DIFFERENTIATION OF FATTY ACID COMPOSITION OF BUTTER ADULTERATED WITH LARD USING GAS CHROMATOGRAPHY MASS SPECTROMETRY COMBINED WITH PRINCIPAL COMPONENET ANALYSIS

Authors

  • Nurrulhidayah Ahmad Fadzlillah International Institute for Halal Research and Training, International Islamic University Malaysia, 50728 Kuala Lumpur, Malaysia
  • Abdul Rohman Research Center of Halal Products and Faculty of Pharmacy, Gadjah Mada University, 55281 Yogyakarta, Indonesia
  • Arieff Salleh Rosman Center of Research for Fiqh Science and Technology, Universiti Teknologi Malaysia, 81310, Johor Bahru, Malaysia
  • Farahwahida Mohd Yusof Center of Research for Fiqh Science and Technology, Universiti Teknologi Malaysia, 81310, Johor Bahru, Malaysia
  • Amin Ismail Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia 43400, Selangor, Malaysia
  • Shuhaimi Mustaffa Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
  • Ade Erawan Minhat Department of Microelectronic Engineering, Faculty of Electrical Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Malaysia
  • Alfi Khatib Department of Pharmaceutical Chemistry, Kulliyah of Pharmacy, International Islamic University Malaysia, 25200 Kuantan, Pahang, Malaysia

DOI:

https://doi.org/10.11113/jt.v78.3818

Keywords:

Lard, Gas Chromatography- mass spectrometry, adulteration, halal, principal component analysis (PCA)

Abstract

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.

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Published

2016-02-10

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Section

Science and Engineering

How to Cite

DIFFERENTIATION OF FATTY ACID COMPOSITION OF BUTTER ADULTERATED WITH LARD USING GAS CHROMATOGRAPHY MASS SPECTROMETRY COMBINED WITH PRINCIPAL COMPONENET ANALYSIS. (2016). Jurnal Teknologi, 78(2). https://doi.org/10.11113/jt.v78.3818