... Several combinations of analytes have been used for the investigation of seasonal impact on food products such as: trace elements through ICP-MS (Ozden, 2010;Potorti et al., 2013;Rey-Crespo et al., 2013), fatty acid composition (Gurdeniz, Ozen, & Tokatli, 2008), triglyceride composition (Parcerisa et al., 1994), differences in d 13 C, d 15 N and d 34 S values though IRMS (Sant'Ana, Ducatti, & Ramires, 2010;Bahar et al., 2008), inorganic anions (Di Bella et al., 2012), ascorbic acid, lactic, malic and L-pyroglutamic acid content (Maietti et al., 2012), fatty acids analysis, triacylglycerol and tocopherols (Barreira et al., 2012) and, finally, using instrumental texture and sensory evaluation (Di Salvo, Fadda, Sanguinetti, Naes, & Del Caro, 2014). There is relatively limited information about the effect of seasonal variation on elemental composition of food products (Ozden, 2010;Ozden, Erkan, & Ulusoy, 2010;Potorti et al., 2013;Rey-Crespo et al., 2013;Vincevica-Gaile, Klavins, Rudovica, & Viksna, 2013), especially for REEs. ...