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

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),...

Full description

Bibliographic Details
Main Authors:	N. Nina Naquiah, J.M.N. Marikkar, M.E.S. Mirghani, A.F. Nurrulhidayah, N.A.M. Yanty
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/10672/ http://journalarticle.ukm.my/10672/ http://journalarticle.ukm.my/10672/1/04%20A.N.%20Nina%20Naquiah.pdf

id	ukm-10672
recordtype	eprints
spelling	ukm-106722017-09-20T09:21:32Z http://journalarticle.ukm.my/10672/ Differentiation of fractionated components of lard from other animal fats using different analytical techniques N. Nina Naquiah, J.M.N. Marikkar, M.E.S. Mirghani, A.F. Nurrulhidayah, N.A.M. Yanty, 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 Universiti Kebangsaan Malaysia 2017-02 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/10672/1/04%20A.N.%20Nina%20Naquiah.pdf N. Nina Naquiah, and J.M.N. Marikkar, and M.E.S. Mirghani, and A.F. Nurrulhidayah, and N.A.M. Yanty, (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/english_journals/vol46num2_2017/contentsVol46num2_2017.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
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	N. Nina Naquiah, J.M.N. Marikkar, M.E.S. Mirghani, A.F. Nurrulhidayah, N.A.M. Yanty,
spellingShingle	N. Nina Naquiah, J.M.N. Marikkar, M.E.S. Mirghani, A.F. Nurrulhidayah, N.A.M. Yanty, Differentiation of fractionated components of lard from other animal fats using different analytical techniques
author_facet	N. Nina Naquiah, J.M.N. Marikkar, M.E.S. Mirghani, A.F. Nurrulhidayah, N.A.M. Yanty,
author_sort	N. Nina Naquiah,
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 Universiti Kebangsaan Malaysia
publishDate	2017
url	http://journalarticle.ukm.my/10672/ http://journalarticle.ukm.my/10672/ http://journalarticle.ukm.my/10672/1/04%20A.N.%20Nina%20Naquiah.pdf
first_indexed	2023-09-18T19:58:05Z
last_indexed	2023-09-18T19:58:05Z
_version_	1777406663833157632

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

Similar Items