Profiling of mono- and diglyceride from edible fats by GC×GC-TOF-MS for halal authentication

Profiling of mono- and diglyceride from edible fats by GC×GC-TOF-MS for halal authentication

Production practice of mono- and diglycerides (MG-DG) compound, as emulsifying agent, involves interesterification of glycerines with triglycerides (TG) derived from plant or animal or through enzymatic process. Analysis of MG-DG mixtures using GC×GC technique coupled to time-of-flight mass spectrom...

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Bibliographic Details
Main Authors: Indrasti, Dias, Chin, Sung Tong, Che Man, Yaakob, Mustafa, Shuhaimi, Mat Hashim, Dzulkifly
Format: Conference or Workshop Item
Language:English
Published: Halal Products Research Institute, Universiti Putra Malaysia 2009
Online Access:http://psasir.upm.edu.my/id/eprint/19924/1/73-9.pdf
Description
Summary:Production practice of mono- and diglycerides (MG-DG) compound, as emulsifying agent, involves interesterification of glycerines with triglycerides (TG) derived from plant or animal or through enzymatic process. Analysis of MG-DG mixtures using GC×GC technique coupled to time-of-flight mass spectrometry (TOF-MS) of three different oils of lard (LA), palm (PA) and butter (BU) remains a challenging prospect for tracking the TG source in the study of Halal authentication. The results show that PA and LA have similar compositions in terms of concentrations of MG-DG contents. However, compared to PA, LA contains much more of MG C18. BU is discriminated on its content of MG C10, MG C14, DG 1,3-C14, and DG 1,3-C16.

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