Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques

A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer–Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristi...

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Main Authors:	Ahmad Nizar , Nina Naguiah, Marikkar, Mohammed Nazrim, Mat Hashim, Dzulkify
Format:	Article
Language:	English
Published:	Japan Oil Chemists' Society 2013
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45651/ http://irep.iium.edu.my/45651/ http://irep.iium.edu.my/45651/ http://irep.iium.edu.my/45651/1/Paper-published.pdf

id	iium-45651
recordtype	eprints
spelling	iium-456512016-07-22T03:31:03Z http://irep.iium.edu.my/45651/ Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques Ahmad Nizar , Nina Naguiah Marikkar, Mohammed Nazrim Mat Hashim, Dzulkify QD Chemistry A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer–Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristics by having palmitic, oleic and linoleic acid as major fatty acids while beef and mutton fats shared common characteristics by possessing palmitic, stearic and oleic acid as major fatty acids. The direct comparisons among the fatty acid data, therefore, may not be suitable for discrimination of different animal fats. When the fatty acid distributional data was subjected to Principle Component Analysis (PCA), it was demonstrated that stearic, oleic and linoleic acids as the most discriminating parameters in the clustering of animal fats into four subclasses. The bulk carbon analysis of animal fats using EA-IRMS showed that determination of the carbon isotope ratios (δ13C) would be a good indicator for discriminating lard, chicken fat, beef fat and mutton fat. This would lead to a faster and more efficient method to ascertain the source of origin of fats used in food products. Japan Oil Chemists' Society 2013 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45651/1/Paper-published.pdf Ahmad Nizar , Nina Naguiah and Marikkar, Mohammed Nazrim and Mat Hashim, Dzulkify (2013) Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques. Journal of Oleo Science, 62 (7). pp. 459-464. ISSN 1347-3352 (O), 1345-8957 (P) http://www.jocs.jp/index-e.html 10.5650/jos.62.459
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 Ahmad Nizar , Nina Naguiah Marikkar, Mohammed Nazrim Mat Hashim, Dzulkify Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
description	A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer–Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristics by having palmitic, oleic and linoleic acid as major fatty acids while beef and mutton fats shared common characteristics by possessing palmitic, stearic and oleic acid as major fatty acids. The direct comparisons among the fatty acid data, therefore, may not be suitable for discrimination of different animal fats. When the fatty acid distributional data was subjected to Principle Component Analysis (PCA), it was demonstrated that stearic, oleic and linoleic acids as the most discriminating parameters in the clustering of animal fats into four subclasses. The bulk carbon analysis of animal fats using EA-IRMS showed that determination of the carbon isotope ratios (δ13C) would be a good indicator for discriminating lard, chicken fat, beef fat and mutton fat. This would lead to a faster and more efficient method to ascertain the source of origin of fats used in food products.
format	Article
author	Ahmad Nizar , Nina Naguiah Marikkar, Mohammed Nazrim Mat Hashim, Dzulkify
author_facet	Ahmad Nizar , Nina Naguiah Marikkar, Mohammed Nazrim Mat Hashim, Dzulkify
author_sort	Ahmad Nizar , Nina Naguiah
title	Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
title_short	Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
title_full	Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
title_fullStr	Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
title_full_unstemmed	Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
title_sort	differentiation of lard, chicken fat, beef fat, and mutton fat by gcms and ea-irms techniques
publisher	Japan Oil Chemists' Society
publishDate	2013
url	http://irep.iium.edu.my/45651/ http://irep.iium.edu.my/45651/ http://irep.iium.edu.my/45651/ http://irep.iium.edu.my/45651/1/Paper-published.pdf
first_indexed	2023-09-18T21:04:57Z
last_indexed	2023-09-18T21:04:57Z
_version_	1777410870884696064

Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques

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