Chemometrics analysis combined with GC-MS and NMR spectroscopy analysis of fatty acids as a means of discriminating butterfat adulteration

Ahmad Fadzillah, Nurrulhidayah and Rohman, Abdul and Ismail, Amin and Abdul Manaf, Yanty Noorzianna and Rosman, Arieff Salleh and Khatib, Alfi and Mohd Hassan, Norazian and Othman, Rashidi (2019) Chemometrics analysis combined with GC-MS and NMR spectroscopy analysis of fatty acids as a means of discriminating butterfat adulteration. Journal of Pharmacy and Nutrition Sciences, 9 (2). pp. 87-94. ISSN 2223-3806 E-ISSN 1927-5951

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Abstract

The adulteration of butter has become a major problem in food industries. Butter has a similar characteristic to lard which makes lard a desirable adulterant in butter due to economic advantages. Therefore, the method of detection to analyse the adulteration practice must be developed. This study used NMR spectroscopy in combination with chemometrics for the authentication of butter from lard. The presence of lard as an adulterant in butter has been analysed using Gas Chromatography-Mass Spectrometry (GC-MS) and Nuclear Magnetic Resonance (NMR) spectroscopy with the aid of chemometric of Principal Component Analysis (PCA) and Discriminant Analysis (DA). PC1 described 82% of the variation while PC2 accounted for 15% of the variation resulted in a model that described 80% of the total variance in the data. With 82% of the peak variation along the first PC, it was clear that all seventeen samples of butter in the market and pure lard sample were formed according to their own group and showed two well-defined and well-separated group. DA model classified 100% of all samples accurately according to its group (butter and butter adulterated with animal fats), meaning that no samples were misclassified into the wrong group. Lard was successfully determined at 2.63 ppm. In this study, NMR and PCA analysis have successfully discriminated between the market sample and lard and the results established that there is no lard being adulterated in all commercial butter samples. This could be a potential identification approach to determine if the product has been deceived in the market.

Item Type:	Article (Journal)
Additional Information:	7619/71434
Uncontrolled Keywords:	Fatty acid, triglycerides, nutrition, adulteration, butter, lard, chemometrics.
Subjects:	R Medicine > RS Pharmacy and materia medica T Technology > TP Chemical technology > TP248.13 Biotechnology T Technology > TP Chemical technology > TP670 Oils, fats, waxes
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART) Kulliyyah of Architecture and Environmental Design Kulliyyah of Architecture and Environmental Design > Department of Landscape Architecture Kulliyyah of Pharmacy Kulliyyah of Pharmacy > Department of Pharmaceutical Chemistry
Depositing User:	Dr rashidi othman
Date Deposited:	02 Apr 2019 09:11
Last Modified:	23 Jul 2021 23:34
URI:	http://irep.iium.edu.my/id/eprint/71434

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