Composition and thermal analysis of lard stearin and lard olein
Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food. A sample of native lard was partitioned...
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| Format: | Article |
| Language: | English |
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Japan Oil Chemists' Society
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24082/1/Composition%20and%20thermal%20analysis%20of%20lard%20stearin%20and%20lard%20olein.pdf |
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| author | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Che Man, Yaakob Long, Kamariah |
| author_facet | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Che Man, Yaakob Long, Kamariah |
| author_sort | Abdul Manaf, Yanty Noorzianna |
| collection | UPM |
| description | Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food. A sample of native lard was partitioned into LS and LO using acetone as solvent and the fractions were compared to the original sample with respect to basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) composition, and thermal characteristics. Although LS and LO displayed wider variations in basic physico-chemical parameters, thermal properties and solidification behavior, they do possess some common characteristic features with regard to composition. In spite of the proportional differences in the major fatty acids, both LS and LO are found to possess extremely high amount of palmitic (C16:0) acid at the sn-2 positions of their TAG molecules. Similar to native lard, both LS and LO contained approximately equal proportions of TAG molecules namely, linoleoyl-palmitoyl-oleoyl glycerol (LPO) and dioleoyl-palmitoyl glycerol (OPO). Hence, the calculated LPO/OPO ratio for LS and LO are comparably similar to that of native lard. |
| first_indexed | 2024-03-06T07:58:48Z |
| format | Article |
| id | upm.eprints-24082 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:58:48Z |
| publishDate | 2011 |
| publisher | Japan Oil Chemists' Society |
| record_format | dspace |
| spelling | upm.eprints-240822018-05-04T08:54:52Z http://psasir.upm.edu.my/id/eprint/24082/ Composition and thermal analysis of lard stearin and lard olein Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Che Man, Yaakob Long, Kamariah Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food. A sample of native lard was partitioned into LS and LO using acetone as solvent and the fractions were compared to the original sample with respect to basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) composition, and thermal characteristics. Although LS and LO displayed wider variations in basic physico-chemical parameters, thermal properties and solidification behavior, they do possess some common characteristic features with regard to composition. In spite of the proportional differences in the major fatty acids, both LS and LO are found to possess extremely high amount of palmitic (C16:0) acid at the sn-2 positions of their TAG molecules. Similar to native lard, both LS and LO contained approximately equal proportions of TAG molecules namely, linoleoyl-palmitoyl-oleoyl glycerol (LPO) and dioleoyl-palmitoyl glycerol (OPO). Hence, the calculated LPO/OPO ratio for LS and LO are comparably similar to that of native lard. Japan Oil Chemists' Society 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24082/1/Composition%20and%20thermal%20analysis%20of%20lard%20stearin%20and%20lard%20olein.pdf Abdul Manaf, Yanty Noorzianna and Marikkar, Jalaldeen Mohammed Nazrim and Che Man, Yaakob and Long, Kamariah (2011) Composition and thermal analysis of lard stearin and lard olein. Journal of Oleo Science, 60 (7). pp. 333-338. ISSN 1345-8957; ESSN: 1347-3352 https://www.jstage.jst.go.jp/article/jos/60/7/60_7_333/_article 10.5650/jos.60.333 |
| spellingShingle | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Che Man, Yaakob Long, Kamariah Composition and thermal analysis of lard stearin and lard olein |
| title | Composition and thermal analysis of lard stearin and lard olein |
| title_full | Composition and thermal analysis of lard stearin and lard olein |
| title_fullStr | Composition and thermal analysis of lard stearin and lard olein |
| title_full_unstemmed | Composition and thermal analysis of lard stearin and lard olein |
| title_short | Composition and thermal analysis of lard stearin and lard olein |
| title_sort | composition and thermal analysis of lard stearin and lard olein |
| url | http://psasir.upm.edu.my/id/eprint/24082/1/Composition%20and%20thermal%20analysis%20of%20lard%20stearin%20and%20lard%20olein.pdf |
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