Differentiation of fractionated components of lard from other animal fats using different analytical techniques

Marikkar, Mohammed Nazrim and Ahmad Nizar, Nina Naquiah and Mirghani, Mohamed Elwathig Saeed and Ahmad Fadzillah, Nurulhidayah and Abdul Manaf, Yanty Noorzianna (2017) Differentiation of fractionated components of lard from other animal fats using different analytical techniques. Sains Malaysiana, 46 (2). pp. 209-216. ISSN 0126-6039

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Abstract

A study was conducted to differentiate fractionated components of lard namely lard olein (LO) and lard stearin (LS) from other common animal fats. Lard fractions and animal fats were analyzed using differential scanning calorimetry (DSC), elemental analyzer–isotope ratio mass spectrometry (EA-IRMS), gas chromatography mass spectrometry (GC-MS), and Fourier transform infrared spectroscopy (FTIR). Overlay of FTIR spectra did not help to pinpoint any characteristic feature to distinguish either LO or LS from other animal fats, but overlay of DSC cooling curves helped a successful discrimination. The determination of δ13C from EA-IRMS showed that the values corresponding to the fractionated components of lard were significantly (p<0.05) different from those of the other common animal fats.GC-MS analysis showed that direct comparison of overall fatty acid data was not able to discriminate LO and LS from other animal fats, but the application of principal component analysis (PCA) to fatty acid data helped a successful discrimination.

Item Type:	Article (Journal)
Additional Information:	7414/59649
Uncontrolled Keywords:	EA-IRMS; FTIR; GC-MS; halal; lard; lard olein; lard stearin
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 Nov 2017 20:27
Last Modified:	03 Mar 2020 15:15
URI:	http://irep.iium.edu.my/id/eprint/59649

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