C values than those from the other five countries. The Chinese, Japanese, and Philippine rice samples had lower δ 18 O values than those from the other countries. The δ 13 C and δ 18 O values could be potential tools for tracing the geographical origin of Asian rice.