Browsing by Author "Man Y.B.C."

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    Detection of butter adulteration with lard by employing 1H-NMR spectroscopy and multivariate data analysis
    (Japan Oil Chemists Society, 2015)
    Fadzillah N.A.
    ;
    Man Y.B.C.
    ;
    Rohman A.
    ;
    Rosman A.S.
    ;
    Ismail A.
    ;
    Mustafa S.
    ;
    Khatib A.
    ;
    Institut Pengurusan dan Penyelidikan Fatwa Sedunia (INFAD)
    ;
    Universiti Putra Malaysia (UPM)
    ;
    Universiti Teknologi Malaysia (UTM)
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    Gadjah Mada University
    ;
    International Islamic University Malaysia (IIUM)
    ;
    Universiti Sains Islam Malaysia (USIM)
    The authentication of food products from the presence of non-allowed components for certain religion like lard is very important. In this study, we used proton Nuclear Magnetic Resonance (1H-NMR) spectroscopy for the analysis of butter adulterated with lard by simultaneously quantification of all proton bearing compounds, and consequently all relevant sample classes. Since the spectra obtained were too complex to be analyzed visually by the naked eyes, the classification of spectra was carried out.The multivariate calibration of partial least square (PLS) regression was used for modelling the relationship between actual value of lard and predicted value. The model yielded a highest regression coefficient (R2) of 0.998 and the lowest root mean square error calibration (RMSEC) of 0.0091% and root mean square error prediction (RMSEP) of 0.0090, respectively. Cross validation testing evaluates the predictive power of the model. PLS model was shown as good models as the intercept of R2Y and Q2Y were 0.0853 and ?0.309, respectively. � 2015 by Japan Oil Chemists� Society.
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    Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins
    (2010)
    Hashim D.M.
    ;
    Man Y.B.C.
    ;
    Norakasha R.
    ;
    Shuhaimi M.
    ;
    Salmah Y.
    ;
    Syahariza Z.A.
    ;
    Universiti Putra Malaysia (UPM)
    ;
    Universiti Sains Islam Malaysia (USIM)
    In order to classify unknown gelatin into their species of origin, a simple and rapid method for the qualitative determination was developed using Fourier transform infrared (FTIR) in combination with attenuated total reflectance (ATR) and discriminant analysis. The spectra were analysed using a chemometric method, principal component analysis (PCA), to classify and characterise gelatin compounds using regions of the FTIR spectra in the range of 3290-3280 cm-1 and 1660-1200 cm-1 as calibration models. Results from PCA, which were subsequently represented by the Cooman's plot showed a clear distinction between gelatin samples of bovine and porcine origins. This qualitative approach, besides providing a rapid determination of the source of gelatin, may also be established based on a second derivative study of the FTIR spectrum to alleviate any doubt of the gelatin source for applications in the food and pharmaceutical industries. � 2009 Elsevier Ltd. All rights reserved.