Detection of pork in used cooking oil using fourier transform infrared spectroscopy

Mohd Ali, Nurul Azarima and Tukiran, Nur Azira (2021) Detection of pork in used cooking oil using fourier transform infrared spectroscopy. In: 4th Kuantan Research Day 2020, Virtual.

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Abstract

Fraudulent incorporation of cheaper materials such as used cooking oil into fresh cooking oil can become a problem for reasons related to religious, ethical, and legal requirement. Thus, the present study aimed to detect pork adulteration in the used cooking oil by using Fourier Transform Infrared (FTIR) Spectroscopy. Samples of frying oils from fried pork, fried fish, fried chicken and fried banana were analysed. Spiked samples were prepared by adding frying oil from fried pork ranging from 3% to 70% (v/v) to frying oils from fried fish, fried chicken and fried banana. The data obtained were further analysed with Principal Component Analysis (PCA) for better results feasible. In the evaluation of the spiked samples, this method was able to detect at least 3% of pork adulteration in used cooking oils. However, it unable to classify the samples based on their sources. This method would beneficial to ensure food integrity in the frying oils.

Item Type:	Conference or Workshop Item (Poster)
Subjects:	Q Science > Q Science (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Nur Azira Tukiran
Date Deposited:	20 Sep 2021 09:48
Last Modified:	20 Sep 2021 09:48
URI:	http://irep.iium.edu.my/id/eprint/92310

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