A Novel Chemometric Learning Of Virgin And Deep Frying Olive-Oil By Fourier Transform Infrared Spectroscopy (FT-IR)

Yıl 2024, , 293 - 300, 30.06.2024

Kerim Karadağ , Gizem Yucegonul , Stephen Steve Kelley Eyyüp Karaoğul

https://doi.org/10.24012/dumf.1407248

Öz

The aim of this study is to examine the machine learning of chemometrically fried oils in virgin olive oil and eight times used olive oil compared using Fourier Transform Infrared spectroscopy (FT-IR). Deep-Frying Oils (DFO was carried out 8 times for 20 minutes. Because of chemical quality of oils, Cis, Trans, Ester, Methyl, Carbonyl, peroxide, unsatrated peroxide and ether groups were used in These results were evaluated by classification and regression using machine learning methods. For these evaluations, firstly classification and regression were made using all properties of these index. In classification models, Support Vector Machines (SVM), K Closest Neighborhood (KNN), Decision Tree (DT) were used. The evaluation was carried out in two stages. In the first stage, half of the dataset was used for training and the other half for testing. In the second stage, all data data was used for training and testing using cross validation (CV) method. The success results obtained using the all data set were 94% with Support Vector Machines and K Nearest Neighborhood methods. According to chemometric strategy, differences between virgin olive oils and DFO were found by high accurancy in this study. This phenomenon also could be possible for other oil type and degree of purity. Results illustrated that the method is very suitable and exact for detection deteriotion of olive oil.

Anahtar Kelimeler

FT-IR, CHEMOMETRIC METHOD, OLIVE OIL, DEEP FRYING OIL

Fourier Dönüşümlü Kızılötesi Spektroskopisi ile Saf ve Kızartılmış Zeytinyağının Kemometrik Öğrenme

Öz

Bu çalışmanın amacı, Fourier dönüşümlü kızılötesi spektroskopisi (FT-IR) kullanılarak karşılaştırılan saf zeytinyağı ve sekiz kez kullanılmış zeytinyağında kemometrik yöntemde kızartılmış yağların makine öğrenmesini incelemektir. Deep frying oils (DFO) 20 dakika boyunca 8 kez kullanılmıştır. Yağların kimyasal kalitesi için Cis, Trans, Ester, Metil, Karbonil, Peroksit, doymamış Peroksit ve Eter grupları incelenmiştir. Bu sonuçlar makine öğrenmesi yöntemleri kullanılarak sınıflandırma ve regresyon yapılarak değerlendirilmiştir. Bu değerlendirmeler için öncelikle bu indekslerin tüm özellikleri kullanılarak sınıflandırma ve regresyon yapılmıştır. Sınıflandırma modellerinde Destek Vektör Makineleri (SVM), K En Yakın Komşuluk (KNN), Karar Ağacı (DT) kullanılmıştır. Değerlendirme iki aşamada gerçekleştirilmiştir. İlk aşamada veri setinin yarısı eğitim, diğer yarısı da test için kullanılmıştır. İkinci aşamada, tüm veriler çapraz doğrulama (CV) yöntemi kullanılarak eğitim ve test için kullanılmıştır. Tüm veri seti kullanılarak başarı sonuçları SVM ve KNN yöntemleri ile %94 elde edilmiştir. Bu çalışmada kemometrik stratejiye göre saf zeytinyağı ile DFO arasındaki farklılıklar yüksek doğrulukla bulunmuştur. Bu olay ayrıca diğer yağ türleri ve saflık dereceleri için de mümkün olabilir. Sonuç olarak, bu yöntemin zeytinyağının bozulmasını tespit etmek için çok uygun ve doğru olduğunu göstermiştir.

Anahtar Kelimeler

FT-IR, KEMOMETRİK ÖĞRENME, ZEYTİNYAĞI, KIZARTMA YAĞI

Kaynakça

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