WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7150

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Institution Author: search.filters.institutionAuthor.Özen, BanuSubject: search.filters.subject.Chemometrics

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Now showing 1 - 6 of 6
  • Article
    Citation - WoS: 28
    Citation - Scopus: 29
    Detection of Vinegar Adulteration With Spirit Vinegar and Acetic Acid Using Uv–visible and Fourier Transform Infrared Spectroscopy
    (Elsevier, 2022) Çavdaroğlu, Çağrı; Özen, Banu
    Vinegar 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: 11
    Citation - Scopus: 10
    Ir 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, Banu
    The 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: 12
    Citation - Scopus: 12
    Mid-Infrared Spectroscopic Detection of Sunflower Oil Adulteration With Safflower Oil
    (CSIC Consejo Superior de Investigaciones Cientificas, 2019) Uncu, Oğuz; Özen, Banu; Tokatlı, Figen
    The 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: 82
    Citation - Scopus: 103
    A 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 Oils
    (Elsevier Ltd., 2019) Uncu, Oğuz; Uncu, Oğuz; Özen, Banu; Özen, Fatma Banu
    The 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.
  • Article
    Citation - WoS: 32
    Citation - Scopus: 36
    Application of Mid-Infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine and Raki
    (Springer Verlag, 2012) Öztürk, Burcu; Yücesoy, Dila; Özen, Banu
    Mid-infrared (IR) spectroscopy, which is a rapid and relatively small amount of waste producing technique, was used to predict several quality parameters of two types of alcoholic beverages, wine and raki. Mid-infrared spectra of red, rose and white wines and a traditional aniseed alcoholic beverage, raki were collected and relations were established between measured chemical parameters (pH, brix, total phenol content, anthocyanin content, titratable acidity, sugar content, electrical conductivity and some colour parameters) of these beverages and their infrared spectra using chemometric techniques. Partial least square regression provided excellent prediction of total phenol (R 2 = 0. 97) and anthocyanin contents (R 2 = 0. 98) of wine samples and a good prediction of pH (R 2 = 0. 9), brix (R 2 = 0. 92) and colour intensity (R 2 = 0. 93) values were obtained. Brix, total phenol and sugar content of raki samples were also estimated very successfully (R 2 = 0. 99) for raki and good prediction was obtained with pH value. Mid-IR spectroscopy in combination with chemometrics could be a promising technique for determination of several quality parameters of alcoholic beverages simultaneously and rapidly.
  • Article
    Citation - WoS: 30
    Citation - Scopus: 34
    Authentication of a Turkish Traditional Aniseed Flavoured Distilled Spirit, Raki
    (Elsevier Ltd., 2013) Yüceesoy, Dila; Özen, Banu
    Consumption of traditional aniseed alcoholic beverage, raki, adulterated with methanol results in deaths, therefore, its detection is an important issue. In this study, mid-infrared spectra of pure and methanol adulterated (0.5-10% (vol/vol)) raki samples were collected with an attenuated total reflectance attachment of a Fourier-transform infrared spectrometer. Principal component analysis was used to discriminate pure and adulterated raki samples, then, a partial least square model was constructed to determine the adulterant methanol content in raki using mid-IR spectral data. A minimum threshold level of 0.5% methanol in raki samples was successfully detected. A good prediction model for determination of methanol adulteration ratio in raki samples was also constructed (R2 = 0.98 and RPD = 8.35).