Detection of Pistacia vera adulteration by using laser induced breakdown spectroscopy

Basit Öğe Kaydı
dc.authorid0000-0003-1333-060X
dc.authorid0000-0001-8507-6212
dc.contributor.authorSezer, Banu
dc.contributor.authorApaydın, Hakan
dc.contributor.authorBilge, Gonca
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2019-05-10T09:39:05Z
dc.date.available2019-05-10T09:39:05Z
dc.date.issued2019
dc.departmentRektörlük
dc.description.abstractBACKGROUND: 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
dc.identifier.citationSezer, B., Apaydin, H., Bilge, G., & Boyaci, I. H. (2019). Detection of Pistacia vera adulteration by using laser induced breakdown spectroscopy. Journal of the Science of Food and Agriculture, 99(5), 2236-2242.
dc.identifier.doi10.1002/jsfa.9418
dc.identifier.endpage2242en_US
dc.identifier.issn0022-5142
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage2236en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.9418
dc.identifier.urihttps://hdl.handle.net/11491/606
dc.identifier.volume99en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherJohn Wiley and Sons Ltd
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChemometricsen_US
dc.subjectGreen Peaen_US
dc.subjectLaser Induced Breakdown Spectroscopyen_US
dc.subjectPistachioen_US
dc.subjectSpinachen_US
dc.titleDetection of Pistacia vera adulteration by using laser induced breakdown spectroscopy
dc.typeArticle

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
Makale Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu