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    Coffee arabica adulteration: Detection of wheat, corn and chickpea
    (Elsevier Ltd, 2018) Sezer, Banu; Apaydın, Hakan; Bilge, Gonca; Boyacı, İsmail Hakkı
    Coffee is globally one of the most widely consumed beverages. Due to the high economic importance for the countries that produce, export and import it, its purity and detection of external impurities have been constant concern. In some cases, visual inspection is unreliable in roasted ground coffee because of resemblance in color and the texture of the cheapest fillers. The objective of this work was to evaluate the feasibility of employing Laser Induced Breakdown Spectroscopy (LIBS) for determination of coffee adulteration with chickpea, corn and wheat. For this purpose, LIBS spectra was evaluated with chemometrics methods for classification and quantification of the adulteration ratio. Coefficient of determination and limit of detection values for chickpea, corn and wheat adulteration with Coffee arabica were found as 0.996, 0.995, 0.995 and 0.56%, 0.52% and 0.45%, respectively. With LIBS, prevention of unfair competition, protection of consumers and determination of coffee quality can be achieved. © 2018 Elsevier Ltd
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    Detection of Pistacia vera adulteration by using laser induced breakdown spectroscopy
    (John Wiley and Sons Ltd, 2019) Sezer, Banu; Apaydın, Hakan; Bilge, Gonca; Boyacı, İsmail Hakkı
    BACKGROUND: Pistachio has high economic value because of its high consumption rate and consumer demand. Therefore, it has become an important target for adulteration. Green pea and spinach are the most frequently used foods for pistachio adulteration as a result of their kernel color. The present study aimed to detect pistachio adulteration with green pea and spinach samples using laser induced breakdown spectroscopy (LIBS) combined with chemometric methods. RESULTS: In the first step of the study, principal component analysis was employed for qualitative analysis of pure pistachio, green pea, spinach and adulterated pistachio samples, and discrimination was achieved successfully. A score plot clearly discriminating pure pistachio, green pea and spinach samples, as well as their blind samples, was drawn using principle component (PC)1 and PC2 which explained 86.86% and 12.16% of the variance, respectively. The results showed that the calibration curve for green pea adulterated pistachio provides successful determination of adulteration level and had an R 2 of 0.995 and a limit of detection (LOD) of 2.04%, whereas the calibration curve for spinach adulterated pistachio had an R 2 of 0.993 and a LOD of 1.64%. CONCLUSION: The results of the present study demonstrate that LIBS with the chemometric methods showed a good performance based on the high value of prediction accuracy for pistachio adulteration. This technique has high potential as a rapid method for pistachio identification and detection of adulteration. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry