Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/10192
Title: Prediction of chemical parameters and authentication of various cold pressed oils with fluorescence and mid-infrared spectroscopic methods
Authors: Doğruer, Ilgın
Uyar, H. Hilal
Uncu, Oğuz
Özen, Banu
Keywords: Adulteration
Black cumin seed oil
Fluorescence spectroscopy
Grape seed oil
Infrared spectroscopy
Pumpkin seed oil
Sesame seed oil
Issue Date: 2021
Publisher: Elsevier Ltd.
Abstract: It 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 Ltd
URI: https://doi.org/10.1016/j.foodchem.2020.128815
https://hdl.handle.net/10192
ISSN: 0308-8146
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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