Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9560
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dc.contributor.authorUncu, Oğuz-
dc.contributor.authorÖzen, Banu-
dc.contributor.authorTokatlı, Figen-
dc.date.accessioned2020-07-25T22:16:55Z-
dc.date.available2020-07-25T22:16:55Z-
dc.date.issued2019-
dc.identifier.issn0039-9140-
dc.identifier.issn1873-3573-
dc.identifier.urihttps://doi.org/10.1016/j.talanta.2019.03.116-
dc.identifier.urihttps://hdl.handle.net/11147/9560-
dc.description.abstractIt was aimed to predict fatty acid ethyl ester (FAEE), wax, diacylglycerol (DAG) and color pigment contents of olive oils by using rapid and non-destructive spectroscopic techniques (FTIR and UV-vis) individually and in combination. Prediction models were constructed by using partial least squares (PLS) regression with cross and external validation. FAEEs were estimated best with FTIR + UV-Vis spectroscopy (R-cv.(2) = 0.84, R-pred(2) = 0.90, and RPD = 3.0). PLS model with R-cv.(2) = 0.79, R-pred(2) = 0.71, and RPD = 1.9 was obtained for the estimation of 1,2 DAG using FTIR spectral data. Major pigments, lutein, pheophytin a and their derivatives and total xanthophylls were quantified successfully by FTIR + UV-Vis with a range of R-cv.(2) of 0.71-0.85, R-pred(2) of 0.70-0.84, and RPD = 1.5-2.5 values but the prediction of the rest of the pigments were poor (R-cv(2) = 0.60-0.76, R-pred(2) = 0.42-0.62, and RPD = 1.2-1.5). Combination of two spectral data resulted in average prediction of wax content of oils (R-cal(2) = 0.95, R-pred(2) = 0.75, and RPD = 1.9). FTIR and UV-vis spectroscopic techniques in combination with PLS regression provided promising results for the prediction of several chemical parameters of olive oils; therefore, they could be alternatives to traditional analysis methods.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofTalantaen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOlive oilen_US
dc.subjectFTIR spectroscopyen_US
dc.subjectUV-vis spectroscopyen_US
dc.subjectAlkyl esteren_US
dc.subjectDiacylglycerolen_US
dc.subjectPigmenten_US
dc.titleUse of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oilsen_US
dc.typeArticleen_US
dc.institutionauthorUncu, Oğuz-
dc.institutionauthorÖzen, Banu-
dc.institutionauthorTokatlı, Figen-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume201en_US
dc.identifier.startpage65en_US
dc.identifier.endpage73en_US
dc.identifier.wosWOS:000471084300010en_US
dc.identifier.scopus2-s2.0-85063759009en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.talanta.2019.03.116-
dc.identifier.pmid31122462en_US
dc.relation.doi10.1016/j.talanta.2019.03.116en_US
dc.coverage.doi10.1016/j.talanta.2019.03.116en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
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-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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