Malaysian Journal of Analytical Sciences, Vol 28 No 5 (2024): 1032 - 1047

 

ANALYTICAL METHODS TO AUTHENTICATE FATS AND OILS: PRINCIPLES, COMPARISON AND APPLICATION IN HALAL FOOD PRODUCTS

 

(Kaedah Analitik untuk Mengesahkan Lemak dan Minyak: Prinsip, Perbandingan dan Aplikasi dalam Produk Makanan Halal)

 

Raihanah Roslan1 and Nur Azira Tukiran2*

 

1Faculty of Science and Technology, Universiti Sains Islam Malaysia (USIM), 71800, Negeri Sembilan, Malaysia

2International Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM), Level 3, KICT Building, 53100, Selangor, Malaysia

*Corresponding author: aziratukiran@iium.edu.my

 

 

Received: 26 September 2023; Accepted: 4 August 2024; Published:  27 October 2024

 

 

Abstract

Fats and oils, commonly used in food products, are highly susceptible to adulteration, where their originality and quality can be compromised for monetary gain. This paper examines various analytical methods developed to ensure the traceability and verification of the authenticity of fats and oils. The analytical techniques discussed include spectrophotometric methods such as Fourier Transform Infrared Spectrometry (FTIR), Nuclear Magnetic Resonance (NMR), UV-visible (UV-Vis) Spectroscopy, Near-Infrared Spectroscopy (NIR), and Raman Spectroscopy; thermoanalytical methods like Differential Scanning Calorimetry (DSC); and chromatographic techniques including Gas Chromatography-Mass Spectrometry (GC-MS) and High-Performance Liquid Chromatography (HPLC). Data for this paper were collected from a comprehensive analysis of existing literature and studies on the application of these techniques in fat and oil authentication. This paper also includes various chemometric analyses, such as principal component analysis (PCA), cluster analyses, discriminant analysis, and classification analysis, to enhance the interpretation of the analytical results. The advantages and disadvantages of each technique are discussed, along with their underlying principles that facilitate their use in experiments. This paper aims to describe these analytical methods and the related chemometric analyses, emphasising their relevance in both general food safety and the specific context of halal food.

 

Keywords: analytical method, halal, fats, oils, authentication, chemometric

 

Abstrak

Lemak dan minyak, yang biasa digunakan dalam produk makanan, sangat mudah terdedah kepada penipuan, di mana keaslian dan kualitinya boleh dikompromikan untuk keuntungan wang. Kertas kajian ini mengkaji pelbagai kaedah analisis yang dibangunkan untuk memastikan ketertelusuran dan pengesahan keaslian lemak dan minyak. Teknik analisis yang dibincangkan termasuk kaedah spektrofotometrik seperti Spektrometri Inframerah Transformasi Fourier (FTIR), Resonans Magnetik Nuklear (NMR), Spektroskopi UV-Vis (UV-Vis), Spektroskopi Inframerah Dekat (NIR), dan Spektroskopi Raman; kaedah analisis termo seperti Kalorimetri Pengimbasan Pembezaan (DSC); dan teknik kromatografi termasuk Kromatografi Gas-Spektrometri Jisim (GC-MS) dan Kromatografi Cecair Prestasi Tinggi (HPLC). Data untuk kertas kajian ini dikumpulkan daripada analisis komprehensif literatur dan kajian sedia ada mengenai aplikasi teknik-teknik ini dalam pengesahan lemak dan minyak. Kertas kajian ini juga merangkumi pelbagai analisis kemometrik, seperti analisis komponen utama (PCA), analisis kelompok, analisis diskriminan, dan analisis klasifikasi, untuk meningkatkan interpretasi keputusan analisis. Kelebihan dan kekurangan setiap teknik dibincangkan, bersama dengan prinsip asas yang memudahkan penggunaannya dalam eksperimen. Kertas kajian ini bertujuan untuk menerangkan kaedah analisis ini dan analisis kemometrik yang berkaitan, dengan menekankan kepentingannya dalam keselamatan makanan umum dan konteks khusus makanan halal.

 

Kata kunci: kaedah analisis, halal, lemak, minyak, pengesahan, kemometrik

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