Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard

A study was conducted to determine the presence of enzymatically randomized lard (ERLD) as adulterant in RBD palm oil using three different analytical techniques namely gas liquid chromatography (GLC), reversed phase high performance liquid chromatography (RP-HPLC) and differential scanning calorime...

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Main Authors:	Marikkar, Mohammed Nazrim, Lai, O.M., Ghazali, H.M., Che Man, Y.B.
Format:	Article
Language:	English
Published:	Elsevier 2002
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45793/ http://irep.iium.edu.my/45793/ http://irep.iium.edu.my/45793/ http://irep.iium.edu.my/45793/1/Paper-print_version.pdf

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recordtype	eprints
spelling	iium-457932015-11-24T00:44:35Z http://irep.iium.edu.my/45793/ Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard Marikkar, Mohammed Nazrim Lai, O.M. Ghazali, H.M. Che Man, Y.B. QD Chemistry A study was conducted to determine the presence of enzymatically randomized lard (ERLD) as adulterant in RBD palm oil using three different analytical techniques namely gas liquid chromatography (GLC), reversed phase high performance liquid chromatography (RP-HPLC) and differential scanning calorimetry (DSC). Lard extracted from the adipose tissues of pig was enzymatically interesterified using nonspecific lipase from Pseudomonas sp. Compositional and thermal characteristics of ERLD was compared with those of genuine lard (GLD). RBD palm oil samples adulterated separately with various levels of GLD and ERLD were analyzed using GLC, HPLC and DSC. Both GLC and HPLC did not show any characteristic adulteration peaks that enable RBD palm oil adulterated with either GLD or ERLD to be distinctly identified from those adulterated with chicken fat (CF), whereas DSC provided a better means of detection of lard with the detection limit of 1%. Elsevier 2002 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45793/1/Paper-print_version.pdf Marikkar, Mohammed Nazrim and Lai, O.M. and Ghazali, H.M. and Che Man, Y.B. (2002) Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard. Food Chemistry, 76. pp. 249-258. ISSN 0308-8146 http://www.journals.elsevier.com/food-chemistry/ 10.1016/S0308-8146(01)00257-6
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 Lai, O.M. Ghazali, H.M. Che Man, Y.B. Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard
description	A study was conducted to determine the presence of enzymatically randomized lard (ERLD) as adulterant in RBD palm oil using three different analytical techniques namely gas liquid chromatography (GLC), reversed phase high performance liquid chromatography (RP-HPLC) and differential scanning calorimetry (DSC). Lard extracted from the adipose tissues of pig was enzymatically interesterified using nonspecific lipase from Pseudomonas sp. Compositional and thermal characteristics of ERLD was compared with those of genuine lard (GLD). RBD palm oil samples adulterated separately with various levels of GLD and ERLD were analyzed using GLC, HPLC and DSC. Both GLC and HPLC did not show any characteristic adulteration peaks that enable RBD palm oil adulterated with either GLD or ERLD to be distinctly identified from those adulterated with chicken fat (CF), whereas DSC provided a better means of detection of lard with the detection limit of 1%.
format	Article
author	Marikkar, Mohammed Nazrim Lai, O.M. Ghazali, H.M. Che Man, Y.B.
author_facet	Marikkar, Mohammed Nazrim Lai, O.M. Ghazali, H.M. Che Man, Y.B.
author_sort	Marikkar, Mohammed Nazrim
title	Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard
title_short	Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard
title_full	Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard
title_fullStr	Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard
title_full_unstemmed	Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard
title_sort	compositional and thermal analysis of rbd palm oil adulterated with lipase-catalyzed interesterified lard
publisher	Elsevier
publishDate	2002
url	http://irep.iium.edu.my/45793/ http://irep.iium.edu.my/45793/ http://irep.iium.edu.my/45793/ http://irep.iium.edu.my/45793/1/Paper-print_version.pdf
first_indexed	2023-09-18T21:05:12Z
last_indexed	2023-09-18T21:05:12Z
_version_	1777410886509527040

Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard

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