Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis

International Food Research Journal

Volumn 19, Issue 2, 2012, Pages 475-479

  Rohman, A ^a   Triyana, K ^a   Sismindari, ^a   Erwanto, Y ^a  

^a GADJAH MADA UNIVERSITY   (Indonesia)

Author keywords

Hplc; Lard; Principal component analysis; Triacylglycerol

Indexed keywords

ANIMALIA;

EID: 84857957567     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. Buchgraber, M., Ulberth, F., Emons, H. and Anklam, E. 2004. Triacylglycerol profiling by using chromatographic techniques. European Journal of Lipid Science and Technology 106: 621-648.
2. st century. Part I: Modern lipid analysis. Trends in Analytical Chemistry 28: 263 - 277.
3. Che Man, Y.B. and Sazili, A.Q. 2010. Food production from the halal perspective. In: Isabel Guerrero-Legarreta and YH Hui (Ed.), Handbook of Poultry Science and Technology. Volume 1: Primary Processing. Wiley, New York, USA, pp.183-215.
4. Che Man, Y.B., Rohman, A. and Mansor, T.S.T. 2011. Differentiation of lard from other edible oils by means of Fourier transform infrared spectroscopy and chemometrics. Journal of the American Oil Chemists' Society 88: 187-192
5. Chin, S-T., Che Man, Y.B., Tan, C.P. and Hashim, D.M. 2009. Rapid Proling of Animal-derived fatty acids using fast GCxGC coupled to time-of-flight mass spectrometry. Journal of the American Oil Chemists' Society 86: 949 - 958.
6. Codex Alimentarius Commision. Amended. 2003. CodexStandard for Named vegetable Oils. Codex Stan 210.
7. Cserháti, T. 2009. Review: data evaluation in chromatography by principal component analysis. Biomed Chromatography 24: 20-28.
8. de la Mata-Espinosa, P., Bosque-Sendra, J.M. and Cuadros-Rodríguez, L. 2011. Quantification of Triacylglycerols in Olive Oils Using HPLC-CAD. Food Analytical Methods. DOI 10.1007/s12161-011-9207-3.
9. Gunston, F.D. 2004. The Chemistry of Oils and Fats: Sources, Composition, Properties and Uses. UK: Blackwell Publishing Ltd.
10. Hauff, S. and Vetter, W. 2010. Creation and evaluation of a two-dimensional contour plot of fatty acid methyl esters after off-line coupling of reversed-phase HPLC and GC/EI-MS. Analytical and Bioanalytical Chemistry 396: 2695-2707.
11. Indrasti, D., Che Man,Y.B., Mustafa, S. and Hashim, D.M. 2010. Lard detection based on fatty acids profile using comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry. Food Chemistry 122: 1273-1277.
12. Marikkar, J. M. N., Ng, S. L. and Che Man, Y. B. 2011. Composition and thermal analysis of lipids from prefried chicken nuggets.Journal of the American Oil Chemists' Society 88: 749-754.
13. Marina, A.M., Che Man, Y.B. and Ismail, A. 2010. Use of the SAW sensor electronic nose for detecting the adulteration of virgin coconut oil with RBD palm kernel olein. Journal of the American Oil Chemists' Society 87: 263-270.
14. Rashood, K. A., Shaaban, R. R. A., Moety, E. M. A. and Rauf, A. 1996. Triacylglycerols-profiling by high performance liquid chromatography: a tool for detection of pork fat in processed foods. Journal of Liquid Chromatography 18: 2661-2661-2672.
15. Rohman, A. and Che Man, Y. B. 2009a. Analysis of codliver oil adulteration using Fourier Transform Infrared (FTIR) spectroscopy. Journal of the American Oil Chemists' Society 86: 1149-1153.
16. Rohman, A. and Che Man, Y.B. 2009b. Monitoring of virgin coconut oil (VCO) adulteration with palm oil using Fourier transform infrared (FTIR) spectroscopy. Journal of Food Lipids 16: 618-628.
17. Rohman, A. and Che Man, Y.B. 2010. FTIR spectroscopy combined with chemometrics for analysis of lard in the mixtures with body fats of lamb, cow, and chicken. International Food Research Journal 17: 519-527.
18. Rohman, A. and Che Man. Y.B. 2011. Application of gas chromatography and FTIR spectroscopy for anaysis of palm oil in adulterated sesame oil. European Journal of Lipid Science and Technology 133: 522-527.
19. Sedman, J., Van de Voort, F. R. and Ismail, A.A. 1997. Application of Fourier transform infrared spectroscopy in New techniques and application in Lipid Analysis edited by McDonald, R.E. and Mossoba, M.M. (pp. 283-324) Champaign, Illinois, USA: AOCS Press.
20. Yoshida, H. Tomiyama, Y., Yoshida, N. and Mizushina, Y. 2011. Proles of Lipid Components, Fatty Acid Compositions and Triacylglycerol Molecular Species of Adzuki Beans (Vigna angularis). Journal of the American Oil Chemists' Society 86: 545-552.