Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry

Marikkar, Mohammed Nazrim and Lai, O.M. and Ghazali , H.M. and Che Man , Y.B. (2001) Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry. Journal Of The American Oil Chemists' Society, 78 (11). pp. 1113-1119. ISSN 0003-021X

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Abstract

A study was conducted to assess the use of differential scanning calorimetry (DSC) for detecting the presence of lard/randomized lard as adulterants in refined bleached deodorized (RBD) palm oil. Lard extracted from the adipose tissues of pig was chemically interesterified using sodium methoxide as catalyst. DSC thermal profiles of both genuine lard and randomized lard were compared with those of other common animal fats such as beef tallow, mutton tallow and chicken fat. DSC analyses of RBD palm oil blended separately with genuine and randomized lard in proportions ranging from 0.2 % to 20% lard were also obtained. The DSC cooling profiles of adulterated RBD palm oil samples showed an adulteration peak corresponding to lard/randomized lard in the low temperature region. This peak was confirmed as an indicator of the presence of lard in RBD palm oil since similar experiments carried out using other common animal fats such as mutton tallow, beef tallow and chicken fat showed that the lard adulteration peak could be distinctly identified. Using this method, a detection limit of 1% lard/randomized lard was reached (p < 0.0001).

Item Type:	Article (Journal)
Additional Information:	7414/45787
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:	19 Nov 2015 09:31
Last Modified:	19 Nov 2015 09:31
URI:	http://irep.iium.edu.my/id/eprint/45787

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