Author: Boyaci, I. H.

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Co-author: Boyaci, I. H.

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4 articles found

A rapid tool for determination of titanium dioxide content in white chickpea samples

Author: Sezer, B. ; et. al.

Journal: Food Chemistry (2018)

Applications Chemometrics

DOI: 10.1016/j.foodchem.2017.07.093

Authors
Berkkan, A. ; Bilge, G. ; Boyaci, I. H. ; Tamer, U.

Keywords

Titanium dioxide; Laser induced breakdown spectroscopy; White chickpea; Partial least square analysis;INDUCED BREAKDOWN SPECTROSCOPY; PLASMA-MASS SPECTROMETRY; EMISSION-SPECTROMETRY; FOOD; NANOPARTICLES; PARTICLES; PRODUCTS; LIBS; CELLS

Abstract

Titanium dioxide (TiO2) is a widely used additive in foods. However, in the scientific community there is an ongoing debate on health concerns about TiO2. The main goal of this study is to determine TiO2 content by using laser induced breakdown spectroscopy (LIBS). To this end, different amounts of TiO2 was added to white chickpeas and analyzed by using LIBS. Calibration curve was obtained by following Ti emissions at 390.11 nm for univariate calibration, and partial least square (PLS) calibration curve was obtained by evaluating the whole spectra. The results showed that Ti calibration curve at 390.11 nm provides successful determination of Ti level with 0.985 of R-2 and 33.9 ppm of limit of detection (LOD) value, while PLS has 0.989 of R-2 and 60.9 ppm of LOD. Furthermore, commercial white chickpea samples were used to validate the method, and validation R-2 for simple calibration and PLS were calculated as 0.989 and 0.951, respectively.

Area:

Nutrition

Material:

Chickpeas

Elements:

Lines [nm]:

Ti II 390.05 nm Ti II 324.20 nm Ti II 326.16 nm Ti I 330.95 nm Ti II 331.53 nm Ti II 331.80 nm Ti II 332.29 nm Ti II 333.52 nm Ti I 334.21 nm Ti II 334.94 nm Ti I 335.62 nm Ti II 336.12 nm Ti II 337.28 nm Ti I 337.76 nm Ti II 338.38 nm Ti II 340.98 nm Ti II 362.48 nm Ti I 363.55 nm Ti I 430.59 nm Ti I 448.13 nm Ti II 448.83 nm Ti I 449.61 nm Ti I 465.65 nm Ti I 475.93 nm Ti I 515.22 nm Ti I 517.37 nm Ti II 518.87 nm

Emmision lines:
Ti II 324.20 nm
Ti II 326.16 nm
Ti I 330.95 nm
Ti II 331.53 nm
Ti II 331.80 nm
Ti II 332.29 nm
Ti II 333.52 nm
Ti I 334.21 nm
Ti II 334.94 nm
Ti I 335.62 nm
Ti II 336.12 nm
Ti II 337.28 nm
Ti I 337.76 nm
Ti II 338.38 nm
Ti II 340.98 nm
Ti II 362.48 nm
Ti I 363.55 nm
Ti II 390.05 nm
Ti I 430.59 nm
Ti I 448.13 nm
Ti II 448.83 nm
Ti I 449.61 nm
Ti I 465.65 nm
Ti I 475.93 nm
Ti I 515.22 nm
Ti I 517.37 nm
Ti II 518.87 nm

Detection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdownspectroscopy (LISS)

Author: Sezer, B. ; et. al.

Journal: Meat Science (2018)

Applications

DOI: 10.1016/j.meatsci.2017.09.010

Authors
Berkkan, A. ; Bilge, G. ; Boyaci, I. H. ; Ozdinc, N. ; Tamer, U. ; Velioglu, H. M.

Keywords

Lithium; Toxic level; LIES; Meat;QUANTITATIVE-ANALYSIS; MEAT-PRODUCTS; LITHIUM; SODIUM; MEATBALLS; ADULTERATION; SPECTROMETRY; CONTAMINANTS; ABSORPTION; REDUCTION

Abstract

The use of Li salts in foods has been prohibited due to their negative effects on central nervous system; however, they might still be used especially in meat products as Na substitutes. Lithium can be toxic and even lethal at higher concentrations and it is not approved in foods. The present study focuses on Li analysis in meatballs by using laser induced breakdown spectroscopy (LIBS). Meatball samples were analyzed using LIBS and flame atomic absorption spectroscopy. Calibration curves were obtained by utilizing Li emission lines at 610 nm and 670 nm for univariate calibration. The results showed that Li calibration curve at 670 nm provided successful determination of Li with 0.965 of R-2 and 4.64 ppm of limit of detection (LOD) value. While Li Calibration curve obtained using emission line at 610 nm generated R-2 of 0.991 and LOD of 22.6 ppm, calibration curve obtained at 670 nm below 1300 ppm generated R-2 of 0.965 and LOD of 4.64 ppm.

Area:

Nutrition

Material:

Lithium salt ; Meat

Elements:

Lines [nm]:

Ca II 393.37 nm Ca I 393.53 nm Ca II 396.85 nm Ca I 422.67 nm Ca I 443.57 nm Ca I 445.48 nm

Lines [nm]:

Mg II 279.55 nm Mg II 280.27 nm Mg I 285.21 nm Mg I 516.73 nm Mg I 821.30 nm

Lines [nm]:

N I 742.36 nm N I 744.23 nm N I 746.83 nm N I 821.63 nm

Lines [nm]:

Fe I 247.98 nm Fe I 516.75 nm Fe I 527.04 nm

Lines [nm]:

Li I 610.35 nm Li I 670.78 nm

...

Emmision lines:
C I 193.09 nm
Fe I 247.98 nm
Mg II 279.55 nm
Mg II 280.27 nm
Mg I 285.21 nm
Ca II 393.37 nm
Ca I 393.53 nm
Ca II 396.85 nm
Ca I 422.67 nm
Ca I 443.57 nm
Ca I 445.48 nm
Mg I 516.73 nm
Fe I 516.75 nm
Fe I 527.04 nm
Na I 589.00 nm
Li I 610.35 nm
H I 656.28 nm
Li I 670.78 nm
N I 742.36 nm
N I 744.23 nm
N I 746.83 nm
K I 766.49 nm
K I 769.90 nm
O I 777.54 nm
Na I 819.48 nm
Mg I 821.30 nm
N I 821.63 nm

Capabilities and limitations of LIBS in food analysis

Author: Sezer, B. ; et. al.

Journal: TrAC Trends in Analytical Chemistry (2017)

Applications Review

DOI: 10.1016/j.trac.2017.10.003

Authors
Bilge, G. ; Boyaci, I. H.

Keywords

Laser induced breakdown spectroscopy; Food analysis; Review; Sample preparation; Food fraud;INDUCED BREAKDOWN SPECTROSCOPY; SELF-ABSORPTION COEFFICIENTS; INDUCED PLASMA SPECTROSCOPY; ELEMENTAL ANALYSIS; EMISSION-LINES; LASER-ABLATION; SURFACE; MILK; CLASSIFICATION; ADULTERATION

Abstract

Food is the main source of different elements which are essential, trace and fundamental for human diet and health. The type and level of elements in foods indicates whether it's toxic or not. Therefore, determination of elements and their amounts is crucial for food safety and quality. In order to fulfill the increasing demand on multi-elemental information for product monitoring, rapid and sensitive analytical techniques which are capable of detecting major and trace elements with good precision and accuracy are required. In this review, the most recent literature about the use of LIBS for the analysis of food and capabilities and limitations of LIBS on foods have been reported. This review provides comprehensive overview of the applications on food quality and fraud monitoring of several foods, sampling techniques and some limitations of LIBS. Furthermore, it provides a critical outlook on the developments to analyze food matrices with proper sample preparations. (C) 2017 Elsevier B.V. All rights reserved.

Area:

Industry ; Nutrition

Material:

Food

Elements:

Emmision lines:

A novel method for ash analysis in wheat milling fractions by using laser-induced breakdown spectroscopy

Author: Sezer, B. ; et. al.

Journal: Journal of Cereal Science (2017)

Applications

DOI: 10.1016/j.jcs.2017.04.002

Authors
Bilge, G. ; Boyaci, I. H. ; Koksel, H. ; Sanal, T.

Keywords

LIBS; Ash analysis; Wheat flour; PLS;LIBS

Abstract

Ash content is an important quality control parameter in milling industry. Measurement of ash content is routinely performed using standard ash analysis method in which the sample is burned at 500-600 degrees C for 5-6 h. However, this method is not convenient for industrial applications, and thus, rapid and reliable methods are needed to be developed. The aim of this study was to develop a new method for ash analysis to be used in wheat milling fractions by using laser induced breakdown spectroscopy (LIBS). LIBS is an optic based multi-elemental, spectroscopic method which can analyze high number of samples in a considerably short time. In the study, wheat flour, whole wheat meal and semolina samples with different ash contents were analyzed using LIBS, and the spectra were evaluated with partial least squares (PLS) method. The results were correlated with the ones taken from standard ash analysis method. Calibration graph showed good linearity with the ash content between 0.48 and 2.44%, and 0.997 coefficient of determination (R-2). Limit of detection for ash analysis was calculated as 0.11%. The results indicated that LIBS is a promising and reliable method with high sensitivity for routine ash analysis in milling industry. (C) 2017 Elsevier Ltd. All rights reserved.

Area:

Agriculture ; Industry ; Nutrition

Material:

Ash ; Wheat

Elements:

Lines [nm]:

Ca I 393.53 nm Ca I 422.67 nm Ca I 443.57 nm Ca I 445.48 nm Ca I 518.89 nm Ca I 610.27 nm Ca I 612.22 nm Ca I 616.22 nm Ca I 643.91 nm Ca I 646.26 nm Ca I 714.82 nm

Lines [nm]:

Fe I 247.98 nm Fe I 388.33 nm Fe I 516.75 nm Fe I 527.04 nm Fe I 612.79 nm Fe I 643.88 nm Fe I 714.81 nm

Lines [nm]:

C I 247.86 nm C II 392.07 nm C I 833.51 nm

Lines [nm]:

O I 715.67 nm O I 777.19 nm O I 777.54 nm

Lines [nm]:

Mg II 279.55 nm Mg I 516.73 nm Mg I 518.36 nm

...

Emmision lines:
C I 247.86 nm
Fe I 247.98 nm
Mg II 279.55 nm
Fe I 388.33 nm
C II 392.07 nm
Ca I 393.53 nm
Ca I 422.67 nm
Ca I 443.57 nm
Ca I 445.48 nm
Mg I 516.73 nm
Fe I 516.75 nm
Mg I 518.36 nm
Ca I 518.89 nm
Fe I 527.04 nm
Na I 589.00 nm
Ca I 610.27 nm
Ca I 612.22 nm
Fe I 612.79 nm
Ca I 616.22 nm
Fe I 643.88 nm
Ca I 643.91 nm
Ca I 646.26 nm
H I 656.28 nm
Fe I 714.81 nm
Ca I 714.82 nm
O I 715.67 nm
N I 744.23 nm
K I 766.49 nm
K I 769.90 nm
O I 777.19 nm
O I 777.54 nm
C I 833.51 nm

Author: Boyaci, I. H.

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Co-author: Boyaci, I. H.

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