Detection of lard contamination in five different edible oils by FT-IR   spectroscopy using a partial least squares calibration model

Fazeelah MUNIR; Syed Ghulam MUSHARRAF; Syed  Tufail Hussain SHERAZI; Muhammad İmran MALIK; Muhmmad İqbal BHANGER

Makale detayları

Detection of lard contamination in five different edible oils by FT-IR spectroscopy using a partial least squares calibration model

Yazarlar:

Fazeelah MUNIR | Syed Ghulam MUSHARRAF | Syed Tufail Hussain SHERAZI | Muhammad İmran MALIK | Muhmmad İqbal BHANGER

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Chemistry 2019 Vol.43 Issue 4, pp.1098-1108

Belge Tipi:

Makale

Yayın Tarihi:

7/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000725631

Sıklık:

İki Aylık

eISSN:

1303-6130

pISSN:

1300-0527

Özet:

 

Lard is defined as animal fat acquired from the adipose   tissue of pigs and is not permitted for human consumption or external use by   certain religions such as Islam and Judaism. Due to its low-cost   availability for commercial use, it is often mixed with other vegetable oils   mistakenly or deliberately and causes loss of consumer trust; hence, its   detection in food products is essential. Consumers tend to know the   authenticity of commercially available edible oils. However, edible oils are   subjected to adulteration risks with lard, which breaches consumer rights.   In the present study, we designed a transmission Fourier transform infrared   spectroscopy (FT-IR)-based method for the rapid detection of lard in   sunflower, canola, coconut, olive, and mustard oils. For this purpose, the   selected oils were adulterated with lard in different concentration ratios   (10:0, 9:1, 7:3, 6:4, 4:6, 3:7, 0:10). A single calibration model was   developed for 35 standards (seven standards from each individual five oils)   in the frequency range between 1078.01 and 1246.75 cm−1−1^{-1} to determine   the relationship between actual adulterant concentration and FT-IR predicted   concentrations using a partial least squares (PLS) method. The results of   the present study indicated that FT-IR in combination with PLS has the   potential to evaluate adulteration of edible oils with lard through single   calibration as a rapid, nondestructive, and effective alternative method.

Makale detayları

Detection of lard contamination in five different edible oils by FT-IR spectroscopy using a partial least squares calibration model

Yazarlar: Fazeelah MUNIR | Syed Ghulam MUSHARRAF | Syed Tufail Hussain SHERAZI | Muhammad İmran MALIK | Muhmmad İqbal BHANGER

Yayıncı: TUBITAK

Dergi: Turkish Journal of Chemistry 2019 Vol.43 Issue 4, pp.1098-1108

Belge Tipi: Makale

Yayın Tarihi: 7/2019

Belge Dili: İngilizce

Document ID (Org No.): 2000725631

Sıklık: İki Aylık

eISSN: 1303-6130

pISSN: 1300-0527

Sayı

Yazarlar:

Fazeelah MUNIR | Syed Ghulam MUSHARRAF | Syed Tufail Hussain SHERAZI | Muhammad İmran MALIK | Muhmmad İqbal BHANGER

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Chemistry 2019 Vol.43 Issue 4, pp.1098-1108

Belge Tipi:

Makale

Yayın Tarihi:

7/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000725631

Sıklık:

İki Aylık

eISSN:

1303-6130

pISSN:

1300-0527