Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS

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dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930en_US
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorSezer, B.
dc.contributor.authorUnuvar, A.
dc.contributor.authorBoyaci, I.H.
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2022-03-03T12:49:15Z
dc.date.available2022-03-03T12:49:15Z
dc.date.issued2022en_US
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractIn this study the possibility of using laser-induced breakdown spectroscopy (LIBS) to discriminate durum and common wheat samples both in flour and pasta and determine the adulteration ratio was explored. For this purpose, 120 common and 119 durum wheat samples including different genotypes were collected from various regions of Anatolia. LIBS spectra were evaluated with partial least squares-discriminant analysis (PLS-DA) and PLS to identify the wheat type and adulteration ratios. In PLS-DA study, sensitivity and specificity of calibration and cross-validation were found as 1.000 and 0.990. The coefficients of determination and limits of detection for durum flour adulteration were found to be 0.999 and 0.52%, respectively. The study demonstrated that LIBS is a promising tool and has potential to become a rapid, reliable, environmental friendly and nondestructive analytical technique for identification and detection of wheat flour adulteration in pasta. © 2022 Elsevier Ltden_US
dc.identifier.citationSezer, B., Unuvar, A., Boyaci, I. H., & Köksel, H. (2022). Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS. Journal of Cereal Science, 104 doi:10.1016/j.jcs.2022.103435en_US
dc.identifier.doi10.1016/j.jcs.2022.103435en_US
dc.identifier.issn0733-5210en_US
dc.identifier.scopus2-s2.0-85124267981en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2022.103435
dc.identifier.urihttps://hdl.handle.net/20.500.12713/2522
dc.identifier.volume104en_US
dc.identifier.wosWOS:000788729600005en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamit
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDurum Wheat Flouren_US
dc.subjectLIBSen_US
dc.subjectPastaen_US
dc.subjectPLSen_US
dc.subjectPLS-DAen_US
dc.titleRapid discrimination of authenticity in wheat flour and pasta samples using LIBSen_US
dc.typeArticleen_US

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