Cover Image

Differentiation of fractionated components of lard from other animal fats using different analytical techniques

A study was conducted to differentiate fractionated components of lard namely lard olein (LO) and lard stearin (LS) from other common animal fats. Lard fractions and animal fats were analyzed using differential scanning calorimetry (DSC), elemental analyzer–isotope ratio mass spectrometry (EA-IRMS),...

Full description

Saved in:
Bibliographic Details
Main Authors: N. Nina Naquiah,, J.M.N. Marikkar,, M.E.S. Mirghani,, A.F. Nurrulhidayah,, N.A.M. Yanty,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:http://journalarticle.ukm.my/10672/1/04%20A.N.%20Nina%20Naquiah.pdf
http://journalarticle.ukm.my/10672/
http://www.ukm.my/jsm/english_journals/vol46num2_2017/contentsVol46num2_2017.html
Tags: Add Tag
No Tags, Be the first to tag this record!
id my-ukm.journal.10672
record_format eprints
spelling my-ukm.journal.106722017-09-20T09:21:32Z http://journalarticle.ukm.my/10672/ Differentiation of fractionated components of lard from other animal fats using different analytical techniques N. Nina Naquiah, J.M.N. Marikkar, M.E.S. Mirghani, A.F. Nurrulhidayah, N.A.M. Yanty, A study was conducted to differentiate fractionated components of lard namely lard olein (LO) and lard stearin (LS) from other common animal fats. Lard fractions and animal fats were analyzed using differential scanning calorimetry (DSC), elemental analyzer–isotope ratio mass spectrometry (EA-IRMS), gas chromatography mass spectrometry (GC-MS) and Fourier transform infrared spectroscopy (FTIR). Overlay of FTIR spectra did not help to pinpoint any characteristic feature to distinguish either LO or LS from other animal fats, but overlay of DSC cooling curves helped a successful discrimination. The determination of δ13C from EA-IRMS showed that the values corresponding to the fractionated components of lard were significantly (p<0.05) different from those of the other common animal fats. GC-MS analysis showed that direct comparison of overall fatty acid data was not able to discriminate LO and LS from other animal fats, but the application of principal component analysis (PCA) to fatty acid data helped a successful discrimination. Penerbit Universiti Kebangsaan Malaysia 2017-02 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/10672/1/04%20A.N.%20Nina%20Naquiah.pdf N. Nina Naquiah, and J.M.N. Marikkar, and M.E.S. Mirghani, and A.F. Nurrulhidayah, and N.A.M. Yanty, (2017) Differentiation of fractionated components of lard from other animal fats using different analytical techniques. Sains Malaysiana, 46 (2). pp. 209-216. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol46num2_2017/contentsVol46num2_2017.html
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description A study was conducted to differentiate fractionated components of lard namely lard olein (LO) and lard stearin (LS) from other common animal fats. Lard fractions and animal fats were analyzed using differential scanning calorimetry (DSC), elemental analyzer–isotope ratio mass spectrometry (EA-IRMS), gas chromatography mass spectrometry (GC-MS) and Fourier transform infrared spectroscopy (FTIR). Overlay of FTIR spectra did not help to pinpoint any characteristic feature to distinguish either LO or LS from other animal fats, but overlay of DSC cooling curves helped a successful discrimination. The determination of δ13C from EA-IRMS showed that the values corresponding to the fractionated components of lard were significantly (p<0.05) different from those of the other common animal fats. GC-MS analysis showed that direct comparison of overall fatty acid data was not able to discriminate LO and LS from other animal fats, but the application of principal component analysis (PCA) to fatty acid data helped a successful discrimination.
format Article
author N. Nina Naquiah,
J.M.N. Marikkar,
M.E.S. Mirghani,
A.F. Nurrulhidayah,
N.A.M. Yanty,
spellingShingle N. Nina Naquiah,
J.M.N. Marikkar,
M.E.S. Mirghani,
A.F. Nurrulhidayah,
N.A.M. Yanty,
Differentiation of fractionated components of lard from other animal fats using different analytical techniques
author_facet N. Nina Naquiah,
J.M.N. Marikkar,
M.E.S. Mirghani,
A.F. Nurrulhidayah,
N.A.M. Yanty,
author_sort N. Nina Naquiah,
title Differentiation of fractionated components of lard from other animal fats using different analytical techniques
title_short Differentiation of fractionated components of lard from other animal fats using different analytical techniques
title_full Differentiation of fractionated components of lard from other animal fats using different analytical techniques
title_fullStr Differentiation of fractionated components of lard from other animal fats using different analytical techniques
title_full_unstemmed Differentiation of fractionated components of lard from other animal fats using different analytical techniques
title_sort differentiation of fractionated components of lard from other animal fats using different analytical techniques
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2017
url http://journalarticle.ukm.my/10672/1/04%20A.N.%20Nina%20Naquiah.pdf
http://journalarticle.ukm.my/10672/
http://www.ukm.my/jsm/english_journals/vol46num2_2017/contentsVol46num2_2017.html
_version_ 1643738214557548544
score 13.211869

Similar Items