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),...
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Penerbit Universiti Kebangsaan Malaysia
2017
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| 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 |
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| author | N. Nina Naquiah, J.M.N. Marikkar, M.E.S. Mirghani, A.F. Nurrulhidayah, N.A.M. Yanty, |
| 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, |
| building | Tun Sri Lanang Library |
| collection | Institutional Repository |
| content_provider | Universiti Kebangsaan Malaysia |
| content_source | UKM Journal Article Repository |
| continent | Asia |
| country | Malaysia |
| 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 |
| id | my-ukm.journal-10672 |
| institution | Universiti Kebangsaan Malaysia |
| language | en |
| publishDate | 2017 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| 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 |
| 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 |
| title | 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_short | 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 |
| 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 |
| url_provider | http://journalarticle.ukm.my/ |