Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis
Butter is high priced product; as a consequence, butter can be subjected for adulteration with low price components such as lard. The presence of lard in any products is not allowed for Muslim and Jewish, therefore, its presence must be identified. Gas chromatography-mass spectrometry was successful...
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iium-56415 |
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eprints |
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iium-564152017-04-11T07:26:03Z http://irep.iium.edu.my/56415/ Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis Ahmad Fadzlillah, Nurrulhidayah , Abdul Rohman Rosman, Arieff Salleh Mohd Yusof, Farahwahida Ismail, Amin Mustafa, Shuhaimi Minhat, Ade Erawan Khatib, Alfi RS Pharmacy and materia medica Butter is high priced product; as a consequence, butter can be subjected for adulteration with low price components such as lard. The presence of lard in any products is not allowed for Muslim and Jewish, therefore, its presence must be identified. Gas chromatography-mass spectrometry was successfully used to detect and discriminate butter from adulterated with lard. Results were presented in the form of chromatogram. Principal component analysis (PCA) was used to interpret the data and provided a good grouping of samples with 55.8% of the variation accounted for by PC 1 and 21.5% were accounted for by PC 2. All the lard containing samples formed a separate group from the samples that were free of lard. This method can be developed into a rapid method for detecting the presence of lard in food samples for Halal authentication. UTM Press 2016 Article PeerReviewed application/pdf en http://irep.iium.edu.my/56415/1/56415_Differentiation%20of%20fatty%20acid%20composition%20of%20butter%20adulterated%20with%20lard%20using%20gas%20chromatography%20mass%20spectrometry%20combined%20with%20principal%20componenet%20analysis_Scopus.pdf application/pdf en http://irep.iium.edu.my/56415/2/56415_Differentiation%20of%20fatty%20acid%20composition%20of%20butter%20adulterated%20with%20lard%20using%20gas%20chromatography%20mass%20spectrometry%20combined%20with%20principal%20componenet%20analysis_WoS.pdf application/pdf en http://irep.iium.edu.my/56415/3/56415_Differentiation%20of%20fatty%20acid%20composition%20of%20butter%20adulterated%20with%20lard%20using%20gas%20chromatography%20mass%20spectrometry%20combined%20with%20principal%20componenet%20analysis.pdf Ahmad Fadzlillah, Nurrulhidayah and , Abdul Rohman and Rosman, Arieff Salleh and Mohd Yusof, Farahwahida and Ismail, Amin and Mustafa, Shuhaimi and Minhat, Ade Erawan and Khatib, Alfi (2016) Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis. Jurnal Teknologi, 78 (2). pp. 171-177. E-ISSN 2180–3722 http://www.jurnalteknologi.utm.my/index.php/jurnalteknologi/article/view/3818/4747 |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
International Islamic University Malaysia |
| building |
IIUM Repository |
| collection |
Online Access |
| language |
English English English |
| topic |
RS Pharmacy and materia medica |
| spellingShingle |
RS Pharmacy and materia medica Ahmad Fadzlillah, Nurrulhidayah , Abdul Rohman Rosman, Arieff Salleh Mohd Yusof, Farahwahida Ismail, Amin Mustafa, Shuhaimi Minhat, Ade Erawan Khatib, Alfi Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis |
| description |
Butter is high priced product; as a consequence, butter can be subjected for adulteration with low price components such as lard. The presence of lard in any products is not allowed for Muslim and Jewish, therefore, its presence must be identified. Gas chromatography-mass spectrometry was successfully used to detect and discriminate butter from adulterated with lard. Results were presented in the form of chromatogram. Principal component analysis (PCA) was used to interpret the data and provided a good grouping of samples with 55.8% of the variation accounted for by PC 1 and 21.5% were accounted for by PC 2. All the lard containing samples formed a separate group from the samples that were free of lard. This method can be developed into a rapid method for detecting the presence of lard in food samples for Halal authentication. |
| format |
Article |
| author |
Ahmad Fadzlillah, Nurrulhidayah , Abdul Rohman Rosman, Arieff Salleh Mohd Yusof, Farahwahida Ismail, Amin Mustafa, Shuhaimi Minhat, Ade Erawan Khatib, Alfi |
| author_facet |
Ahmad Fadzlillah, Nurrulhidayah , Abdul Rohman Rosman, Arieff Salleh Mohd Yusof, Farahwahida Ismail, Amin Mustafa, Shuhaimi Minhat, Ade Erawan Khatib, Alfi |
| author_sort |
Ahmad Fadzlillah, Nurrulhidayah |
| title |
Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis |
| title_short |
Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis |
| title_full |
Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis |
| title_fullStr |
Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis |
| title_full_unstemmed |
Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis |
| title_sort |
differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis |
| publisher |
UTM Press |
| publishDate |
2016 |
| url |
http://irep.iium.edu.my/56415/ http://irep.iium.edu.my/56415/ http://irep.iium.edu.my/56415/1/56415_Differentiation%20of%20fatty%20acid%20composition%20of%20butter%20adulterated%20with%20lard%20using%20gas%20chromatography%20mass%20spectrometry%20combined%20with%20principal%20componenet%20analysis_Scopus.pdf http://irep.iium.edu.my/56415/2/56415_Differentiation%20of%20fatty%20acid%20composition%20of%20butter%20adulterated%20with%20lard%20using%20gas%20chromatography%20mass%20spectrometry%20combined%20with%20principal%20componenet%20analysis_WoS.pdf http://irep.iium.edu.my/56415/3/56415_Differentiation%20of%20fatty%20acid%20composition%20of%20butter%20adulterated%20with%20lard%20using%20gas%20chromatography%20mass%20spectrometry%20combined%20with%20principal%20componenet%20analysis.pdf |
| first_indexed |
2023-09-18T21:19:35Z |
| last_indexed |
2023-09-18T21:19:35Z |
| _version_ |
1777411791543861248 |