Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
Food authentication is an interesting issue for all parties in food industry, including fats and oils industry. Some unethical players try to blend high quality food such as butter with lower one like lard, therefore the analytical methods capable of analyzing the adulteration practice must be de...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Taylor & Francis
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/57561/1/IJFP2017.pdf http://irep.iium.edu.my/57561/2/57561-Authentication%20of%20butter%20from%20lard%20adulteration%20using%20high-resolution_SCOPUS-in-press.pdf http://irep.iium.edu.my/57561/ http://www.tandfonline.com/doi/abs/10.1080/10942912.2016.1233428 |
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| Summary: | Food authentication is an interesting issue for all parties in food industry, including fats and
oils industry. Some unethical players try to blend high quality food such as butter with
lower one like lard, therefore the analytical methods capable of analyzing the adulteration
practice must be developed. This study used Proton Nuclear Magnetic Resonance (1HNMR)
Spectroscopy in combination with High Performance Liquid Chromatography
(HPLC) for the authentication of butter from lard adulteration. The identification of
triacylglycerol (TAG) composition of lard as a chemical marker for halal authentication is
analyzed using HPLC and high resolution NMR Spectroscopy. The suitability of 1H-NMR
provides high performance approach for determination butter adulterated with lard in their
entirety of all proton bearing components. Peak in the region 2.60-2.84 ppm shows special
characteristic only present in lard. Only lard have its own unique characteristics which only
polyunsaturated fatty acids would give signals 7 at δ 2.63 which corresponded to the
chemical shift of the double-allylic methylene protons. In the same way, the intensity of
signal at 2.63 ppm, due to methylenic protons in a position α to two double bonds, that is to
say due to linoleic group. Furthermore, we also correlate some signals between 1H and 13CNMR
spectra for the confirmation of signals. |
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