Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/8919
Title: A comparative study of mid-infrared, UV-Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils
Authors: Uncu, Oğuz
Özen, Banu
Uncu, Oğuz
Özen, Banu
Keywords: Olive oil
Adulteration
FTIR spectroscopy
UV-vis spectroscopy
Fluorescence spectroscopy
Chemometrics
Issue Date: 2019
Publisher: Elsevier Ltd.
Abstract: The work aimed to detect and quantify adulteration of fresh olive oils with old olive oils from the previous harvest year by using different spectroscopic approaches in combination with chemometrics. Adulterated samples prepared in varying concentrations (10.50%(v/v)) were analyzed with fluorescence, Fourier transform-infrared (FT-IR), and ultraviolet-visible (UV-vis) spectroscopic methods. Orthogonal partial least square-discriminant analysis (OPLS-DA) and partial least squares (PLS) regression techniques were used for the differentiation of adulterated oils from the pure oils and prediction of adulteration levels, respectively. After the application of various pre-treatment methods, all of the OPLS-DA classification models generated for every spectroscopic technique successfully differentiated adulterated and non-adulterated oils with over 90% correct classification rate. FT-IR + UV-vis and fluorescence spectral data were also successfully used to predict adulteration levels with high coefficient of determinations for both calibration (0.94 and 0.98) and prediction (0.91 and 0.97) models and low error values for calibration (4.22% and 2.68%), and prediction (5.20% and 2.82%), compared to individual FT-IR and UV-vis spectroscopy were obtained. Therefore, FT-IR + UV-vis and fluorescence spectroscopy as being fast and environmentally friendly tools have great potential for both classification and quantification of adulteration practices involving old olive oil.
URI: https://doi.org/10.1016/j.foodcont.2019.06.013
https://hdl.handle.net/11147/8919
ISSN: 0956-7135
1873-7129
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

Files in This Item:
File SizeFormat 
1-s2.0-S0956713519302683-main.pdf722.74 kBAdobe PDFView/Open
Show full item record

CORE Recommender

SCOPUSTM   
Citations

14
checked on Oct 16, 2021

WEB OF SCIENCETM
Citations

26
checked on Oct 16, 2021

Page view(s)

28
checked on Oct 22, 2021

Download(s)

14
checked on Oct 22, 2021

Google ScholarTM

Check

Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.