A rapid tool for determination of titanium dioxide content in white chickpea samples

Sezer B., Bilge G., BERKKAN A., TAMER U., BOYACI İ. H.

FOOD CHEMISTRY, cilt.240, ss.84-89, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 240
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.foodchem.2017.07.093
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.84-89
  • Anahtar Kelimeler: Titanium dioxide, Laser induced breakdown spectroscopy, White chickpea, Partial least square analysis, INDUCED BREAKDOWN SPECTROSCOPY, PLASMA-MASS SPECTROMETRY, EMISSION-SPECTROMETRY, FOOD, NANOPARTICLES, PARTICLES, PRODUCTS, LIBS, CELLS
  • Gazi Üniversitesi Adresli: Evet

Özet

Titanium dioxide (TiO2) is a widely used additive in foods. However, in the scientific community there is an ongoing debate on health concerns about TiO2. The main goal of this study is to determine TiO2 content by using laser induced breakdown spectroscopy (LIBS). To this end, different amounts of TiO2 was added to white chickpeas and analyzed by using LIBS. Calibration curve was obtained by following Ti emissions at 390.11 nm for univariate calibration, and partial least square (PLS) calibration curve was obtained by evaluating the whole spectra. The results showed that Ti calibration curve at 390.11 nm provides successful determination of Ti level with 0.985 of R-2 and 33.9 ppm of limit of detection (LOD) value, while PLS has 0.989 of R-2 and 60.9 ppm of LOD. Furthermore, commercial white chickpea samples were used to validate the method, and validation R-2 for simple calibration and PLS were calculated as 0.989 and 0.951, respectively.