Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/7807
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dc.contributor.authorUncu, Oğuz-
dc.contributor.authorNapiórkowska, Alicja-
dc.contributor.authorSzajna, Tomasz K.-
dc.contributor.authorÖzen, Banu-
dc.date.accessioned2020-07-18T03:35:10Z-
dc.date.available2020-07-18T03:35:10Z-
dc.date.issued2020-
dc.identifier.issn0026265X-
dc.identifier.urihttps://doi.org/10.1016/j.microc.2020.105128-
dc.identifier.urihttps://hdl.handle.net/11147/7807-
dc.description.abstractIt was aimed to compare three spectroscopic methods in determination of adulteration of cold pressed pomegranate seed oils (PSOs) with sunflower oil in this research. UV–visible, mid-infrared and fluorescence spectra of pure and adulterated pomegranate oils (1–50%, v/v) were collected and data were analyzed with multivariate statistical analysis techniques. According to orthogonal partial least square discriminant analysis, best differentiation between pure and mixed samples was obtained with mid-infrared spectroscopy having 100% success rate. Fluorescence and UV–visible spectroscopy also provided good discrimination between samples with 96 and 88% successful classification rates, respectively. As a result of partial least square regression analysis, detection limits for mid-infrared, UV–visible and fluorescence spectroscopies are determined as >1, 5 and 10% in order. Since all spectroscopic methods provided detection of mixtures of cold pressed PSOs with sunflower oil at low concentrations they could serve as easy to use and rapid techniques in control laboratories. © 2020 Elsevier B.V.en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofMicrochemical Journalen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAdulterationen_US
dc.subjectFluorescence spectroscopyen_US
dc.subjectInfrared spectroscopyen_US
dc.subjectPomegranate seed oilen_US
dc.subjectUV–visible spectroscopyen_US
dc.titleEvaluation of three spectroscopic techniques in determination of adulteration of cold pressed pomegranate seed oilsen_US
dc.typeArticleen_US
dc.institutionauthorUncu, Oğuz-
dc.institutionauthorÖzen, Banu-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume158en_US
dc.identifier.wosWOS:000573646900002en_US
dc.identifier.scopus2-s2.0-85086161104en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.microc.2020.105128-
dc.relation.doi10.1016/j.microc.2020.105128en_US
dc.coverage.doi10.1016/j.microc.2020.105128en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ2-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.dept01. Izmir Institute of Technology-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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