Browsing by Author "Salleh N.A.M."
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Publication Chemometric match to evaluate fatty acids degradation of animal and plant fats after heating treatment by principal component research (PCR)(Blue Eyes Intelligence Engineering and Sciences Publication, 2019) ;Salleh N.A.M. ;Hassan M.S. ;Faculty of Science and TechnologyUniversiti Sains Islam Malaysia (USIM)Fats have value demand of diet intake to supply energy and as cooking medium. Unsaturated fatty acids (UFAs) may prone to fatty acids (FAs) oxidation during heating process of fat by altering the double bonds between carbon atoms into trans fatty acids (TFAs) and saturated fatty acids (SFAs). TFAs and SFAs have been known as potential undesirable health effects for consumption. Thus monitoring the changes of oxidation UFAs at certain heat condition is essential to investigate the heat impact of various edible fats from animals and plants. The aim of the study was to evaluate FAs degradation various edible fats after heating treatments. The variety of fats such as chicken, beef, lard, mutton and plant fats were heated under controlled temperatures (120,180 and 240 ?) and hours of heating (0.5, 1, 2 and 3 hrs). FAs were profiled by combination of gas chromatography-flame ionization detector (GC-FID) and chemometrics techniques. The major FAs were identified after heating treatment such as Palmitic (C16:0), Stearic (C18:0), Elaidic (C18:1n9t), Oleic (C18:1n9c) and Linolelaidic (C18:2n6c). Observation through sum heat at 120? /3hrs, 180?/ 3hrs and 240?/ 2 and 3hr contributed by SFAs and TFAs (C16:0, C18:0 and C18:1n9t) for all animal fats. The UFAs (C18:1n9c and C18:2n6c) contributed by sum heat of 120?/ 0.5-2hrs, 180 ?/ 0.5-2hrs and 240?/0.5 in a group. Plant fats were groups together by themselves and segregated from animal fats. These findings suggested that the degradation of UFAs to the SFAs and TFAs are related to the heat condition regardless species of animal fats. � BEIESP. - Some of the metrics are blocked by yourconsent settings
Publication Differentiation of edible fats from selected sources after heating treatments using fourier transform infrared spectroscopy (FTIR) and multivariate analysis(American Institute of Physics Inc., 2018) ;Salleh N.A.M. ;Hassan M.S. ;Jumal J. ;Harun F.W. ;Jaafar M.Z. ;Institute of Halal Research and Management (IHRAM) ;Faculty of Science and Technology ;Universiti Sains Islam Malaysia (USIM)Universiti Teknologi MARA (UiTM)Lard consumption is forbidden for Muslim people and researches have been done to differentiate lard from other fats for Halal authentication. Therefore, this study was conducted to differentiate lard from other edible fats after heating treatments using Fourier transformed infrared spectroscopy (FTIR) and multivariate data analysis techniques. Five samples of fats from different sources; lard, chicken, mutton, tallow and palm based shortening were heated at different temperature (120, 180 and 240°C) and time (30, 60, 120 and 180 min). The spectra in the form of multivariate data were acquired using FTIR spectroscopy. Principal components analysis (PCA), k-mean cluster analysis (k-mean CA) and linear discriminant analysis (LDA) were used to compare the ability of each technique to differentiate the fats after the heating treatments. It was found that the combination of PCA with k-mean CA was able to differentiate heated fats according to its origin. LDA method was successfully used to classify 80.5 % of samples in its group. Thus, PCA, CA and LDA can be used as multivariate data analysis to differentiate the heated edible fats.