Gıda Analizinde FTIR Spektroskopisinin Kullanımı
Özet
Fourier dönüşümü kızılötesi (FTIR) spektroskopisi, titreşimsel bir spektroskopi tekniğidir. Kısa ölçüm süresi ve düşük maliyeti ile oldukça avantajlı bir analitik tekniktir. Tahribatsız bir yöntemdir. Herhangi bir karmaşık numune hazırlığına ihtiyaç duymadan kullanımı kolaydır. Son yıllarda kemometrik araçlarla birlikte kombine edilerek FTIR spektroskopisi birçok gıda analizinde yaygın olarak kullanılmaktadır. Aynı kızılötesi spektrumu üretecek hiçbir bileşik bulunmadığından bu bir parmak izi tekniğidir. Yapıdaki spesifik bantlar seçilerek bileşiklerin kantitatif analizi için kullanılabilmektedir. FTIR spektroskopisi gıdalardaki tağşişin tespiti için başarıyla kullanılmaktadır. FTIR spektroskopisi kullanılarak bal, zeytinyağı ve et ürünleri gibi birçok gıdadaki tağşişi tespit etmek için analitik yöntemler geliştirilmiştir. Protein yapısal değişiklikleri ve lipitlerin oksidasyonu bu teknik kullanılarak kolayca belirlenebilmektedir.
Fourier transform infrared (FTIR) spectroscopy is a vibrational spectroscopy technique. It is a very advantageous analytical technique with short measuring time and low costs. It is a non-destructive method. It is easy to use without the need for any complex sample preparation. In recent years, FTIR spectroscopy combined with chemometric tools has been widely used in many food analysis. It is a fingerprint technique because there are no compounds that will produce the same infrared spectrum. It is used for quantitative analysis of compounds by selecting the specific bands in the structure. FTIR spectroscopy has been successfully used for the detection of adulteration in foods. Analytical methods have been developed to detect adulteration in many foods such as honey, olive oil, and meat products using FTIR spectroscopy. Protein structural changes and oxidation of lipids are easily determined using this technique.
Referanslar
Alahalli, S. & Padmanabareddy, Y. (2022). A review of various forms of food adulteration and validity investigations using FTIR spectroscopy. IJRPC 2022, 12(1), 25-37.
Altürk, S. (2015). 1, 3-tiyazolidin-2, 4-dikarboksilat-Mn (II) kompleksinin 1, 10-fenantrolin ile sentezi, spektroskopik karakterizasyonu ve DFT metoduyla incelenmesi. Doktora Tezi, Sakarya Üniversitesi, Türkiye.
Amit, Kumari, S. Jamwal, R. vd. (2023) Expeditious and accurate detection of palm oil adulteration in virgin coconut oil by utilizing ATR-FTIR spectroscopy along with chemometrics and regression models, Food Chemistry Advances. 3, https://doi.org/10.1016/j.focha.2023.100377
Ariza-Ortegaa, J.A. Ramos-Cassellis, M.E. Bello Pérez, E.V. vd. (2023) Lipid authentication of butter and margarine using Fourier transform infrared spectroscopy (FTIR). Measurement: Food, 11. https://doi.org/10.1016/j.meafoo.2023.100095
Arrondo, J. L. R., Muga, A., Castresana, J. vd. (1993) Quantitative studies of the structure of proteins in solution by Fourier-transform infrared spectroscopy. Progress in biophysics and molecular biology, 59(1), 23-56.
Asghari, A. Hosseini, A.H. Ghajarbeygi, P. (2022) Fast and non-destructive determination of histamine in tuna fish by ATR-FTIR spectroscopy combined with PLS calibration method. Infrared Physics & Technology. 123, https://doi.org/10.1016/j.infrared.2022.104093
Baltacıoğlu, H. Bayındırlı, A. Severcan, M. vd. (2015) Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study. Food Chemistry, 187, 263-269. https://doi.org/10.1016/j.foodchem.2015.04.097
Baltacıoğlu, H. Bayındırlı, A. & Severcan, F. (2017) Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy. Food Chemistry, 214, 507-514. http://dx.doi.org/10.1016/j.foodchem.2016.07.021
Baltacıoglu, H. & Coruk, K.S. (2021) Determination of conformational changes of polyphenol oxidase and peroxidase in peach juice during mild heat treatment using FTIR spectroscopy coupled with chemometrics. International Journal of Food Science and Technology, 56, 2915–2925. https://doi.org/10.1111/ijfs.14930
Baltacıoğlu, H. & Doğanay, G. (2021) Isıl İşlemin Elma Suyunda Enzim Aktivitesi ve Fenolik Bileşiklere Etkisi: FTIR ve HPLC Çalışması. Mühendislik Bilimleri ve Tasarım Dergisi, 9(1), 14-26. https://doi.org/10.21923/jesd.848043
Bensemmanea, N. Bouzidia, N. Daghbouchea, Y. vd. (2022) Prediction of total phenolic acids contained in plant extracts by PLS-ATR-FTIR. South African Journal of Botany, 151, 295-305. https://doi.org/10.1016/j.sajb.2022.10.009
Berthomieu, C. & Hienerwadel, R. (2009) Fourier transform infrared (FTIR) spectroscopy. Photosynthesis research, 101, 157-170. https://doi.org/10.1007/s11120-009-9439-x
Büyüksınt, T & Kuleaşan, H. (2014) Fourier dönüşümlü kızılötesi (ftır) spektroskopisi ve gıda analizlerinde kullanımı. Gıda/The Journal of food, 39(4).
Cardenas-Escudero, J. Galan-Madruga, D. Caceres, J.O. (2023) Rapid, reliable and easy-to-perform chemometric-less method for rice syrup adulterated honey detection using FTIR-ATR. Talanta, 253. https://doi.org/10.1016/j.talanta.2022.123961
Ciursă, P., Pauliuc, D. Dranca, F. vd. (2021) Detection of honey adulterated with agave, corn, inverted sugar, maple and rice syrups using FTIR analysis. Food Control, https://doi.org/10.1016/j.foodcont.2021.108266
Coruk, K. S. (2018). Isıl işlem sonucunda şeftali suyunda bulunan polifenol oksidaz ve peroksidaz enzimlerinin yapısal değişimlerinin FTIR spektroskopisi ile belirlenmesi (Master's thesis, Niğde Ömer Halisdemir Üniversitesi/Fen Bilimleri Enstitüsü).
Dashti, A. Weesepoel, Y. Müller-Maatsch, J. vd. (2022) Assessment of meat authenticity using portable Fourier transform infrared spectroscopy combined with multivariate classification techniques. Microchemical Journal, 181, https://doi.org/10.1016/j.microc.2022.107735
Deniz, E. Güneş, Altuntaş, E. İğci, N. vd. (2020) Sığır eti karışımlarında domuz, at ve eşek eti tağşişinin fourier dönüşümlü kızılötesi spektroskopisi ile belirlenmesi. GIDA, 45(2). 369-379 https://doi.org/10.15237/gida.GD19146
Deus, V.L. Resende, L.M. Bispo, E.S. vd. (2021) FTIR and PLS-regression in the evaluation of bioactive amines, total phenolic compounds and antioxidant potential of dark chocolates. Food Chemistry,357 https://doi.org/10.1016/j.foodchem.2021.129754
Fan, M. Zhang, G. Hu, X. vd. (2017) Quercetin as a tyrosinase inhibitor: Inhibitory activity, conformational change and mechanism. Food Research International, 100(1), 226-233. https://doi.org/10.1016/j.foodres.2017.07.010
Garip, S. Yapıcı, E, Sımsek, O.N. vd. (2010) Evaluation and discrimination of simvastatin-induced structural alterations in proteins of different rat tissues by FTIR spectroscopy and neural network analysis. Analyst, 135, 3233–3241. https://doi.org/10.1039/c0an00540a
Gülseren, İ. Güzey, D. Bruce, B.D. vd. (2007) Structural and Functional Changes in Ultrasonicated Bovine Serum Albumin Solutions. Ultrasonics Sonochemistry, 14, 173–183. https://doi.org/10.1016/j.ultsonch.2005.07.006
Gündüz, T., İnstrümental analiz, (ed); Gazi Kitapevi, Ankara, Türkiye, 2004.
Güzel, E. & Özlüoymak, Ö. B. (2015) Elektromanyetik Spektrumun Tarım Makinaları Araştırmalarında Kullanımı. Tarım Makinaları Bilimi Dergisi, 11(4), 315-320.
Gómez-Ordóñez, E. & Rupérez, P. (2011) FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds. Food hydrocolloids, 25(6), 1514-1520. https://doi.org/10.1016/j.foodhyd.2011.02.009
Haris, P.I. & Severcan, F. (1999) FTIR Spectroscopic Characterization of Protein Structure in Aqueous and Non-Aqueous Media. Journal of Molecular Catalysis B: Enzymatic, 7, 207–221 https://doi.org/10.1016/s1381-1177(99)00030-2
Huang H., Xie J., Chen H. (2011) Adsorption behavior of human serum albumin on ATR crystal studied by in situ ATR/FTIR spectroscopy and two-dimensional correlation analysis. Analyst, 136, 1747–1752. https://doi.org/10.1039/C0AN00890G
Jamwal, R. Amit, Kumari S. vd. (2021) Recent trends in the use of FTIR spectroscopy integrated with chemometrics for the detection of edible oil adulteration. Vibrational Spectroscopy, 113. https://doi.org/10.1016/j.vibspec.2021.103222
Johnson, J. Mani, J. Ashwath, N. vd. (2020) Potential for Fourier transform infrared (FTIR) spectroscopy toward predicting antioxidant and phenolic contents in powdered plant matrices. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 233(5). https://doi.org/10.1016/j.saa.2020.118228
Jun, S. Yaoyao, M. Hui, J. vd. (2020) Effects of single- and dual-frequency ultrasound on the functionality of egg white protein. Journal of Food Engineering, 277. https://doi.org/10.1016/j.jfoodeng.2020.109902
Jung, C. (2008) Fourier transform infrared spectroscopy as a tool to study structural properties of cytochromes P450 (CYPs). Analytical and Bioanalytical Chemistry, 392, 1031–1058. https://doi.org/10.1007/s00216-008-2216-4
Karoui R., Pierna J.A.F. and Dufour E., Mid-infrared (MIR) and Fourier Transform Mid-infrared (FT-MIR) Spectroscopies, (pp. 27-64), Academic Press, 2008.
Kou, Y. Li, Q. Liu, X. vd. (2018) Efficient Detection of Edible Oils Adulterated with Used Frying Oils through PE-film-based FTIR Spectroscopy Combined with DA and PLS. Journal of Oleo Science, 1–7. https://doi.org/10.5650/jos.ess18029
Li-Chan, E., Chalmers, J. M. & Griffiths, P.R. (2010). Applications of Vibrational Spectroscopy in Food Science (First Edition). United Kingdom: John Wiley & Sons Ltd.
Limm, W. Karunathilaka, S.R. Mossoba, M.M. (2023) Fourier Transform Infrared Spectroscopy and Chemometrics for the Rapid Screening of Economically Motivated Adulteration of Honey Spiked With Corn or Rice Syrup. Journal of Food Protection, 86(4) https://doi.org/10.1016/j.jfp.2023.100054
Lin, S. Y. & Wang, S. L. (2012) Advances in simultaneous DSC–FTIR microspectroscopy for rapid solid-state chemical stability studies: some dipeptide drugs as examples. Advanced Drug Delivery Reviews, 64(5), 461-478 https://doi.org/10.1016/j.addr.2012.01.009
Okur, İ. Baltacıoğlu, C. Baltacıoğlu, H. vd. (2019) Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC. Waste and Biomass Valorization. https://doi.org/10.1007/s12649-019-00771-1
Perincek, S. D. Duran, K. Körlü, A. E. vd. (2007) Ultraviolet technology. Textile and Apparel, 17(4), 219-223.
Pérez‐Juste, I. & Nieto Faza, O. (2015) Interaction of radiation with matter. Structure Elucidation in Organic Chemistry: The Search for the Right Tools, 1-26. https://doi.org/10.1002/9783527664610.ch1
Ribeiro, D.C.S.Z. Neto, H.A. Lima, J.S. vd. (2023) Determination of the lactose content in low-lactose milk using Fourier-transform infrared spectroscopy (FTIR) and convolutional neural network. Heliyon, 9(1), https://doi.org/10.1016/j.heliyon.2023.e12898
Ricci, A., Olejar, K.J., Parpinello, G.P., Kilmartin, P.A. & Versari, A. (2015) Application of fourier transform infrared (FTIR) spectroscopy in the characterization of tannins. Applied Spectroscopy Reviews, 50:5, 407-442. https://doi.org/10.1080/05704928.2014.1000461
Saadi, S. Nacer, N.E. Ariffin, A.A. vd. (2003) Fourier Transform Infrared Spectroscopy Suggests Unfolding of Loop Structures Precedes Complete Unfolding of Pig Citrate Synthase. Biopolymers, 69, 440-447. https://doi.org/10.1016/j.foohum.2023.10.008
Severcan, F. & Haris, P.I. (2003). Fourier transform infrared spectroscopy suggests unfolding of loop structures precedes complete unfolding of pig citrate synthase. Biopolymers, 69, 440–447. https://doi.org/10.1002/bip.10392
Siebert, F., & Hildebrandt, P. (2008). Vibrational spectroscopy in life science. John Wiley & Sons.
Stuart, B. (2004) Infrared Spectroscopy: Fundamentals and Applications, John Wiley and Sons.
Şenol, E. Uğur, H. Kaynar, K. vd. (2019) Farklı Yörelerden Toplanan Geleneksel Fermente Ürünlerin (Turşu suyu, Tarhana ve Ekşi Hamur Laktik Asit Bakterisi İçeriğinin Fourier Dönüşümlü Infrared Spektrofotometre (FTIR) İle Belirlenmesi. İstanbul Sabahattin Zaim Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 1(3), 09-13.
Tahir, H.E. Xiaobo, Z. Zhihua, L. vd. (2017) Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy. Food Chemistry, 226, 202–211. https://doi.org/ 10.1016/j.foodchem.2017.01.024
Thompson, J. M. (2018). Infrared spectroscopy. CRC Press.
Zhang, X.H. Gu, H.W. Liu R.J. vd. (2023) A comprehensive review of the current trends and recent advancements on the authenticity of honey. Food Chemistry X, 19. https://doi.org/10.1016/j.fochx.2023.100850
Referanslar
Alahalli, S. & Padmanabareddy, Y. (2022). A review of various forms of food adulteration and validity investigations using FTIR spectroscopy. IJRPC 2022, 12(1), 25-37.
Altürk, S. (2015). 1, 3-tiyazolidin-2, 4-dikarboksilat-Mn (II) kompleksinin 1, 10-fenantrolin ile sentezi, spektroskopik karakterizasyonu ve DFT metoduyla incelenmesi. Doktora Tezi, Sakarya Üniversitesi, Türkiye.
Amit, Kumari, S. Jamwal, R. vd. (2023) Expeditious and accurate detection of palm oil adulteration in virgin coconut oil by utilizing ATR-FTIR spectroscopy along with chemometrics and regression models, Food Chemistry Advances. 3, https://doi.org/10.1016/j.focha.2023.100377
Ariza-Ortegaa, J.A. Ramos-Cassellis, M.E. Bello Pérez, E.V. vd. (2023) Lipid authentication of butter and margarine using Fourier transform infrared spectroscopy (FTIR). Measurement: Food, 11. https://doi.org/10.1016/j.meafoo.2023.100095
Arrondo, J. L. R., Muga, A., Castresana, J. vd. (1993) Quantitative studies of the structure of proteins in solution by Fourier-transform infrared spectroscopy. Progress in biophysics and molecular biology, 59(1), 23-56.
Asghari, A. Hosseini, A.H. Ghajarbeygi, P. (2022) Fast and non-destructive determination of histamine in tuna fish by ATR-FTIR spectroscopy combined with PLS calibration method. Infrared Physics & Technology. 123, https://doi.org/10.1016/j.infrared.2022.104093
Baltacıoğlu, H. Bayındırlı, A. Severcan, M. vd. (2015) Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study. Food Chemistry, 187, 263-269. https://doi.org/10.1016/j.foodchem.2015.04.097
Baltacıoğlu, H. Bayındırlı, A. & Severcan, F. (2017) Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy. Food Chemistry, 214, 507-514. http://dx.doi.org/10.1016/j.foodchem.2016.07.021
Baltacıoglu, H. & Coruk, K.S. (2021) Determination of conformational changes of polyphenol oxidase and peroxidase in peach juice during mild heat treatment using FTIR spectroscopy coupled with chemometrics. International Journal of Food Science and Technology, 56, 2915–2925. https://doi.org/10.1111/ijfs.14930
Baltacıoğlu, H. & Doğanay, G. (2021) Isıl İşlemin Elma Suyunda Enzim Aktivitesi ve Fenolik Bileşiklere Etkisi: FTIR ve HPLC Çalışması. Mühendislik Bilimleri ve Tasarım Dergisi, 9(1), 14-26. https://doi.org/10.21923/jesd.848043
Bensemmanea, N. Bouzidia, N. Daghbouchea, Y. vd. (2022) Prediction of total phenolic acids contained in plant extracts by PLS-ATR-FTIR. South African Journal of Botany, 151, 295-305. https://doi.org/10.1016/j.sajb.2022.10.009
Berthomieu, C. & Hienerwadel, R. (2009) Fourier transform infrared (FTIR) spectroscopy. Photosynthesis research, 101, 157-170. https://doi.org/10.1007/s11120-009-9439-x
Büyüksınt, T & Kuleaşan, H. (2014) Fourier dönüşümlü kızılötesi (ftır) spektroskopisi ve gıda analizlerinde kullanımı. Gıda/The Journal of food, 39(4).
Cardenas-Escudero, J. Galan-Madruga, D. Caceres, J.O. (2023) Rapid, reliable and easy-to-perform chemometric-less method for rice syrup adulterated honey detection using FTIR-ATR. Talanta, 253. https://doi.org/10.1016/j.talanta.2022.123961
Ciursă, P., Pauliuc, D. Dranca, F. vd. (2021) Detection of honey adulterated with agave, corn, inverted sugar, maple and rice syrups using FTIR analysis. Food Control, https://doi.org/10.1016/j.foodcont.2021.108266
Coruk, K. S. (2018). Isıl işlem sonucunda şeftali suyunda bulunan polifenol oksidaz ve peroksidaz enzimlerinin yapısal değişimlerinin FTIR spektroskopisi ile belirlenmesi (Master's thesis, Niğde Ömer Halisdemir Üniversitesi/Fen Bilimleri Enstitüsü).
Dashti, A. Weesepoel, Y. Müller-Maatsch, J. vd. (2022) Assessment of meat authenticity using portable Fourier transform infrared spectroscopy combined with multivariate classification techniques. Microchemical Journal, 181, https://doi.org/10.1016/j.microc.2022.107735
Deniz, E. Güneş, Altuntaş, E. İğci, N. vd. (2020) Sığır eti karışımlarında domuz, at ve eşek eti tağşişinin fourier dönüşümlü kızılötesi spektroskopisi ile belirlenmesi. GIDA, 45(2). 369-379 https://doi.org/10.15237/gida.GD19146
Deus, V.L. Resende, L.M. Bispo, E.S. vd. (2021) FTIR and PLS-regression in the evaluation of bioactive amines, total phenolic compounds and antioxidant potential of dark chocolates. Food Chemistry,357 https://doi.org/10.1016/j.foodchem.2021.129754
Fan, M. Zhang, G. Hu, X. vd. (2017) Quercetin as a tyrosinase inhibitor: Inhibitory activity, conformational change and mechanism. Food Research International, 100(1), 226-233. https://doi.org/10.1016/j.foodres.2017.07.010
Garip, S. Yapıcı, E, Sımsek, O.N. vd. (2010) Evaluation and discrimination of simvastatin-induced structural alterations in proteins of different rat tissues by FTIR spectroscopy and neural network analysis. Analyst, 135, 3233–3241. https://doi.org/10.1039/c0an00540a
Gülseren, İ. Güzey, D. Bruce, B.D. vd. (2007) Structural and Functional Changes in Ultrasonicated Bovine Serum Albumin Solutions. Ultrasonics Sonochemistry, 14, 173–183. https://doi.org/10.1016/j.ultsonch.2005.07.006
Gündüz, T., İnstrümental analiz, (ed); Gazi Kitapevi, Ankara, Türkiye, 2004.
Güzel, E. & Özlüoymak, Ö. B. (2015) Elektromanyetik Spektrumun Tarım Makinaları Araştırmalarında Kullanımı. Tarım Makinaları Bilimi Dergisi, 11(4), 315-320.
Gómez-Ordóñez, E. & Rupérez, P. (2011) FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds. Food hydrocolloids, 25(6), 1514-1520. https://doi.org/10.1016/j.foodhyd.2011.02.009
Haris, P.I. & Severcan, F. (1999) FTIR Spectroscopic Characterization of Protein Structure in Aqueous and Non-Aqueous Media. Journal of Molecular Catalysis B: Enzymatic, 7, 207–221 https://doi.org/10.1016/s1381-1177(99)00030-2
Huang H., Xie J., Chen H. (2011) Adsorption behavior of human serum albumin on ATR crystal studied by in situ ATR/FTIR spectroscopy and two-dimensional correlation analysis. Analyst, 136, 1747–1752. https://doi.org/10.1039/C0AN00890G
Jamwal, R. Amit, Kumari S. vd. (2021) Recent trends in the use of FTIR spectroscopy integrated with chemometrics for the detection of edible oil adulteration. Vibrational Spectroscopy, 113. https://doi.org/10.1016/j.vibspec.2021.103222
Johnson, J. Mani, J. Ashwath, N. vd. (2020) Potential for Fourier transform infrared (FTIR) spectroscopy toward predicting antioxidant and phenolic contents in powdered plant matrices. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 233(5). https://doi.org/10.1016/j.saa.2020.118228
Jun, S. Yaoyao, M. Hui, J. vd. (2020) Effects of single- and dual-frequency ultrasound on the functionality of egg white protein. Journal of Food Engineering, 277. https://doi.org/10.1016/j.jfoodeng.2020.109902
Jung, C. (2008) Fourier transform infrared spectroscopy as a tool to study structural properties of cytochromes P450 (CYPs). Analytical and Bioanalytical Chemistry, 392, 1031–1058. https://doi.org/10.1007/s00216-008-2216-4
Karoui R., Pierna J.A.F. and Dufour E., Mid-infrared (MIR) and Fourier Transform Mid-infrared (FT-MIR) Spectroscopies, (pp. 27-64), Academic Press, 2008.
Kou, Y. Li, Q. Liu, X. vd. (2018) Efficient Detection of Edible Oils Adulterated with Used Frying Oils through PE-film-based FTIR Spectroscopy Combined with DA and PLS. Journal of Oleo Science, 1–7. https://doi.org/10.5650/jos.ess18029
Li-Chan, E., Chalmers, J. M. & Griffiths, P.R. (2010). Applications of Vibrational Spectroscopy in Food Science (First Edition). United Kingdom: John Wiley & Sons Ltd.
Limm, W. Karunathilaka, S.R. Mossoba, M.M. (2023) Fourier Transform Infrared Spectroscopy and Chemometrics for the Rapid Screening of Economically Motivated Adulteration of Honey Spiked With Corn or Rice Syrup. Journal of Food Protection, 86(4) https://doi.org/10.1016/j.jfp.2023.100054
Lin, S. Y. & Wang, S. L. (2012) Advances in simultaneous DSC–FTIR microspectroscopy for rapid solid-state chemical stability studies: some dipeptide drugs as examples. Advanced Drug Delivery Reviews, 64(5), 461-478 https://doi.org/10.1016/j.addr.2012.01.009
Okur, İ. Baltacıoğlu, C. Baltacıoğlu, H. vd. (2019) Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC. Waste and Biomass Valorization. https://doi.org/10.1007/s12649-019-00771-1
Perincek, S. D. Duran, K. Körlü, A. E. vd. (2007) Ultraviolet technology. Textile and Apparel, 17(4), 219-223.
Pérez‐Juste, I. & Nieto Faza, O. (2015) Interaction of radiation with matter. Structure Elucidation in Organic Chemistry: The Search for the Right Tools, 1-26. https://doi.org/10.1002/9783527664610.ch1
Ribeiro, D.C.S.Z. Neto, H.A. Lima, J.S. vd. (2023) Determination of the lactose content in low-lactose milk using Fourier-transform infrared spectroscopy (FTIR) and convolutional neural network. Heliyon, 9(1), https://doi.org/10.1016/j.heliyon.2023.e12898
Ricci, A., Olejar, K.J., Parpinello, G.P., Kilmartin, P.A. & Versari, A. (2015) Application of fourier transform infrared (FTIR) spectroscopy in the characterization of tannins. Applied Spectroscopy Reviews, 50:5, 407-442. https://doi.org/10.1080/05704928.2014.1000461
Saadi, S. Nacer, N.E. Ariffin, A.A. vd. (2003) Fourier Transform Infrared Spectroscopy Suggests Unfolding of Loop Structures Precedes Complete Unfolding of Pig Citrate Synthase. Biopolymers, 69, 440-447. https://doi.org/10.1016/j.foohum.2023.10.008
Severcan, F. & Haris, P.I. (2003). Fourier transform infrared spectroscopy suggests unfolding of loop structures precedes complete unfolding of pig citrate synthase. Biopolymers, 69, 440–447. https://doi.org/10.1002/bip.10392
Siebert, F., & Hildebrandt, P. (2008). Vibrational spectroscopy in life science. John Wiley & Sons.
Stuart, B. (2004) Infrared Spectroscopy: Fundamentals and Applications, John Wiley and Sons.
Şenol, E. Uğur, H. Kaynar, K. vd. (2019) Farklı Yörelerden Toplanan Geleneksel Fermente Ürünlerin (Turşu suyu, Tarhana ve Ekşi Hamur Laktik Asit Bakterisi İçeriğinin Fourier Dönüşümlü Infrared Spektrofotometre (FTIR) İle Belirlenmesi. İstanbul Sabahattin Zaim Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 1(3), 09-13.
Tahir, H.E. Xiaobo, Z. Zhihua, L. vd. (2017) Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy. Food Chemistry, 226, 202–211. https://doi.org/ 10.1016/j.foodchem.2017.01.024
Thompson, J. M. (2018). Infrared spectroscopy. CRC Press.
Zhang, X.H. Gu, H.W. Liu R.J. vd. (2023) A comprehensive review of the current trends and recent advancements on the authenticity of honey. Food Chemistry X, 19. https://doi.org/10.1016/j.fochx.2023.100850
