Rapid and non-destructive detection of organic carrot powder adulteration using spectroscopic techniques

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dc.authoridARSLAN, Aysel/0000-0002-0060-0263
dc.contributor.authorArslan, Aysel
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorSoysal, Yurtsever
dc.date.accessioned2024-09-18T20:11:37Z
dc.date.available2024-09-18T20:11:37Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractAdditives used for food adulteration are difficult to detect because they have properties similar to the samples they are added to. Organic foods have more positive effects on food safety compared to their conventional counterparts. Therefore, it is important to assess the detectability of additives that resemble the main ingredient and are used for adulteration purposes in organic powdered products. In this study, the feasibility of using a chromameter and near infrared spectroscopy (NIRS) to discriminate adulterated organic black carrot powders, which were dried by hot air (HA) and intermittent microwave (IMW), was investigated. Principal component analysis (PCA) and partial least squares regression (PLSR) were used for data analysis. The best PLSR models for estimating the adulteration level (%) were obtained using NIRS data (R2val=0.98, RMSEP=4.9%) for samples dried by HA. Furthermore, results showed that temperature or power levels applied during drying affected the efficiency of adulteration determination in samples.en_US
dc.description.sponsorshipScientific Research Department of Hatay Mustafa Kemal University [20.D.013]en_US
dc.description.sponsorshipThis study is derived from the Ph.D. thesis of Dr. Aysel Arslan, entitled as The usability of color and near -infrared reflection data in the determination of adulteration in dried and powdered organic black carrot. The thesis was completed in 2021 at Hatay Mustafa Kemal University, Department of Biosystems Engineering, Graduate School of Natural Sciences. The authors grateful to Scientific Research Department of Hatay Mustafa Kemal University for providing financial support (Project no: 20.D.013) . The authors also thank to Dr. Yunus Emre Sekerli and Prof. Dr. Nafiz Celiktas , for their assistance.en_US
dc.identifier.doi10.1016/j.jfca.2023.105572
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85166986896en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2023.105572
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8982
dc.identifier.volume123en_US
dc.identifier.wosWOS:001053189800001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc Elsevier Scienceen_US
dc.relation.ispartofJournal of Food Composition and Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectColorimeteren_US
dc.subjectNear infrared-spectroscopyen_US
dc.subjectChemometricsen_US
dc.subjectFood safetyen_US
dc.subjectPowder foodsen_US
dc.titleRapid and non-destructive detection of organic carrot powder adulteration using spectroscopic techniquesen_US
dc.typeArticleen_US

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