Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9135
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dc.contributor.authorUncu, Oğuz-
dc.contributor.authorÖzen, Banu-
dc.contributor.authorTokatlı, Figen-
dc.date.accessioned2020-07-25T22:07:26Z-
dc.date.available2020-07-25T22:07:26Z-
dc.date.issued2019-
dc.identifier.issn0017-3495-
dc.identifier.issn1988-4214-
dc.identifier.urihttps://doi.org/10.3989/gya.0579181-
dc.identifier.urihttps://hdl.handle.net/11147/9135-
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.publisherCSIC Consejo Superior de Investigaciones Cientificasen_US
dc.relation.ispartofGrasas Y Aceitesen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAdulterationen_US
dc.subjectChemometricsen_US
dc.subjectMid-infrared spectroscopyen_US
dc.subjectSafflower oilen_US
dc.subjectSunflower oilen_US
dc.titleMid-infrared spectroscopic detection of sunflower oil adulteration with safflower oilen_US
dc.typeArticleen_US
dc.institutionauthorUncu, Oğuz-
dc.institutionauthorÖzen, Banu-
dc.institutionauthorTokatlı, Figen-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume70en_US
dc.identifier.issue1en_US
dc.identifier.wosWOS:000456872300007en_US
dc.identifier.scopus2-s2.0-85060725829en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.3989/gya.0579181-
dc.relation.doi10.3989/gya.0579181en_US
dc.coverage.doi10.3989/gya.0579181en_US
dc.identifier.wosqualityQ3-
dc.identifier.scopusqualityQ3-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
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:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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