Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen)
Gelatin and collagen are considered halal-critical ingredients as they are typically derived from either bovine or porcine animals. Current analytical methods for determining the sources of gelatin and collagen suffer from limitations in terms of robustness and false positives in peptide matching. T...
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| Format: | Article |
| Language: | English |
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Elsevier
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/97581/ http://psasir.upm.edu.my/id/eprint/97581/1/ABSTRACT.pdf |
| _version_ | 1848862638599045120 |
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| author | Yuswan, Mohd Hafis A. Jalil, Nurul Hanani Mohamad, Haslina Keso, Shamsidah Mohamad, Nurhidayatul Asma Tengku Md. Yusoff, Tengku Shahrul Ismail, Nor Falahiah Abdul Manaf, Yanty Noorzianna Mohd Hashim, Amalia Mohd Desa, Mohd Nasir Yusof, Yus Aniza Mustafa, Shuhaimi |
| author_facet | Yuswan, Mohd Hafis A. Jalil, Nurul Hanani Mohamad, Haslina Keso, Shamsidah Mohamad, Nurhidayatul Asma Tengku Md. Yusoff, Tengku Shahrul Ismail, Nor Falahiah Abdul Manaf, Yanty Noorzianna Mohd Hashim, Amalia Mohd Desa, Mohd Nasir Yusof, Yus Aniza Mustafa, Shuhaimi |
| author_sort | Yuswan, Mohd Hafis |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Gelatin and collagen are considered halal-critical ingredients as they are typically derived from either bovine or porcine animals. Current analytical methods for determining the sources of gelatin and collagen suffer from limitations in terms of robustness and false positives in peptide matching. Thus, the aim of this study was to investigate the utility of monitoring hydroxyproline, a signature amino acid for gelatin and collagen, for identifying potentially haram foodstuffs. To determine the hydroxyproline profiles among animal- and plant-based samples, one-way univariate analysis of variance followed by pair-wise comparison was used to establish statistical significance. Multivariate chemometric analysis through principal component analysis revealed a discrete distribution pattern among 59 samples due to hydroxyproline variability. Finally, inter- and intra-laboratory comparisons demonstrated the validity and robustness of hydroxyproline determination according to ISO 17025. Thus, this preliminary identification technique will aid the identification of potentially haram foodstuffs. |
| first_indexed | 2025-11-15T13:20:12Z |
| format | Article |
| id | upm-97581 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:20:12Z |
| publishDate | 2021 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-975812022-11-25T08:20:40Z http://psasir.upm.edu.my/id/eprint/97581/ Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen) Yuswan, Mohd Hafis A. Jalil, Nurul Hanani Mohamad, Haslina Keso, Shamsidah Mohamad, Nurhidayatul Asma Tengku Md. Yusoff, Tengku Shahrul Ismail, Nor Falahiah Abdul Manaf, Yanty Noorzianna Mohd Hashim, Amalia Mohd Desa, Mohd Nasir Yusof, Yus Aniza Mustafa, Shuhaimi Gelatin and collagen are considered halal-critical ingredients as they are typically derived from either bovine or porcine animals. Current analytical methods for determining the sources of gelatin and collagen suffer from limitations in terms of robustness and false positives in peptide matching. Thus, the aim of this study was to investigate the utility of monitoring hydroxyproline, a signature amino acid for gelatin and collagen, for identifying potentially haram foodstuffs. To determine the hydroxyproline profiles among animal- and plant-based samples, one-way univariate analysis of variance followed by pair-wise comparison was used to establish statistical significance. Multivariate chemometric analysis through principal component analysis revealed a discrete distribution pattern among 59 samples due to hydroxyproline variability. Finally, inter- and intra-laboratory comparisons demonstrated the validity and robustness of hydroxyproline determination according to ISO 17025. Thus, this preliminary identification technique will aid the identification of potentially haram foodstuffs. Elsevier 2021 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/97581/1/ABSTRACT.pdf Yuswan, Mohd Hafis and A. Jalil, Nurul Hanani and Mohamad, Haslina and Keso, Shamsidah and Mohamad, Nurhidayatul Asma and Tengku Md. Yusoff, Tengku Shahrul and Ismail, Nor Falahiah and Abdul Manaf, Yanty Noorzianna and Mohd Hashim, Amalia and Mohd Desa, Mohd Nasir and Yusof, Yus Aniza and Mustafa, Shuhaimi (2021) Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen). Food Chemistry, 337. art. no. 127762. pp. 1-7. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S0308814620316241 10.1016/j.foodchem.2020.127762 |
| spellingShingle | Yuswan, Mohd Hafis A. Jalil, Nurul Hanani Mohamad, Haslina Keso, Shamsidah Mohamad, Nurhidayatul Asma Tengku Md. Yusoff, Tengku Shahrul Ismail, Nor Falahiah Abdul Manaf, Yanty Noorzianna Mohd Hashim, Amalia Mohd Desa, Mohd Nasir Yusof, Yus Aniza Mustafa, Shuhaimi Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen) |
| title | Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen) |
| title_full | Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen) |
| title_fullStr | Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen) |
| title_full_unstemmed | Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen) |
| title_short | Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen) |
| title_sort | hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen) |
| url | http://psasir.upm.edu.my/id/eprint/97581/ http://psasir.upm.edu.my/id/eprint/97581/ http://psasir.upm.edu.my/id/eprint/97581/ http://psasir.upm.edu.my/id/eprint/97581/1/ABSTRACT.pdf |