Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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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: 35Citation - Scopus: 43Potential of Fourier-Transform Infrared Spectroscopy in Adulteration Detection and Quality Assessment in Buffalo and Goat Milks(Elsevier, 2021) Şen, Sevval; Dündar, Zahide; Uncu, Oğuz; Özen, BanuAdulteration of higher priced milks with cheaper ones to obtain extra profit can be the cause of adverse health effects as well as economic loss. In this study, it was aimed to differentiate goat-cow and buffalo-cow milk mixtures and also to estimate the critical quality parameters of these milks by the evaluation of Fourier-transform infrared (FTIR) spectroscopic data with chemometric methods. Raw goat and buffalo milks were mixed with cow milk at 1-50% (v/v) concentrations and FTIR spectra of the pure and mixed samples were obtained at 4000-650 cm-1. Orthogonal partial least square discriminant analysis (OPLS-DA) resulted in differentiation of goat-cow and buffalo-cow milk mixtures with 93% and 91% correct classification rates, respectively. Detection level for mixing is determined as higher than 5% for both milks. Total fat, protein, lactose and non-fat solid contents were predicted from FTIR spectral data of the combination of three types of milks by partial least square models with R2 values of 0.99. As a result, FTIR spectroscopy provides rapid and simultaneous detection of adulteration and prediction of quality parameters regardless of the milk type.Article Citation - WoS: 25Citation - Scopus: 30Prediction of Chemical Parameters and Authentication of Various Cold Pressed Oils With Fluorescence and Mid-Infrared Spectroscopic Methods(Elsevier Ltd., 2021) Doğruer, Ilgın; Uyar, H. Hilal; Uncu, Oğuz; Özen, BanuIt was aimed to compare the performances of two spectroscopic methods, fluorescence and mid-infrared spectroscopy, in terms of their adulteration detection and estimation of several chemical properties for various cold pressed seed oils. Spectroscopic profiles, fatty acid, free fatty acid and total phenol contents of pumpkin seed, grape seed, black cumin oil, and sesame seed oils were determined and these oils were mixed with sunflower oil at 1–50% (v/v). Both spectroscopic techniques provided comparable results for determination of adulteration of each oil type and the most successful prediction was obtained for pumpkin seed oil at levels >%1. Combined data set of oils resulted in successful quantification of their free fatty acid value, total phenol and major fatty acids contents with both spectroscopic methods regardless of oil type. Both techniques could be used as reliable, fast and environmentally friendly alternatives in the analyses of different types of seed oils. © 2020 Elsevier LtdArticle Citation - WoS: 82Citation - Scopus: 103A 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 BanuThe 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: 14Citation - Scopus: 18Evaluation of Three Spectroscopic Techniques in Determination of Adulteration of Cold Pressed Pomegranate Seed Oils(Elsevier Ltd., 2020) Uncu, Oğuz; Napiórkowska, Alicja; Szajna, Tomasz K.; Özen, BanuIt was aimed to compare three spectroscopic methods in determination of adulteration of cold pressed pomegranate seed oils (PSOs) with sunflower oil in this research. UV–visible, mid-infrared and fluorescence spectra of pure and adulterated pomegranate oils (1–50%, v/v) were collected and data were analyzed with multivariate statistical analysis techniques. According to orthogonal partial least square discriminant analysis, best differentiation between pure and mixed samples was obtained with mid-infrared spectroscopy having 100% success rate. Fluorescence and UV–visible spectroscopy also provided good discrimination between samples with 96 and 88% successful classification rates, respectively. As a result of partial least square regression analysis, detection limits for mid-infrared, UV–visible and fluorescence spectroscopies are determined as >1, 5 and 10% in order. Since all spectroscopic methods provided detection of mixtures of cold pressed PSOs with sunflower oil at low concentrations they could serve as easy to use and rapid techniques in control laboratories. © 2020 Elsevier B.V.Article Citation - WoS: 30Citation - Scopus: 34Authentication of a Turkish Traditional Aniseed Flavoured Distilled Spirit, Raki(Elsevier Ltd., 2013) Yüceesoy, Dila; Özen, BanuConsumption 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).Article Citation - WoS: 231Citation - Scopus: 264Detection of Adulteration of Extra-Virgin Olive Oil by Chemometric Analysis of Mid-Infrared Spectral Data(Elsevier Ltd., 2009) Gürdeniz, Gözde; Özen, Fatma BanuThis study focuses on the detection and quantification of extra-virgin olive oil adulteration with different edible oils using mid-infrared (IR) spectroscopy with chemometrics. Mid-IR spectra were manipulated with wavelet compression previous to principal component analysis (PCA). Detection limit of adulteration was determined as 5% for corn-sunflower binary mixture, cottonseed and rapeseed oils. For quantification of adulteration, mid-IR spectral data were manipulated with orthogonal signal correction (OSC) and wavelet compression before partial least square (PLS) analysis. The results revealed that models predict the adulterants, corn-sunflower binary mixture, cottonseed and rapeseed oils, in olive oil with error limits of 1.04, 1.4 and 1.32, respectively. Furthermore, the data were analysed with a general PCA model and PLS discriminant analysis (PLS-DA) to observe the efficiency of the model to detect adulteration regardless of the type of adulterant oil. In this case, detection limit for adulteration is determined as 10%.Article Citation - WoS: 120Citation - Scopus: 135Authentication of Pomegranate Juice Concentrate Using Ftir Spectroscopy and Chemometrics(Elsevier Ltd., 2008) Vardin, Hasan; Tay, Abdullatif; Özen, Fatma Banu; Mauer, LisaFourier transform infrared (FTIR) spectroscopy and chemometric techniques were used to detect the adulteration of pomegranate juice concentrate (PJC) with grape juice concentrate (GJC). The main differences between PJC and GJC infrared spectra occurred in the 1780-1685 cm-1 region, which corresponds to C{double bond, long}O stretching. Principal component analysis of the spectra was used to: (1) differentiate pure PJC and GJC samples and (2) classify adulterated (containing 2-14% vol/vol GJC) and pure PJC samples. Two principal components explained 99% of the variability in each of these applications. Partial least square analysis of the spectra resulted in prediction of the GJC adulterant concentration in PJC with a correlation coefficient, R2, of 0.9751. Partial least square analysis of spectra could also predict % titratable acidity and total solids in PJC with correlation coefficients of 0.9114 and 0.9916, respectively. Therefore, FTIR and chemometrics provide a useful approach for authenticating pomegranate juice concentrate.