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Differentiation of Lard From Other Edible Fats and Oils by Means of Fourier Transform Infrared Spectroscopy and Chemometrics

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Journal of the American Oil Chemists' Society

Abstract

Fourier transform infrared (FTIR) spectra at mid infrared regions (4,000–650 cm−1) of lard and 16 edible fats and oils were compared and differentiated. The chemometrics of principal component analysis and cluster analysis (CA) was used for such differentiation using FTIR spectra intensities of evaluated fats and oils. With PCA, an “eigenvalue” of about 90% was achieved using four principal components (PCs) of variables (FTIR spectra absorbances at the selected frequency regions). PC1 accounted for 44.1% of the variation, while PC2 described 30.2% of the variation. The main frequency regions that influence the separation of lard from other evaluated fats and oils based on PC1 are 2,852.8 followed by 2,922 and 1,464.7 cm−1. Furthermore, CA can classify lard into its group based on Euclidean distance.

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Acknowledgments

The authors thank the Ministry of Science, Technology, and Innovations (MOSTI), Malaysia for providing funding support awarded to Prof. Dr. Yaakob B. Che Man through the research Grant (Science Fund 05-01-04-SF0285).

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Authors and Affiliations

  1. Halal Products Research Institute, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia

    Yaakob B. Che Man, A. Rohman & T. S. T. Mansor

  2. Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, 55281, Indonesia

    A. Rohman

Authors
  1. Yaakob B. Che Man
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  2. A. Rohman
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  3. T. S. T. Mansor
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Correspondence to Yaakob B. Che Man.

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Che Man, Y.B., Rohman, A. & Mansor, T.S.T. Differentiation of Lard From Other Edible Fats and Oils by Means of Fourier Transform Infrared Spectroscopy and Chemometrics. J Am Oil Chem Soc 88, 187–192 (2011). https://doi.org/10.1007/s11746-010-1659-x

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  • DOI: https://doi.org/10.1007/s11746-010-1659-x

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