Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy

Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard blended with chicken, lamb, and cow body fats. The spectral bands associated with chicken, lamb, and cow body fats and their lard blends were recorded, interpreted, and identified. Qualitative differ...

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Main Authors:	Jaswir, Irwandi, Mirghani, Mohamed Elwathig Saeed, Hassan, Torla, Mohd Said, Mohd Zaki
Format:	Article
Language:	English
Published:	Japan Oil Chemists' Society 2003
Subjects:	TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/7222/ http://irep.iium.edu.my/7222/ http://irep.iium.edu.my/7222/1/Determination_of_lard.pdf

id	iium-7222
recordtype	eprints
spelling	iium-72222012-02-21T09:29:08Z http://irep.iium.edu.my/7222/ Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy Jaswir, Irwandi Mirghani, Mohamed Elwathig Saeed Hassan, Torla Mohd Said, Mohd Zaki TP248.13 Biotechnology Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard blended with chicken, lamb, and cow body fats. The spectral bands associated with chicken, lamb, and cow body fats and their lard blends were recorded, interpreted, and identified. Qualitative differences between the spectra are proposed as a basis for differentiating between the pure animal fats and their blends. A semiquantitative approach is proposed to measure the percent of lard in blends with lamb body fat (LBF) on the basis of the frequency shift of the band in the region 3009–3000 cm−1, using the equation y = 0.1616x + 3002.10. The coefficient of determination (R2) was 0.9457 with a standard error (SE) of 1.23. The percentage of lard in lard/LBF blends was also correlated to the absorbance at 1417.89 and 966.39 cm−1 by the equations y = 0.0061x + 0.1404 (R2 = 0.9388, SE = 0.018) and y = 0.004x + 0.1117 (R2 = 0.9715, SE = 0.009), respectively. For the qualitative determination of lard blended with chicken body fat (CF), the FTIR spectral bands in the frequency ranges of 3008–3000, 1418–1417, 1385–1370, and 1126–1085 cm−1 were employed. Semiquantitative determination by measurement of the absorbance at 3005.6 cm−1 is proposed, using the equation y = 0.0071x + 0.1301 (R2 = 0.983, SE = 0.012). The percentage of lard in lard/GF blends was also correlated to the absorbance at 1417.85 cm−1 (y = 0.0053x + 0.0821, with R2 = 0.9233, SE = 0.019) and at 1377.58 cm−1 (y = 0.0069x + 0.1327, with R2 = 0.9426, SE = 0.022). For blends of lard with cow body fat (CBF) bands in the range 3008–3006 cm−1 and at 1417.8 and 966 cm−1 were used for qualitative detection. The equation y = –0.005x + 0.3188 with R2 = 0.9831 and SE = 0.0086 was obtained for semiquantitative determination at 966.22 cm−1. Paper no. J9636 in JAOCS 78, 753–761 (July 2001). Japan Oil Chemists' Society 2003 Article PeerReviewed application/pdf en http://irep.iium.edu.my/7222/1/Determination_of_lard.pdf Jaswir, Irwandi and Mirghani, Mohamed Elwathig Saeed and Hassan, Torla and Mohd Said, Mohd Zaki (2003) Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy. Journal of Oleo Sciences, 52 (12). pp. 633-638. ISSN 1345-8957 (P), 1347-3352 (O) http://www.jstage.jst.go.jp/article/jos/52/12/633/_pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP248.13 Biotechnology
spellingShingle	TP248.13 Biotechnology Jaswir, Irwandi Mirghani, Mohamed Elwathig Saeed Hassan, Torla Mohd Said, Mohd Zaki Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy
description	Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard blended with chicken, lamb, and cow body fats. The spectral bands associated with chicken, lamb, and cow body fats and their lard blends were recorded, interpreted, and identified. Qualitative differences between the spectra are proposed as a basis for differentiating between the pure animal fats and their blends. A semiquantitative approach is proposed to measure the percent of lard in blends with lamb body fat (LBF) on the basis of the frequency shift of the band in the region 3009–3000 cm−1, using the equation y = 0.1616x + 3002.10. The coefficient of determination (R2) was 0.9457 with a standard error (SE) of 1.23. The percentage of lard in lard/LBF blends was also correlated to the absorbance at 1417.89 and 966.39 cm−1 by the equations y = 0.0061x + 0.1404 (R2 = 0.9388, SE = 0.018) and y = 0.004x + 0.1117 (R2 = 0.9715, SE = 0.009), respectively. For the qualitative determination of lard blended with chicken body fat (CF), the FTIR spectral bands in the frequency ranges of 3008–3000, 1418–1417, 1385–1370, and 1126–1085 cm−1 were employed. Semiquantitative determination by measurement of the absorbance at 3005.6 cm−1 is proposed, using the equation y = 0.0071x + 0.1301 (R2 = 0.983, SE = 0.012). The percentage of lard in lard/GF blends was also correlated to the absorbance at 1417.85 cm−1 (y = 0.0053x + 0.0821, with R2 = 0.9233, SE = 0.019) and at 1377.58 cm−1 (y = 0.0069x + 0.1327, with R2 = 0.9426, SE = 0.022). For blends of lard with cow body fat (CBF) bands in the range 3008–3006 cm−1 and at 1417.8 and 966 cm−1 were used for qualitative detection. The equation y = –0.005x + 0.3188 with R2 = 0.9831 and SE = 0.0086 was obtained for semiquantitative determination at 966.22 cm−1. Paper no. J9636 in JAOCS 78, 753–761 (July 2001).
format	Article
author	Jaswir, Irwandi Mirghani, Mohamed Elwathig Saeed Hassan, Torla Mohd Said, Mohd Zaki
author_facet	Jaswir, Irwandi Mirghani, Mohamed Elwathig Saeed Hassan, Torla Mohd Said, Mohd Zaki
author_sort	Jaswir, Irwandi
title	Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy
title_short	Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy
title_full	Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy
title_fullStr	Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy
title_full_unstemmed	Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy
title_sort	determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy
publisher	Japan Oil Chemists' Society
publishDate	2003
url	http://irep.iium.edu.my/7222/ http://irep.iium.edu.my/7222/ http://irep.iium.edu.my/7222/1/Determination_of_lard.pdf
first_indexed	2023-09-18T20:16:31Z
last_indexed	2023-09-18T20:16:31Z
_version_	1777407823741714432

Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy

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