Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein

A study was conducted to assess the use of differential scanning calorimetry (DSC) for monitoring the presence of common animal fats such as genuine lard (GLD), chicken fat (CF) and beef tallow (BT) as adulterants in palm olein. Pure palm olein samples spiked separately with GLD, CF and BT in vari...

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Main Authors:	Marikkar, Mohammed Nazrim, Ghazali , H.M., Che Man , Y.B., Lai, O.M.
Format:	Article
Language:	English
Published:	Wiley-Blackwell 2003
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45794/ http://irep.iium.edu.my/45794/ http://irep.iium.edu.my/45794/ http://irep.iium.edu.my/45794/1/PAPER_Print_version.pdf

id	iium-45794
recordtype	eprints
spelling	iium-457942015-11-26T02:50:39Z http://irep.iium.edu.my/45794/ Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein Marikkar, Mohammed Nazrim Ghazali , H.M. Che Man , Y.B. Lai, O.M. QD Chemistry A study was conducted to assess the use of differential scanning calorimetry (DSC) for monitoring the presence of common animal fats such as genuine lard (GLD), chicken fat (CF) and beef tallow (BT) as adulterants in palm olein. Pure palm olein samples spiked separately with GLD, CF and BT in various levels (1 to 20%) were analyzed using DSC to obtain the cooling profiles. High performance liquid chromatographic (HPLC) analyses were also performed to obtain compositional changes in triacylglycerols (TAG) of these samples. Qualitative differences in the cooling-thermograms of adulterated samples are proposed as a basis for the identification of adulteration peaks and differentiating the unadulterated sample of palm olein from those adulterated with above mentioned animal fats. As the adulteration increased from 3% to 20%, the peaks corresponding to GLD and CF were found to appear in the low-temperature region below -42.75°C whereas that corresponding to BT adulteration appeared in the high-temperature region above 8.5°C. Despite their close proximity in position, GLD and CF adulteration peaks were shown to be distinguishable by making use of the subtractive procedures facilitated by the DSC computer software. Wiley-Blackwell 2003 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45794/1/PAPER_Print_version.pdf Marikkar, Mohammed Nazrim and Ghazali , H.M. and Che Man , Y.B. and Lai, O.M. (2003) Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein. Journal of Food Lipids, 10. pp. 63-79. ISSN 1745-4522 http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4522 10.1111/j.1745-4522.2003.tb00006.x
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 Ghazali , H.M. Che Man , Y.B. Lai, O.M. Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
description	A study was conducted to assess the use of differential scanning calorimetry (DSC) for monitoring the presence of common animal fats such as genuine lard (GLD), chicken fat (CF) and beef tallow (BT) as adulterants in palm olein. Pure palm olein samples spiked separately with GLD, CF and BT in various levels (1 to 20%) were analyzed using DSC to obtain the cooling profiles. High performance liquid chromatographic (HPLC) analyses were also performed to obtain compositional changes in triacylglycerols (TAG) of these samples. Qualitative differences in the cooling-thermograms of adulterated samples are proposed as a basis for the identification of adulteration peaks and differentiating the unadulterated sample of palm olein from those adulterated with above mentioned animal fats. As the adulteration increased from 3% to 20%, the peaks corresponding to GLD and CF were found to appear in the low-temperature region below -42.75°C whereas that corresponding to BT adulteration appeared in the high-temperature region above 8.5°C. Despite their close proximity in position, GLD and CF adulteration peaks were shown to be distinguishable by making use of the subtractive procedures facilitated by the DSC computer software.
format	Article
author	Marikkar, Mohammed Nazrim Ghazali , H.M. Che Man , Y.B. Lai, O.M.
author_facet	Marikkar, Mohammed Nazrim Ghazali , H.M. Che Man , Y.B. Lai, O.M.
author_sort	Marikkar, Mohammed Nazrim
title	Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
title_short	Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
title_full	Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
title_fullStr	Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
title_full_unstemmed	Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
title_sort	differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
publisher	Wiley-Blackwell
publishDate	2003
url	http://irep.iium.edu.my/45794/ http://irep.iium.edu.my/45794/ http://irep.iium.edu.my/45794/ http://irep.iium.edu.my/45794/1/PAPER_Print_version.pdf
first_indexed	2023-09-18T21:05:12Z
last_indexed	2023-09-18T21:05:12Z
_version_	1777410886648987648

Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein

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