Nor Aishah Mohd SallehMohd Sukri Hassan2024-05-272024-05-272015--2159-529110.17265/2159-5291/2015.07.005https://www.davidpublisher.com/index.php/Home/Article/index?id=14385.htmlhttps://oarep.usim.edu.my/handle/123456789/3182Volume : 5 ( Page: 300-306)Discrimination 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-USFatty acids, lard, gas chromatography, Principal Components AnalysisArticle30057