Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
A study was conducted to assess the use of differential scanning calorimetry (DSC) for monitoring the presence of common animal fats such as genuine lard (GLD), chicken fat (CF) and beef tallow (BT) as adulterants in palm olein. Pure palm olein samples spiked separately with GLD, CF and BT in vari...
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| Format: | Article |
| Language: | English |
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Wiley-Blackwell
2003
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| Online Access: | http://irep.iium.edu.my/45794/ http://irep.iium.edu.my/45794/1/PAPER_Print_version.pdf |
| _version_ | 1848782853037359104 |
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| author | Marikkar, Mohammed Nazrim Ghazali , H.M. Che Man , Y.B. Lai, O.M. |
| author_facet | Marikkar, Mohammed Nazrim Ghazali , H.M. Che Man , Y.B. Lai, O.M. |
| author_sort | Marikkar, Mohammed Nazrim |
| building | IIUM Repository |
| collection | Online Access |
| description | A study was conducted to assess the use of differential scanning calorimetry (DSC) for monitoring the presence of common animal fats such as genuine lard (GLD), chicken fat (CF) and beef tallow (BT) as adulterants in palm olein. Pure palm olein samples spiked separately with GLD, CF and BT in various levels (1 to 20%) were analyzed using DSC to obtain the cooling profiles. High performance liquid chromatographic (HPLC) analyses were also performed to obtain compositional changes in triacylglycerols (TAG) of these samples. Qualitative differences in the cooling-thermograms of adulterated samples are proposed as a basis for the identification of adulteration peaks and differentiating the unadulterated sample of palm olein from those adulterated with above mentioned animal fats. As the adulteration increased from 3% to 20%, the peaks corresponding to GLD and CF were found to appear in the low-temperature region below -42.75°C whereas that corresponding to BT adulteration appeared in the high-temperature region above 8.5°C. Despite their close proximity in position, GLD and CF adulteration peaks were shown to be distinguishable by making use of the subtractive procedures facilitated by the DSC computer software. |
| first_indexed | 2025-11-14T16:12:03Z |
| format | Article |
| id | iium-45794 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T16:12:03Z |
| publishDate | 2003 |
| publisher | Wiley-Blackwell |
| recordtype | eprints |
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| spelling | iium-457942015-11-26T02:50:39Z http://irep.iium.edu.my/45794/ Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein Marikkar, Mohammed Nazrim Ghazali , H.M. Che Man , Y.B. Lai, O.M. QD Chemistry A study was conducted to assess the use of differential scanning calorimetry (DSC) for monitoring the presence of common animal fats such as genuine lard (GLD), chicken fat (CF) and beef tallow (BT) as adulterants in palm olein. Pure palm olein samples spiked separately with GLD, CF and BT in various levels (1 to 20%) were analyzed using DSC to obtain the cooling profiles. High performance liquid chromatographic (HPLC) analyses were also performed to obtain compositional changes in triacylglycerols (TAG) of these samples. Qualitative differences in the cooling-thermograms of adulterated samples are proposed as a basis for the identification of adulteration peaks and differentiating the unadulterated sample of palm olein from those adulterated with above mentioned animal fats. As the adulteration increased from 3% to 20%, the peaks corresponding to GLD and CF were found to appear in the low-temperature region below -42.75°C whereas that corresponding to BT adulteration appeared in the high-temperature region above 8.5°C. Despite their close proximity in position, GLD and CF adulteration peaks were shown to be distinguishable by making use of the subtractive procedures facilitated by the DSC computer software. Wiley-Blackwell 2003 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45794/1/PAPER_Print_version.pdf Marikkar, Mohammed Nazrim and Ghazali , H.M. and Che Man , Y.B. and Lai, O.M. (2003) Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein. Journal of Food Lipids, 10. pp. 63-79. ISSN 1745-4522 http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4522 10.1111/j.1745-4522.2003.tb00006.x |
| spellingShingle | QD Chemistry Marikkar, Mohammed Nazrim Ghazali , H.M. Che Man , Y.B. Lai, O.M. Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein |
| title | Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein |
| title_full | Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein |
| title_fullStr | Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein |
| title_full_unstemmed | Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein |
| title_short | Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein |
| title_sort | differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein |
| topic | QD Chemistry |
| url | http://irep.iium.edu.my/45794/ http://irep.iium.edu.my/45794/ http://irep.iium.edu.my/45794/ http://irep.iium.edu.my/45794/1/PAPER_Print_version.pdf |