Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/10492
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dc.contributor.authorUncu, Oğuz-
dc.contributor.authorÖzen, Banu-
dc.contributor.authorTokatlı, Figen-
dc.date.accessioned2021-01-24T18:44:55Z-
dc.date.available2021-01-24T18:44:55Z-
dc.date.issued2020-
dc.identifier.issn0022-5142-
dc.identifier.issn1097-0010-
dc.identifier.urihttps://doi.org/10.1002/jsfa.10239-
dc.identifier.urihttps://hdl.handle.net/10492-
dc.descriptionPubMed: 31901137en_US
dc.description.abstractBACKGROUND 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 Industryen_US
dc.description.sponsorshipScientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TUBITAK TOVAG115O584]; Biotechnology and Bioengineering Research Center of Izmir Institute of Technologyen_US
dc.description.sponsorshipThis study was supported by the Scientific and Technological Research Council of Turkey (project no.: TUBITAK TOVAG115O584). We would like to thank the Biotechnology and Bioengineering Research Center of Izmir Institute of Technology for their help in HPLC analysis and Taris Olive and the Olive Oil Agriculture Sales Cooperatives Union for providing some of the olive oil samples.en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofJournal of The Science of Food And Agricultureen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectauthenticationen_US
dc.subjectolive oilen_US
dc.subjectpigmentsen_US
dc.subjectFTIR spectroscopyen_US
dc.subjectUV-visible spectroscopyen_US
dc.titleAuthentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniquesen_US
dc.typeArticleen_US
dc.institutionauthorUncu, Oğuz-
dc.institutionauthorÖzen, Banu-
dc.institutionauthorTokatlı, Figen-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume100en_US
dc.identifier.issue5en_US
dc.identifier.startpage2153en_US
dc.identifier.endpage2165en_US
dc.identifier.wosWOS:000509798000001en_US
dc.identifier.scopus2-s2.0-85078654146en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1002/jsfa.10239-
dc.identifier.pmid31901137en_US
dc.relation.doi10.1002/jsfa.10239en_US
dc.coverage.doi10.1002/jsfa.10239en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.languageiso639-1en-
item.fulltextNo Fulltext-
crisitem.author.dept01. Izmir Institute of Technology-
crisitem.author.dept03.08. Department of Food Engineering-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections: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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