Chemometric Evaluation on Profiles of Lard and Selected Edible Fats After Heating-Process Using Spectroscopy and Chromatography Techniques

This research aims to evaluate the profile of lard using the chemometric method to discriminate lard from other types of fat after the heating-process and determination of biomarkers in lard. In this research, two types of samples were conducted. First, a total of 270 lard were collected from belly...

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Main Author:	Nor Aishah Binti Mohd. Salleh
Format:	Thesis
Language:	en_US
Subjects:	Lard Lard profiling Chemistry > Statistical methods Experimental design.
Online Access:	https://oarep.usim.edu.my/bitstreams/a73be7c9-cc1e-4955-8e59-8f5bd1eb9643/download https://oarep.usim.edu.my/bitstreams/674f8e0e-ba09-4018-845e-cf53957e75de/download https://oarep.usim.edu.my/bitstreams/c10a91cf-f4aa-421e-8f44-85d0964885e3/download https://oarep.usim.edu.my/bitstreams/c4bdfcfb-d3ac-4b46-8d01-18310124ab48/download https://oarep.usim.edu.my/bitstreams/30836545-6f30-4583-9ce9-e9d0066554df/download https://oarep.usim.edu.my/bitstreams/a70d694f-c703-49e8-b60c-cd52d91b7fd4/download https://oarep.usim.edu.my/bitstreams/3d0c8fe7-d01a-4bc5-bace-7e7ad3c98c32/download https://oarep.usim.edu.my/bitstreams/a872a7b1-d540-4828-8026-9749d4216829/download https://oarep.usim.edu.my/bitstreams/18ccb040-2747-4c38-9e33-c7988d7d8f33/download
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id	my-usim-ddms-13112
record_format	uketd_dc
institution	Universiti Sains Islam Malaysia
collection	USIM Institutional Repository
language	en_US
topic	Lard Lard profiling Chemistry--Statistical methods Experimental design.
spellingShingle	Lard Lard profiling Chemistry--Statistical methods Experimental design. Nor Aishah Binti Mohd. Salleh Chemometric Evaluation on Profiles of Lard and Selected Edible Fats After Heating-Process Using Spectroscopy and Chromatography Techniques
description	This research aims to evaluate the profile of lard using the chemometric method to discriminate lard from other types of fat after the heating-process and determination of biomarkers in lard. In this research, two types of samples were conducted. First, a total of 270 lard were collected from belly fats (BL), back fats (BK), and shoulder fats (SF) from northern, southern, and central regions of Peninsular Malaysia, which were measured using FTIR. PCA utilised the chemometrics evaluation on lard profiles using PCA and extended Hotelling T2. The scores vectors were found inside Hotelling T2 eclipses at first 3 PCs (99.5% confidence interval) and successfully validated by PCA projection. This indicates that the FTIR profile for lard is undifferentiated for all regions and body parts. Second, for discrimination purposes, a total of 60 fats, lard, chicken, beef, mutton, and plant have undergone twelve heating-process protocols (at 120 °C, 180 °C, 240 °C for 0.5. 1, 2 &3 hrs). In addition, each species without any heating was included in this study. After the heating-process, fat samples were analysed using FTIR, 1H-NMR, 13C-NMR, GC-FID, and LC-MS/MS. The classification was performed using multivariate classification (LDA, MDA, QDA & SVMDA) and multivariate regression (OSC-PLSR, PCR & PLSR) on FTIR and 1H-NMR. Multivariate classification found MDA, QDA, and SVMDA on 1H-NMR provided the best results for classifying lard from other fats. In the multivariate regression, the result of OSC-PLSR on FTIR (R2, adj. R2, RMSEC, RMSEV & MSEP; 0.985, 0.984, 0.049, 0.051 & 0.056) was found to outperform than the OSC-PLSR on 1H-NMR. Finally, profiling lard by 13C-NMR, GC-FID, and LC-MS/MS combined with the PCA were conducted to determine the biomarker of lard. The 13C-NMR-PCA data found that the lard differed against the chicken fats at C-2 of the TAG isomer, denoted by δ 34.21 and δ 62.10 resonances. Meanwhile, the GC-FID-PCA data found that animal fats and plant fats can differ after fatty acids )FAs( degradation of the cis into trans isomers. The lard heated at 180 °C (at 0.5, 1 & 2 hrs.) was found to differ significantly from others by LC-MS/MS-PCA, contributed by saturated fatty acids (SFA) of the diacylglycerol (DAG) and phosphatidic acids (PA) lipid classes. The application of chemometrics was found to discriminate lard against other fats after the heating-process successfully, and FAs were tentatively identified as biomarkers.
format	Thesis
author	Nor Aishah Binti Mohd. Salleh
author_facet	Nor Aishah Binti Mohd. Salleh
author_sort	Nor Aishah Binti Mohd. Salleh
title	Chemometric Evaluation on Profiles of Lard and Selected Edible Fats After Heating-Process Using Spectroscopy and Chromatography Techniques
title_short	Chemometric Evaluation on Profiles of Lard and Selected Edible Fats After Heating-Process Using Spectroscopy and Chromatography Techniques
title_full	Chemometric Evaluation on Profiles of Lard and Selected Edible Fats After Heating-Process Using Spectroscopy and Chromatography Techniques
title_fullStr	Chemometric Evaluation on Profiles of Lard and Selected Edible Fats After Heating-Process Using Spectroscopy and Chromatography Techniques
title_full_unstemmed	Chemometric Evaluation on Profiles of Lard and Selected Edible Fats After Heating-Process Using Spectroscopy and Chromatography Techniques
title_sort	chemometric evaluation on profiles of lard and selected edible fats after heating-process using spectroscopy and chromatography techniques
granting_institution	Universiti Sains Islam Malaysia
url	https://oarep.usim.edu.my/bitstreams/a73be7c9-cc1e-4955-8e59-8f5bd1eb9643/download https://oarep.usim.edu.my/bitstreams/674f8e0e-ba09-4018-845e-cf53957e75de/download https://oarep.usim.edu.my/bitstreams/c10a91cf-f4aa-421e-8f44-85d0964885e3/download https://oarep.usim.edu.my/bitstreams/c4bdfcfb-d3ac-4b46-8d01-18310124ab48/download https://oarep.usim.edu.my/bitstreams/30836545-6f30-4583-9ce9-e9d0066554df/download https://oarep.usim.edu.my/bitstreams/a70d694f-c703-49e8-b60c-cd52d91b7fd4/download https://oarep.usim.edu.my/bitstreams/3d0c8fe7-d01a-4bc5-bace-7e7ad3c98c32/download https://oarep.usim.edu.my/bitstreams/a872a7b1-d540-4828-8026-9749d4216829/download https://oarep.usim.edu.my/bitstreams/18ccb040-2747-4c38-9e33-c7988d7d8f33/download
_version_	1812444742087081984
spelling	my-usim-ddms-131122024-05-29T19:05:05Z Chemometric Evaluation on Profiles of Lard and Selected Edible Fats After Heating-Process Using Spectroscopy and Chromatography Techniques Nor Aishah Binti Mohd. Salleh This research aims to evaluate the profile of lard using the chemometric method to discriminate lard from other types of fat after the heating-process and determination of biomarkers in lard. In this research, two types of samples were conducted. First, a total of 270 lard were collected from belly fats (BL), back fats (BK), and shoulder fats (SF) from northern, southern, and central regions of Peninsular Malaysia, which were measured using FTIR. PCA utilised the chemometrics evaluation on lard profiles using PCA and extended Hotelling T2. The scores vectors were found inside Hotelling T2 eclipses at first 3 PCs (99.5% confidence interval) and successfully validated by PCA projection. This indicates that the FTIR profile for lard is undifferentiated for all regions and body parts. Second, for discrimination purposes, a total of 60 fats, lard, chicken, beef, mutton, and plant have undergone twelve heating-process protocols (at 120 °C, 180 °C, 240 °C for 0.5. 1, 2 &3 hrs). In addition, each species without any heating was included in this study. After the heating-process, fat samples were analysed using FTIR, 1H-NMR, 13C-NMR, GC-FID, and LC-MS/MS. The classification was performed using multivariate classification (LDA, MDA, QDA & SVMDA) and multivariate regression (OSC-PLSR, PCR & PLSR) on FTIR and 1H-NMR. Multivariate classification found MDA, QDA, and SVMDA on 1H-NMR provided the best results for classifying lard from other fats. In the multivariate regression, the result of OSC-PLSR on FTIR (R2, adj. R2, RMSEC, RMSEV & MSEP; 0.985, 0.984, 0.049, 0.051 & 0.056) was found to outperform than the OSC-PLSR on 1H-NMR. Finally, profiling lard by 13C-NMR, GC-FID, and LC-MS/MS combined with the PCA were conducted to determine the biomarker of lard. The 13C-NMR-PCA data found that the lard differed against the chicken fats at C-2 of the TAG isomer, denoted by δ 34.21 and δ 62.10 resonances. Meanwhile, the GC-FID-PCA data found that animal fats and plant fats can differ after fatty acids )FAs( degradation of the cis into trans isomers. The lard heated at 180 °C (at 0.5, 1 & 2 hrs.) was found to differ significantly from others by LC-MS/MS-PCA, contributed by saturated fatty acids (SFA) of the diacylglycerol (DAG) and phosphatidic acids (PA) lipid classes. The application of chemometrics was found to discriminate lard against other fats after the heating-process successfully, and FAs were tentatively identified as biomarkers. Universiti Sains Islam Malaysia 2023-02 Thesis en_US https://oarep.usim.edu.my/handle/123456789/13112 https://oarep.usim.edu.my/bitstreams/a73be7c9-cc1e-4955-8e59-8f5bd1eb9643/download 22a9a0d141d45757f137057883e0016d https://oarep.usim.edu.my/bitstreams/674f8e0e-ba09-4018-845e-cf53957e75de/download f0b5f32b4ccd10e884322330f872fdee https://oarep.usim.edu.my/bitstreams/c10a91cf-f4aa-421e-8f44-85d0964885e3/download 2cbc04014826a626217b8d835515c458 https://oarep.usim.edu.my/bitstreams/c4bdfcfb-d3ac-4b46-8d01-18310124ab48/download 1297008ada9409cd1b380483149661ec https://oarep.usim.edu.my/bitstreams/30836545-6f30-4583-9ce9-e9d0066554df/download 0fd595dcfe2459412a64da87f732a5b4 https://oarep.usim.edu.my/bitstreams/a70d694f-c703-49e8-b60c-cd52d91b7fd4/download cb784f507ad43741fe61488bcbbc0b5d https://oarep.usim.edu.my/bitstreams/3d0c8fe7-d01a-4bc5-bace-7e7ad3c98c32/download c703967954728b9aa04eb4fa0f76de37 https://oarep.usim.edu.my/bitstreams/a872a7b1-d540-4828-8026-9749d4216829/download da89c506346a44edc0e141f11a82d3af https://oarep.usim.edu.my/bitstreams/18ccb040-2747-4c38-9e33-c7988d7d8f33/download 7130b3d3fc94f448f43db5f97b64d8d6 https://oarep.usim.edu.my/bitstreams/8fbe302a-ed81-47d3-9f13-fc4797ec700e/download f6ad1715503ed00c127045bb2547f046 https://oarep.usim.edu.my/bitstreams/b2cd6887-6665-469a-8e20-4af1e3d8e0d5/download c477047768db8c2c9f293dc4848115b7 https://oarep.usim.edu.my/bitstreams/784d42dc-9684-4dc9-b784-bf969b864ba0/download cce7f0130b2312ca0a94c91752427fa1 https://oarep.usim.edu.my/bitstreams/9bd2665d-e1d7-4792-961b-b07b156a9f4c/download 98d89ea3fdd46d56866537301e683bb4 https://oarep.usim.edu.my/bitstreams/a4cdbc9f-43e2-4299-8bad-26857867decd/download 0b35bffacb765069f500ed39d70ffe93 https://oarep.usim.edu.my/bitstreams/6c461186-1b96-47fa-b697-f296350f894c/download 80ce7cd96dc9bdbf56daae94c0887e4a https://oarep.usim.edu.my/bitstreams/bccef237-7564-4133-8517-a883259b98e3/download 71b006a16b596ded5898774fe05528eb https://oarep.usim.edu.my/bitstreams/3a93fb0a-2d53-44d4-af95-99e3e0339093/download a5af2223191c63fc6479a1074d9b00c9 https://oarep.usim.edu.my/bitstreams/9258ef58-ed71-42da-80ab-cbc22c84e880/download 0baa0c000e420f4012d5947fe69eeb6c https://oarep.usim.edu.my/bitstreams/1fd84779-1359-4163-bc4c-aa303261411e/download 8a4605be74aa9ea9d79846c1fba20a33 Lard Lard profiling Chemistry--Statistical methods Experimental design.

Chemometric Evaluation on Profiles of Lard and Selected Edible Fats After Heating-Process Using Spectroscopy and Chromatography Techniques

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