Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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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 - 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: 1Citation - Scopus: 2Year-To Differentiation of Black Tea Through Spectroscopic and Chemometric Analysis(Springer Science and Business Media Deutschland GmbH, 2025) Yorulmaz, H.; Cavdaroglu, C.; Donmez, O.; Serpen, A.; Ozen, B.The compositions of food products such as tea can vary significantly from one harvest year to another, primarily due to factors such as shifting climatic conditions, and plant periodicity. These fluctuations in composition can significantly affect the overall product quality. Spectral methods combined with chemometric techniques can provide efficient tools to monitor and assess these variations. In this study, 205 black tea samples from two consecutive harvest years were analyzed using mid-infrared, UV–visible, and fluorescence spectroscopy. Mid-infrared spectra were collected for both infused and powdered samples, while only the infused samples were used for the other spectroscopic methods. The study used partial least-square discriminant (PLS-DA) and orthogonal partial least-square discriminant analyses (OPLS-DA) to differentiate samples by harvest year. These models, applied after various data transformations, achieved high correct classification rates. Mid-infrared spectroscopic data yielded rates of 93.33% and 90.33% for powdered and infused samples, respectively. Fluorescence and UV–visible spectra also showed excellent prediction accuracy, with success rates of 98.3% and 100%. The results indicate that these spectroscopic methods, combined with chemometric differentiation, are valuable tools for monitoring year-to-year changes in black tea. © The Author(s) 2024.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.Review Citation - WoS: 10Citation - Scopus: 10Authentication of Vinegars With Targeted and Non-Targeted Methods(Taylor & Francis, 2023) Çavdaroğlu, Çağrı; Çavdaroğlu, Çağrı; Özen, Banu; Özen, Fatma BanuThere has been a growing interest in vinegar, especially after the increasing reports about its beneficial health effects. Bioactive compounds of vinegar are associated with its antimicrobial, antioxidant, antidiabetic, antitumor, and anti-obesity types of activities. Quality of vinegar is related with the authenticity of the product besides the amounts of bioactive compounds in its composition. Addition of cheaper substitutes to higher quality vinegars and false labeling are some common authentication problems for this product. There are various examples of the use of targeted and untargeted methods in authentication studies for vinegars. Specific constituents and properties of vinegars such as molecular isotope ratios and individual volatile compounds were used to detect adulteration with targeted methods. On the other hand, untargeted methods, mostly in the form of the application of spectroscopic techniques, such as infrared and fluorescence spectroscopy in combination with chemometrics, provide an overall measurement. This review mainly focuses on adulteration types and elaborates on different targeted and non-targeted methods used to authenticate vinegars.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: 11Citation - Scopus: 10Ir Spectroscopy and Chemometrics for Physical Property Prediction of Structured Lipids Produced by Interesterification of Beef Tallow(Academic Press, 2019) Aktaş, Ayşe Burcu; Alamprese, Cristina; Fessas, Dimitrios; Özen, BanuThe aim of this study was the application of infrared spectroscopy and chemometrics to predict slip melting point (SMP), melting points at different melted fat percentages (MP85, MP90, MP95), and consistency of structured lipids to provide fast and reliable methods for their characterization. Tallow was chemically or enzymatically interesterified with corn, canola, or safflower oils, at different ratios. Fourier-transform mid-infrared (FT-IR) and near-infrared (FT-NIR) spectra of melted and solid samples were collected. Partial-least-square regression models constructed after different spectra pre-treatments and variable selection were satisfactory. The best models were obtained with solid sample FT-NIR spectra: in cross-validation, determination coefficients and root mean square errors were, respectively, 0.85 and 1.7 degrees C for SMP, 0.85 and 2.8 degrees C for MP90, and 0.91 and 14 MPa for consistency. Infrared spectroscopy can be considered a promising tool to determine physical properties of interesterified fats.Article Citation - WoS: 12Citation - Scopus: 12Mid-Infrared Spectroscopic Detection of Sunflower Oil Adulteration With Safflower Oil(CSIC Consejo Superior de Investigaciones Cientificas, 2019) Uncu, Oğuz; Özen, Banu; Tokatlı, FigenThe oil industry is in need of rapid analysis techniques to differentiate mixtures of safflower-sunflower oils from pure oils. The current adulteration detection methods are generally cumbersome and detection limits are questionable. The aim of this study was to test the capability of a mid-infrared spectroscopic method to detect the adulteration of sunflower oil with safflower oil compared to fatty acid analysis. Mid-infrared spectra of pure oils and their mixtures at the 10-60% range were obtained at 4000-650 cm(-1) wavenumber and fatty acid profiles were determined. Data were analyzed by multivariate statistical analysis techniques. The lowest level of detection was obtained with mid-infrared spectroscopy at 30% while the fatty acid profile could determine adulteration at around 60%. Adulteration levels were predicted successfully using PLS regression analysis of infrared data with R-2 (calibration) = 0.96 and R-2 (validation) = 0.93. As a rapid and minimum waste generating technique, mid-infrared spectroscopy could be a useful tool for the screening of raw material to detect safflower-sunflower oil mixtures.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.