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Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography


Citation

Ahmad Fadzillah, Nurrulhidayah and A., Rohman and Rosman, Arief Salleh and Ismail, Amin and Mustafa, Shuhaimi and Mohd Yusof, Farahwahida and O., Rashidi and J., Mohammad Aizat and Khatib, Alfi (2017) Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography. International Journal of Food Properties, 20 (9). 2147 - 2156. ISSN 1094-2912; ESSN: 1532-2386

Abstract / Synopsis

Food authentication is an interesting issue for all parties in the food industry, including the fats and oils industry. Some unethical players try to blend high-quality foods, such as butter, with lower ones like lard, therefore, the analytical methods capable of analyzing the adulteration practices must be developed. This study used proton nuclear magnetic resonance spectroscopy in combination with high-performance liquid chromatography for the authentication of butter from lard adulteration. The identification of triacylglycerol composition of lard as a chemical marker for halal authentication is analyzed using high-performance liquid chromatography and high resolution nuclear magnetic resonance spectroscopy. The suitability of proton nuclear magnetic resonance provides a high-performance approach for determination butter adulterated with lard in their entirety of all proton bearing components. Peaks in the region of 2.60–2.84 ppm show special characteristics only present in lard. Only lard has its own unique characteristics which only polyunsaturated fatty acids would give signals 7 at δ 2.63, that corresponded to the chemical shift of the double-allylic methylene protons. In the same way, the intensity of signal at 2.63 ppm, due to methylenic protons in a position α to two double bonds, that is to say, due to the linoleic group. Furthermore, we also correlate some signals between 1H and 13C-NMR spectra for the confirmation of signals.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Medicine and Health Science
Halal Products Research Institute
DOI Number: https://doi.org/10.1080/10942912.2016.1233428
Publisher: Taylor & Francis
Keywords: Triacylglycerol composition; Lard; Butter; NMR spectroscopy; Halal authentication
Depositing User: Nida Hidayati Ghazali
Date Deposited: 21 Mar 2019 12:07
Last Modified: 21 Mar 2019 12:07
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/10942912.2016.1233428
URI: http://psasir.upm.edu.my/id/eprint/60972
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