Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review

Adulteration of oils and fats is an important commercial issue, which needs intervention from regulatory agencies. Tremendous amount of research have been carried out during the past several decades to address this, starting from classical methods to more sophisticated instrumental techniques. Instr...

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Main Authors:	Marikkar, Mohammed Nazrim, Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi
Format:	Article
Language:	English
Published:	United Scientific Group 2016
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/49747/ http://irep.iium.edu.my/49747/ http://irep.iium.edu.my/49747/ http://irep.iium.edu.my/49747/1/JFCN-15N-008_%282%29.pdf

id	iium-49747
recordtype	eprints
spelling	iium-497472018-02-26T08:53:38Z http://irep.iium.edu.my/49747/ Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review Marikkar, Mohammed Nazrim Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi QD Chemistry Adulteration of oils and fats is an important commercial issue, which needs intervention from regulatory agencies. Tremendous amount of research have been carried out during the past several decades to address this, starting from classical methods to more sophisticated instrumental techniques. Instrumental techniques based on chromatography and infrared spectroscopy have received particular attention from researchers worldwide as they fast and efficient. Majority of the past studies suggested the use of assays based on fatty acids, triacylglycerol components, minor constituents, and spectral characteristics as they are really useful to determine the adulteration of food lipids. A discussion on the specificity and sensitivity of these assays in solving adulteration issues of oils and fats is timely. Hence, the purpose of this review is to present an update of the current literature in this topic and provide some directions for future research. United Scientific Group 2016-02-14 Article PeerReviewed application/pdf en http://irep.iium.edu.my/49747/1/JFCN-15N-008_%282%29.pdf Marikkar, Mohammed Nazrim and Mirghani, Mohamed Elwathig Saeed and Jaswir, Irwandi (2016) Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review. Journal of Food Chemistry & Nanotechnology, 2 (1). pp. 32-41. http://unitedscientificgroup.com/journals/ets/articles/v1n1/jfcn-008-nazrim-marikkar.pdf 10.17756/jfcn.2016-008
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 Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review
description	Adulteration of oils and fats is an important commercial issue, which needs intervention from regulatory agencies. Tremendous amount of research have been carried out during the past several decades to address this, starting from classical methods to more sophisticated instrumental techniques. Instrumental techniques based on chromatography and infrared spectroscopy have received particular attention from researchers worldwide as they fast and efficient. Majority of the past studies suggested the use of assays based on fatty acids, triacylglycerol components, minor constituents, and spectral characteristics as they are really useful to determine the adulteration of food lipids. A discussion on the specificity and sensitivity of these assays in solving adulteration issues of oils and fats is timely. Hence, the purpose of this review is to present an update of the current literature in this topic and provide some directions for future research.
format	Article
author	Marikkar, Mohammed Nazrim Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi
author_facet	Marikkar, Mohammed Nazrim Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi
author_sort	Marikkar, Mohammed Nazrim
title	Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review
title_short	Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review
title_full	Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review
title_fullStr	Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review
title_full_unstemmed	Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review
title_sort	application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review
publisher	United Scientific Group
publishDate	2016
url	http://irep.iium.edu.my/49747/ http://irep.iium.edu.my/49747/ http://irep.iium.edu.my/49747/ http://irep.iium.edu.my/49747/1/JFCN-15N-008_%282%29.pdf
first_indexed	2023-09-18T21:10:18Z
last_indexed	2023-09-18T21:10:18Z
_version_	1777411207933722624

Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review

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