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Uncu, Oğuz
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01. Izmir Institute of Technology
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Sustainable Development Goals
1NO POVERTY
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2ZERO HUNGER
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3GOOD HEALTH AND WELL-BEING
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4QUALITY EDUCATION
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5GENDER EQUALITY
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6CLEAN WATER AND SANITATION
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7AFFORDABLE AND CLEAN ENERGY
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8DECENT WORK AND ECONOMIC GROWTH
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
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10REDUCED INEQUALITIES
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11SUSTAINABLE CITIES AND COMMUNITIES
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
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13CLIMATE ACTION
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14LIFE BELOW WATER
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15LIFE ON LAND
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
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17PARTNERSHIPS FOR THE GOALS
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13
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WoS Citation Count
352
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413
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27.08
Scopus Citations per Publication
31.77
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8
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2
| Journal | Count |
|---|---|
| Microchemical Journal | 2 |
| Food Chemistry | 1 |
| Food Control | 1 |
| Grasas Y Aceites | 1 |
| Journal of Food Measurement and Characterization | 1 |
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Article Citation - WoS: 13Citation - Scopus: 13Authentication of Turkish Olive Oils by Using Detailed Pigment Profile and Spectroscopic Techniques(John Wiley and Sons Inc., 2020) Uncu, Oğuz; Uncu, Oğuz; Özen, Banu; Özen, Fatma Banu; Tokatlı, Figen; Tokatlı, Figen; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringBACKGROUND Minor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier-transform infrared (FTIR) and ultraviolet (UV)-visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV-visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least-squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles. RESULTS Pheophytin a (2.78-8.98 mg kg(-1)) and lutein (1.19-4.07 mg kg(-1)) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV-visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%. CONCLUSION Use of detailed pigment profiles is quite promising in authentication of olive oils. However, UV-visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in 'protected designation of origin' certification studies. (c) 2020 Society of Chemical IndustryArticle 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 Banu; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringThe 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: 35Citation - Scopus: 43Potential of Fourier-Transform Infrared Spectroscopy in Adulteration Detection and Quality Assessment in Buffalo and Goat Milks(Elsevier, 2021) Uncu, Oğuz; Özen, Fatma Banu; Uncu, Oğuz; Özen, Banu; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringAdulteration 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: 1Citation - Scopus: 2Fatty Acid Alkyl Ester and Wax Compositions of Olive Oils as Varietal Authentication Indicators(Springer, 2021) Uncu, Oğuz; Özen, Banu; Uncu, Oğuz; Özen, Fatma Banu; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringMinor 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: 12Citation - Scopus: 12Mid-Infrared Spectroscopic Detection of Sunflower Oil Adulteration With Safflower Oil(CSIC Consejo Superior de Investigaciones Cientificas, 2019) Uncu, Oğuz; Uncu, Oğuz; Özen, Banu; Tokatlı, Figen; Tokatlı, Figen; Özen, Fatma Banu; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringThe 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: 34Citation - Scopus: 42Importance of Some Minor Compounds in Olive Oil Authenticity and Quality(Elsevier Ltd., 2020) Uncu, Oğuz; Özen, Banu; Uncu, Oğuz; Özen, Fatma Banu; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringBackground: 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: 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; Uncu, Oğuz; Uyar, H. Hilal; Özen, Fatma Banu; Uncu, Oğuz; Özen, Banu; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringIt 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 LtdDoctoral Thesis Minor Components of Olive Oils as Indicators for the Authenticity of Virgin Olive Oils(Izmir Institute of Technology, 2021) Özen, Fatma Banu; Uncu, Oğuz; Özen, Fatma Banu; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringAdulteration of olive oil is a major problem of olive oil industry and may result in health problems as well as unfair earnings. Especially after the update in EU regulations about the labelling of olive oils, a need is arisen to detect the mixtures of old and fresh olive oils. Improvements in detection methods could fall behind of the inventiveness of the fraudsters. Detecting and preventing adulteration could be a challenging task; therefore, new methods and solutions are always in demand to solve this problem. First purpose of this theses is to characterize Aegean region olive oils with respect to their quality parameters such as fatty acid alkyl esters, diacylglycerols, and pigment compositions and to investigate differentiation power of these parameters on harvest year and geographical origin in comparison with spectroscopic methods. It is also aimed to predict these quality parameters by the fast and environmentally friendly ultraviolet-visible (UV-vis) and mid-infrared (mid-IR) spectroscopic techniques in combination with multivariate statistical methods. Finally, the applicability of spectroscopic methods (UV-vis, mid-IR, fluorescent) to detect adulteration of fresh olive oil with old olive oil is investigated. Olive oils were successfully differentiated with respect to geographical location by spectroscopic methods, fatty acid alkyl esters and pigments. In general, prediction of investigated chemical parameters was achieved robustly with mid-IR spectral data except pigments which were estimated better with UV-vis spectral data. Fluorescence and mid-IR + UV-vis spectroscopies were successful in detecting old olive oils in fresh olive oils.Article Citation - WoS: 20Citation - Scopus: 21Geographical Differentiation of a Monovarietal Olive Oil Using Various Chemical Parameters and Mid-Infrared Spectroscopy(Royal Society of Chemistry, 2016) Uncu, Oğuz; Özen, Banu; Uncu, Oğuz; Özen, Fatma Banu; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringIncreased 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: 61Citation - Scopus: 70Use of Ftir and Uv-Visible Spectroscopy in Determination of Chemical Characteristics of Olive Oils(Elsevier, 2019) Uncu, Oğuz; Tokatlı, Figen; Özen, Banu; Özen, Fatma Banu; Tokatlı, Figen; Uncu, Oğuz; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringIt 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.