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Journals / Gıda / 2014 / Cilt: 39 - Sayı: 2

Chemometric Classification of Virgin Olive Oils Produced From Gemlik Cultivar by Using Some Choromatographic and Spectroscopic Data (Turkish with English Abstract)

Bazı Kromatografik ve Spektroskopik Verilerin Kullanımı ile Gemlik Çeşidinden Üretilmiş Natürel Zeytinyağlarının Kemometrik Sınıflandırılması

Harun DIRAMAN
Betül ÖZTÜRK
Durmuş ÖZDEMİR
Journal
Gıda
Pages
79–86
Publication Date
2014-04-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In additon, the spectroscopic methods could be exhibited promising effects for the correct classification of virgin olive oil was seen.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, the oil samples of Gemlik olive cultivar provided from different locations (n=10) were analysed by using chromatographic ([GLC] Fatty Acid [FA] and [HPLC] Triacyl Glycerol [TAG] profiles) and spectroscopic (Excitation-Emission [EX-EM] Fluorescence Spectroscopy) methods.
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Key Findings & Data:The oils made of 10 monocultivar (Gemlik olive) samples were succesfully classified according to locations (as Marmara, Aegean and Mediterannean zones) based on FA and TAG profiles.
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Conclusion & Impact:In additon, the spectroscopic methods could be exhibited promising effects for the correct classification of virgin olive oil was seen.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Natürel zeytinyağı · Gemlik · yağ asitleri

Abstract

In this study, the oil samples of Gemlik olive cultivar provided from different locations (n=10) were analysed by using chromatographic ([GLC] Fatty Acid [FA] and [HPLC] Triacyl Glycerol [TAG] profiles) and spectroscopic (Excitation-Emission [EX-EM] Fluorescence Spectroscopy) methods. The classification of monocultivar (Gemlik cv) olive oil samples were carried out by the most used chemometric (Principal Component Analysis, PCA and Hierarchical Cluster Analysis, HCA) techniques. The oils made of 10 monocultivar (Gemlik olive) samples were succesfully classified according to locations (as Marmara, Aegean and Mediterannean zones) based on FA and TAG profiles. Also, similar classification exhibited the results of Excitation-Emission [EX-EM] fluoresence spectroscopy for Gemlik olive cultivar. In additon, the spectroscopic methods could be exhibited promising effects for the correct classification of virgin olive oil was seen.

Özet

Bu çalışmada, farklı yetiştirme yerlerinden sağlanan Gemlik zeytin çeşidine ait örnekleri (n=10) kromatografik ([GLC] Yağ Asidi [FA] ve [HPLC] Triaçil Gliserol [TAG] profilleri) ve spektroskopik (Excitation-Emission [EX-EM] Floresans Spektroskopisi) yöntemler kullanılarak analiz edilmiştir. Tek (Gemlik ) çeşitten üretilen natürel zeytinyağlarının sınıflandırılması en yaygın kullanılan kemometrik yöntemler ile (Temel Bileşen Analizi, PCA ve Aşamalı Kümeleme Analizi, HCA) gerçekleştirilmiştir. Gemlik çeşidinden Oluşan örnekler (n=10) yağ asidi ve TAG profili temelinde yetiştirme bölgelerine göre (Ege, Marmara ve Akdeniz olarak) başarı ile sınıflanmıştır. Ayrıca Gemlik çeşidi örnekleri için benzer sınıflandırmayı Excitation-Emission [EX-EM] floresans spektroskopi sonuçları da göstermiştir. Buna ek olarak, spektroskopik yöntemlerin natürel zeytinyağların sınıflandırılmasında ümitvar etkiler sergileyebileceği görülmüştür.

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Cite This Article

DIRAMAN, H., ÖZTÜRK, B., ÖZDEMİR, D. (2014). Chemometric Classification of Virgin Olive Oils Produced From Gemlik Cultivar by Using Some Choromatographic and Spectroscopic Data (Turkish with English Abstract). Gıda, Cilt: 39 - Sayı: 2, 79–86. https://ajindex.com/articles/39487

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