Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
Browse
3 results
Search Results
Article FTIR Spectroscopy Coupled With Chemometrics for Evaluating Functional Food Efficacy in an in Vitro Model of Iron Deficiency Anemia(Elsevier Science Ltd, 2026) Dalyan, Eda; Cavdaroglu, Cagri; Ozen, Banu; Gulec, SukruVibrational spectroscopy offers a rapid, cost-effective approach for studying biological systems. This study employs Fourier Transform Infrared (FTIR) spectroscopy, combined with Soft Independent Modeling of Class Analogy (SIMCA), to evaluate treatment outcomes for iron deficiency anemia (IDA). The model was built using spectra from healthy and anemic cells, then validated with cells treated with commonly used iron supplements. In calibration, 9 of 10 control and all IDA samples were correctly classified; 14 of 15 validation samples were identified as healthy. The model was applied to cells treated with protein-iron complexes. All samples treated with a 60:1 protein-iron ratio matched the healthy group, while 3 of 4 treated with a 10:1 ratio matched the IDA group. These results were further supported by iron-regulated gene expression of transferrin receptor (TFR) and (Ankyrin Repeat Domain 37) ANKRD37. FTIR coupled with chemometrics enables rapid assessment of functional effects and shows potential for screening functional ingredients in anemia-targeted food products.Article Citation - WoS: 8Citation - Scopus: 8Comparative Performance of Artificial Neural Networks and Support Vector Machines in Detecting Adulteration of Apple Juice Concentrate Using Spectroscopy and Time Domain Nmr☆(Elsevier, 2025) Cavdaroglu, Cagri; Altug, Nur; Serpen, Arda; Oztop, Mecit Halil; Ozen, BanuThe detection of adulteration in apple juice concentrate is critical for ensuring product authenticity and consumer safety. This study evaluates the effectiveness of artificial neural networks (ANN) and support vector machines (SVM) in analyzing spectroscopic data to detect adulteration in apple juice concentrate. Four techniques-UV-visible, fluorescence, near-infrared (NIR) spectroscopy, and time domain 1H nuclear magnetic resonance relaxometry (1H NMR)-were used to generate data from both authentic and adulterated apple juice samples. Adulterants included glucose syrup, fructose syrup, grape concentrate, and date concentrate. The spectroscopic data were pre-processed and analyzed using ANN and SVM models, with performance metrics such as sensitivity, specificity, and correct classification rates (CCR) evaluated for both calibration and validation sets. Results indicated that NIR spectroscopy combined with SVM provided the highest overall accuracy, with nearperfect specificity and high CCR values, making it the most robust method for adulteration detection. UV-visible and fluorescence spectroscopy also demonstrated strong performance but were slightly less consistent across different adulterants. 1H NMR relaxometry, while providing detailed molecular insights, showed variable sensitivity depending on the adulterant type. The findings showed the importance of selecting appropriate analytical techniques and machine learning models for food authentication. This study contributes to the development of non-destructive, rapid, and accurate methods for detecting food adulteration, which can help support industry efforts to enhance product integrity and maintain consumer trust.Review Citation - WoS: 10Citation - Scopus: 12Trends in Authentication of Edible Oils Using Vibrational Spectroscopic Techniques(Royal Soc Chemistry, 2024) Ozen, Banu; Cavdaroglu, Cagri; Tokatli, FigenThe authentication of edible oils has become increasingly important for ensuring product quality, safety, and compliance with regulatory standards. Some prevalent authenticity issues found in edible oils include blending expensive oils with cheaper substitutes or lower-grade oils, incorrect labeling regarding the oil's source or type, and falsely stating the oil's origin. Vibrational spectroscopy techniques, such as infrared (IR) and Raman spectroscopy, have emerged as effective tools for rapidly and non-destructively analyzing edible oils. This review paper offers a comprehensive overview of recent advancements in using vibrational spectroscopy for authenticating edible oils. The fundamental principles underlying vibrational spectroscopy are introduced and chemometric approaches that enhance the accuracy and reliability of edible oil authentication are summarized. Recent research trends highlighted in the review include authenticating newly introduced oils, identifying oils based on their specific origins, adopting handheld/portable spectrometers and hyperspectral imaging, and integrating modern data handling techniques into the use of vibrational spectroscopic techniques for edible oil authentication. Overall, this review provides insights into the current state-of-the-art techniques and prospects for utilizing vibrational spectroscopy in the authentication of edible oils, thereby facilitating quality control and consumer protection in the food industry. The authentication of edible oils has become increasingly important for ensuring product quality, safety, and compliance with regulatory standards.