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

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...

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Main Authors: Marikkar, Mohammed Nazrim, Lai, O.M., Ghazali , H.M., Che Man , Y.B.
Format: Article
Language:English
Published: Springer Berlin 2001
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/45787/1/PDF_Version.pdf
http://irep.iium.edu.my/45787/
http://www.springer.com/chemistry/industrial+chemistry+and+chemical+engineering/journal/11746
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spelling my.iium.irep.457872015-11-19T01:31:34Z http://irep.iium.edu.my/45787/ Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry Marikkar, Mohammed Nazrim Lai, O.M. Ghazali , H.M. Che Man , Y.B. QD Chemistry 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). Springer Berlin 2001 Article REM application/pdf en http://irep.iium.edu.my/45787/1/PDF_Version.pdf 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 http://www.springer.com/chemistry/industrial+chemistry+and+chemical+engineering/journal/11746 10.1007/s11746-001-0398-5
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic QD Chemistry
spellingShingle QD Chemistry
Marikkar, Mohammed Nazrim
Lai, O.M.
Ghazali , H.M.
Che Man , Y.B.
Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
description 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).
format Article
author Marikkar, Mohammed Nazrim
Lai, O.M.
Ghazali , H.M.
Che Man , Y.B.
author_facet Marikkar, Mohammed Nazrim
Lai, O.M.
Ghazali , H.M.
Che Man , Y.B.
author_sort Marikkar, Mohammed Nazrim
title Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
title_short Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
title_full Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
title_fullStr Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
title_full_unstemmed Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
title_sort detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
publisher Springer Berlin
publishDate 2001
url http://irep.iium.edu.my/45787/1/PDF_Version.pdf
http://irep.iium.edu.my/45787/
http://www.springer.com/chemistry/industrial+chemistry+and+chemical+engineering/journal/11746
_version_ 1643612860460302336
score 13.211869

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