Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

Food authentication is an interesting issue for all parties in the food industry, including the fats and oils industry. Some unethical players try to blend high-quality foods, such as butter, with lower ones like lard, therefore, the analytical methods capable of analyzing the adulteration practices...

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Main Authors: Ahmad Fadzillah, Nurrulhidayah, A., Rohman, Rosman, Arief Salleh, Ismail, Amin, Mustafa, Shuhaimi, Mohd Yusof, Farahwahida, O., Rashidi, J., Mohammad Aizat, Khatib, Alfi
Format: Article
Language:English
Published: Taylor & Francis 2017
Online Access:http://psasir.upm.edu.my/id/eprint/60972/1/Authentication%20of%20butter%20from%20lard%20adulteration%20using%20high-resolution%20of%20nuclear%20magnetic%20resonance%20spectroscopy%20and%20high-performance%20liquid%20chromatography.pdf
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author Ahmad Fadzillah, Nurrulhidayah
A., Rohman
Rosman, Arief Salleh
Ismail, Amin
Mustafa, Shuhaimi
Mohd Yusof, Farahwahida
O., Rashidi
J., Mohammad Aizat
Khatib, Alfi
author_facet Ahmad Fadzillah, Nurrulhidayah
A., Rohman
Rosman, Arief Salleh
Ismail, Amin
Mustafa, Shuhaimi
Mohd Yusof, Farahwahida
O., Rashidi
J., Mohammad Aizat
Khatib, Alfi
author_sort Ahmad Fadzillah, Nurrulhidayah
collection UPM
description Food authentication is an interesting issue for all parties in the food industry, including the fats and oils industry. Some unethical players try to blend high-quality foods, such as butter, with lower ones like lard, therefore, the analytical methods capable of analyzing the adulteration practices must be developed. This study used proton nuclear magnetic resonance spectroscopy in combination with high-performance liquid chromatography for the authentication of butter from lard adulteration. The identification of triacylglycerol composition of lard as a chemical marker for halal authentication is analyzed using high-performance liquid chromatography and high resolution nuclear magnetic resonance spectroscopy. The suitability of proton nuclear magnetic resonance provides a high-performance approach for determination butter adulterated with lard in their entirety of all proton bearing components. Peaks in the region of 2.60–2.84 ppm show special characteristics only present in lard. Only lard has its own unique characteristics which only polyunsaturated fatty acids would give signals 7 at δ 2.63, that corresponded to the chemical shift of the double-allylic methylene protons. In the same way, the intensity of signal at 2.63 ppm, due to methylenic protons in a position α to two double bonds, that is to say, due to the linoleic group. Furthermore, we also correlate some signals between 1H and 13C-NMR spectra for the confirmation of signals.
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spelling upm.eprints-609722019-03-21T04:07:18Z http://psasir.upm.edu.my/id/eprint/60972/ Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography Ahmad Fadzillah, Nurrulhidayah A., Rohman Rosman, Arief Salleh Ismail, Amin Mustafa, Shuhaimi Mohd Yusof, Farahwahida O., Rashidi J., Mohammad Aizat Khatib, Alfi Food authentication is an interesting issue for all parties in the food industry, including the fats and oils industry. Some unethical players try to blend high-quality foods, such as butter, with lower ones like lard, therefore, the analytical methods capable of analyzing the adulteration practices must be developed. This study used proton nuclear magnetic resonance spectroscopy in combination with high-performance liquid chromatography for the authentication of butter from lard adulteration. The identification of triacylglycerol composition of lard as a chemical marker for halal authentication is analyzed using high-performance liquid chromatography and high resolution nuclear magnetic resonance spectroscopy. The suitability of proton nuclear magnetic resonance provides a high-performance approach for determination butter adulterated with lard in their entirety of all proton bearing components. Peaks in the region of 2.60–2.84 ppm show special characteristics only present in lard. Only lard has its own unique characteristics which only polyunsaturated fatty acids would give signals 7 at δ 2.63, that corresponded to the chemical shift of the double-allylic methylene protons. In the same way, the intensity of signal at 2.63 ppm, due to methylenic protons in a position α to two double bonds, that is to say, due to the linoleic group. Furthermore, we also correlate some signals between 1H and 13C-NMR spectra for the confirmation of signals. Taylor & Francis 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60972/1/Authentication%20of%20butter%20from%20lard%20adulteration%20using%20high-resolution%20of%20nuclear%20magnetic%20resonance%20spectroscopy%20and%20high-performance%20liquid%20chromatography.pdf Ahmad Fadzillah, Nurrulhidayah and A., Rohman and Rosman, Arief Salleh and Ismail, Amin and Mustafa, Shuhaimi and Mohd Yusof, Farahwahida and O., Rashidi and J., Mohammad Aizat and Khatib, Alfi (2017) Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography. International Journal of Food Properties, 20 (9). 2147 - 2156. ISSN 1094-2912; ESSN: 1532-2386 https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1233428?needAccess=true 10.1080/10942912.2016.1233428
spellingShingle Ahmad Fadzillah, Nurrulhidayah
A., Rohman
Rosman, Arief Salleh
Ismail, Amin
Mustafa, Shuhaimi
Mohd Yusof, Farahwahida
O., Rashidi
J., Mohammad Aizat
Khatib, Alfi
Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
title Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
title_full Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
title_fullStr Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
title_full_unstemmed Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
title_short Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
title_sort authentication of butter from lard adulteration using high resolution of nuclear magnetic resonance spectroscopy and high performance liquid chromatography
url http://psasir.upm.edu.my/id/eprint/60972/1/Authentication%20of%20butter%20from%20lard%20adulteration%20using%20high-resolution%20of%20nuclear%20magnetic%20resonance%20spectroscopy%20and%20high-performance%20liquid%20chromatography.pdf
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