Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Citation - Scopus: 1Adulteration of Pomegranate Molasses With Sugar Syrups: Application of FTIR-ATR Spectroscopy and Chemometrics(Elsevier, 2025) Kilinc, Gizem Simge; Uncu, Oguz; Eren, Ismail; Bagdatlioglu, NerimanIn this study, it was aimed to determine the adulteration ratio of pomegranate molasses (PM) with sugar syrups by using FTIR spectroscopy based upon chemometrics. With this intention, 34 pure PM samples were supplied from local manufacturers and adulterated with high fructose corn syrup (HFCS), glucose-fructose syrup (GFS) and beet sugar syrup (BSS) in varying ratios (5-50 %, w/w). Authentic and adulterated PM samples were analyzed in the range of 4000 and 400 cm(-1) wavenumber by FTIR spectroscopy. PCA was applied as a pretreatment for classification and regression analysis to select the spectral region and data reduction. Whereby the DD-SIMCA models were created using this information. The adulterated and authentic samples were classified correctly by the developed DD-SIMCA models. In the calibration and prediction model of DD-SIMCA, authentic and adulterated PM samples were correctly classified with high sensitivity (>= 0.91) and specificity (>= 0.94), and a clear distinction was observed with high efficiency (>= 0.94). Adulteration rates in PM samples were determined by PLS-R analysis. The correlation coefficients (R-2 >= 0.98) of models were also found quite high. As a consequence, FTIR spectroscopy in conjunction with chemometric approaches could be applied as a quick, dependable, non-destructive, and environmentally friendly tool for categorizing, distinguishing, and quantifying adulteration rates in PM samples.Article Citation - WoS: 9Citation - Scopus: 11Authentication of Pomegranate Juice in Binary and Ternary Mixtures With Spectroscopic Methods(Elsevier, 2023) Aykaç, Başak; Çavdaroğlu, Çağrı; Özen, BanuFruit juices are among the most commonly adulterated food products and especially pomegranate juice as a high value product is mixed with different adulterants for unfair economic profit. It was aimed to investigate the performances of UV–visible and Fourier-transform infrared (FTIR) spectroscopies combined with chemometric methods to determine adulteration of pomegranate juice with dark colored sour cherry and black carrot juices. Binary and ternary mixtures of pomegranate juice with 2 adulterants were prepared at 5–25% levels. After various data transformations, both spectroscopic data of authentic and adulterated samples were evaluated with different chemometric classification tools. Classification models with 97% correct classification rate for validation set were obtained both for UV–visible and FTIR spectral data. Accurate predictions of adulterant concentration were also achieved with chemometric models using both spectroscopic data. These spectroscopic techniques provide rapid and accurate prediction of pomegranate juice adulteration in binary and ternary mixtures with dark colored juices.Article Citation - WoS: 28Citation - Scopus: 29Detection of Vinegar Adulteration With Spirit Vinegar and Acetic Acid Using Uv–visible and Fourier Transform Infrared Spectroscopy(Elsevier, 2022) Çavdaroğlu, Çağrı; Özen, BanuVinegar is one of the commonly adulterated food products, and variations in product and adulterant spectrum make the detection of adulteration a challenging task. This study aims to determine adulteration of grape vinegars with spirit vinegar and synthetic acetic acid using different spectroscopic methods. For this purpose, grape vinegars were mixed separately with spirit vinegar and diluted synthetic acetic acid (4%) at 1–50% (v/v) ratios. Spectra of vinegars and mixtures were obtained with UV–visible and Fourier-transform infrared (FTIR) spectrometers. Data were evaluated with various chemometric methods and artificial neural networks (ANN). Correct classification rates of at least 94.3% and higher values were obtained by the evaluation of both spectroscopic data along with their combination with chemometric methods and ANN for discrimination of non-adulterated and adulterated vinegars. UV–vis and FTIR spectroscopy can be rapid and accurate ways of detecting adulteration in vinegars regardless of adulterant type.Article Citation - WoS: 9Citation - Scopus: 11Prediction of Vinegar Processing Parameters With Chemometric Modelling of Spectroscopic Data(Elsevier, 2021) Çavdaroğlu, Çağrı; Çavdaroğlu, Çağrı; Özen, Banu; Özen, Fatma BanuSpectroscopic methods have the advantages of being rapid and environmentally friendly and can be used in measurement and control of processing parameters during food production. It was aimed to predict several quality and chemical parameters of vinegar processing from UV-visible and mid-infrared spectroscopic profiles. Two processing lines of both traditional and submerged vinegar production from 2 separate grape varieties (green and red grapes) were monitored. Some of the important markers of the fermentation processes; pH, brix, total acidity, total flavonoid content, total and individual phenolic contents, organic acid, sugar, ethanol concentrations as well as UV-visible and mid-infrared spectra were obtained during both types of vinegar processing and quality and chemical parameters were predicted from spectroscopic data using chemometric methods. Individual UV-visible and mid-infrared spectral profiles along with low level of data fusion were used in building of chemometric prediction models. Accurate, reliable and robust prediction models (R(2)cal and R(2)val >0.9) were obtained for quality parameters mostly with combination of two spectroscopic datasets. Predictive models used for phenolic components were below average except for p-coumaric and syringic acids. Citric and acetic acids were the most accurately estimated ones among organic acids along with ethanol. Close agreements between reference and predicted values were obtained during the monitoring of changes of some quality parameters for vinegar fermentation process through rapid and simultaneous spectroscopic measurements.Article Citation - WoS: 90Citation - Scopus: 101A Rapid Atr-Ftir Spectroscopic Method for Classification of Gelatin Gummy Candies in Relation To the Gelatin Source(Elsevier, 2019) Çebi, Nur; Doğan, Canan Ekinci; Ekin Meşe, Ayten; Özdemir, Durmuş; Arıcı, Muhammet; Sağdıç, OsmanGelatin is widely used in gummy candies because of its unique functional properties. Generally, porcine and bovine gelatins are used in the food industry. FTIR-ATR combined with chemometrics analysis such as hierarchical cluster analysis (HCA) (OPUS Version 7.2 software), principal component analysis (PCA) (OPUS Version 7.2 software) and partial least squares-discriminant analysis (PLS-DA) (Matlab R2017b) were used for classification and discrimination of gelatin gummy candies related to their gelatin source. The spectral region between 1734 and 1528 cm(-1) was selected for chemometric analysis. The potential of FTIR spectroscopy for determination of bovine and porcine source in gummy candies was examined and validated by a real-time polymerase chain reaction (PCR) method. Twenty commercial samples were tested by developed ATR-FTIR methodology and RT-PCR technique, mutually confirming and supporting results were obtained. Gummy candies were classified and discriminated in relation to the bovine or porcine source of gelatin with 100% success without any sample preparation using FTIR-ATR technique.