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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, J.M.N., Lai, O.M., Ghazali, H.M., Che Man, Y.B.
Format: Article
Language:English
Published: American Oil Chemists' Society 2001
Online Access:http://psasir.upm.edu.my/id/eprint/114400/1/114400.pdf
http://psasir.upm.edu.my/id/eprint/114400/
https://aocs.onlinelibrary.wiley.com/doi/10.1007/s11746-001-0398-5
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spelling my.upm.eprints.1144002025-02-05T03:45:37Z http://psasir.upm.edu.my/id/eprint/114400/ Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry Marikkar, J.M.N. Lai, O.M. Ghazali, H.M. Che Man, Y.B. 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. Lard and randomized lard were then blended with RBD palm oil in two series, in proportions ranging from 0.2 to 20%, and DSC analyses were 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). American Oil Chemists' Society 2001 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/114400/1/114400.pdf Marikkar, J.M.N. 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. JAOCS, Journal of the American Oil Chemists' Society, 78 (11). pp. 1113-1119. ISSN 0003-021X; eISSN: 0003-021X https://aocs.onlinelibrary.wiley.com/doi/10.1007/s11746-001-0398-5 10.1007/s11746-001-0398-5
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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. Lard and randomized lard were then blended with RBD palm oil in two series, in proportions ranging from 0.2 to 20%, and DSC analyses were 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, J.M.N.
Lai, O.M.
Ghazali, H.M.
Che Man, Y.B.
spellingShingle Marikkar, J.M.N.
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
author_facet Marikkar, J.M.N.
Lai, O.M.
Ghazali, H.M.
Che Man, Y.B.
author_sort Marikkar, J.M.N.
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 American Oil Chemists' Society
publishDate 2001
url http://psasir.upm.edu.my/id/eprint/114400/1/114400.pdf
http://psasir.upm.edu.my/id/eprint/114400/
https://aocs.onlinelibrary.wiley.com/doi/10.1007/s11746-001-0398-5
_version_ 1823276359487586304
score 13.23648

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