Raman Spectroscopic Barcode Use for Differentiation of Vegetable Oils and Determination of Their Major Fatty Acid Composition

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dc.authorid0000-0003-2795-1896
dc.authorid0000-0002-2321-4453
dc.authorid0000-0003-2244-6735
dc.authorid0000-0002-9161-6286
dc.authorid0000-0002-2321-4453
dc.authorid0000-0003-1333-060X
dc.authorscopusid57205610252
dc.authorscopusid57151202100
dc.authorscopusid55633761500
dc.authorscopusid25423141800
dc.authorscopusid56074520800
dc.authorscopusid6603211547
dc.authorwosidTemiz, Havva Tumay/I-7168-2019
dc.authorwosidErcioglu, Elif/M-9215-2014
dc.authorwosidTOPCU, ALI/G-6021-2013
dc.authorwosidVelioglu, Hasan Murat/P-8312-2015
dc.authorwosidVelioğlu, Serap Duraklı/AAG-4565-2019
dc.authorwosidErcioğlu, Elif/AAF-9880-2020
dc.authorwosidBOYACI, Ismail Hakki/A-5255-2013
dc.contributor.authorDuraklı Velioğlu, Serap
dc.contributor.authorErcioğlu, Elif
dc.contributor.authorTümay Temiz, Havva
dc.contributor.authorVelioğlu, Hasan Murat
dc.contributor.authorTopçu, Ali
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2022-05-11T14:14:22Z
dc.date.available2022-05-11T14:14:22Z
dc.date.issued2016
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
dc.description.abstractIn this study, differentiation of vegetable oils and determination of their major fatty acid (FA) composition were performed using Raman spectral barcoding approach. Samples from seven different sources (sunflower, corn, olive, canola, mustard, soybean and palm) were analyzed using Raman spectroscopy. Second derivative of the spectral data was utilized to generate unique barcodes of oils. Chemometric analyses, namely, principal component analysis (PCA) and partial least square (PLS) methods were used for data analysis. PCA was applied for classification of the samples according to the differences in their levels arising from their barcode data. A successful differentiation based on second derivative barcodes of Raman spectra (2D-BRS) of vegetable oils was obtained. In addition, PLS method was applied on 2D-BRS in order to determine the major FA composition of these samples. Coefficient of determination values for palmitic, stearic, oleic, linoleic, alpha-linolenic, cis-11 eicosenoic, erucic and nervonic acids were in the range of 0.970-0.989. Limit of detection and limit of quantification values were found to be satisfactory (0.09-8.09 and 0.30-26.95 % in oil) for these fatty acids . Advantages of both chemometric analysis and spectral barcoding approach have been utilized in the present study. Taking the second derivative of the Raman spectra has minimized background variability and sensitivity to intensity fluctuations. Spectral conversion to the barcodes has further increased the quality of information obtained from Raman spectra and also made it possible to improve the visualization of the data. Converting Raman spectra of oils into barcodes enables simpler presentation of the valuable information, and still allows further analysis such as classification of vegetable oils and prediction of their major fatty acids with high accuracy.
dc.identifier.doi10.1007/s11746-016-2808-7
dc.identifier.endpage635
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84959479154
dc.identifier.scopusqualityQ2
dc.identifier.startpage627
dc.identifier.urihttps://doi.org/10.1007/s11746-016-2808-7
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5879
dc.identifier.volume93
dc.identifier.wosWOS:000375326700002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorDuraklı Velioğlu, Serap
dc.institutionauthorVelioğlu, Hasan Murat
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of the American Oil Chemists Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectSpectral barcoding technique
dc.subjectVegetable oils
dc.subjectFatty acids
dc.subjectRaman spectroscopy
dc.subjectChemometrics
dc.subjectInfrared-Spectroscopy
dc.subjectOlive Oil
dc.subjectAdulteration
dc.subjectClassification
dc.subjectPrediction
dc.subjectOrigin
dc.titleRaman Spectroscopic Barcode Use for Differentiation of Vegetable Oils and Determination of Their Major Fatty Acid Composition
dc.typeArticle

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