Banu Ozen currently works at the Department of Food Engineering, Izmir Institute of Technology. Banu does research in infrared spectroscopy and its applications mostly in food analysis.
Trends in Food Science and Technology, Jun 1, 2020
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
Journal of the American Oil Chemists' Society, Aug 10, 2011
The aim of this research was to characterize the extra virgin olive oil samples from different lo... more The aim of this research was to characterize the extra virgin olive oil samples from different locations in the Aegean coastal area of Turkey in terms of their phenolic compositions for two consecutive years to show the classification of oil samples with respect to harvest year and geography. Forty seven commercial olive oil samples were analyzed with HPLC-DAD, and 17 phenolic compounds were quantified. Hydroxytyrosol, tyrosol, vanillic acid, p-coumaric acid, ferulic acid, cinnamic acid, luteolin and apigenin were the characteristic phenols observed in all oil samples for two harvest years. Syringic acid, vanillin and m-coumaric acid were the phenolic compounds appeared in the olive oil depending on the harvest year. Partial least square-discriminant analysis (PLS-DA) of data revealed that oils from the north Aegean and south Aegean areas had different phenolic profiles. The phenolic compounds, which played significant roles in the discrimination of the olive oils, were tyrosol, oleuropein aglycon, cinnamic acid, apigenin and hydroxytyrosol to tyrosol ratio. The Aegean coastal region is the largest olive oil producer and exporter of Turkey. This study shows that the olive oils from different parts of the region have their own defining characteristics that can be used in the authentication studies and geographical labeling of Turkish olive oils.
There has been a growing interest in vinegar, especially after the increasing reports about its b... more There has been a growing interest in vinegar, especially after the increasing reports about its beneficial health effects. Bioactive compounds of vinegar are associated with its antimicrobial, anti...
Journal of Agricultural and Food Chemistry, Jul 6, 2010
Turkish extra virgin olive oils (EVOO) from different varieties/geographical origins and their ph... more Turkish extra virgin olive oils (EVOO) from different varieties/geographical origins and their phenolic compounds were investigated in terms of their antimicrobial and antioxidant properties in comparison to refined olive, hazelnut, and canola oils. Antimicrobial activity was tested against three foodborne pathogenic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis. Although all EVOOs showed a bactericidal effect, the individual phenolic compounds demonstrated only slight antimicrobial activity. Moreover, refined oil samples did not show any antimicrobial activity. Among the phenolic compounds, cinnamic acid (2 mg/kg of oil) had the highest percent inhibition value with 0.25 log reduction against L. monocytogenes. The synergistic interactions of tyrosol, vanillin, vanillic, and cinnamic acids were also observed against Salmonella Enteritidis. The antioxidant activities of oils were tested by β-carotene-linoleate model system and ABTS method. In both methods, EVOOs showed higher antioxidant activities, whereas refined oils had lower activity. The ABTS method provided a higher correlation (0.89) with total phenol content.
Risk Assessment of Microbial Problems and Preventive Actions in Food Industry - 2nd Open Seminar ... more Risk Assessment of Microbial Problems and Preventive Actions in Food Industry - 2nd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries; Istanbul; Turkey; 22 October 2007 through 23 October 2007
Adulteration of higher priced milks with cheaper ones to obtain extra profit can be the cause of ... more Adulteration of higher priced milks with cheaper ones to obtain extra profit can be the cause of adverse health effects as well as economic loss. In this study, it was aimed to differentiate goat-cow and buffalo-cow milk mixtures and also to estimate the critical quality parameters of these milks by the evaluation of Fourier-transform infrared (FTIR) spectroscopic data with chemometric methods. Raw goat and buffalo milks were mixed with cow milk at 1-50% (v/v) concentrations and FTIR spectra of the pure and mixed samples were obtained at 4000-650 cm − 1. Orthogonal partial least square discriminant analysis (OPLS-DA) resulted in differentiation of goat-cow and buffalo-cow milk mixtures with 93% and 91% correct classification rates, respectively. Detection level for mixing is determined as higher than 5% for both milks. Total fat, protein, lactose and non-fat solid contents were predicted from FTIR spectral data of the combination of three types of milks by partial least square models with R 2 values of 0.99. As a result, FTIR spectroscopy provides rapid and simultaneous detection of adulteration and prediction of quality parameters regardless of the milk type.
Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore... more Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked wi...
Legume flours, which offer high nutritional quality, present viable options for gluten-free baker... more Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazeln...
Spectroscopic techniques as untargeted methods have great potential in food authentication studie... more Spectroscopic techniques as untargeted methods have great potential in food authentication studies, and the evaluation of spectroscopic data with chemometric methods can provide accurate predictions of adulteration even for hard-to-identify cases such as the mixing of vinegar with adulterants having a very similar chemical nature. In this study, we aimed to compare the performances of three spectroscopic methods (fluorescence, UV–visible, mid-infrared) in the detection of acetic-acid/apple-vinegar and spirit-vinegar/apple-vinegar mixtures (1–50%). Data obtained with the three spectroscopic techniques were used in the generation of classification models with partial least square discriminant analysis (PLS-DA) and orthogonal partial least square discriminant analysis (OPLS-DA) to differentiate authentic and mixed samples. An improved classification approach was used in choosing the best models through a number of calibration and validation sets. Only the mid-infrared data provided rob...
Vinegar is one of the commonly adulterated food products, and variations in product and adulteran... more Vinegar is one of the commonly adulterated food products, and variations in product and adulterant spectrum make the detection of adulteration a challenging task. This study aims to determine adulteration of grape vinegars with spirit vinegar and synthetic acetic acid using different spectroscopic methods. For this purpose, grape vinegars were mixed separately with spirit vinegar and diluted synthetic acetic acid (4%) at 1-50% (v/v) ratios. Spectra of vinegars and mixtures were obtained with UV-visible and Fourier-transform infrared (FTIR) spectrometers. Data were evaluated with various chemometric methods and artificial neural networks (ANN). Correct classification rates of at least 94.3% and higher values were obtained by the evaluation of both spectroscopic data along with their combination with chemometric methods and ANN for discrimination of non-adulterated and adulterated vinegars. UV-vis and FTIR spectroscopy can be rapid and accurate ways of detecting adulteration in vinegars regardless of adulterant type.
Rapid and environmentally friendly methods for the prediction of chemical compositions have been ... more Rapid and environmentally friendly methods for the prediction of chemical compositions have been an interest in the wine industry. The objective of the study was to show the potentials of combined use of visible and mid-infrared (MIR) spectroscopies to improve the prediction of various chemical compounds of wine as opposed to using mid-infrared range only. Wine samples of twelve grape varieties from two harvest years were analyzed. The chemical composition of wine samples was related to MIR and visible spectra using orthogonal partial least square (OPLS) regression technique. The prediction abilities were tested with crossvalidation and independent validation sets. The coefficient of determination of validation (R 2 val) for anthocyanin compounds of red wines were between 0.76 and 0.90, and that for total phenol content was 0.90. Range of R 2 val for glycerol, glycerol/ethanol ratio, malic acid, o-coumaric acid and°B rix were between 0.77 and 0.96. The spectral ranges that played significant roles in the predictions were also determined. The validations with independent data sets showed that the combination of visible and MIR ranges with multivariate methods improved the prediction of anthocyanin compounds and total phenols; produced comparable results for the rest of the parameters as MIR. This is the first study in the literature that shows the practical use of visible spectra along MIR. The combined use of these spectral ranges with multivariate models can be applied for the rapid, on-line determination of quality parameters and chemical profiles of wines.
21 Purpose of this study is to manufacture structured lipids by enzymatic interesterification of ... more 21 Purpose of this study is to manufacture structured lipids by enzymatic interesterification of 22 beef tallow with corn oil and to investigate effects of process parameters on chemical and 23 physical properties of products. Full factorial design was constructed by considering blend 24 ratio and reaction time as process parameters. Enzymatic interesterification was catalyzed 25 with sn-1,3 specific lipase. Structured lipids have higher free fatty acid content and lower 26 oxidative stability compared to initial blends. Interesterification did not cause trans fatty acid 27 formation and interesterified lipids mostly contained β crystals. Solid fat content and slip 28 melting point decreased up to 6 h of interesterification; however, longer reaction times have 29 negative effects on these parameters. Statistical analyses results confirmed that reaction time 30 is highly important for enzymatic interesterification. 31 Practical applications: Some of interesterified lipids can be util...
It was aimed to compare the performances of two spectroscopic methods, fluorescence and mid-infra... more It was aimed to compare the performances of two spectroscopic methods, fluorescence and mid-infrared spectroscopy, in terms of their adulteration detection and estimation of several chemical properties for various cold pressed seed oils. Spectroscopic profiles, fatty acid, free fatty acid and total phenol contents of pumpkin seed, grape seed, black cumin oil, and sesame seed oils were determined and these oils were mixed with sunflower oil at 1-50% (v/v). Both spectroscopic techniques provided comparable results for determination of adulteration of each oil type and the most successful prediction was obtained for pumpkin seed oil at levels >%1. Combined data set of oils resulted in successful quantification of their free fatty acid value, total phenol and major fatty acids contents with both spectroscopic methods regardless of oil type. Both techniques could be used as reliable, fast and environmentally friendly alternatives in the analyses of different types of seed oils.
Trends in Food Science and Technology, Jun 1, 2020
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
Journal of the American Oil Chemists' Society, Aug 10, 2011
The aim of this research was to characterize the extra virgin olive oil samples from different lo... more The aim of this research was to characterize the extra virgin olive oil samples from different locations in the Aegean coastal area of Turkey in terms of their phenolic compositions for two consecutive years to show the classification of oil samples with respect to harvest year and geography. Forty seven commercial olive oil samples were analyzed with HPLC-DAD, and 17 phenolic compounds were quantified. Hydroxytyrosol, tyrosol, vanillic acid, p-coumaric acid, ferulic acid, cinnamic acid, luteolin and apigenin were the characteristic phenols observed in all oil samples for two harvest years. Syringic acid, vanillin and m-coumaric acid were the phenolic compounds appeared in the olive oil depending on the harvest year. Partial least square-discriminant analysis (PLS-DA) of data revealed that oils from the north Aegean and south Aegean areas had different phenolic profiles. The phenolic compounds, which played significant roles in the discrimination of the olive oils, were tyrosol, oleuropein aglycon, cinnamic acid, apigenin and hydroxytyrosol to tyrosol ratio. The Aegean coastal region is the largest olive oil producer and exporter of Turkey. This study shows that the olive oils from different parts of the region have their own defining characteristics that can be used in the authentication studies and geographical labeling of Turkish olive oils.
There has been a growing interest in vinegar, especially after the increasing reports about its b... more There has been a growing interest in vinegar, especially after the increasing reports about its beneficial health effects. Bioactive compounds of vinegar are associated with its antimicrobial, anti...
Journal of Agricultural and Food Chemistry, Jul 6, 2010
Turkish extra virgin olive oils (EVOO) from different varieties/geographical origins and their ph... more Turkish extra virgin olive oils (EVOO) from different varieties/geographical origins and their phenolic compounds were investigated in terms of their antimicrobial and antioxidant properties in comparison to refined olive, hazelnut, and canola oils. Antimicrobial activity was tested against three foodborne pathogenic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis. Although all EVOOs showed a bactericidal effect, the individual phenolic compounds demonstrated only slight antimicrobial activity. Moreover, refined oil samples did not show any antimicrobial activity. Among the phenolic compounds, cinnamic acid (2 mg/kg of oil) had the highest percent inhibition value with 0.25 log reduction against L. monocytogenes. The synergistic interactions of tyrosol, vanillin, vanillic, and cinnamic acids were also observed against Salmonella Enteritidis. The antioxidant activities of oils were tested by β-carotene-linoleate model system and ABTS method. In both methods, EVOOs showed higher antioxidant activities, whereas refined oils had lower activity. The ABTS method provided a higher correlation (0.89) with total phenol content.
Risk Assessment of Microbial Problems and Preventive Actions in Food Industry - 2nd Open Seminar ... more Risk Assessment of Microbial Problems and Preventive Actions in Food Industry - 2nd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries; Istanbul; Turkey; 22 October 2007 through 23 October 2007
Adulteration of higher priced milks with cheaper ones to obtain extra profit can be the cause of ... more Adulteration of higher priced milks with cheaper ones to obtain extra profit can be the cause of adverse health effects as well as economic loss. In this study, it was aimed to differentiate goat-cow and buffalo-cow milk mixtures and also to estimate the critical quality parameters of these milks by the evaluation of Fourier-transform infrared (FTIR) spectroscopic data with chemometric methods. Raw goat and buffalo milks were mixed with cow milk at 1-50% (v/v) concentrations and FTIR spectra of the pure and mixed samples were obtained at 4000-650 cm − 1. Orthogonal partial least square discriminant analysis (OPLS-DA) resulted in differentiation of goat-cow and buffalo-cow milk mixtures with 93% and 91% correct classification rates, respectively. Detection level for mixing is determined as higher than 5% for both milks. Total fat, protein, lactose and non-fat solid contents were predicted from FTIR spectral data of the combination of three types of milks by partial least square models with R 2 values of 0.99. As a result, FTIR spectroscopy provides rapid and simultaneous detection of adulteration and prediction of quality parameters regardless of the milk type.
Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore... more Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked wi...
Legume flours, which offer high nutritional quality, present viable options for gluten-free baker... more Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazeln...
Spectroscopic techniques as untargeted methods have great potential in food authentication studie... more Spectroscopic techniques as untargeted methods have great potential in food authentication studies, and the evaluation of spectroscopic data with chemometric methods can provide accurate predictions of adulteration even for hard-to-identify cases such as the mixing of vinegar with adulterants having a very similar chemical nature. In this study, we aimed to compare the performances of three spectroscopic methods (fluorescence, UV–visible, mid-infrared) in the detection of acetic-acid/apple-vinegar and spirit-vinegar/apple-vinegar mixtures (1–50%). Data obtained with the three spectroscopic techniques were used in the generation of classification models with partial least square discriminant analysis (PLS-DA) and orthogonal partial least square discriminant analysis (OPLS-DA) to differentiate authentic and mixed samples. An improved classification approach was used in choosing the best models through a number of calibration and validation sets. Only the mid-infrared data provided rob...
Vinegar is one of the commonly adulterated food products, and variations in product and adulteran... more Vinegar is one of the commonly adulterated food products, and variations in product and adulterant spectrum make the detection of adulteration a challenging task. This study aims to determine adulteration of grape vinegars with spirit vinegar and synthetic acetic acid using different spectroscopic methods. For this purpose, grape vinegars were mixed separately with spirit vinegar and diluted synthetic acetic acid (4%) at 1-50% (v/v) ratios. Spectra of vinegars and mixtures were obtained with UV-visible and Fourier-transform infrared (FTIR) spectrometers. Data were evaluated with various chemometric methods and artificial neural networks (ANN). Correct classification rates of at least 94.3% and higher values were obtained by the evaluation of both spectroscopic data along with their combination with chemometric methods and ANN for discrimination of non-adulterated and adulterated vinegars. UV-vis and FTIR spectroscopy can be rapid and accurate ways of detecting adulteration in vinegars regardless of adulterant type.
Rapid and environmentally friendly methods for the prediction of chemical compositions have been ... more Rapid and environmentally friendly methods for the prediction of chemical compositions have been an interest in the wine industry. The objective of the study was to show the potentials of combined use of visible and mid-infrared (MIR) spectroscopies to improve the prediction of various chemical compounds of wine as opposed to using mid-infrared range only. Wine samples of twelve grape varieties from two harvest years were analyzed. The chemical composition of wine samples was related to MIR and visible spectra using orthogonal partial least square (OPLS) regression technique. The prediction abilities were tested with crossvalidation and independent validation sets. The coefficient of determination of validation (R 2 val) for anthocyanin compounds of red wines were between 0.76 and 0.90, and that for total phenol content was 0.90. Range of R 2 val for glycerol, glycerol/ethanol ratio, malic acid, o-coumaric acid and°B rix were between 0.77 and 0.96. The spectral ranges that played significant roles in the predictions were also determined. The validations with independent data sets showed that the combination of visible and MIR ranges with multivariate methods improved the prediction of anthocyanin compounds and total phenols; produced comparable results for the rest of the parameters as MIR. This is the first study in the literature that shows the practical use of visible spectra along MIR. The combined use of these spectral ranges with multivariate models can be applied for the rapid, on-line determination of quality parameters and chemical profiles of wines.
21 Purpose of this study is to manufacture structured lipids by enzymatic interesterification of ... more 21 Purpose of this study is to manufacture structured lipids by enzymatic interesterification of 22 beef tallow with corn oil and to investigate effects of process parameters on chemical and 23 physical properties of products. Full factorial design was constructed by considering blend 24 ratio and reaction time as process parameters. Enzymatic interesterification was catalyzed 25 with sn-1,3 specific lipase. Structured lipids have higher free fatty acid content and lower 26 oxidative stability compared to initial blends. Interesterification did not cause trans fatty acid 27 formation and interesterified lipids mostly contained β crystals. Solid fat content and slip 28 melting point decreased up to 6 h of interesterification; however, longer reaction times have 29 negative effects on these parameters. Statistical analyses results confirmed that reaction time 30 is highly important for enzymatic interesterification. 31 Practical applications: Some of interesterified lipids can be util...
It was aimed to compare the performances of two spectroscopic methods, fluorescence and mid-infra... more It was aimed to compare the performances of two spectroscopic methods, fluorescence and mid-infrared spectroscopy, in terms of their adulteration detection and estimation of several chemical properties for various cold pressed seed oils. Spectroscopic profiles, fatty acid, free fatty acid and total phenol contents of pumpkin seed, grape seed, black cumin oil, and sesame seed oils were determined and these oils were mixed with sunflower oil at 1-50% (v/v). Both spectroscopic techniques provided comparable results for determination of adulteration of each oil type and the most successful prediction was obtained for pumpkin seed oil at levels >%1. Combined data set of oils resulted in successful quantification of their free fatty acid value, total phenol and major fatty acids contents with both spectroscopic methods regardless of oil type. Both techniques could be used as reliable, fast and environmentally friendly alternatives in the analyses of different types of seed oils.
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