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dc.contributor.authorUncu, Oğuz
dc.contributor.authorÖzen, Banu
dc.date.accessioned2017-06-02T08:09:03Z
dc.date.available2017-06-02T08:09:03Z
dc.date.issued2015-10
dc.identifier.citationUncu, O., and Özen, B. (2015). Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy. LWT - Food Science and Technology, 63(2), 978-984. doi:10.1016/j.lwt.2015.05.002en_US
dc.identifier.issn0023-6438
dc.identifier.urihttp://doi.org/10.1016/j.lwt.2015.05.002
dc.identifier.urihttp://hdl.handle.net/11147/5680
dc.description.abstractVibrational 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.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.lwt.2015.05.002en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOlive oilen_US
dc.subjectOxidative stabilityen_US
dc.subjectQuality parametersen_US
dc.subjectPartial least square analysisen_US
dc.subjectFTIRen_US
dc.subjectFourier transform infrared spectroscopyen_US
dc.titlePrediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopyen_US
dc.typearticleen_US
dc.contributor.authorIDTR59297en_US
dc.contributor.authorIDTR44768en_US
dc.contributor.iztechauthorUncu, Oğuz
dc.contributor.iztechauthorÖzen, Banu
dc.relation.journalLWT - Food Science and Technologyen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume63en_US
dc.identifier.issue2en_US
dc.identifier.startpage978en_US
dc.identifier.endpage984en_US
dc.identifier.wosWOS:000356545500027
dc.identifier.scopusSCOPUS:2-s2.0-84930379850
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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