Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis

• Main Authors: Ahmad Fadzillah, Nurrulhidayah, , Abdul Rohman, Rosman, Arieff Salleh, Mohd Yusof, Farahwahida, Ismail, Amin, Mustafa, Shuhaimi, Minhat, Ade Erawan, Khatib, Alfi
• Format: Article
• Language: English; English; English
• Published: UTM Press 2016
• Subjects: RS Pharmacy and materia medica
• Online Access: http://irep.iium.edu.my/56415/1/56415_Differentiation%20of%20fatty%20acid%20composition%20of%20butter%20adulterated%20with%20lard%20using%20gas%20chromatography%20mass%20spectrometry%20combined%20with%20principal%20componenet%20analysis_Scopus.pdf; http://irep.iium.edu.my/56415/2/56415_Differentiation%20of%20fatty%20acid%20composition%20of%20butter%20adulterated%20with%20lard%20using%20gas%20chromatography%20mass%20spectrometry%20combined%20with%20principal%20componenet%20analysis_WoS.pdf; http://irep.iium.edu.my/56415/3/56415_Differentiation%20of%20fatty%20acid%20composition%20of%20butter%20adulterated%20with%20lard%20using%20gas%20chromatography%20mass%20spectrometry%20combined%20with%20principal%20componenet%20analysis.pdf; http://irep.iium.edu.my/56415/; http://www.jurnalteknologi.utm.my/index.php/jurnalteknologi/article/view/3818/4747

Butter is high priced product; as a consequence, butter can be subjected for adulteration with low price components such as lard. The presence of lard in any products is not allowed for Muslim and Jewish, therefore, its presence must be identified. Gas chromatography-mass spectrometry was successful...