Detection and quantitation of adulteration in flour and pasta by reversed-phase high-performance liquid chromatography combined with chemometrics

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dc.authorscopusidHamit Köksel / 7004487930
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorÜnüvar, A.
dc.contributor.authorŞimşek, S.
dc.contributor.authorBoyacı, I.H.
dc.contributor.authorOhm, J. B.
dc.contributor.authorManthey, F. A.
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2025-04-17T11:29:46Z
dc.date.available2025-04-17T11:29:46Z
dc.date.issued2025
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractReversed-phase high-performance liquid chromatography (RP-HPLC) was utilized to distinguish between durum and common wheat varieties from Turkey (TR) and the United States (U.S.) using partial least squaresdiscriminant analysis. The root mean squared error values of prediction were 0.172 and 0.040 for TR and U. S. samples. Graphical analysis showed a strong link between wheat origin and clustering. These results indicate that RP-HPLC separates effectively various wheat samples into distinct categories. This study also aimed to detect and quantify common wheat in blended flour and farina in pasta from TR and U.S. using partial least square regression. The coefficients of determination of predicting adulteration were 0.895 and 0.997 for flour samples and were 0.992 and 0.985 for pasta samples of TR and U.S, respectively. RP-HPLC combined with chemometrics is a robust tool for detecting and quantifying adulteration in blended flour and pasta samples, as well as distinguishing between durum and common wheat.
dc.description.sponsorshipInternational Research Fellowship Programme for Doctoral Students, Turkiye United States Department of Agriculture (USDA) USDA Agricultural Research Service
dc.identifier.citationUnuvar, A., Simsek, S., Boyaci, I. H., Ohm, J. B., Manthey, F. A., & Koksel, H. (2025). Detection and quantitation of adulteration in flour and pasta by reversed-phase high-performance liquid chromatography combined with chemometrics. Food Chemistry, 143159.
dc.identifier.doi10.1016/j.foodchem.2025.143159
dc.identifier.endpage8
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid39919419
dc.identifier.scopus2-s2.0-85216924661
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodchem.2025.143159
dc.identifier.urihttps://hdl.handle.net/20.500.12713/6223
dc.identifier.volume474
dc.identifier.wosWOS:001423846100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKöksel, Hamit
dc.institutionauthoridHamit Köksel / 0000-0003-4150-2413
dc.language.isoen
dc.publisherElsevier ltd
dc.relation.ispartofFood chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChemometrics
dc.subjectCommon Wheat
dc.subjectDiscrimination
dc.subjectDurum Wheat
dc.subjectPasta Adulteration
dc.subjectReversed-Phase High-Performance Liquid Chromatography
dc.titleDetection and quantitation of adulteration in flour and pasta by reversed-phase high-performance liquid chromatography combined with chemometrics
dc.typeArticle

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