Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review

Marikkar, Mohammed Nazrim and Mirghani, Mohamed Elwathig Saeed and Jaswir, Irwandi (2016) Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review. Journal of Food Chemistry & Nanotechnology, 2 (1). pp. 32-41.

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Abstract

Adulteration of oils and fats is an important commercial issue, which needs intervention from regulatory agencies. Tremendous amount of research have been carried out during the past several decades to address this, starting from classical methods to more sophisticated instrumental techniques. Instrumental techniques based on chromatography and infrared spectroscopy have received particular attention from researchers worldwide as they fast and efficient. Majority of the past studies suggested the use of assays based on fatty acids, triacylglycerol components, minor constituents, and spectral characteristics as they are really useful to determine the adulteration of food lipids. A discussion on the specificity and sensitivity of these assays in solving adulteration issues of oils and fats is timely. Hence, the purpose of this review is to present an update of the current literature in this topic and provide some directions for future research.

Item Type:	Article (Journal)
Additional Information:	7414/49747
Uncontrolled Keywords:	Analysis of fats, Food adulteration, FTIR, GLC, HPLC, Lipids
Subjects:	Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr Mohammed Nazrim Marikkar
Date Deposited:	22 Mar 2016 09:25
Last Modified:	26 Feb 2018 16:53
URI:	http://irep.iium.edu.my/id/eprint/49747

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