$Differentiation of fractionated components of lard from other animal fats using different analytical techniques$

Differentiation of fractionated components of lard from other animal fats using different analytical techniques

A study was conducted to differentiate fractionated components of lard namely lard olein (LO) and lard stearin (LS) from other common animal fats. Lard fractions and animal fats were analyzed using differential scanning calorimetry (DSC), elemental analyzer–isotope ratio mass spectrometry (EA-IRMS),...

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Main Authors:	Marikkar, Mohammed Nazrim, Ahmad Nizar, Nina Naquiah, Mirghani, Mohamed Elwathig Saeed, Ahmad Fadzillah, Nurulhidayah, Abdul Manaf, Yanty Noorzianna
Format:	Article
Language:	English English
Published:	Penerbit UKM 2017
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/59649/ http://irep.iium.edu.my/59649/ http://irep.iium.edu.my/59649/ http://irep.iium.edu.my/59649/1/PAPER-Published%20version.pdf http://irep.iium.edu.my/59649/7/Differentiation%20of%20fractionated%20components%20of%20lard%20from%20other%20animal%20fats%20using%20different%20analytical%20techniques.pdf

id	iium-59649
recordtype	eprints
spelling	iium-596492020-03-03T07:15:50Z http://irep.iium.edu.my/59649/ Differentiation of fractionated components of lard from other animal fats using different analytical techniques Marikkar, Mohammed Nazrim Ahmad Nizar, Nina Naquiah Mirghani, Mohamed Elwathig Saeed Ahmad Fadzillah, Nurulhidayah Abdul Manaf, Yanty Noorzianna QD Chemistry A study was conducted to differentiate fractionated components of lard namely lard olein (LO) and lard stearin (LS) from other common animal fats. Lard fractions and animal fats were analyzed using differential scanning calorimetry (DSC), elemental analyzer–isotope ratio mass spectrometry (EA-IRMS), gas chromatography mass spectrometry (GC-MS), and Fourier transform infrared spectroscopy (FTIR). Overlay of FTIR spectra did not help to pinpoint any characteristic feature to distinguish either LO or LS from other animal fats, but overlay of DSC cooling curves helped a successful discrimination. The determination of δ13C from EA-IRMS showed that the values corresponding to the fractionated components of lard were significantly (p<0.05) different from those of the other common animal fats.GC-MS analysis showed that direct comparison of overall fatty acid data was not able to discriminate LO and LS from other animal fats, but the application of principal component analysis (PCA) to fatty acid data helped a successful discrimination. Penerbit UKM 2017-01 Article PeerReviewed application/pdf en http://irep.iium.edu.my/59649/1/PAPER-Published%20version.pdf application/pdf en http://irep.iium.edu.my/59649/7/Differentiation%20of%20fractionated%20components%20of%20lard%20from%20other%20animal%20fats%20using%20different%20analytical%20techniques.pdf Marikkar, Mohammed Nazrim and Ahmad Nizar, Nina Naquiah and Mirghani, Mohamed Elwathig Saeed and Ahmad Fadzillah, Nurulhidayah and Abdul Manaf, Yanty Noorzianna (2017) Differentiation of fractionated components of lard from other animal fats using different analytical techniques. Sains Malaysiana, 46 (2). pp. 209-216. ISSN 0126-6039 http://www.ukm.my/jsm/pdf_files/SM-PDF-46-2-2017/04%20A.N.%20Nina%20Naquiah.pdf 10.17576/jsm-2017
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
spellingShingle	QD Chemistry Marikkar, Mohammed Nazrim Ahmad Nizar, Nina Naquiah Mirghani, Mohamed Elwathig Saeed Ahmad Fadzillah, Nurulhidayah Abdul Manaf, Yanty Noorzianna Differentiation of fractionated components of lard from other animal fats using different analytical techniques
description	A study was conducted to differentiate fractionated components of lard namely lard olein (LO) and lard stearin (LS) from other common animal fats. Lard fractions and animal fats were analyzed using differential scanning calorimetry (DSC), elemental analyzer–isotope ratio mass spectrometry (EA-IRMS), gas chromatography mass spectrometry (GC-MS), and Fourier transform infrared spectroscopy (FTIR). Overlay of FTIR spectra did not help to pinpoint any characteristic feature to distinguish either LO or LS from other animal fats, but overlay of DSC cooling curves helped a successful discrimination. The determination of δ13C from EA-IRMS showed that the values corresponding to the fractionated components of lard were significantly (p<0.05) different from those of the other common animal fats.GC-MS analysis showed that direct comparison of overall fatty acid data was not able to discriminate LO and LS from other animal fats, but the application of principal component analysis (PCA) to fatty acid data helped a successful discrimination.
format	Article
author	Marikkar, Mohammed Nazrim Ahmad Nizar, Nina Naquiah Mirghani, Mohamed Elwathig Saeed Ahmad Fadzillah, Nurulhidayah Abdul Manaf, Yanty Noorzianna
author_facet	Marikkar, Mohammed Nazrim Ahmad Nizar, Nina Naquiah Mirghani, Mohamed Elwathig Saeed Ahmad Fadzillah, Nurulhidayah Abdul Manaf, Yanty Noorzianna
author_sort	Marikkar, Mohammed Nazrim
title	Differentiation of fractionated components of lard from other animal fats using different analytical techniques
title_short	Differentiation of fractionated components of lard from other animal fats using different analytical techniques
title_full	Differentiation of fractionated components of lard from other animal fats using different analytical techniques
title_fullStr	Differentiation of fractionated components of lard from other animal fats using different analytical techniques
title_full_unstemmed	Differentiation of fractionated components of lard from other animal fats using different analytical techniques
title_sort	differentiation of fractionated components of lard from other animal fats using different analytical techniques
publisher	Penerbit UKM
publishDate	2017
url	http://irep.iium.edu.my/59649/ http://irep.iium.edu.my/59649/ http://irep.iium.edu.my/59649/ http://irep.iium.edu.my/59649/1/PAPER-Published%20version.pdf http://irep.iium.edu.my/59649/7/Differentiation%20of%20fractionated%20components%20of%20lard%20from%20other%20animal%20fats%20using%20different%20analytical%20techniques.pdf
first_indexed	2023-09-18T21:24:31Z
last_indexed	2023-09-18T21:24:31Z
_version_	1777412101896142848

Differentiation of fractionated components of lard from other animal fats using different analytical techniques

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