Eseller, Kemal EfeBilge, GoncaSezer, BanuEseller, Kemal EfeBerberoglu, HalilKoksel, HamitBoyaci, Ismail HakkiDepartment of Electrical & Electronics Engineering2024-07-052024-07-052016251438-23771438-238510.1007/s00217-016-2668-22-s2.0-84961205639https://doi.org/10.1007/s00217-016-2668-2https://hdl.handle.net/20.500.14411/628Berberoglu, Halil/0000-0002-2435-3631; Koksel, Hamit/0000-0003-4150-2413; Boyaci, Ismail/0000-0003-1333-060X; SEZER, Banu/0000-0002-0743-3453The aim of the study was to determine Ca addition to the flour by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple multi-elemental spectroscopy method. Different amounts of CaCO3-added wheat flour were analyzed using LIBS to determine Ca content and Ca/K ratio, which is used for discrimination of natural and Ca-added flour. LIBS spectra were quantitatively evaluated with partial least square (PLS) method as a multivariate data analysis method to eliminate the matrix effect. Ca and Ca/K calibration graphs of PLS method showed good linearity with coefficient of determinations (R (2)) 0.999. Limit of detection values for Ca and Ca/K analysis were calculated as 25.9 ppm and 0.013, respectively. Furthermore, the results were found to be consistent with the data obtained from atomic absorption spectroscopy method as a reference method for flour samples.eninfo:eu-repo/semantics/closedAccessLaser-induced breakdown spectroscopyLIBSDietary fiberAsh analysisWheat flourCa saltArticleQ2Q22421016851692WOS:000382034500008