Publication:
Effect of Heating on Lard Adulteration in RBD Palm Oil Using Gas Chromatography and Chemometrics

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dc.contributor.authorHassan, M. S.en_US
dc.contributor.authorSulaiman, A. H.en_US
dc.contributor.authorAlina Abdul Rahimen_US
dc.date.accessioned2024-05-29T07:38:12Z
dc.date.available2024-05-29T07:38:12Z
dc.date.issued2019
dc.description.abstractAdulteration has gained much concern in the oils and fats industry due to health and religious issues. This study assesses the effect of heating on the profiling of lard (15% and 30% lard) spiked in refined bleached deodorized (RBD) palm oil at 120 oC, 180 oC and 240 oC for 1, 2 and 3 hours. The volatile compounds released were identified using (gas chromatography mass spectrometry headspace) GC-MS-HS method. Multivariate data from GC-MS-HS were mean centred prior to Principal Components Analysis (PCA) using Unscrambler software. The result obtained from the scores plot for 30% lard and 15% lard in the RBD palm oil showed the same pattern for heating temperature at 120 oC and 180 oC. At 240 oC, both sample and control were scattered in the scores plot. However, the GC-MS-HS technique did not differentiate between 0% lard with 15% or 30% lard in RBD palm oil.en_US
dc.identifier.epage7
dc.identifier.issn2232-1047
dc.identifier.issue1
dc.identifier.spage1
dc.identifier.urihttp://jfatwa.usim.edu.my/index.php/jfatwa/article/view/244
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/13637
dc.identifier.volume18
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherUniversiti Sains Islam Malaysiaen_US
dc.relation.ispartofJournal of Fatwa Management and Researchen_US
dc.sourceOpen Journal Systems
dc.subjectAdulterationen_US
dc.subjectHeating effecten_US
dc.subjectLard profilingen_US
dc.subjectGC-MS-HSen_US
dc.subjectPCAen_US
dc.titleEffect of Heating on Lard Adulteration in RBD Palm Oil Using Gas Chromatography and Chemometricsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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