Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin

Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin

A study was conducted to detect and quantify lard stearin (LS) content in canola oil (CaO) using differential scanning calorimetry (DSC). Authentic samples of CaO were obtained from a reliable supplier and the adulterant LS were obtained through a fractional crystallization procedure as reported pre...

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Main Authors: Marikkar, Mohammed Nazrim, Rana, Sohel
Format: Article
Language:English
Published: Japan Oil Chemists' Society 2014
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/45605/
http://irep.iium.edu.my/45605/
http://irep.iium.edu.my/45605/
http://irep.iium.edu.my/45605/1/J_Oleo_Sc-4.pdf
id iium-45605
recordtype eprints
spelling iium-456052018-06-19T00:45:05Z http://irep.iium.edu.my/45605/ Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin Marikkar, Mohammed Nazrim Rana, Sohel QD Chemistry A study was conducted to detect and quantify lard stearin (LS) content in canola oil (CaO) using differential scanning calorimetry (DSC). Authentic samples of CaO were obtained from a reliable supplier and the adulterant LS were obtained through a fractional crystallization procedure as reported previously. Pure CaO samples spiked with LS in levels ranging from 5 to 15% (w/w) were analyzed using DSC to obtain their cooling and heating profiles. The results showed that samples contaminated with LS at 5% (w/w) level can be detected using characteristic contaminant peaks appearing in the higher temperature regions (0 to 70°C) of the cooling and heating curves. Pearson correlation analysis of LS content against individual DSC parameters of the adulterant peak namely peak temperature, peak area, peak onset temperature indicated that there were strong correlations between these with the LS content of the CaO admixtures. When these three parameters were engaged as variables in the execution of the stepwise regression procedure, predictive models for determination of LS content in CaO were obtained. The predictive models obtained with single DSC parameter had relatively lower coefficient of determination (R2 value) and higher standard error than the models obtained using two DSC parameters in combination. This study concluded that the predictive models obtained with peak area and peak onset temperature of the adulteration peak would be more accurate for prediction of LS content in CaO based on the highest coefficient of determination (R2 value) and smallest standard error. Japan Oil Chemists' Society 2014-09-10 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45605/1/J_Oleo_Sc-4.pdf Marikkar, Mohammed Nazrim and Rana, Sohel (2014) Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin. Journal of Oleo Science, 63 (9). pp. 867-873. ISSN 1347-3352 (O), 1345-8957 (P) http://www.jocs.jp/index-e.html doi.org/10.5650/jos.ess14064
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
topic QD Chemistry
spellingShingle QD Chemistry
Marikkar, Mohammed Nazrim
Rana, Sohel
Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin
description A study was conducted to detect and quantify lard stearin (LS) content in canola oil (CaO) using differential scanning calorimetry (DSC). Authentic samples of CaO were obtained from a reliable supplier and the adulterant LS were obtained through a fractional crystallization procedure as reported previously. Pure CaO samples spiked with LS in levels ranging from 5 to 15% (w/w) were analyzed using DSC to obtain their cooling and heating profiles. The results showed that samples contaminated with LS at 5% (w/w) level can be detected using characteristic contaminant peaks appearing in the higher temperature regions (0 to 70°C) of the cooling and heating curves. Pearson correlation analysis of LS content against individual DSC parameters of the adulterant peak namely peak temperature, peak area, peak onset temperature indicated that there were strong correlations between these with the LS content of the CaO admixtures. When these three parameters were engaged as variables in the execution of the stepwise regression procedure, predictive models for determination of LS content in CaO were obtained. The predictive models obtained with single DSC parameter had relatively lower coefficient of determination (R2 value) and higher standard error than the models obtained using two DSC parameters in combination. This study concluded that the predictive models obtained with peak area and peak onset temperature of the adulteration peak would be more accurate for prediction of LS content in CaO based on the highest coefficient of determination (R2 value) and smallest standard error.
format Article
author Marikkar, Mohammed Nazrim
Rana, Sohel
author_facet Marikkar, Mohammed Nazrim
Rana, Sohel
author_sort Marikkar, Mohammed Nazrim
title Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin
title_short Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin
title_full Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin
title_fullStr Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin
title_full_unstemmed Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin
title_sort use of differential scanning calorimetry to detect canola oil (brassica napus l.) adulterated with lard stearin
publisher Japan Oil Chemists' Society
publishDate 2014
url http://irep.iium.edu.my/45605/
http://irep.iium.edu.my/45605/
http://irep.iium.edu.my/45605/
http://irep.iium.edu.my/45605/1/J_Oleo_Sc-4.pdf
first_indexed 2023-09-18T21:04:52Z
last_indexed 2023-09-18T21:04:52Z
_version_ 1777410866347507712

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