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Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS)

Adulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another, where the food products from one species have been mixed intentionally with either a similar substitute material or a cheaper species. However, the...

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Autors principals: Hussain, Mutia Nurulhusna, Basri, Katrul Nadia, Arshad, Syariena, Mustafa, Shuhaimi, Abdul Khir, Mohd Fared, Bakar, Jamilah
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Publicat: Springer New York 2022
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spelling oai:psasir.upm.edu.my:100205 http://psasir.upm.edu.my/id/eprint/100205/ Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS) Hussain, Mutia Nurulhusna Basri, Katrul Nadia Arshad, Syariena Mustafa, Shuhaimi Abdul Khir, Mohd Fared Bakar, Jamilah Adulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another, where the food products from one species have been mixed intentionally with either a similar substitute material or a cheaper species. However, the use of pork and lard is a serious matter in Islam because foods containing ingredients from pig sources are haram (unlawful or prohibited) for Muslims to consume. Conventional techniques such as chromatography are time-consuming and require high capital cost. A possible way out is to use the rapid and less expensive near-infrared (NIR) spectroscopy. Therefore, in this study, apart from the conventional gas chromatography analysis, a variant of NIR spectroscopy, i.e., the long-wave NIR (LW-NIR) spectroscopy system at 1350–2450 nm region in combination with chemometrics analysis was used for detecting and quantifying lard adulteration in palm oil (PO). The result has shown that the samples with a minimum level of adulteration as low as 0.5% could still be easily detected with an overall correct classification rate using linear discriminant analysis (LDA) in the Open-source R software. PLS calibration gives good results between predicted and measured data in quantification, showing linear correlation with coefficient of determination (R2) at 0.9987. The result agreed well with the gas chromatography-mass spectroscopy (GC–MS) analysis and suggests the feasibility of LW-NIR spectroscopy as an efficient method for detecting and quantifying lard in palm oil. Springer New York 2022-11-01 Article PeerReviewed Hussain, Mutia Nurulhusna and Basri, Katrul Nadia and Arshad, Syariena and Mustafa, Shuhaimi and Abdul Khir, Mohd Fared and Bakar, Jamilah (2022) Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS). Food Analytical Methods, 16. pp. 349-355. ISSN 1936-9751; ESSN: 1936-976X https://link.springer.com/article/10.1007/s12161-022-02423-y 10.1007/s12161-022-02423-y
institution UPM IR
collection UPM IR
description Adulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another, where the food products from one species have been mixed intentionally with either a similar substitute material or a cheaper species. However, the use of pork and lard is a serious matter in Islam because foods containing ingredients from pig sources are haram (unlawful or prohibited) for Muslims to consume. Conventional techniques such as chromatography are time-consuming and require high capital cost. A possible way out is to use the rapid and less expensive near-infrared (NIR) spectroscopy. Therefore, in this study, apart from the conventional gas chromatography analysis, a variant of NIR spectroscopy, i.e., the long-wave NIR (LW-NIR) spectroscopy system at 1350–2450 nm region in combination with chemometrics analysis was used for detecting and quantifying lard adulteration in palm oil (PO). The result has shown that the samples with a minimum level of adulteration as low as 0.5% could still be easily detected with an overall correct classification rate using linear discriminant analysis (LDA) in the Open-source R software. PLS calibration gives good results between predicted and measured data in quantification, showing linear correlation with coefficient of determination (R2) at 0.9987. The result agreed well with the gas chromatography-mass spectroscopy (GC–MS) analysis and suggests the feasibility of LW-NIR spectroscopy as an efficient method for detecting and quantifying lard in palm oil.
format Article
author Hussain, Mutia Nurulhusna
Basri, Katrul Nadia
Arshad, Syariena
Mustafa, Shuhaimi
Abdul Khir, Mohd Fared
Bakar, Jamilah
spellingShingle Hussain, Mutia Nurulhusna
Basri, Katrul Nadia
Arshad, Syariena
Mustafa, Shuhaimi
Abdul Khir, Mohd Fared
Bakar, Jamilah
Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS)
author_facet Hussain, Mutia Nurulhusna
Basri, Katrul Nadia
Arshad, Syariena
Mustafa, Shuhaimi
Abdul Khir, Mohd Fared
Bakar, Jamilah
author_sort Hussain, Mutia Nurulhusna
title Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS)
title_short Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS)
title_full Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS)
title_fullStr Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS)
title_full_unstemmed Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS)
title_sort analysis of lard in palm oil using long-wave near-infrared (lw-nir) spectroscopy and gas chromatography-mass spectroscopy (gc–ms)
publisher Springer New York
publishDate 2022
_version_ 1819301165815300096
score 13.4562235

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