Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

• Main Authors: Ahmad Fadzlillah, Nurrulhidayah, , Abdul Rohman, Rosman, Arieff Salleh, Amin, I, Shuhaimi, Mustafa, Mohd Yusof, Farahwahida, Othman, Rashidi, Jamaludin, Mohd Aizat, Khatib, Alfi
• Format: Article
• Language: English; English
• Published: Taylor & Francis 2017
• Subjects: BL Religion; BP1 Islam; QD Chemistry; TP248.13 Biotechnology
• 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

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.