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

Citation

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

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.

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

Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1016/j.foodchem.2004.03.021
Publisher:	Copyright © 2005 Elsevier Ltd
Keywords:	Adulteration, Animal fat, Gas liquid chromatography, Lard, Vegetable oils, Multivariate data analysis
Depositing User:	Erni Suraya Abdul Aziz
Date Deposited:	16 Jun 2010 01:42
Last Modified:	26 Oct 2015 02:43
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2004.03.021
URI:	http://psasir.upm.edu.my/id/eprint/7309
Statistic Details:	View Download Statistic

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