Use of Raman spectroscopy for determining erucic acid content in canola oil

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dc.authorid0000-0003-2795-1896
dc.authorid0000-0002-2321-4453
dc.authorid0000-0002-9161-6286
dc.authorid0000-0002-2321-4453
dc.authorid0000-0003-2244-6735
dc.authorscopusid57205610252
dc.authorscopusid55633761500
dc.authorscopusid57151202100
dc.authorscopusid25423141800
dc.authorscopusid56074520800
dc.authorscopusid6603211547
dc.authorwosidTemiz, Havva Tumay/I-7168-2019
dc.authorwosidErcioglu, Elif/M-9215-2014
dc.authorwosidErcioğlu, Elif/AAF-9880-2020
dc.authorwosidVelioğlu, Serap Duraklı/AAG-4565-2019
dc.authorwosidTOPCU, ALI/G-6021-2013
dc.authorwosidVelioglu, Hasan Murat/P-8312-2015
dc.contributor.authorDuraklı Velioğlu, Serap
dc.contributor.authorTümay Temiz, Havva
dc.contributor.authorErcioğlu, Elif
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.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
dc.description.abstractThis study presents a novel method to determine erucic acid in canola oil samples by using Raman spectroscopy and chemometric analysis. The oil mixtures were prepared at various concentrations of erucic acid ranging from 0% to 33.56% (w/w) through binary combinations of different oils. In order to predict erucic acid content, Raman spectroscopy and GC results were correlated by means of partial least squares analysis. High coefficient of determination values was obtained for both calibration and validation data sets, which are 0.990 and 0.982, respectively. The results of the present study reveal the potential of Raman spectroscopy for rapid determination (45 s) of erucic acid in canola oil. Further research would be useful to improve the method to put it forward as an alternative to GC in the erucic acid analysis. (C) 2016 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2016.10.044
dc.identifier.endpage90
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid27979286
dc.identifier.scopus2-s2.0-84993946904
dc.identifier.scopusqualityQ1
dc.identifier.startpage87
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2016.10.044
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5880
dc.identifier.volume221
dc.identifier.wosWOS:000389909100013
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorDuraklı Velioğlu, Serap
dc.institutionauthorVelioğlu, Hasan Murat
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectErucic acid
dc.subjectCanola
dc.subjectRaman spectroscopy
dc.subjectPLS regression
dc.subjectRapeseed Oils
dc.subjectFatty-Acids
dc.subjectOlive Oil
dc.subjectUnsaturation
dc.subjectPrediction
dc.subjectQuality
dc.subjectHeart
dc.titleUse of Raman spectroscopy for determining erucic acid content in canola oil
dc.typeArticle

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