DSC as a Valuable Tool for the Evaluation of Adulteration of Oils and Fats

Marikkar, Mohammed Nazrim

doi:10.1201/b17739-4

Cited by 4 publications

(9 citation statements)

References 18 publications

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“…Some of the data on fatty acid compositions of animal fats obtained in this study were in accordance with the findings reported previously (Marikkar 2015;Rohman & Che Man 2010). As a common feature, LO, CF and lard were found to possess higher percentage of unsaturated fatty acids than saturated fatty acids.…”

Section: Results and Discussion Fatty Acid Composition Of Farssupporting

confidence: 81%

“…Unlike LO, both BF and MF showed sharp thermal transitions at 18.2 and 29.0ºC, respectively. As discussed previously in other reports (Marikkar 2015;Rohman & Che Man 2010), this difference could be due to the dominance of low-melting TAG molecules largely esterified with highly-unsaturated fatty acids in LO. The high melting fraction, LS, displayed major and minor transitions at 18.4°C and 21.8°C, respectively, but no significant thermal transition was seen in the temperature range below 15.0°C. On the other hand, other animal fats displayed broad thermal transitions below 15.0°C.…”

Section: Dsc Cooling Curves Of Fatsmentioning

confidence: 75%

“…As more and more saturated TAG molecules get accumulated in LS during fractional crystallization, it was found to become enriched with more saturated fatty acids (Table 1). These extreme changes in the molecular composition would have strong impact on the thermal profiles displayed by lipids as discussed in several previous studies (Marikkar 2015). As a consequence, the thermal transition corresponding to the unsaturated TAG molecules in the negative temperature region was seemed to disappear in LS.…”

Section: Dsc Cooling Curves Of Fatsmentioning

confidence: 99%

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Differentiation of Fractionated Components of Lard from Other Animal Fats Using Different Analytical Techniques

Naquiah¹,

Marikkar²,

Mirghani³

et al. 2017

JSM

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A study was conducted to differentiate fractionated components of lard namely lard olein (LO) and lard stearin (LS) from other common animal fats. Lard fractions and animal fats were analyzed using differential scanning calorimetry (DSC), elemental analyzer-isotope ratio mass spectrometry (EA-IRMS), gas chromatography mass spectrometry (GC-MS) and Fourier transform infrared spectroscopy (FTIR Satu kajian telah dijalankan untuk membezakan komponen berperingkat lemak babi iaitu lemak babi olein (LO) dan lemak babi stearin (LS) daripada lemak haiwan biasa yang lain. Pecahan lemak babi dan lemak haiwan dianalisis menggunakan kalori pengimbasan kebezaan (DSC), unsur penganalisis-isotop nisbah jisim spektrometri (EA-IRMS), kromatografi gas spektrometri jisim (GC-MS) dan spektroskopi transformasi Fourier inframerah (FTIR

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Section: Results and Discussion Fatty Acid Composition Of Farssupporting

confidence: 81%

Section: Dsc Cooling Curves Of Fatsmentioning

confidence: 75%

Section: Dsc Cooling Curves Of Fatsmentioning

confidence: 99%

See 1 more Smart Citation

Differentiation of Fractionated Components of Lard from Other Animal Fats Using Different Analytical Techniques

Naquiah¹,

Marikkar²,

Mirghani³

et al. 2017

JSM

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“…The shifting of the onset of crystallization of the ternary mixture was in accordance with the decreasing degree of unsaturation noted in fatty acid (Table 1) and TAG compositions (Table 2) as discussed previously in several reports. [22,23] For instance, there were significant (p < 0.05) increases in palmitic and stearic acid contents and also in the proportions of disaturated and trisaturated TAG molecules in the mixtures. The overlay of cooling curves presented in Fig.…”

Section: Cooling Behavior By Dscmentioning

confidence: 97%

“…This phenomenon was a direct result of compositional changes, which would cause an increase in saturated fatty acids (Table 1) and disaturated/trisaturated TAG contents (Table 2) in the mixtures. [22,23] The overlay of heating curves of the ternary mixtures formed by blending Avo with PS and CB also compared with the melting behavior of LD. The pattern of melting profile displayed by LD was more or less similar to those described in previous reports.…”

Section: Melting Behavior By Dscmentioning

confidence: 99%

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

Noorzyanna

Marikkar

Mustafa

et al. 2016

International Journal of Food Properties

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Avocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures were prepared: avocado fat:palm stearin:cocoa butter (88:7:5), avocado fat: palm stearin:cocoa butter (86:7:7), avocado fat:palm stearin:cocoa butter (84:7:9; w/w), and identified by the mass ratio of avocado fat to palm stearin and cocoa butter. The fat mixtures were compared with lard in terms of the fatty acid and triacylglycerol compositions using gas chromatography and high-performance liquid chromatography, thermal properties using differential scanning calorimetry and solid fat content using p-nuclear magnetic resonance. Although there were considerable differences between lard and the fat mixtures with regard to fatty acid and triacylglycerol compositions, some similarities were seen with regard to thermal properties and solid fat content profile. Of all the fat mixtures, avocado fat:palm stearin:cocoa butter (84:7:9) displayed closer similarity to lard with respect to thermal transitions at-3.59°C and its solid fat content profile showed the least difference to that of lard throughout the temperature range measured.

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Discrimination of Selected Cold-Pressed and Refined Oils by Untargeted Profiling of Phase Transition Curves of Differential Scanning Calorimetry

Islam¹,

Montowska²,

Fornal³

et al. 2023

Pol. J. Food Nutr. Sci.

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The authenticity assessment of edible oils is crucial to reassure consumers of product compliance. In this study, a new approach was taken to combining untargeted profiling by using differential scanning calorimetry (DSC) with chemometric methods in order to distinguish cold-pressed oils (flaxseed, camelina, hempseed) from refined oils (rapeseed, sunflower, soybean). The whole spectrum of DSC melting profiles was considered as a fingerprint of each oil. Flaxseed and hempseed oils exhibited four endothermic peaks, while three peaks with one exothermic event were detected for camelina seed oil. In the case of refined oils, two endothermic peaks were detected for rapeseed oil, three for sunflower oil and four for soybean oil. Thermodynamic parameters, such as peak temperature, peak heat flow and enthalpy, differed for each type of oil. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used for processing data consisting of the whole spectrum of heat flow variables of melting phase transition. PCA demonstrated a clear separation between refined and cold-pressed oils as well as six individual oils. The OPLS-DA showed a distinct classification in six classes according to the types of oils. High OPLS-DA coefficients including R 2 X(cum)=0.971, R 2 (cum)=0.916 and Q 2 X(cum)=0.887 indicated good fitness of the model for oil discrimination. Variables influence on projection (VIP) plot indicated the most significant variables of the heat flow values detected at temperatures around −29°C, −32°C, −14°C, −10°C, −24°C and −41°C for the differentiation of oils. The study ultimately demonstrated great potential of the untargeted approach of using the whole melting DSC profile with chemometrics for the discrimination of cold-pressed and refined oils.

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DSC as a Valuable Tool for the Evaluation of Adulteration of Oils and Fats

Cited by 4 publications

References 18 publications

Differentiation of Fractionated Components of Lard from Other Animal Fats Using Different Analytical Techniques

Differentiation of Fractionated Components of Lard from Other Animal Fats Using Different Analytical Techniques

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

Discrimination of Selected Cold-Pressed and Refined Oils by Untargeted Profiling of Phase Transition Curves of Differential Scanning Calorimetry

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