Clustering analysis and differentiation of lard from palm oil and soybean oil based on N-Alkane and Triacylglycerides profiles using chemometric analysis

Helmi Wasoh and Nur Ain Syaqirah Sapian and Ahmad Muhsin Mohammad Fatin and Murni Halim and Nor’Aini Abdul Rahman and Mohamad Zulfazli Mohd Sobri and Amalia Mohd Hashim and Mohd Termizi Yusof and Mohd Sabri PakDek and Yanty Noorzianna Abdul Manaf and Mohd Nasir Mohd Desa and Firdaus Mohamad Hamzah (2024) Clustering analysis and differentiation of lard from palm oil and soybean oil based on N-Alkane and Triacylglycerides profiles using chemometric analysis. Journal of Environmental Microbiology and Toxicology, 12 (2). pp. 1-6. ISSN 2289-5906

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Abstract

This investigation focused on analyzing lard derived from pig adipose tissue and two different vegetable oils (crude palm oil and soybean oil) through triacylglycerides (TAGs) and n-alkane profiling, employing chemometrics techniques. Unsaponifiable palm and soybean oils were isolated and examined using gas chromatography-mass spectrometry (GC-MS) to assess their nalkane profiles. The identified n-alkane profiles were verified by comparing them with n-alkane standards (nC08–nC27). The experimental design incorporated several multivariate techniques, including Hierarchical Clustering Analysis (HCA), Principal Component Analysis (PCA), Random Forest (RF), and Partial Least Squares-Discriminant Analysis (PLS-DA). According to PLS-DA findings, nC25, nC27, and PPL are suggested as key TAG and n-alkane markers for the clustering analysis of lard from crude palm and soybean oils. These results indicate that further research is necessary to refine and validate these distinctions, especially when using chemometrics techniques.

Item Type: Article
Keyword: Triacylglycerides (TAGs) n-Alkane profiling Chemometrics techniques Gas Chromatography-Mass Spectrometry
Subjects: Q Science > QD Chemistry > QD1-999 Chemistry > QD71-142 Analytical chemistry
T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP200-248 Chemicals: Manufacture, use, etc.
Department: FACULTY > Faculty of Food Science and Nutrition
Depositing User: ABDULLAH BIN SABUDIN -
Date Deposited: 16 May 2025 12:30
Last Modified: 16 May 2025 12:30
URI: https://eprints.ums.edu.my/id/eprint/43731

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