Determination of Lard in Mixture of Body Fats of Mutton and Cow by Fourier Transform Infrared Spectroscopy

A Fourier Transform Infrared Spectroscopy Method for Analysis of Palm Oil Adulterated with Lard in Pre-Fried French fries

“…These peak heights were shown to be inversely related with a proportion of saturated acyl groups and oleic acyl groups, respectively. [13] Lard had approximately equal proportions of saturated acyl groups and oleic acyl group, which was reflected in the lard spectra, in which peaks of 1119 and 1100 cm −1 appeared as having the same height. Palm oil, on the contrary, having more concentration of saturated acyl groups than oleic acyl group, demonstrated unequal height of peak 1119 and 1100 cm −1 in the palm oil spectrum.…”

“…With respect to oil, especially with the development of attenuated total reflectance (ATR) as a sampling technique, FTIR has been successfully applied in various analyses including authentication studies in virgin olive oil, [4−7] hazelnut, [8] and virgin coconut oil. [9] Combined with certain powerful chemometrics techniques, FTIR spectroscopy has been proven to be potentially applied in detection of lard in chocolate, [10] cake, [11] mixture of animal fats, [12,13] and in the mixture of some vegetable oils. [14] Various methods have been developed to detect adulteration of lard in vegetable oils, such as identification of lard contamination in admixture of vegetable oils using gas liquid chromatography, [15] detection of adulteration of lard in canola oil using differential scanning calorimetry, [16] and detection of lard adulteration in refined bleached deoderized (RBD) palm kernel olein using an electronic nose.…”

Application of Chromatographic and Infra-Red Spectroscopic Techniques for Detection of Adulteration in Food Lipids: A Review

“…liver oil from cod-liver oil mixed with lard [76], and lard from lard mixed with beef fat, goat fat, and chicken fat [77,78]. According to the overall findings of these studies, the finger print region (1500-1000 cm -1 ) would be most appropriate to be used in discriminant analysis methodology to differentiate pure oils from their admixtures containing lard or any other plant oil [79].…”

“…However, some other researchers pointed out that application of PLS regression was required for the entire finger print region (1500-900 cm ) for the quantification of the adulterant [77,78,81]. They insisted that same approach was still required to determine lard adulteration level in lipids extracted from product such as cake [83], chocolate [84], biscuits [85], etc.…”

Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics

“…FTIR spectroscopy was also used to characterize lard and other edible oils (Guillen & Cabo, 1997). Other successful applications include detection of lard in the mixture with other animal fats (Che Man & Mirghani, 2001;Jaswir, Mirghani, Hassan, & Mohd Said, 2003;Rohman & Che Man, 2010) and analysis of pork adulteration in beef meatball (Rohman, Sismindari, Erwanto, & Che Man, 2011). The objective of this study is to develop an accurate and reliable method to discriminate Halal and non-Halal Chinese ham sausages by FTIR spectrometry combined with multivariate discriminant analysis.…”