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Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics

The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performa...

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Main Authors: Azir, Marliana, Abbasiliasi, Sahar, Tengku Ibrahim, Tengku Azmi, Abdul Manaf, Yanty Noorzianna, Sazili, Awis Qurni, Mustafa, Shuhaimi
Format: Article
Language:English
Published: MDPI 2017
Online Access:http://psasir.upm.edu.my/id/eprint/60522/1/60522.pdf
http://psasir.upm.edu.my/id/eprint/60522/
http://www.mdpi.com/2304-8158/6/11/98
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spelling my.upm.eprints.605222018-06-07T08:33:07Z http://psasir.upm.edu.my/id/eprint/60522/ Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics Azir, Marliana Abbasiliasi, Sahar Tengku Ibrahim, Tengku Azmi Abdul Manaf, Yanty Noorzianna Sazili, Awis Qurni Mustafa, Shuhaimi The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the mixing of lard in cocoa butter showed an increased amount of oleic acid in the cocoa butter while there was a decrease in the amount of palmitic acid and stearic acids. The amount of POS, SOS, and POP also decreased with the addition of lard. A heating thermogram from the DSC analysis showed that as the concentration of lard increased from 3% to 30%, two minor peaks at −26 °C and 34.5 °C started to appear and a minor peak at 34.5 °C gradually overlapped with the neighbouring major peak. A cooling thermogram of the above adulterated cocoa butter showed a minor peak shift to a lower temperature of −36 °C to −41.5 °C. Values from this study could be used as a basis for the identification of lard from other fats in the food authentication process. MDPI 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60522/1/60522.pdf Azir, Marliana and Abbasiliasi, Sahar and Tengku Ibrahim, Tengku Azmi and Abdul Manaf, Yanty Noorzianna and Sazili, Awis Qurni and Mustafa, Shuhaimi (2017) Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics. Foods, 6 (11). art. no. 98. pp. 1-12. ISSN 2304-8158 http://www.mdpi.com/2304-8158/6/11/98 10.3390/foods6110098
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 The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the mixing of lard in cocoa butter showed an increased amount of oleic acid in the cocoa butter while there was a decrease in the amount of palmitic acid and stearic acids. The amount of POS, SOS, and POP also decreased with the addition of lard. A heating thermogram from the DSC analysis showed that as the concentration of lard increased from 3% to 30%, two minor peaks at −26 °C and 34.5 °C started to appear and a minor peak at 34.5 °C gradually overlapped with the neighbouring major peak. A cooling thermogram of the above adulterated cocoa butter showed a minor peak shift to a lower temperature of −36 °C to −41.5 °C. Values from this study could be used as a basis for the identification of lard from other fats in the food authentication process.
format Article
author Azir, Marliana
Abbasiliasi, Sahar
Tengku Ibrahim, Tengku Azmi
Abdul Manaf, Yanty Noorzianna
Sazili, Awis Qurni
Mustafa, Shuhaimi
spellingShingle Azir, Marliana
Abbasiliasi, Sahar
Tengku Ibrahim, Tengku Azmi
Abdul Manaf, Yanty Noorzianna
Sazili, Awis Qurni
Mustafa, Shuhaimi
Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics
author_facet Azir, Marliana
Abbasiliasi, Sahar
Tengku Ibrahim, Tengku Azmi
Abdul Manaf, Yanty Noorzianna
Sazili, Awis Qurni
Mustafa, Shuhaimi
author_sort Azir, Marliana
title Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics
title_short Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics
title_full Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics
title_fullStr Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics
title_full_unstemmed Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics
title_sort detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics
publisher MDPI
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/60522/1/60522.pdf
http://psasir.upm.edu.my/id/eprint/60522/
http://www.mdpi.com/2304-8158/6/11/98
_version_ 1643837383871823872
score 13.211869

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