Detection Of Adulterated Non-Halal Fat (Lard) In Animal Fats Using Gc-Fid,Hplc,Dsc And Ftir Spectroscopy Evaluated With Chemometric Techniques
The presence of lard or its derivatives in food products is a serious religious matter of concern in religions like Islam and Judaism.This raises the issue of food safety risk among worshipers of religions prohibiting the consumption of pork-derived products with extensions on the trade of commoditi...
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my-usim-ddms-12440 |
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Universiti Sains Islam Malaysia |
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English |
| topic |
Non-Halal Food Lard Food—Religious aspects—Islam Food products,Islam and Judaism |
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Non-Halal Food Lard Food—Religious aspects—Islam Food products,Islam and Judaism Dahimi Omar Detection Of Adulterated Non-Halal Fat (Lard) In Animal Fats Using Gc-Fid,Hplc,Dsc And Ftir Spectroscopy Evaluated With Chemometric Techniques |
| description |
The presence of lard or its derivatives in food products is a serious religious matter of concern in religions like Islam and Judaism.This raises the issue of food safety risk among worshipers of religions prohibiting the consumption of pork-derived products with extensions on the trade of commodities as well as ensuing legal concern. the physicochemical properties of lard ,makes it difficult to differentiate from other animal fats such as beef tallow and chicken fat. The objectives of this study were:(1) to monitor fatty acids (FA), and triacylglycerols (TAG)profiles of lard ,beef tallow ,and chicken fat using four different tools (GC,HPLC,DSC,and FTIR), (2) To characterize and detect concentration of lard of certain percentages, within different fats such beef tallow and chicken fat using the above-mentioned equipments and then analyzed with chemometric techniques ;and (3)To determine the lowest possible limit of detection of lard in animal fat mixture models for each instrument . Measurements were made on the extracted pure lard ,beef tallow ,chicken fat,and beef tallow (BT)and chicken fat (CF),mixed with LD in six different combinations (99.5% + 0.5% LD , 99% +1% LD,98% +2% LD,97% +3% LD,96% +4% LD,95% +5% LD).Sample were there after analyzed by GC-FID ,HPLC, DSC ,and FTIR.Data were standardized ,normalized,and mean centered before running principal component analysis (PCA) using the Unscrambler software for each data set.The scores and loading plots of each scaled data were studiedand compared .The GC-FID result showed that lard contained high C18:2 cis fatty acid (FA)and less C16:0 fatty acid (FA)as compared to beef tallow and chicken fat which scored 0.60% and 0.14% C18: 2cis and 56% and 71% C16:0 .respectively. The amount of C4:0 ,C14:0,and C18:0 FAs were approximately similar for all fats while those from HPLC analysis showed that lard contained higher PPL and PPO , and lower PLO triacylglycerols (TAGs) as compared to beef tallow .chicken fat showed similar features with lard .meanwhile ,the amount of OOP and PPP was roughly similar for all fats .Moreover ,DSC result showed that it could be employed to differentiate lard from beef tallow and chicken fat based on their onset temperature ,enthalpy,and end set temperature of cooling and melting thermograms .It was found that by using melting thermograms ,adulteration could be detected in beef tallow and chicken fat at concentration even less than 1% but this would be difficult to archive by using cooling thermograms especially in chicken fat mixed with lard. Chemometric techniques performed from PCA result were able to clearly differentiate lard ,beef fat ,chicken fat and the mixtures of lard and beef tallow ,lard and chicken fat at lower concentrated level (0.5% lard-99.5% beef tallow / chicken fat (w/w).However ,K-mean cluster was only able to classify and differentiate between the pure lard (LD), pure chicken fat (CF) and pure beef tallow (BT); but it was not able to differentiate pure beef tallow againts the treatment of beef tallow -lard mixture (<5 %lard) ;and pure chicken fat against chicken fat -lard mixture (<5%lard) |
| format |
Thesis |
| author |
Dahimi Omar |
| author_facet |
Dahimi Omar |
| author_sort |
Dahimi Omar |
| title |
Detection Of Adulterated Non-Halal Fat (Lard) In Animal Fats Using Gc-Fid,Hplc,Dsc And Ftir Spectroscopy Evaluated With Chemometric Techniques |
| title_short |
Detection Of Adulterated Non-Halal Fat (Lard) In Animal Fats Using Gc-Fid,Hplc,Dsc And Ftir Spectroscopy Evaluated With Chemometric Techniques |
| title_full |
Detection Of Adulterated Non-Halal Fat (Lard) In Animal Fats Using Gc-Fid,Hplc,Dsc And Ftir Spectroscopy Evaluated With Chemometric Techniques |
| title_fullStr |
Detection Of Adulterated Non-Halal Fat (Lard) In Animal Fats Using Gc-Fid,Hplc,Dsc And Ftir Spectroscopy Evaluated With Chemometric Techniques |
| title_full_unstemmed |
Detection Of Adulterated Non-Halal Fat (Lard) In Animal Fats Using Gc-Fid,Hplc,Dsc And Ftir Spectroscopy Evaluated With Chemometric Techniques |
| title_sort |
detection of adulterated non-halal fat (lard) in animal fats using gc-fid,hplc,dsc and ftir spectroscopy evaluated with chemometric techniques |
| granting_institution |
Universiti Sains Islam Malaysia |
| url |
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my-usim-ddms-124402024-05-29T18:28:17Z Detection Of Adulterated Non-Halal Fat (Lard) In Animal Fats Using Gc-Fid,Hplc,Dsc And Ftir Spectroscopy Evaluated With Chemometric Techniques Dahimi Omar The presence of lard or its derivatives in food products is a serious religious matter of concern in religions like Islam and Judaism.This raises the issue of food safety risk among worshipers of religions prohibiting the consumption of pork-derived products with extensions on the trade of commodities as well as ensuing legal concern. the physicochemical properties of lard ,makes it difficult to differentiate from other animal fats such as beef tallow and chicken fat. The objectives of this study were:(1) to monitor fatty acids (FA), and triacylglycerols (TAG)profiles of lard ,beef tallow ,and chicken fat using four different tools (GC,HPLC,DSC,and FTIR), (2) To characterize and detect concentration of lard of certain percentages, within different fats such beef tallow and chicken fat using the above-mentioned equipments and then analyzed with chemometric techniques ;and (3)To determine the lowest possible limit of detection of lard in animal fat mixture models for each instrument . Measurements were made on the extracted pure lard ,beef tallow ,chicken fat,and beef tallow (BT)and chicken fat (CF),mixed with LD in six different combinations (99.5% + 0.5% LD , 99% +1% LD,98% +2% LD,97% +3% LD,96% +4% LD,95% +5% LD).Sample were there after analyzed by GC-FID ,HPLC, DSC ,and FTIR.Data were standardized ,normalized,and mean centered before running principal component analysis (PCA) using the Unscrambler software for each data set.The scores and loading plots of each scaled data were studiedand compared .The GC-FID result showed that lard contained high C18:2 cis fatty acid (FA)and less C16:0 fatty acid (FA)as compared to beef tallow and chicken fat which scored 0.60% and 0.14% C18: 2cis and 56% and 71% C16:0 .respectively. The amount of C4:0 ,C14:0,and C18:0 FAs were approximately similar for all fats while those from HPLC analysis showed that lard contained higher PPL and PPO , and lower PLO triacylglycerols (TAGs) as compared to beef tallow .chicken fat showed similar features with lard .meanwhile ,the amount of OOP and PPP was roughly similar for all fats .Moreover ,DSC result showed that it could be employed to differentiate lard from beef tallow and chicken fat based on their onset temperature ,enthalpy,and end set temperature of cooling and melting thermograms .It was found that by using melting thermograms ,adulteration could be detected in beef tallow and chicken fat at concentration even less than 1% but this would be difficult to archive by using cooling thermograms especially in chicken fat mixed with lard. Chemometric techniques performed from PCA result were able to clearly differentiate lard ,beef fat ,chicken fat and the mixtures of lard and beef tallow ,lard and chicken fat at lower concentrated level (0.5% lard-99.5% beef tallow / chicken fat (w/w).However ,K-mean cluster was only able to classify and differentiate between the pure lard (LD), pure chicken fat (CF) and pure beef tallow (BT); but it was not able to differentiate pure beef tallow againts the treatment of beef tallow -lard mixture (<5 %lard) ;and pure chicken fat against chicken fat -lard mixture (<5%lard) Universiti Sains Islam Malaysia 2013 Thesis en https://oarep.usim.edu.my/handle/123456789/12440 https://oarep.usim.edu.my/bitstreams/62ae258a-68fe-4bad-bcf4-f07ea78f37fe/download 8a4605be74aa9ea9d79846c1fba20a33 https://oarep.usim.edu.my/bitstreams/e9cbef72-2f70-4817-b16f-ab0337abcaa8/download 9b4799f8eab2a06ed715f4a247c76e63 https://oarep.usim.edu.my/bitstreams/ca556f99-b1b8-4660-b6fc-0dc3cb6fd1ad/download 949176770f9948cda7c207be93b7b685 https://oarep.usim.edu.my/bitstreams/1c59ce65-151d-47be-be25-8b62d5cde419/download 7eb7696b323a822abe9af55169cd623c https://oarep.usim.edu.my/bitstreams/721695e4-d5ee-4ecd-957d-b24e41270b4e/download 54bedcb2b0f4a46d866a146aae925baf https://oarep.usim.edu.my/bitstreams/4d223663-ab39-4a39-bfe2-3f67d3198ac5/download 347dbaed6375e4496d5f345d2200f036 https://oarep.usim.edu.my/bitstreams/5d001db8-7661-4a24-bed6-f5069c081f35/download ba0ae60433eb42e1f7276a4bf7bd8281 https://oarep.usim.edu.my/bitstreams/82ca3e91-c6e9-426e-8636-bbf223d10fd5/download de23aa4da79626afd72905a1cb46d5ae https://oarep.usim.edu.my/bitstreams/f2b0fa06-1f2b-4d6f-91d8-fed6f08033de/download da030c3b889ce8914f81b94432a87067 https://oarep.usim.edu.my/bitstreams/a227554f-5754-47e2-b043-8279f423b459/download 16d572dcd1d916103c289d0c370fa15b https://oarep.usim.edu.my/bitstreams/8592202f-8478-4c72-b213-398cc3ad18e5/download 1cb49456d8f09f3021fe1242fed28015 https://oarep.usim.edu.my/bitstreams/12b82dab-5e31-4f66-b551-4224c2b2c244/download 68b329da9893e34099c7d8ad5cb9c940 https://oarep.usim.edu.my/bitstreams/da453ae1-3a6a-44c5-80d2-d1a1bf1a95bc/download 67e866c735744ec6037b77b623ee022d https://oarep.usim.edu.my/bitstreams/49da14b2-675b-48e1-b695-adaed4a19d16/download 2228e977ebea8966e27929f43e39cb67 https://oarep.usim.edu.my/bitstreams/0f095898-09b1-4166-b87a-66b4d3d7409d/download 429079e52f342c49301a02e207bfde06 https://oarep.usim.edu.my/bitstreams/923853ce-6eae-44ad-b14c-9c747903848a/download 2c6eb67c8897d916ae47524b1a844d3f https://oarep.usim.edu.my/bitstreams/62d64652-9fa7-44f6-b69b-785ee8af4e43/download 33f4f15a16a9843faf6a25d4f387b6fd https://oarep.usim.edu.my/bitstreams/63c1c8de-1ddd-4123-882f-b4096c02bf66/download 24e648839aa31918bceb936aff170ec0 https://oarep.usim.edu.my/bitstreams/a7e968a4-8ed3-4943-b718-948f2dcf00cb/download 8d1b69dd9bdc9df4a8073c7a8193c7af https://oarep.usim.edu.my/bitstreams/c260c770-abac-48f1-a819-60f8c867e5f0/download e1c06d85ae7b8b032bef47e42e4c08f9 https://oarep.usim.edu.my/bitstreams/f12432d8-5003-4cdd-8587-4056f76cf501/download f8e02f37010c5a38b4b7747b169de886 Non-Halal Food Lard Food—Religious aspects—Islam Food products,Islam and Judaism |