Effects of Heating On Lard As Adulterant In Refined Bleached Deodorized Palm Oil Using Physicochemical Test and Gas Chromatography Headspace With Chemometrics
Adulteration has gained much concern in the oils and fats industry due to religious issues. This study assessed the effect of heating on the profiling of lard (15 °% and 30 °-% lard) spiked in refined bleached deodorized (RBD) palm oil at three different temperatures (120 T. 1SO °C and 240 °C), e...
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| id |
my-usim-ddms-12405 |
|---|---|
| record_format |
uketd_dc |
| institution |
Universiti Sains Islam Malaysia |
| collection |
USIM Institutional Repository |
| language |
English |
| topic |
Adultcration, Palm oil industry -- Malaysia Lard profiling oils and fats industry |
| spellingShingle |
Adultcration, Palm oil industry -- Malaysia Lard profiling oils and fats industry Amal Husna binti Sulaiman Effects of Heating On Lard As Adulterant In Refined Bleached Deodorized Palm Oil Using Physicochemical Test and Gas Chromatography Headspace With Chemometrics |
| description |
Adulteration has gained much concern in the oils and fats industry due to religious issues.
This study assessed the effect of heating on the profiling of lard (15 °% and 30 °-% lard)
spiked in refined bleached deodorized (RBD) palm oil at three different temperatures
(120 T. 1SO °C and 240 °C), each for 1,2 and 3 hours of heating time. The
physicochemical test done were iodine value (IV), peroxide value (PV) and color
intensity. For iodine value test, all samples showed decreased in iodine value as heating
time was prolonged. At low heating temperature (120 °C), not much changes were
observed for all samples. When samples were heated at higher temperature. 30 % lard
showed the biggest changes in iodine value. For peroxide value, at 120 °C. all samples
showed an increased as the time was prolonged. however, at higher heating temperature
(180 °C and 240 °C). the value decreased. This might be due to the formation and
accumulation of secondary oxidation products. In terms of colour, as time was prolonged,
all samples becomes darker due to formation of non volatile decomposition. When data
of physicochemical tests were analyzed using PCA, all samples 15 and 30 °, o lard) and
control (0 % lard) were clustered according to the heating temperature but showed no
difference for samples and control. The volatile compounds released were identified
using (gas chromatography mass spectrometry headspace) GC-MS-HS method.
Multivariate data from GC-MS-IIS were mean centred prior to Principal Components
Analysis (PCA) using Unscrambler software. The result obtained from the scores plot for
30 % lard and 15 % lard in the RI3D palm oil showed the sane pattern for heating
temperature at 120 °C and 180 T. Both samples and control were scattered in the scores
plot at 240 T. However, the GC-MS-HS technique was not able to differentiate between
0% lard with 15 `%, or 30 `%o lard in RBD palm oil. Certain volatile compounds were
found related to spcsilic heating temperature such as hexanal at 120 "C, while nonanal.
heptane and octane at 1 SO°C. The result of this study might be used to provide
information for the method designed in the detection and screening of lard in recycled
cooking oil and a more sensitive equipment such as SPMF might give a better results. |
| format |
Thesis |
| author |
Amal Husna binti Sulaiman |
| author_facet |
Amal Husna binti Sulaiman |
| author_sort |
Amal Husna binti Sulaiman |
| title |
Effects of Heating On Lard As Adulterant In Refined Bleached Deodorized Palm Oil Using Physicochemical Test and Gas Chromatography Headspace With Chemometrics |
| title_short |
Effects of Heating On Lard As Adulterant In Refined Bleached Deodorized Palm Oil Using Physicochemical Test and Gas Chromatography Headspace With Chemometrics |
| title_full |
Effects of Heating On Lard As Adulterant In Refined Bleached Deodorized Palm Oil Using Physicochemical Test and Gas Chromatography Headspace With Chemometrics |
| title_fullStr |
Effects of Heating On Lard As Adulterant In Refined Bleached Deodorized Palm Oil Using Physicochemical Test and Gas Chromatography Headspace With Chemometrics |
| title_full_unstemmed |
Effects of Heating On Lard As Adulterant In Refined Bleached Deodorized Palm Oil Using Physicochemical Test and Gas Chromatography Headspace With Chemometrics |
| title_sort |
effects of heating on lard as adulterant in refined bleached deodorized palm oil using physicochemical test and gas chromatography headspace with chemometrics |
| granting_institution |
Universiti Sains Islam Malaysia |
| url |
https://oarep.usim.edu.my/bitstreams/0a9a9a30-c9ae-42fa-8803-772af6c8775a/download https://oarep.usim.edu.my/bitstreams/f8fd1078-4c20-479a-9443-24edc5192f99/download https://oarep.usim.edu.my/bitstreams/69fb5c07-2ac1-48f3-afd0-7f6a01cae355/download https://oarep.usim.edu.my/bitstreams/56efffb4-b8ce-410f-a1fd-d4cf7b6ab301/download https://oarep.usim.edu.my/bitstreams/65834ae7-e5b6-4755-82d4-424c6c70b46e/download https://oarep.usim.edu.my/bitstreams/fa75f069-7121-459e-9629-bed34b7f000f/download https://oarep.usim.edu.my/bitstreams/3cfd788a-fbde-49f8-adc5-caf8bc2b037f/download https://oarep.usim.edu.my/bitstreams/24be9b09-54a7-4c36-affc-fd5c2e300a21/download |
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1812444866107408384 |
| spelling |
my-usim-ddms-124052024-05-29T20:13:32Z Effects of Heating On Lard As Adulterant In Refined Bleached Deodorized Palm Oil Using Physicochemical Test and Gas Chromatography Headspace With Chemometrics Amal Husna binti Sulaiman Adulteration has gained much concern in the oils and fats industry due to religious issues. This study assessed the effect of heating on the profiling of lard (15 °% and 30 °-% lard) spiked in refined bleached deodorized (RBD) palm oil at three different temperatures (120 T. 1SO °C and 240 °C), each for 1,2 and 3 hours of heating time. The physicochemical test done were iodine value (IV), peroxide value (PV) and color intensity. For iodine value test, all samples showed decreased in iodine value as heating time was prolonged. At low heating temperature (120 °C), not much changes were observed for all samples. When samples were heated at higher temperature. 30 % lard showed the biggest changes in iodine value. For peroxide value, at 120 °C. all samples showed an increased as the time was prolonged. however, at higher heating temperature (180 °C and 240 °C). the value decreased. This might be due to the formation and accumulation of secondary oxidation products. In terms of colour, as time was prolonged, all samples becomes darker due to formation of non volatile decomposition. When data of physicochemical tests were analyzed using PCA, all samples 15 and 30 °, o lard) and control (0 % lard) were clustered according to the heating temperature but showed no difference for samples and control. The volatile compounds released were identified using (gas chromatography mass spectrometry headspace) GC-MS-HS method. Multivariate data from GC-MS-IIS were mean centred prior to Principal Components Analysis (PCA) using Unscrambler software. The result obtained from the scores plot for 30 % lard and 15 % lard in the RI3D palm oil showed the sane pattern for heating temperature at 120 °C and 180 T. Both samples and control were scattered in the scores plot at 240 T. However, the GC-MS-HS technique was not able to differentiate between 0% lard with 15 `%, or 30 `%o lard in RBD palm oil. Certain volatile compounds were found related to spcsilic heating temperature such as hexanal at 120 "C, while nonanal. heptane and octane at 1 SO°C. The result of this study might be used to provide information for the method designed in the detection and screening of lard in recycled cooking oil and a more sensitive equipment such as SPMF might give a better results. Universiti Sains Islam Malaysia 2016-04 Thesis en https://oarep.usim.edu.my/handle/123456789/12405 https://oarep.usim.edu.my/bitstreams/dbbf68fc-fb27-48f9-994c-cc1af39212e2/download 8a4605be74aa9ea9d79846c1fba20a33 https://oarep.usim.edu.my/bitstreams/0a9a9a30-c9ae-42fa-8803-772af6c8775a/download ef6bd8802506e2e66e9c1df213bcf454 https://oarep.usim.edu.my/bitstreams/f8fd1078-4c20-479a-9443-24edc5192f99/download bff79795fec2ea5757a66193ed364885 https://oarep.usim.edu.my/bitstreams/69fb5c07-2ac1-48f3-afd0-7f6a01cae355/download 29ec1d73676528192c26f21df659c1a7 https://oarep.usim.edu.my/bitstreams/56efffb4-b8ce-410f-a1fd-d4cf7b6ab301/download 021624715c89bcfdffb8766681de3037 https://oarep.usim.edu.my/bitstreams/65834ae7-e5b6-4755-82d4-424c6c70b46e/download a7af50d1a576d431ed646fe6ebb7c34c https://oarep.usim.edu.my/bitstreams/fa75f069-7121-459e-9629-bed34b7f000f/download 7f5346c4685757c73ef715b4876d3e14 https://oarep.usim.edu.my/bitstreams/3cfd788a-fbde-49f8-adc5-caf8bc2b037f/download 7f1d53423cbbea2f2ea055dd5cc3946d https://oarep.usim.edu.my/bitstreams/24be9b09-54a7-4c36-affc-fd5c2e300a21/download 6fa95408ba7bcdbefe1560c9aef1fbd4 https://oarep.usim.edu.my/bitstreams/a71833b0-7b30-45f4-86f7-fb9303c6b3c0/download 43225860f23cc1bfe5b6748cd34fe528 https://oarep.usim.edu.my/bitstreams/007f0790-5c5f-40af-805c-bf22605f363a/download 0198fac30f16bd07d4331897cf2bdd1c https://oarep.usim.edu.my/bitstreams/96877a77-a5a8-4748-b21e-0b247b1cc430/download f8e76d33f3970a94ce9142e7830f2c8e https://oarep.usim.edu.my/bitstreams/a5cd21a5-5840-4e42-8cde-6f4f723f5ee6/download f4bd875fece99760f4715bfa43bb4c16 https://oarep.usim.edu.my/bitstreams/dd39d694-9f05-48fd-9207-622486d7ac58/download df3502aaa9e97f63725da7bd7d2c4c42 https://oarep.usim.edu.my/bitstreams/7c9bad2f-784e-4de3-8f05-4dd2635a2858/download b3fc668cfb8147d75856cb8a348c6af7 https://oarep.usim.edu.my/bitstreams/7b8a5d09-f261-4999-800f-76bcd9287661/download c130caab528122467d9d13e564a1ba1f https://oarep.usim.edu.my/bitstreams/15381ad8-36cc-46fe-b0eb-d07b418cd188/download 5f1f199286fe15aa14e9402901c960b2 Adultcration, Palm oil industry -- Malaysia Lard profiling oils and fats industry |