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Chemometric match to evaluate fatty acids degradation of animal and plant fats after heating treatment by principal component research (PCR)

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dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorSalleh N.A.M.en_US
dc.contributor.authorHassan M.S.en_US
dc.date.accessioned2024-05-28T08:34:48Z
dc.date.available2024-05-28T08:34:48Z
dc.date.issued2019
dc.description.abstractFats 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.en_US
dc.description.natureFinalen_US
dc.identifier.doi10.35940/ijrte.B1056.0782S319
dc.identifier.epage330
dc.identifier.issn22773878
dc.identifier.issue2 Special Issue 3
dc.identifier.scopus2-s2.0-85073268687
dc.identifier.spage325
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85073268687&doi=10.35940%2fijrte.B1056.0782S319&partnerID=40&md5=6239e0c14173586b2c8ff6d62e8ed5d6
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9104
dc.identifier.volume8
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherBlue Eyes Intelligence Engineering and Sciences Publicationen_US
dc.relation.ispartofInternational Journal of Engineering and Technologyen_US
dc.sourceScopus
dc.sourcetitleInternational Journal of Recent Technology and Engineering
dc.subjectFatty acidsen_US
dc.subjectHeating treatmentsen_US
dc.subjectIndex Terms: Animal fatsen_US
dc.subjectPrincipal component analysisen_US
dc.titleChemometric match to evaluate fatty acids degradation of animal and plant fats after heating treatment by principal component research (PCR)en_US
dc.typeArticleen_US
dspace.entity.typePublication

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