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Multivariate statistical analysis treatment of DSC thermal properties for animal fat adulteration

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dc.Chemicals/CASlard, 61789-99-9; lipid, 66455-18-3; Lipids; Triglycerides
dc.citedby19
dc.contributor.affiliationsInstitute of Halal Research and Management (IHRAM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.authorDahimi O.en_US
dc.contributor.authorAlina Abdul Rahimen_US
dc.contributor.authorAbdulkarim S.M.en_US
dc.contributor.authorHassan M.S.en_US
dc.contributor.authorHashari S.B.T.Z.en_US
dc.contributor.authorSiti Mashitoh A.en_US
dc.contributor.authorSaadi S.en_US
dc.date.accessioned2024-05-29T01:54:52Z
dc.date.available2024-05-29T01:54:52Z
dc.date.issued2014
dc.description.abstractThe adulteration of edible fats is a kind of fraud that impairs the physical and chemical features of the original lipid materials. It has been detected in various food, pharmaceutical and cosmeceutical products. Differential scanning calorimetry (DSC) is the robust thermo-analytical machine that permits to fingerprint the primary crystallisation of triacylglycerols (TAGs) molecules and their transition behaviours. The aims of this study was to assess the cross-contamination caused by lard concentration of 0.5-5% in the mixture systems containing beef tallow (BT) and chicken fat (CF) separately. TAGs species of pure and adulterated lipids in relation to their crystallisation and melting parameters were studied using principal components analysis (PCA). The results showed that by using the heating profiles the discrimination of LD from BT and CF was very clear even at low dose of less than 1%. Same observation was depicted from the crystallisation profiles of BT adulterated by LD doses ranging from 0.1% to 1% and from 2% to 5%, respectively. Furthermore, CF adulterated with LD did not exhibit clear changes on its crystallisation profiles. Consequently, DSC coupled with PCA is one of the techniques that might use to monitor and differentiate the minimum adulteration levels caused by LD in different animal fats. � 2014 Published by Elsevier Ltd.en_US
dc.description.natureFinalen_US
dc.identifier.CODENFOCHD
dc.identifier.doi10.1016/j.foodchem.2014.02.087
dc.identifier.epage138
dc.identifier.issn3088146
dc.identifier.pmid24731324
dc.identifier.scopus2-s2.0-84896504546
dc.identifier.spage132
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84896504546&doi=10.1016%2fj.foodchem.2014.02.087&partnerID=40&md5=9595fb98e95ebd4d8d0c06d88c1e19df
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9573
dc.identifier.volume158
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.sourceScopus
dc.subjectAdulterationen_US
dc.subjectBeef tallowen_US
dc.subjectChicken faten_US
dc.subjectDSCen_US
dc.subjectLarden_US
dc.subjectPCAen_US
dc.titleMultivariate statistical analysis treatment of DSC thermal properties for animal fat adulterationen_US
dc.title.alternativeFood Chem.en_US
dc.typeArticleen_US
dspace.entity.typePublication

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