Use of attenuated total reflectance—Fourier transform infrared (ATR-FTIR) spectroscopy in combination with multivariate methods for the rapid determination of the adulteration of grape, carob and mulberry PEKmez

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dc.authorscopusid57192693617
dc.authorscopusid57205610252
dc.contributor.authorYaman, Nihal
dc.contributor.authorVelioglu, Serap Duraklı
dc.date.accessioned2022-05-11T14:07:09Z
dc.date.available2022-05-11T14:07:09Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractPekmez, a traditional Turkish food generally produced by concentration of fruit juices, is subjected to fraudulent activities like many other foodstuffs. This study reports the use of Fourier transform infrared spectroscopy (FTIR) in combination with chemometric methods for the detection of fraudulent addition of glucose syrup to traditional grape, carob and mulberry pekmez. FTIR spectra of samples were taken in mid-infrared (MIR) range of 400–4000 cm?1 using attenuated total reflectance (ATR) sample accessory. Partial least squares-discriminant analysis (PLS-DA) and PLS chemometric methods were built for qualitative and quantitative analysis of pekmez samples, respectively. PLS-DA models were successfully used for the discrimination of pure pekmez samples and the adulterated pekmez samples with glucose syrup. Sensitivity and specificity of 100%, and model efficiency of 100% were obtained in PLS-DA models for all pekmez groups. Detection of the adulteration ratio of pekmez samples was also accomplished using ATR-FTIR spectroscopy in combination with PLS. As a result, it was shown that ATR-FTIR spectroscopy along with chemometric methods had a great potential for determination of pekmez adulteration with glucose syrup. © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
dc.identifier.doi10.3390/foods8070231
dc.identifier.issn2304-8158
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85069225175
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods8070231
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4982
dc.identifier.volume8
dc.identifier.wosWOS:000481473600027
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYaman, Nihal
dc.language.isoen
dc.publisherMDPI Multidisciplinary Digital Publishing Institute
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAdulteration
dc.subjectAttenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR)
dc.subjectCarob
dc.subjectGrape
dc.subjectMulberry
dc.subjectPekmez
dc.titleUse of attenuated total reflectance—Fourier transform infrared (ATR-FTIR) spectroscopy in combination with multivariate methods for the rapid determination of the adulteration of grape, carob and mulberry PEKmez
dc.typeArticle

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