The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard

A study was carried out to differentiate three different types of cheese lipids from lard using GC-MS, Fourier transform infrared (FTIR) spectrometry and Differential Scanning Calorimetry (DSC). Sample of the cheese lipids and lard were extracted and analyzed using these three instruments. Results s...

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Main Authors:	Alkhalf, Maha, Mirghani, Mohamed Elwathig Saeed, Marikkar, Mohammed Nazrim, Kabbashi, Nassereldeen Ahmed, Hammed, Ademola Monsur, Kabbashi, N.A
Format:	Article
Language:	English English
Published:	WFL Publisher Ltd. 2017
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/58870/ http://irep.iium.edu.my/58870/ http://irep.iium.edu.my/58870/ http://irep.iium.edu.my/58870/4/Lipds%20Extracted%20from%20Cheese%20%28JFAE%29%202017_issue3%264_f3.pdf http://irep.iium.edu.my/58870/10/58870_The%20use%20of%20analytical%20techniques%20for%20qualitative%20differentiation_SCOPUS.pdf

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recordtype	eprints
spelling	iium-588702018-03-08T07:06:56Z http://irep.iium.edu.my/58870/ The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard Alkhalf, Maha Mirghani, Mohamed Elwathig Saeed Marikkar, Mohammed Nazrim Kabbashi, Nassereldeen Ahmed Hammed, Ademola Monsur Kabbashi, N.A QD Chemistry A study was carried out to differentiate three different types of cheese lipids from lard using GC-MS, Fourier transform infrared (FTIR) spectrometry and Differential Scanning Calorimetry (DSC). Sample of the cheese lipids and lard were extracted and analyzed using these three instruments. Results showed that all three cheese types were found to possess short chain fatty acids (C4 to C12) while these were totally absent in lard. FTIR spectroscopy corresponds to the wavenumbers at 3007, 1140 –1070, 756 and 720 cm–1 in the spectrum were useful to differentiate between these cheese lipid types and lard. DSC cooling and heating curves displayed considerable differences in their profiles that can be helpful to distinguish the three cheese lipid types from lard. It could be concluded that GC-MS, FTIR spectroscopy and DSC are rapid and steadfast techniques for the detection of non-halal and/or non-kosher lipids in the cheese. WFL Publisher Ltd. 2017-10-22 Article PeerReviewed application/pdf en http://irep.iium.edu.my/58870/4/Lipds%20Extracted%20from%20Cheese%20%28JFAE%29%202017_issue3%264_f3.pdf application/pdf en http://irep.iium.edu.my/58870/10/58870_The%20use%20of%20analytical%20techniques%20for%20qualitative%20differentiation_SCOPUS.pdf Alkhalf, Maha and Mirghani, Mohamed Elwathig Saeed and Marikkar, Mohammed Nazrim and Kabbashi, Nassereldeen Ahmed and Hammed, Ademola Monsur and Kabbashi, N.A (2017) The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard. Food Agriculture and Environment, 15 (3 & 4). pp. 20-25. ISSN 1459-0255 E-ISSN 1459-0263 https://www.wflpublisher.com DOI: https://doi.org/10.1234/4.2017.5456
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 Alkhalf, Maha Mirghani, Mohamed Elwathig Saeed Marikkar, Mohammed Nazrim Kabbashi, Nassereldeen Ahmed Hammed, Ademola Monsur Kabbashi, N.A The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard
description	A study was carried out to differentiate three different types of cheese lipids from lard using GC-MS, Fourier transform infrared (FTIR) spectrometry and Differential Scanning Calorimetry (DSC). Sample of the cheese lipids and lard were extracted and analyzed using these three instruments. Results showed that all three cheese types were found to possess short chain fatty acids (C4 to C12) while these were totally absent in lard. FTIR spectroscopy corresponds to the wavenumbers at 3007, 1140 –1070, 756 and 720 cm–1 in the spectrum were useful to differentiate between these cheese lipid types and lard. DSC cooling and heating curves displayed considerable differences in their profiles that can be helpful to distinguish the three cheese lipid types from lard. It could be concluded that GC-MS, FTIR spectroscopy and DSC are rapid and steadfast techniques for the detection of non-halal and/or non-kosher lipids in the cheese.
format	Article
author	Alkhalf, Maha Mirghani, Mohamed Elwathig Saeed Marikkar, Mohammed Nazrim Kabbashi, Nassereldeen Ahmed Hammed, Ademola Monsur Kabbashi, N.A
author_facet	Alkhalf, Maha Mirghani, Mohamed Elwathig Saeed Marikkar, Mohammed Nazrim Kabbashi, Nassereldeen Ahmed Hammed, Ademola Monsur Kabbashi, N.A
author_sort	Alkhalf, Maha
title	The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard
title_short	The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard
title_full	The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard
title_fullStr	The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard
title_full_unstemmed	The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard
title_sort	use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard
publisher	WFL Publisher Ltd.
publishDate	2017
url	http://irep.iium.edu.my/58870/ http://irep.iium.edu.my/58870/ http://irep.iium.edu.my/58870/ http://irep.iium.edu.my/58870/4/Lipds%20Extracted%20from%20Cheese%20%28JFAE%29%202017_issue3%264_f3.pdf http://irep.iium.edu.my/58870/10/58870_The%20use%20of%20analytical%20techniques%20for%20qualitative%20differentiation_SCOPUS.pdf
first_indexed	2023-09-18T21:23:18Z
last_indexed	2023-09-18T21:23:18Z
_version_	1777412026115555328

The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard

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