Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/8919
Full metadata record
DC FieldValueLanguage
dc.contributor.authorUncu, Oğuz-
dc.contributor.authorÖzen, Banu-
dc.date.accessioned2020-07-18T08:34:08Z-
dc.date.available2020-07-18T08:34:08Z-
dc.date.issued2019-
dc.identifier.issn0956-7135-
dc.identifier.issn1873-7129-
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2019.06.013-
dc.identifier.urihttps://hdl.handle.net/11147/8919-
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofFood Controlen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOlive oilen_US
dc.subjectAdulterationen_US
dc.subjectFTIR spectroscopyen_US
dc.subjectUV-vis spectroscopyen_US
dc.subjectFluorescence spectroscopyen_US
dc.subjectChemometricsen_US
dc.titleA 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 oilsen_US
dc.typeArticleen_US
dc.institutionauthorUncu, Oğuz-
dc.institutionauthorÖzen, Banu-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume105en_US
dc.identifier.startpage209en_US
dc.identifier.endpage218en_US
dc.identifier.wosWOS:000477691300027en_US
dc.identifier.scopus2-s2.0-85067305763en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.foodcont.2019.06.013-
dc.relation.doi10.1016/j.foodcont.2019.06.013en_US
dc.coverage.doi10.1016/j.foodcont.2019.06.013en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
dc.identifier.wosqualityttpTop10%en_US
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
Files in This Item:
File SizeFormat 
1-s2.0-S0956713519302683-main.pdf722.74 kBAdobe PDFView/Open
Show simple item record



CORE Recommender

SCOPUSTM   
Citations

60
checked on Mar 22, 2024

WEB OF SCIENCETM
Citations

54
checked on Mar 16, 2024

Page view(s)

634
checked on Mar 25, 2024

Download(s)

530
checked on Mar 25, 2024

Google ScholarTM

Check




Altmetric


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