Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques

A study was carried out to compare partial acylglycerols of lard with those of chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analysis–Isotope Ratio Mass Spectrometry (EA-IRMS). Mono- (MAG) and di-(DAG) acylglycerols of animal fats were prepared...

Full description

Bibliographic Details
Main Authors:	Ahmad Nizar, Nina Naquiah, Marikkar, Mohammed Nazrim, Mustafa, Shuhaimi
Format:	Article
Language:	English English
Published:	Instituto de la Grasa 2016
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/47631/ http://irep.iium.edu.my/47631/ http://irep.iium.edu.my/47631/ http://irep.iium.edu.my/47631/1/Paper-2_Print_version.pdf http://irep.iium.edu.my/47631/4/47631_Differentiation%20of%20partial_scopus_wos.pdf

id	iium-47631
recordtype	eprints
spelling	iium-476312017-10-20T23:01:47Z http://irep.iium.edu.my/47631/ Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques Ahmad Nizar, Nina Naquiah Marikkar, Mohammed Nazrim Mustafa, Shuhaimi QD Chemistry A study was carried out to compare partial acylglycerols of lard with those of chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analysis–Isotope Ratio Mass Spectrometry (EA-IRMS). Mono- (MAG) and di-(DAG) acylglycerols of animal fats were prepared according to a chemical glycerolysis method and isolated by using column chromatography. The fatty acid composition and δ13C carbon isotope ratio of MAG and DAG derived from individual animal fat were determined separately to establish their identity characteristics. The results showed that the δ13C values of MAG and DAG of lard was significantly different from those of MAG and DAG derived from chicken fat, beef fat and mutton fat. According to the loading plots based on principle component analysis (PCA), fatty acids namely stearic, oleic and linoleic were the most discriminating parameters to distinctly identify MAG and DAG derived from different animal fats. This demonstrated that EA-IRMS and the PCA of fatty acid data have considerable potential in discriminating MAG and DAG derived from lard from other animal fats for Halal authentication purposes. Instituto de la Grasa 2016-04-12 Article PeerReviewed application/pdf en http://irep.iium.edu.my/47631/1/Paper-2_Print_version.pdf application/pdf en http://irep.iium.edu.my/47631/4/47631_Differentiation%20of%20partial_scopus_wos.pdf Ahmad Nizar, Nina Naquiah and Marikkar, Mohammed Nazrim and Mustafa, Shuhaimi (2016) Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques. Grasas y Aceites, 67 (2). pp. 1-8. ISSN 0017-3495 http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1602/1922 http://dx.doi.org/10.3989/gya.0757152
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	QD Chemistry
spellingShingle	QD Chemistry Ahmad Nizar, Nina Naquiah Marikkar, Mohammed Nazrim Mustafa, Shuhaimi Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques
description	A study was carried out to compare partial acylglycerols of lard with those of chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analysis–Isotope Ratio Mass Spectrometry (EA-IRMS). Mono- (MAG) and di-(DAG) acylglycerols of animal fats were prepared according to a chemical glycerolysis method and isolated by using column chromatography. The fatty acid composition and δ13C carbon isotope ratio of MAG and DAG derived from individual animal fat were determined separately to establish their identity characteristics. The results showed that the δ13C values of MAG and DAG of lard was significantly different from those of MAG and DAG derived from chicken fat, beef fat and mutton fat. According to the loading plots based on principle component analysis (PCA), fatty acids namely stearic, oleic and linoleic were the most discriminating parameters to distinctly identify MAG and DAG derived from different animal fats. This demonstrated that EA-IRMS and the PCA of fatty acid data have considerable potential in discriminating MAG and DAG derived from lard from other animal fats for Halal authentication purposes.
format	Article
author	Ahmad Nizar, Nina Naquiah Marikkar, Mohammed Nazrim Mustafa, Shuhaimi
author_facet	Ahmad Nizar, Nina Naquiah Marikkar, Mohammed Nazrim Mustafa, Shuhaimi
author_sort	Ahmad Nizar, Nina Naquiah
title	Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques
title_short	Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques
title_full	Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques
title_fullStr	Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques
title_full_unstemmed	Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques
title_sort	differentiation of partial acylglycerols derived from different animal fats by ea-irms and gcms techniques
publisher	Instituto de la Grasa
publishDate	2016
url	http://irep.iium.edu.my/47631/ http://irep.iium.edu.my/47631/ http://irep.iium.edu.my/47631/ http://irep.iium.edu.my/47631/1/Paper-2_Print_version.pdf http://irep.iium.edu.my/47631/4/47631_Differentiation%20of%20partial_scopus_wos.pdf
first_indexed	2023-09-18T21:07:45Z
last_indexed	2023-09-18T21:07:45Z
_version_	1777411047311802368

Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques

Similar Items