Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis

TLDR: In this paper, Gas chromatography-mass spectrometry was successfully used to detect and discriminate butter from adulterated with lard, and results were presented in the form of chromatogram.

Abstract: Butter is high priced product; as a consequence, butter can be subjected for adulteration with low price components such as lard. The presence of lard in any products is not allowed for Muslim and Jewish, therefore, its presence must be identified. Gas chromatography-mass spectrometry was successfully used to detect and discriminate butter from adulterated with lard. Results were presented in the form of chromatogram. Principal component analysis (PCA) was used to interpret the data and provided a good grouping of samples with 55.8% of the variation accounted for by PC 1 and 21.5% were accounted for by PC 2. All the lard containing samples formed a separate group from the samples that were free of lard. This method can be developed into a rapid method for detecting the presence of lard in food samples for Halal authentication.

Full text

Differentiation of fatty acid composition of butter adulterated with lard using gas
chromatography mass spectrometry combined with principal componenet analysis
ABSTRACT
Butter is high priced product; as a consequence, butter can be subjected for adulteration with
low price components such as lard. The presence of lard in any products is not allowed for
Muslim and Jewish, therefore, its presence must be identified. Gas chromatography-mass
spectrometry was successfully used to detect and discriminate butter from adulterated with
lard. Results were presented in the form of chromatogram. Principal component analysis
(PCA) was used to interpret the data and provided a good grouping of samples with 55.8% of
the variation accounted for by PC 1 and 21.5% were accounted for by PC 2. All the lard
containing samples formed a separate group from the samples that were free of lard. This
method can be developed into a rapid method for detecting the presence of lard in food
samples for Halal authentication.
Keyword: Adulteration; Gas chromatography- mass spectrometry; Halal; Lard; Principal
component analysis (PCA)

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Principal component analysis ( PCA ) was used to interpret the data and provided a good grouping of samples with 55.