Qualitative analysis of potential adulterants of cheese lipids using Fourier Transform Infrared (FTIR) spectroscopy

Food products containing lard are prohibited to be consumed for the followers of Islamic and Orthodox Jewish religions. Samples of four different brands of imported cheeses were purchased from local markets in Malaysia and King Saudi Arabia (KSA). The objective of this study is to detect adulteratio...

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Main Authors:	Mirghani, Mohamed Elwathig Saeed, Marikkar, Mohammed Nazrim, Alkhalf, Maha Ibrahim
Format:	Conference or Workshop Item
Language:	English English
Published:	2015
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/48988/ http://irep.iium.edu.my/48988/ http://irep.iium.edu.my/48988/2/Thailand_Halal_Assembly_2015_%28Elwathig%29.pdf http://irep.iium.edu.my/48988/6/48988.pdf

id	iium-48988
recordtype	eprints
spelling	iium-489882018-02-26T08:06:57Z http://irep.iium.edu.my/48988/ Qualitative analysis of potential adulterants of cheese lipids using Fourier Transform Infrared (FTIR) spectroscopy Mirghani, Mohamed Elwathig Saeed Marikkar, Mohammed Nazrim Alkhalf, Maha Ibrahim Q Science (General) Food products containing lard are prohibited to be consumed for the followers of Islamic and Orthodox Jewish religions. Samples of four different brands of imported cheeses were purchased from local markets in Malaysia and King Saudi Arabia (KSA). The objective of this study is to detect adulteration of fats in cheese, especially when using lard to replace milk fats. That is because lard is a non halal for Muslims as well as non-Kosher for Jews. Lipids were extracted from cheese samples by using liquid-liquid extraction using a mix of chloroform and methanol (2:1, v/v) as solvent. Then alcohol phase was removed, and the chloroform phase containing lipids was evaporated under vacuum using a rotary evaporator. Extracted lipids were dried by mixing with anhydrous Na2SO4, filtered and kept at 4⁰C until analysis. Lard sample was extracted by rendering adipose tissues of pig at 80-100⁰C for about 2 hours. The rendered lard was decanted and filtered through Whatman No. 1 filter paper and anhydrous Na2SO4 was added to the extract to remove residual moisture. The collected cheese fat samples and lard were then cooled down to room temperature and analyzed using Fourier transform infrared (FTIR) spectrophotometer. Spectra were collected by co-adding 16 scans from 4000 to 550 cm-1 wavelengths at 1 cm-1 resolution and a strong apodization was used. After each measurement, the crystal of Attenuated total reflectance element (ATR) element was cleaned three times with acetone and dried. The cleaned crystal was checked spectrally to ensure that no residue remained from the previous sample. The result showed that FTIR spectroscopy could be used to differentiate qualitatively between lard and other types of fats (extracted from cheese samples) in the regions at 3007, 1096–1115, 756 and 720 cm–1 showing different absorbance’s representing unsaturation -C=C-, =C-H stretch/-C–O–C, -C-H out of plane bending and cis/trans isomers, respectively. As a result of this research, it could be concluded that FTIR spectroscopy is a rapid, steadfast technique for the detection of non-halal lipids in cheese. 2015-12-27 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/48988/2/Thailand_Halal_Assembly_2015_%28Elwathig%29.pdf application/pdf en http://irep.iium.edu.my/48988/6/48988.pdf Mirghani, Mohamed Elwathig Saeed and Marikkar, Mohammed Nazrim and Alkhalf, Maha Ibrahim (2015) Qualitative analysis of potential adulterants of cheese lipids using Fourier Transform Infrared (FTIR) spectroscopy. In: Thailand Halal Assembly 2015, 25th-27 Dec. 2015, At Queen Sirikit National Convention Center (QSNCC), Bangkok, Thailand . (Unpublished) http://thailandhalalassembly.com/index.php?module=Program-en
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	Q Science (General)
spellingShingle	Q Science (General) Mirghani, Mohamed Elwathig Saeed Marikkar, Mohammed Nazrim Alkhalf, Maha Ibrahim Qualitative analysis of potential adulterants of cheese lipids using Fourier Transform Infrared (FTIR) spectroscopy
description	Food products containing lard are prohibited to be consumed for the followers of Islamic and Orthodox Jewish religions. Samples of four different brands of imported cheeses were purchased from local markets in Malaysia and King Saudi Arabia (KSA). The objective of this study is to detect adulteration of fats in cheese, especially when using lard to replace milk fats. That is because lard is a non halal for Muslims as well as non-Kosher for Jews. Lipids were extracted from cheese samples by using liquid-liquid extraction using a mix of chloroform and methanol (2:1, v/v) as solvent. Then alcohol phase was removed, and the chloroform phase containing lipids was evaporated under vacuum using a rotary evaporator. Extracted lipids were dried by mixing with anhydrous Na2SO4, filtered and kept at 4⁰C until analysis. Lard sample was extracted by rendering adipose tissues of pig at 80-100⁰C for about 2 hours. The rendered lard was decanted and filtered through Whatman No. 1 filter paper and anhydrous Na2SO4 was added to the extract to remove residual moisture. The collected cheese fat samples and lard were then cooled down to room temperature and analyzed using Fourier transform infrared (FTIR) spectrophotometer. Spectra were collected by co-adding 16 scans from 4000 to 550 cm-1 wavelengths at 1 cm-1 resolution and a strong apodization was used. After each measurement, the crystal of Attenuated total reflectance element (ATR) element was cleaned three times with acetone and dried. The cleaned crystal was checked spectrally to ensure that no residue remained from the previous sample. The result showed that FTIR spectroscopy could be used to differentiate qualitatively between lard and other types of fats (extracted from cheese samples) in the regions at 3007, 1096–1115, 756 and 720 cm–1 showing different absorbance’s representing unsaturation -C=C-, =C-H stretch/-C–O–C, -C-H out of plane bending and cis/trans isomers, respectively. As a result of this research, it could be concluded that FTIR spectroscopy is a rapid, steadfast technique for the detection of non-halal lipids in cheese.
format	Conference or Workshop Item
author	Mirghani, Mohamed Elwathig Saeed Marikkar, Mohammed Nazrim Alkhalf, Maha Ibrahim
author_facet	Mirghani, Mohamed Elwathig Saeed Marikkar, Mohammed Nazrim Alkhalf, Maha Ibrahim
author_sort	Mirghani, Mohamed Elwathig Saeed
title	Qualitative analysis of potential adulterants of cheese lipids using Fourier Transform Infrared (FTIR) spectroscopy
title_short	Qualitative analysis of potential adulterants of cheese lipids using Fourier Transform Infrared (FTIR) spectroscopy
title_full	Qualitative analysis of potential adulterants of cheese lipids using Fourier Transform Infrared (FTIR) spectroscopy
title_fullStr	Qualitative analysis of potential adulterants of cheese lipids using Fourier Transform Infrared (FTIR) spectroscopy
title_full_unstemmed	Qualitative analysis of potential adulterants of cheese lipids using Fourier Transform Infrared (FTIR) spectroscopy
title_sort	qualitative analysis of potential adulterants of cheese lipids using fourier transform infrared (ftir) spectroscopy
publishDate	2015
url	http://irep.iium.edu.my/48988/ http://irep.iium.edu.my/48988/ http://irep.iium.edu.my/48988/2/Thailand_Halal_Assembly_2015_%28Elwathig%29.pdf http://irep.iium.edu.my/48988/6/48988.pdf
first_indexed	2023-09-18T21:09:21Z
last_indexed	2023-09-18T21:09:21Z
_version_	1777411147447664640

Qualitative analysis of potential adulterants of cheese lipids using Fourier Transform Infrared (FTIR) spectroscopy

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