Comparison Of Halal Fats And Oils With Lard Using Ftir And Chemometrics

Fats and oil adulteration in the food industry is a recurring problem that negatively impacts the quality and safety of the food product. Efforts to ensure fats and oil authentication has involved investigating different analytical methods of adulteration detection. Fourier transform infrared spectroscopy (FTIR) is reported to be the favorable method when coupled with chemometrics. Focusing on halal food as a compulsory dietary requirement for Muslims, concerns regarding halal authenticity of fats and oil have been highlighted. This study aimed to compare halal fats with lard. The objective of this study was to identify the lipid profile of lard using FTIR analysis, compare the lipid profile of lard with halal fats and oil and to determine the differences of lipid profile between halal fats and oil and lard through chemometric analysis. The FTIR analysis was successful in obtaining a lard profile. FTIR data was then analyze through principal component analysis (PCA). Clear separations on the score plot between the different fats and oil samples. This study showed that lipid profile is highly similar to halal fats and oils but can be differentiated through chemometrics. PCA is a suitable tool to support FTIR analysis in differentiating fats and oils.