Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Access Right: Open AccessAuthor: search.filters.author.Uncu, Oğuz

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Now showing 1 - 6 of 6
  • Article
    Citation - WoS: 1
    Citation - Scopus: 2
    Fatty Acid Alkyl Ester and Wax Compositions of Olive Oils as Varietal Authentication Indicators
    (Springer, 2021) Uncu, Oğuz; Özen, Banu
    Minor components of olive oils can be good markers for their authenticity, which is a significant quality issue for this product. It was aimed to determine individual and total fatty acid alkyl esters and waxes as minor constituents of olive oil and to investigate their novel varietal authentication capability separately and in combination for three main olive cultivars grown in three distinct locations of Aegean Region of Turkey. In addition, basic quality and purity parameters as free fatty acid, K values and fatty acid profiles were also determined for the characterization of the samples. Olive oil samples from different cultivars had different fatty acid profiles and two of these varieties had similar quality parameters. Statistical analyses were conducted with orthogonal partial least squares discriminant analysis (OPLS-DA) to differentiate varieties with respect to their individual and combined parameters of fatty acid alkyl esters and waxes. For calibration sets, use of individual fatty acid alkyl esters profile resulted in 80% correct classification rate while waxes alone was 67% successful in classifying the olive oils according to variety. It was found that alkyl esters in combination with waxes were more effective in discrimination of olive oils with respect to cultivar compared to their individual forms and the correct classification rate for the generated model is 92% for calibration set. Since fatty acid alkyl esters along with waxes have effect on cultivar differentiation, they could have a potential as authentication tools for olive oil besides their known quality characteristics.
  • Article
    Citation - WoS: 61
    Citation - Scopus: 70
    Use of Ftir and Uv-Visible Spectroscopy in Determination of Chemical Characteristics of Olive Oils
    (Elsevier, 2019) Uncu, Oğuz; Özen, Banu; Tokatlı, Figen
    It 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.
  • Article
    Citation - WoS: 34
    Citation - Scopus: 42
    Importance of Some Minor Compounds in Olive Oil Authenticity and Quality
    (Elsevier Ltd., 2020) Uncu, Oğuz; Özen, Banu
    Background: Consumption and production of olive oils have been increasing steadily worldwide mainly due to proven health benefits and sensorial characteristics of olive oil. M the same time, rising demand makes it harder to protect olive oil genuineness; therefore, inauthentic products have been always a serious problem in olive oil industry. Scope and approach: Some minor compounds such as pigments (chlorophylls and carotenoids) including their derivatives pyropheophytins (PPPs), diacylglycerols (DAGs) and fatty acid ethyl esters (FAEEs) are all prominent compounds with their discriminatory and descriptive properties. Among several different approaches, use of these components to differentiate genuine and adulterated olive oils could be a promising choice since it is harder to mimic these compounds in fake mixtures. Recent studies focus on these compounds as authentication and quality tools for olive oil and potential of these compounds are aimed to be reviewed. Key findings and conclusions: Results from literature indicated that these parameters could be used in both authenticity and quality determination of olive oils with some limitations. Pigments were found to be more promising in geographical and/or varietal classification. All of the discussed components have successful applications in determination of olive oil quality with respect to storage history and oil grades. However, in detection of certain types of adulteration techniques such as soft deodorization, reviewed parameters did not work effectively alone. Regulations could be updated with these findings and use of combined parameters including discussed compounds could be further investigated for unsolved authentication problems.
  • 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: 20
    Citation - Scopus: 21
    Geographical Differentiation of a Monovarietal Olive Oil Using Various Chemical Parameters and Mid-Infrared Spectroscopy
    (Royal Society of Chemistry, 2016) Uncu, Oğuz; Özen, Banu
    Increased demand for monovarietal olive oils from local olive varieties with unique characteristics as well as regulations such as 'Protected Designation of Origin' makes it necessary to identify methods for geographical classification of this product. Geographical differentiation of olive oils from a local olive variety from nine distinct locations of a peninsula in the west part of Turkey is investigated by using mid-infrared spectroscopic data and several chemical parameters (total phenol content, fatty acid and phenol profile, total carotene and chlorophyll content and oxidative stability). The best differentiation with respect to geographical origin was obtained with partial least square-discriminant analysis (PLS-DA) of a combination of various chemical parameters. The fatty acid profile also provided good separation of geographic locations and was slightly better than mid-infrared analysis. The best separation was achieved with respect to palmitic, oleic and linoleic acid contents of olive oils. However, mid-infrared spectroscopy with the advantages of being environmentally friendly, cost effective and a fast method could also be used to differentiate monovarietal olive oils with respect to their growing locations by factors such as micro-climates, proximity of regions and position to the sea.
  • Article
    Citation - WoS: 55
    Citation - Scopus: 59
    Prediction of Various Chemical Parameters of Olive Oils With Fourier Transform Infrared Spectroscopy
    (Academic Press Inc., 2015) Uncu, Oğuz; Özen, Banu
    Vibrational spectroscopic techniques offer advantages such as rapid and accurate measurements with minimum sample preparation and waste generation. In this study, it was aimed at determining some important quality parameters (oxidative stability, colour pigments, fatty acid profile and phenolic composition) of olive oils by Fourier transform infrared spectroscopy as one of the vibrational spectroscopic methods. Partial least square calibration models were constructed in order to reveal any correlation between quality parameters and spectral data. Regression coefficients for developed models showed that oxidative stability (0.99), chlorophyll content (0.98), some major fatty acids (palmitic (0.87), oleic (0.94), and linoleic acids (0.97), saturated (0.91), monounsaturated (0.94) and polyunsaturated fatty acids (0.97)), hydroxytyrosol as a phenolic compound (0.97) and total phenolic content (0.99) were predicted successfully. Variable influence on the projection values indicated that palmitic, vanillic and cinnamic acids and hydroxytyrosol are the most significant contributors to oxidative stability of olive oils. © 2015 Elsevier Ltd.