Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes

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dc.contributor.authorTarhan, Ismail
dc.contributor.authorIsmail, Ashraf A.
dc.contributor.authorKara, Huseyin
dc.date.accessioned2020-03-26T19:42:26Z
dc.date.available2020-03-26T19:42:26Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractA methodology based on Fourier transform infrared (FTIR) spectroscopy with different absorption modes, combined with chemometrics techniques, was developed as a tool to quantify the free fatty acids (FFAs) in extra virgin olive oils (EVOOs). The range of FFA contents of calibration samples was extended by adding 0-1.00% oleic acid to refined and deodorized olive oil (RDOO) containing 0.00% FFA. Calibration models were implemented using the partial least-squares (PLS) regression technique. Two absorption modes, reflection and transmission, and two pretreatments, normal and first derivative spectra, were tested in several infrared spectral regions. In order to construct the calibration models, 15 calibration samples were scanned in different absorption modes, and 10 different brands of EVOOs were used for checking the predictive capacity of the best calibration model. The results showed that the best predictions were achieved using normal spectra in the transmission mode using 100 mu m CaF2 flow cell with the highest correlation coefficient (R-2) of 0.99979 and the lowest root mean square error of calibration (RMSEC) of 0.00441 and root mean square error of cross-validation (RMSECV) of 0.0107 in the infrared spectral region 1724-1646 + 3324-3023 cm(-1). The method developed is fast, environment-friendly, and it could be easily used in olive oil industries for the rapid and reliable quantification of FFA content in EVOOs.en_US
dc.description.sponsorshipScientific Research Projects Foundation of Selcuk University (SUBAP)Selcuk University [16101011]; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [2214/A]en_US
dc.description.sponsorshipThe authors also thank the Scientific Research Projects Foundation of Selcuk University (SUBAP-Grant Number 16101011) for financial support of this work produced from a part of Ismail Tarhan's PhD Thesis. They thank the Scientific and Technological Research Council of Turkey (TUBITAK) under the 2214/A PhD Scholarship Program for providing the financial support to Ismail Tarhan for carrying out this researchen_US
dc.identifier.doi10.1080/10942912.2017.1312437en_US
dc.identifier.endpageS797en_US
dc.identifier.issn1094-2912en_US
dc.identifier.issn1532-2386en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpageS790en_US
dc.identifier.urihttps://dx.doi.org/10.1080/10942912.2017.1312437
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35417
dc.identifier.volume20en_US
dc.identifier.wosWOS:000423507200068en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS INCen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCalibration modelen_US
dc.subjectChemometryen_US
dc.subjectExtra virgin olive oilen_US
dc.subjectFourier transform infrared spectroscopyen_US
dc.subjectFree fatty aciden_US
dc.titleQuantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modesen_US
dc.typeArticleen_US

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