Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/32281
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dc.date.accessioned2023-04-10T11:48:03Z-
dc.date.available2023-04-10T11:48:03Z-
dc.date.issued2014-09-20-
dc.identifier.citationŞahin, S. ve Demir, C. (2016). Determination of antioxidant properties of fruit juice by partial least squares and principal component regression". International Journal of Food Properties, 19(7), 1455-1464.en_US
dc.identifier.issn1094-2912-
dc.identifier.issn1532-2386-
dc.identifier.urihttps://doi.org/10.1080/10942912.2014.968791-
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/10942912.2014.968791-
dc.identifier.urihttp://hdl.handle.net/11452/32281-
dc.description.abstractThe multivariate calibration methods-principal component regression and partial least squares-were employed for the prediction of antioxidant capacities of fruit juices. High-performance liquid chromatography and spectrophotometric approaches were used to determine the antioxidant capacities of fruit juices. The importance of calibration design was investigated by calculating the prediction and validation errors. The influences of using independent validation sets were emphasized. Calibration design is shown to have major effect on principal component regression and partial least squares errors. The models developed on the basis of the mean-centered data were able to predict the total antioxidant activity with a precision comparable to that of the reference [2,2-azino-di-(3-ethylbenzothialozine-sulfonic acid)] method. The partial least squares model seems preferable because of its predictive and describing abilities and good interpretability of the contribution of compounds to the antioxidant capacity. The contribution of individual phenolic compounds to the antioxidant capacity was identified by high-performance liquid chromatography.en_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAtıf Gayri Ticari Türetilemez 4.0 Uluslararasıtr_TR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFood science & technologyen_US
dc.subjectHPLCen_US
dc.subjectFruit juiceen_US
dc.subjectUV-VIS spectroscopyen_US
dc.subjectPCRen_US
dc.subjectPLSen_US
dc.subjectAntioxidant compoundsen_US
dc.subjectCapacityen_US
dc.subjectChromatogramsen_US
dc.subjectPredictionen_US
dc.subjectSpectroscopyen_US
dc.subjectCalibrationen_US
dc.subjectExtractsen_US
dc.subjectAgentsen_US
dc.subjectAntioxidantsen_US
dc.subjectCalibrationen_US
dc.subjectChromatographyen_US
dc.subjectForecastingen_US
dc.subjectFruit juicesen_US
dc.subjectFruitsen_US
dc.subjectHigh performance liquid chromatographyen_US
dc.subjectLiquid chromatographyen_US
dc.subjectPrincipal component analysisen_US
dc.subjectRegression analysisen_US
dc.subjectUltraviolet visible spectroscopyen_US
dc.subjectAnti-oxidant activitiesen_US
dc.subjectAntioxidant compoundsen_US
dc.subjectMultivariate calibration methodsen_US
dc.subjectPartial least square (PLS)en_US
dc.subjectPartial least squares modelsen_US
dc.subjectPrincipal component regressionen_US
dc.subjectUV-vis spectroscopyen_US
dc.subjectLeast squares approximationsen_US
dc.titleDetermination of antioxidant properties of fruit juice by partial least squares and principal component regressionen_US
dc.typeArticleen_US
dc.identifier.wos000371655300004tr_TR
dc.identifier.scopus2-s2.0-84963759736tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü.tr_TR
dc.contributor.orcid0000-0003-1508-0181tr_TR
dc.contributor.orcid0000-0002-9381-0410tr_TR
dc.identifier.startpage1455tr_TR
dc.identifier.endpage1464tr_TR
dc.identifier.volume19tr_TR
dc.identifier.issue7tr_TR
dc.relation.journalInternational Journal of Food Propertiesen_US
dc.contributor.buuauthorŞahin, Saliha-
dc.contributor.buuauthorDemir, Cevdet-
dc.contributor.researcheridAFR-1890-2022tr_TR
dc.contributor.researcheridAAH-2892-2021tr_TR
dc.contributor.researcheridABA-2005-2020tr_TR
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ2en_US
dc.contributor.scopusid15027401600tr_TR
dc.contributor.scopusid7003565902tr_TR
dc.subject.scopusFragaria; Ribes; Antioxidanten_US
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