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Use of gas liquid chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils

Marikkar, J. M. N. and Mohd Ghazali, Hasanah and Che Man, Yaakob and Peiris, T. S. G. and Lai, Oi Ming (2005) Use of gas liquid chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils. Food Chemistry, 90 (1-2). pp. 23-30. ISSN 0308-8146

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Official URL: http://dx.doi.org/10.1016/j.foodchem.2004.03.021

Abstract

A study was conducted to investigate the use of gas liquid chromatography (GLC) to identify lard (LD) contamination in palm oil (PO), palm kernel oil (PKO), and canola oil (CLO). Vegetable oils were deliberately adulterated with animal fats such as LD, beef tallow (BT), and chicken fat (CF) in varying proportions. In order to monitor the fatty acid (FA) compositional changes due to adulteration, GLC analyses of fatty acid methyl esters (FAME) were performed on 2-monoacylglycerol (2-MG) and neutral triacylglycerol (TAG) isolated from each sample. For the evaluation of FA data, multivariate statistical techniques were employed. The results showed that canonical discriminant (CANDISC) analysis was the most effective technique for discriminating LD-adulterated samples from those adulterated with other animal fats. Additionally, mathematical equations obtained by simple regression analysis could be used for quantification of LD contents in admixtures.

Item Type:Article
Keyword:Adulteration, Animal fat, Gas liquid chromatography, Lard, Vegetable oils, Multivariate data analysis
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Copyright © 2005 Elsevier Ltd
DOI Number:10.1016/j.foodchem.2004.03.021
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2004.03.021
ID Code:7309
Deposited By: Erni Suraya Abdul Aziz
Deposited On:16 Jun 2010 01:42
Last Modified:16 Jun 2010 01:51

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