Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

Food authentication is an interesting issue for all parties in the food industry, including the fats and oils industry. Some unethical players try to blend high-quality foods, such as butter, with lower ones like lard, therefore, the analytical methods capable of analyzing the adulteration practices...

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Main Authors:	Ahmad Fadzlillah, Nurrulhidayah, Rohman, Abdul, Rosman, Arieff Salleh, Amin, I., Shuhaimi, Mustafa, Mohd Yusof, Farahwahida, Othman, Rashidi, Jamaludin, Mohammad Aizat, Khatib, Alfi
Format:	Article
Language:	English English
Published:	Taylor and Francis Ltd. 2017
Subjects:	QD Chemistry QP Physiology TX Home economics
Online Access:	http://irep.iium.edu.my/59212/ http://irep.iium.edu.my/59212/ http://irep.iium.edu.my/59212/ http://irep.iium.edu.my/59212/1/59212_Authentication%20of%20butter%20from%20lard_complete.pdf http://irep.iium.edu.my/59212/2/59212_Authentication%20of%20butter%20from%20lard_scopus.pdf

id	iium-59212
recordtype	eprints
spelling	iium-592122018-04-05T01:04:40Z http://irep.iium.edu.my/59212/ Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography Ahmad Fadzlillah, Nurrulhidayah Rohman, Abdul Rosman, Arieff Salleh Amin, I. Shuhaimi, Mustafa Mohd Yusof, Farahwahida Othman, Rashidi Jamaludin, Mohammad Aizat Khatib, Alfi QD Chemistry QP Physiology TX Home economics Food authentication is an interesting issue for all parties in the food industry, including the fats and oils industry. Some unethical players try to blend high-quality foods, such as butter, with lower ones like lard, therefore, the analytical methods capable of analyzing the adulteration practices must be developed. This study used proton nuclear magnetic resonance spectroscopy in combination with high-performance liquid chromatography for the authentication of butter from lard adulteration. The identification of triacylglycerol composition of lard as a chemical marker for halal authentication is analyzed using high-performance liquid chromatography and high resolution nuclear magnetic resonance spectroscopy. The suitability of proton nuclear magnetic resonance provides a high-performance approach for determination butter adulterated with lard in their entirety of all proton bearing components. Peaks in the region of 2.60–2.84 ppm show special characteristics only present in lard. Only lard has its own unique characteristics which only polyunsaturated fatty acids would give signals 7 at δ 2.63, that corresponded to the chemical shift of the double-allylic methylene protons. In the same way, the intensity of signal at 2.63 ppm, due to methylenic protons in a position α to two double bonds, that is to say, due to the linoleic group. Furthermore, we also correlate some signals between 1H and 13C-NMR spectra for the confirmation of signals. Taylor and Francis Ltd. 2017 Article PeerReviewed application/pdf en http://irep.iium.edu.my/59212/1/59212_Authentication%20of%20butter%20from%20lard_complete.pdf application/pdf en http://irep.iium.edu.my/59212/2/59212_Authentication%20of%20butter%20from%20lard_scopus.pdf Ahmad Fadzlillah, Nurrulhidayah and Rohman, Abdul and Rosman, Arieff Salleh and Amin, I. and Shuhaimi, Mustafa and Mohd Yusof, Farahwahida and Othman, Rashidi and Jamaludin, Mohammad Aizat and Khatib, Alfi (2017) Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography. International Journal of Food Properties, 20 (9). pp. 2147-2156. ISSN 1094-2912 E-ISSN 1532-2386 http://www.tandfonline.com/doi/abs/10.1080/10942912.2016.1233428?journalCode=ljfp20 10.1080/10942912.2016.1233428
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	QD Chemistry QP Physiology TX Home economics
spellingShingle	QD Chemistry QP Physiology TX Home economics Ahmad Fadzlillah, Nurrulhidayah Rohman, Abdul Rosman, Arieff Salleh Amin, I. Shuhaimi, Mustafa Mohd Yusof, Farahwahida Othman, Rashidi Jamaludin, Mohammad Aizat Khatib, Alfi Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
description	Food authentication is an interesting issue for all parties in the food industry, including the fats and oils industry. Some unethical players try to blend high-quality foods, such as butter, with lower ones like lard, therefore, the analytical methods capable of analyzing the adulteration practices must be developed. This study used proton nuclear magnetic resonance spectroscopy in combination with high-performance liquid chromatography for the authentication of butter from lard adulteration. The identification of triacylglycerol composition of lard as a chemical marker for halal authentication is analyzed using high-performance liquid chromatography and high resolution nuclear magnetic resonance spectroscopy. The suitability of proton nuclear magnetic resonance provides a high-performance approach for determination butter adulterated with lard in their entirety of all proton bearing components. Peaks in the region of 2.60–2.84 ppm show special characteristics only present in lard. Only lard has its own unique characteristics which only polyunsaturated fatty acids would give signals 7 at δ 2.63, that corresponded to the chemical shift of the double-allylic methylene protons. In the same way, the intensity of signal at 2.63 ppm, due to methylenic protons in a position α to two double bonds, that is to say, due to the linoleic group. Furthermore, we also correlate some signals between 1H and 13C-NMR spectra for the confirmation of signals.
format	Article
author	Ahmad Fadzlillah, Nurrulhidayah Rohman, Abdul Rosman, Arieff Salleh Amin, I. Shuhaimi, Mustafa Mohd Yusof, Farahwahida Othman, Rashidi Jamaludin, Mohammad Aizat Khatib, Alfi
author_facet	Ahmad Fadzlillah, Nurrulhidayah Rohman, Abdul Rosman, Arieff Salleh Amin, I. Shuhaimi, Mustafa Mohd Yusof, Farahwahida Othman, Rashidi Jamaludin, Mohammad Aizat Khatib, Alfi
author_sort	Ahmad Fadzlillah, Nurrulhidayah
title	Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
title_short	Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
title_full	Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
title_fullStr	Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
title_full_unstemmed	Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
title_sort	authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
publisher	Taylor and Francis Ltd.
publishDate	2017
url	http://irep.iium.edu.my/59212/ http://irep.iium.edu.my/59212/ http://irep.iium.edu.my/59212/ http://irep.iium.edu.my/59212/1/59212_Authentication%20of%20butter%20from%20lard_complete.pdf http://irep.iium.edu.my/59212/2/59212_Authentication%20of%20butter%20from%20lard_scopus.pdf
first_indexed	2023-09-18T21:23:51Z
last_indexed	2023-09-18T21:23:51Z
_version_	1777412060112486400

Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

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