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Detection of butter adulteration with lard by employing 1H-NMR spectroscopy and multivariate data analysis

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dc.Chemicals/CASdeuterium, 7782-39-0; lard, 61789-99-9; Butter; Deuterium; Dietary Fats; lard
dc.citedby7
dc.contributor.affiliationsInstitut Pengurusan dan Penyelidikan Fatwa Sedunia (INFAD)
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.affiliationsUniversiti Teknologi Malaysia (UTM)
dc.contributor.affiliationsGadjah Mada University
dc.contributor.affiliationsInternational Islamic University Malaysia (IIUM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorFadzillah N.A.en_US
dc.contributor.authorMan Y.B.C.en_US
dc.contributor.authorRohman A.en_US
dc.contributor.authorRosman A.S.en_US
dc.contributor.authorIsmail A.en_US
dc.contributor.authorMustafa S.en_US
dc.contributor.authorKhatib A.en_US
dc.date.accessioned2024-05-28T08:39:39Z
dc.date.available2024-05-28T08:39:39Z
dc.date.issued2015
dc.description.abstractThe authentication of food products from the presence of non-allowed components for certain religion like lard is very important. In this study, we used proton Nuclear Magnetic Resonance (1H-NMR) spectroscopy for the analysis of butter adulterated with lard by simultaneously quantification of all proton bearing compounds, and consequently all relevant sample classes. Since the spectra obtained were too complex to be analyzed visually by the naked eyes, the classification of spectra was carried out.The multivariate calibration of partial least square (PLS) regression was used for modelling the relationship between actual value of lard and predicted value. The model yielded a highest regression coefficient (R2) of 0.998 and the lowest root mean square error calibration (RMSEC) of 0.0091% and root mean square error prediction (RMSEP) of 0.0090, respectively. Cross validation testing evaluates the predictive power of the model. PLS model was shown as good models as the intercept of R2Y and Q2Y were 0.0853 and ?0.309, respectively. � 2015 by Japan Oil Chemists� Society.en_US
dc.description.natureFinalen_US
dc.identifier.doi10.5650/jos.ess14255
dc.identifier.epage703
dc.identifier.issn13458957
dc.identifier.issue7
dc.identifier.pmid25994556
dc.identifier.scopus2-s2.0-84936741815
dc.identifier.spage697
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84936741815&doi=10.5650%2fjos.ess14255&partnerID=40&md5=a218eebd83cd407b944abf06597fef1d
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9246
dc.identifier.volume64
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherJapan Oil Chemists Societyen_US
dc.relation.ispartofOpen Accessen_US
dc.relation.ispartofJournal of Oleo Science
dc.sourceScopus
dc.subject1H-NMRen_US
dc.subjectAdulterationen_US
dc.subjectButteren_US
dc.subjectChemometricen_US
dc.subjectLarden_US
dc.subjectMultivariate data analysisen_US
dc.titleDetection of butter adulteration with lard by employing 1H-NMR spectroscopy and multivariate data analysisen_US
dc.title.alternativeJ. Oleo Sci.en_US
dc.typeArticleen_US
dspace.entity.typePublication

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