Publication:
Chemical profiling of floral and chestnut honey using high-performance liquid chromatography-ultraviolet detection

dc.contributor.authorAloğlu, Ahmet Kemal
dc.contributor.authorHarrington, Peter de B
dc.contributor.buuauthorŞahin, Saliha
dc.contributor.buuauthorDemir, Cevdet
dc.contributor.buuauthorGüneş, Mesut Ertan
dc.contributor.departmentMesleki Teknik Bilimler Yüksekokulu
dc.contributor.departmentFen Edebiyat Fakültesi
dc.contributor.departmentKimya Bölümü
dc.contributor.orcid0000-0003-1508-0181
dc.contributor.orcid0000-0002-9381-0410
dc.contributor.orcid0000-0002-9347-8307
dc.contributor.researcheridAAH-2892-2021
dc.contributor.researcheridAFR-1890-2022
dc.contributor.researcheridABA-2005-2020
dc.contributor.researcheridAAK-4470-2021
dc.contributor.scopusid15027401600
dc.contributor.scopusid7003565902
dc.contributor.scopusid35388276000
dc.date.accessioned2023-02-28T12:11:56Z
dc.date.available2023-02-28T12:11:56Z
dc.date.issued2017-06-02
dc.description.abstractUsing the two-way images of phenolic compounds from high-performance liquid chromatography-ultraviolet diode array detection (HPLC-DAD), floral and chestnut honey from Turkey were successfully differentiated. A fuzzy rule-building expert system (FuRES), support vector machine classification tree (SVMTreeG), and super partial least-square discriminant analysis (sPLS-DA) were used to develop classification models. Normalization, retention time alignment, square root transform, and dissimilarity kernel were evaluated as data preprocessing methods. The bootstrapped Latin partition was used with 100 bootstraps and 4 partitions. Classification rates of FuRES and SVMTreeG with a square root transform were 97.6 +/- 0.4% and 97.6 +/- 0.4% for classifying the type of honey, respectively. The measures of precision are 95% confidence intervals. HPLC-DAD was demonstrated as a reliable analytical method for authentication of honey.
dc.description.sponsorshipChemical Mapping
dc.identifier.citationAloğlu, A. K. vd. (2017). ''Chemical profiling of floral and chestnut honey using high-performance liquid chromatography-ultraviolet detection''. Journal of Food Composition and Analysis, 62, 205-210.
dc.identifier.endpage210
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85021632066
dc.identifier.startpage205
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2017.06.002
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0889157517301400
dc.identifier.urihttp://hdl.handle.net/11452/31255
dc.identifier.volume62
dc.identifier.wos000407660400025
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherElsevier
dc.relation.collaborationYurt dışı
dc.relation.journalJournal of Food Composition and Analysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChemistry
dc.subjectFood science & technology
dc.subjectChemometrics
dc.subjectChestnut honey
dc.subjectClassification
dc.subjectFloral honey
dc.subjectFood analysis
dc.subjectFood composition
dc.subjectFuRES
dc.subjectHPLC-DAD
dc.subjectPhenolic compounds
dc.subjectSVMTreeG
dc.subjectPartial least-squares
dc.subjectBuilding expert-systems
dc.subjectAntioxidant capacities
dc.subjectPhysicochemical properties
dc.subjectDiscriminant-analysis
dc.subjectItalian honeys
dc.subjectClassification
dc.subjectSpectrometry
dc.subjectHplc
dc.subjectAuthentication
dc.subject.scopusHoney; Stingless Bees; Botany
dc.subject.wosChemistry, appliedy
dc.subject.wosFood science & technology
dc.titleChemical profiling of floral and chestnut honey using high-performance liquid chromatography-ultraviolet detection
dc.typeArticle
dc.wos.quartileQ2 (Chemistry, applied)
dc.wos.quartileQ1 (Food science & technology)
dspace.entity.typePublication
local.contributor.departmentFen Edebiyat Fakültesi/Kimya Bölümü
local.contributor.departmentMesleki Teknik Bilimler Yüksekokulu
local.indexed.atScopus
local.indexed.atWOS

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