Publication:
Principal Component Analysis (PCA) On Multivariate Data Of Lard Analysis In Cooking Oil

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dc.contributor.authorNor Aishah Mohd Sallehen_US
dc.contributor.authorMohd Sukri Hassanen_US
dc.date.accessioned2024-05-27T14:34:23Z
dc.date.available2024-05-27T14:34:23Z
dc.date.issued2015
dc.date.submitted--
dc.descriptionVolume : 5 ( Page: 300-306)en_US
dc.description.abstractDiscrimination of fatty acids (FAs) of lard in used cooking oil is important in halal determination. The aim of this study was to find the information related to the changes FAs of lard when frying in cooking oil. Quantitative analysis of FAs composition extracted from a series of experiments which involving frying cooking oil spiked with lard at three different parameters; concentration of spiked lard, heating temperatures and period of frying. The samples were analyzed using Gas Chromatography (GC) and Principal Components Analysis (PCA) technique. Multivariate data from chromatograms of FAs were standardized and computed using Unscrambler X10 into covariance matrix and eigenvectors correspond to Principal Components (PCs). Results have shown that the first and second PCs contribute to the FAs mapping which can be visualized by scores and loading plots to discriminate FAs of lard in used cooking oil.en_US
dc.identifier.doi10.17265/2159-5291/2015.07.005
dc.identifier.issn2159-5291
dc.identifier.issue7
dc.identifier.spage300
dc.identifier.urihttps://www.davidpublisher.com/index.php/Home/Article/index?id=14385.html
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/3182
dc.identifier.volume5
dc.language.isoen_USen_US
dc.publisherDavid Publishingen_US
dc.relation.ispartofJournal of Mathematics and System Scienceen_US
dc.subjectFatty acids, lard, gas chromatography, Principal Components Analysisen_US
dc.titlePrincipal Component Analysis (PCA) On Multivariate Data Of Lard Analysis In Cooking Oilen_US
dc.typeArticleen_US
dspace.entity.typePublication

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