Differentiation of lard from other animal fats based on n-alkane profiles using chemometric analysis

Nur Ain Syaqirah Sapian and Muhamad Aidilfitri Mohamad Roslan and Amalia Mohd Hashim and Mohd Nasir Mohd Desa and Murni Halim and Yanty Noorzianna Abdul Manaf and Helmi Wasoh (2022) Differentiation of lard from other animal fats based on n-alkane profiles using chemometric analysis. Food Research International, 164 (112332). pp. 1-8.

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Abstract

Adulteration of lard with other fats and oils in food production affects many areas including economics, religion, and health. Previous studies discriminated lard based on major components of fats, i.e. triglycerides and fatty acids. This study aimed to differentiate lard and other animal fats (beef, chicken and mutton fat) based on n-alkane profiles established by gas chromatography-mass spectrometry (GC–MS). Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA) were able to initiate clustering of lard and other animal fats. Good result was obtained using Random Forest (RF) and Partial Least Squares-Discriminant Analysis (PLS-DA). Statistical models propose tetracosane (C24) as a potential n-alkane marker and it was found that C24 was the major alkane with composition of 15.72% (GC–MS) of total alkanes identified. Based on this finding, more interesting study may potentially be explored for the interest of various fats and oils consumers in vast applications especially using chemometrics analysis.

Item Type: Article
Keyword: Fat adulteration, GC–MS, Chemometric analysis, Machine learning, PLS-DA, Random Forest, N-alkane marker
Subjects: T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP670-699 Oils, fats, and waxes
Department: FACULTY > Faculty of Food Science and Nutrition
Depositing User: DG MASNIAH AHMAD -
Date Deposited: 02 Oct 2023 14:59
Last Modified: 02 Oct 2023 14:59
URI: https://eprints.ums.edu.my/id/eprint/37408

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