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dc.contributor.authorGürdeniz, Gözde
dc.contributor.authorÖzen, Banu
dc.contributor.authorTokatlı, Figen
dc.date.accessioned2017-01-16T07:23:26Z
dc.date.available2017-01-16T07:23:26Z
dc.date.issued2010-02
dc.identifier.citationGürdeniz, G., Özen, B., and Tokatlı, F. (2010). Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils. European Journal of Lipid Science and Technology, 112(2), 218-226. doi:10.1002/ejlt.200800229en_US
dc.identifier.issn1438-7697
dc.identifier.urihttp://doi.org/10.1002/ejlt.200800229
dc.identifier.urihttp://hdl.handle.net/11147/2789
dc.description.abstractThe composition of olive oils may vary depending on environmental and technological factors. Fatty acid profiles and Fourier-transform infrared (FT-IR) spectroscopy data in combination with chemometric methods were used to classify extra-virgin olive oils according to geographical origin and harvest year. Oils were obtained from 30 different areas of northern and southern parts of the Aegean Region of Turkey for two consecutive harvest years. Fatty acid composition data analyzed with principal component analysis was more successful in distinguishing northern olive oil samples from southern samples compared to spectral data. Both methods have the ability to differentiate olive oil samples with respect to harvest year. Partial least squares (PLS) analysis was also applied to detect a correlation between fatty acid profile and spectral data. Correlation coefficients (R2) of a calibration set for stearic, oleic, linoleic, arachidic and linolenic acids were determined as 0.83, 0.97, 0.97, 0.83 and 0.69, respectively. Fatty acid profiles were very effective in classification of oils with respect to geographic origin and harvest year. On the other hand, FT-IR spectra in combination with PLS could be a useful and rapid tool for the determination of some of the fatty acids of olive oils.en_US
dc.description.sponsorshipCODA (MIRG-CT-2005-029134); EU Marie Curie Reintegration Granten_US
dc.language.isoengen_US
dc.publisherWiley-VCH Verlagen_US
dc.relation.isversionof10.1002/ejlt.200800229en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectClassificationen_US
dc.subjectFatty acid profileen_US
dc.subjectInfrared spectroscopyen_US
dc.subjectOlive oilen_US
dc.titleComparison of fatty acid profiles and mid-infrared spectral data for classification of olive oilsen_US
dc.typearticleen_US
dc.contributor.authorIDTR44768en_US
dc.contributor.authorIDTR26995en_US
dc.contributor.iztechauthorGürdeniz, Gözde
dc.contributor.iztechauthorÖzen, Banu
dc.contributor.iztechauthorTokatlı, Figen
dc.relation.journalEuropean Journal of Lipid Science and Technologyen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume112en_US
dc.identifier.issue2en_US
dc.identifier.startpage218en_US
dc.identifier.endpage226en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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