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Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis


Citation

Ahmad Fadzlillah, Nurrulhidayah and Rohman, Abdul and Rosman, Arieff Salleh and Mohd Yusof, Farahwahida and Ismail, Amin and Mustaffa, Shuhaimi and Minhat, Ade Erawan and Khatib, Alfi (2016) Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis. Jurnal Teknologi (Sciences and Engineering), 78 (2). pp. 171-177. ISSN 0127-9696; ESSN: 2180-3722

Abstract / Synopsis

Butter is high priced product; as a consequence, butter can be subjected for adulteration with low price components such as lard. The presence of lard in any products is not allowed for Muslim and Jewish, therefore, its presence must be identified. Gas chromatography-mass spectrometry was successfully used to detect and discriminate butter from adulterated with lard. Results were presented in the form of chromatogram. Principal component analysis (PCA) was used to interpret the data and provided a good grouping of samples with 55.8% of the variation accounted for by PC 1 and 21.5% were accounted for by PC 2. All the lard containing samples formed a separate group from the samples that were free of lard. This method can be developed into a rapid method for detecting the presence of lard in food samples for Halal authentication.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Publisher: Penerbit UTM Press
Keywords: Lard; Gas Chromatography- mass spectrometry; Adulteration; Halal; Principal component analysis (PCA)
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 13 Sep 2017 11:01
Last Modified: 13 Sep 2017 11:01
URI: http://psasir.upm.edu.my/id/eprint/55528
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