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Analysis Of Lard In Palm Oil Using Long‑wave Near‑infrared (lw‑nir) Spectroscopy And Gas Chromatography‑mass Spectroscopy (gc–ms)

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dc.contributor.authorMutia Nurulhusna Hussainen_US
dc.contributor.authorKatrul Nadia Basrien_US
dc.contributor.authorSyariena Arshaden_US
dc.contributor.authorShuhaimi Mustafaen_US
dc.contributor.authorMohd Fared Abdul Khiren_US
dc.contributor.authorJamilah Bakaren_US
dc.date.accessioned2024-05-28T06:11:04Z
dc.date.available2024-05-28T06:11:04Z
dc.date.issued2022
dc.date.submitted2022-11-29
dc.description.abstractAdulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another, where the food products from one species have been mixed intentionally with either a similar substitute material or a cheaper species. However, the use of pork and lard is a serious matter in Islam because foods containing ingredients from pig sources are haram (unlawful or prohibited) for Muslims to consume. Conventional techniques such as chromatography are time-consuming and require high capital cost. A possible way out is to use the rapid and less expensive near-infrared (NIR) spectroscopy. Therefore, in this study, apart from the conventional gas chromatography analysis, a variant of NIR spectroscopy, i.e., the long-wave NIR (LW-NIR) spectroscopy system at 1350–2450 nm region in combination with chemometrics analysis was used for detecting and quantifying lard adulteration in palm oil (PO). The result has shown that the samples with a minimum level of adulteration as low as 0.5% could still be easily detected with an overall correct classification rate using linear discriminant analysis (LDA) in the Open-source R software. PLS calibration gives good results between predicted and measured data in quantification, showing linear correlation with coefficient of determination (R2) at 0.9987. The result agreed well with the gas chromatography-mass spectroscopy (GC–MS) analysis and suggests the feasibility of LW-NIR spectroscopy as an efficient method for detecting and quantifying lard in palm oil.en_US
dc.identifier.citationCite this article Hussain, M.N., Basri, K.N., Arshad, S. et al. Analysis of Lard in Palm Oil Using Long-Wave Near-Infrared (LW-NIR) Spectroscopy and Gas Chromatography-Mass Spectroscopy (GC–MS). Food Anal. Methods 16, 349–355 (2023). https://doi.org/10.1007/s12161-022-02423-yen_US
dc.identifier.doihttps://doi.org/10.1007/s12161-022-02423-y
dc.identifier.epage7
dc.identifier.issn1936-9751
dc.identifier.issue11
dc.identifier.spage1
dc.identifier.urihttps://link.springer.com/article/10.1007/s12161-022-02423-y
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/7142
dc.identifier.volume15
dc.language.isoen_USen_US
dc.publisherSpringer Natureen_US
dc.relation.ispartofFood Analytical Methodsen_US
dc.subjectLong-wave NIR Spectroscopy , LW-NIR , Lard , Palm Oil , Chemometrics, Adulterationen_US
dc.titleAnalysis Of Lard In Palm Oil Using Long‑wave Near‑infrared (lw‑nir) Spectroscopy And Gas Chromatography‑mass Spectroscopy (gc–ms)en_US
dc.typeArticleen_US
dspace.entity.typePublication

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