Lard detection based on fatty acids profile using comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry.

Citation

Indrasti, Dias and Che Man, Yaakob and Mustafa, Shuhaimi and Mat Hashim, Dzulkifly (2010) Lard detection based on fatty acids profile using comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry. Food Chemistry, 122 (4). pp. 1273-1277. ISSN 0308-8146

Abstract

Comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry was applied to detect the differences between lard (LA) and three other commonly animal-derived fats, namely cattle fat (CA), chicken fat (CF) and goat fat (GF). Combination of two different microbore columns (SLB-5ms and DB-wax) allowed the discrimination of lard from other animal fats by three fatty acid methyl esters (FAMEs) constituents involving methyl trans-9,12,15-octadecatrienoate (C18:3 n3t), methyl 11,14,17-eicosatrienoate (C20:3 n3t) and methyl 11,14-eicosadienoate (C20:2 n6). The FAME profiles could be used as a basis for discriminating lard from other animal fats in food authentication process.

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Additional Metadata

Item Type:	Article
Divisions:	Halal Products Research Institute
DOI Number:	https://doi.org/10.1016/j.foodchem.2010.03.082
Publisher:	Elsevier
Keywords:	Lard; Animal fats; Fatty acid; FAME; GCXGC; TOF-MS.
Depositing User:	Ms. Nida Hidayati Ghazali
Date Deposited:	23 Jul 2013 06:56
Last Modified:	23 Sep 2015 08:16
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2010.03.082
URI:	http://psasir.upm.edu.my/id/eprint/15421
Statistic Details:	View Download Statistic

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