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The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard

Alkhalf, Maha and Mirghani, Mohamed Elwathig Saeed and Marikkar, Mohammed Nazrim and Kabbashi, Nassereldeen Ahmed and Hammed, Ademola Monsur and Kabbashi, N.A (2017) The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard. Food Agriculture and Environment, 15 (3 & 4). pp. 20-25. ISSN 1459-0255 E-ISSN 1459-0263

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Abstract

A study was carried out to differentiate three different types of cheese lipids from lard using GC-MS, Fourier transform infrared (FTIR) spectrometry and Differential Scanning Calorimetry (DSC). Sample of the cheese lipids and lard were extracted and analyzed using these three instruments. Results showed that all three cheese types were found to possess short chain fatty acids (C4 to C12) while these were totally absent in lard. FTIR spectroscopy corresponds to the wavenumbers at 3007, 1140 –1070, 756 and 720 cm–1 in the spectrum were useful to differentiate between these cheese lipid types and lard. DSC cooling and heating curves displayed considerable differences in their profiles that can be helpful to distinguish the three cheese lipid types from lard. It could be concluded that GC-MS, FTIR spectroscopy and DSC are rapid and steadfast techniques for the detection of non-halal and/or non-kosher lipids in the cheese.

Item Type: Article (Journal)
Additional Information: 4971/58870
Uncontrolled Keywords: Cheese, DSC, food adulteration, FTIR spectroscopy, GC-MS, halal, lard
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: Assoc Prof Elwathig Mirghani
Date Deposited: 30 Oct 2017 16:50
Last Modified: 08 Mar 2018 15:06
URI: http://irep.iium.edu.my/id/eprint/58870

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