Use of Differential Scanning Calorimetry to Detect Canola Oil (Brassica napus L.) Adulterated with Lard Stearin

• Nazrim Marikkar Jalaldeen Mohammed

  Halal Products Research Institute, Universiti Putra Malaysia Department of Biochemistry, Universiti Putra Malaysia

• Rana Sohel

  Faculty of Science/Institute for Mathematical Research, Universiti Putra Malaysia

書誌事項

タイトル別名

• Use of Differential Scanning Calorimetry to Detect Canola Oil (<i>Brassica napus</i> L.) Adulterated with Lard Stearin

抄録

A study was conducted to detect and quantify lard stearin (LS) content in canola oil (CaO) using differential scanning calorimetry (DSC). Authentic samples of CaO were obtained from a reliable supplier and the adulterant LS were obtained through a fractional crystallization procedure as reported previously. Pure CaO samples spiked with LS in levels ranging from 5 to 15% (w/w) were analyzed using DSC to obtain their cooling and heating profiles. The results showed that samples contaminated with LS at 5% (w/w) level can be detected using characteristic contaminant peaks appearing in the higher temperature regions (0 to 70°C) of the cooling and heating curves. Pearson correlation analysis of LS content against individual DSC parameters of the adulterant peak namely peak temperature, peak area, peak onset temperature indicated that there were strong correlations between these with the LS content of the CaO admixtures. When these three parameters were engaged as variables in the execution of the stepwise regression procedure, predictive models for determination of LS content in CaO were obtained. The predictive models obtained with single DSC parameter had relatively lower coefficient of determination (R² value) and higher standard error than the models obtained using two DSC parameters in combination. This study concluded that the predictive models obtained with peak area and peak onset temperature of the adulteration peak would be more accurate for prediction of LS content in CaO based on the highest coefficient of determination (R² value) and smallest standard error.

収録刊行物

• Journal of Oleo Science

  Journal of Oleo Science 63 (9), 867-873, 2014

  公益社団法人 日本油化学会

キーワード

• food adulteration
• DSC
• lard detection
• lard stearin
• thermal analysis

詳細情報

• CRID: 1390001204093459840
• NII論文ID: 130004684876
• NII書誌ID: AA11503337
• DOI: 10.5650/jos.ess14064
• COI: 1:STN:280:DC%2BC2M%2FmvFWitg%3D%3D
• ISSN: 13473352
• ISSN: 13458957
• NDL書誌ID: 025704107
• PubMed: 25174673
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I025704107
• Web Site: https://www.jstage.jst.go.jp/article/jos/63/9/63_ess14064/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可