Abstract
Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard blended with chicken, lamb, and cow body fats. The spectral bands associated with chicken, lamb, and cow body fats and their lard blends were recorded, interpreted, and identified. Qualitative differences between the spectra are proposed as a basis for differentiating between the pure animal fats and their blends. A semiquantitative approach is proposed to measure the percent of lard in blends with lamb body fat (LBF) on the basis of the frequency shift of the band in the region 3009–3000 cm−1, using the equation y=0.1616x+3002.10. The coefficient of determination (R 2) was 0.9457 with a standard error (SE) of 1.23. The percentage of lard in lard/LBF blends was also correlated to the absorbance at 1417.89 and 966.39 cm−1 by the equations y=0.0061x+0.1404 (R 2=0.9388, SE=0.018) and y=0.004x+0.1117 (R 2=0.9715, SE=0.009), respectively. For the qualitative determination of lard blended with chicken body fat (CF), the FTIR spectral bands in the frequency ranges of 3008–3000, 1418–1417, 1385–1370, and 1126–1085 cm−1 were employed. Semiquantitative determination by measurement of the absorbance at 3005.6 cm−1 is proposed, using the equation y=0.0071x+0.1301 (R 2=0.983, SE=0.012). The percentage of lard in lard/GF blends was also correlated to the absorbance at 1417.85 cm−1 (y=0.0053x+0.0821, with R 2=0.9233, SE=0.019) and at 1377.58 cm−1 (y=0.0069x+0.1327, with R 2=0.9426, SE=0.022). For blends of lard with cow body fat (CBF) bands in the range 3008–3006 cm−1 and at 1417.8 and 966 cm−1 were used for qualitative detection. The equation y=−0.005x+0.3188 with R 2=0.9831 and SE=0.0086 was obtained for semiquantitative determination at 966.22 cm−1.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Enser, M., Meat Lipids, in Developments in Oils and Fats, edited by R.J. Hamilton, Blackie Academic and Professional, London and New York, 1995, pp. 1–31.
Codex Alimentarius, Vol. 8, Part 3, Fats, Oils and Related Products, Food and Agriculture Organization of the United Nations, World Health Organization, Rome, 1993.
Sonntag, N.O.V., Fat Splitting, Esterification and Interesterification, in Bailey's Industrial Oil and Fat Products, 4th edn., edited by D. Swern, Wiley-Interscience, New York, 1982, Vol. 2, pp. 159–161.
Lambelet, P., Detection of Pig and Buffalo Body Fat in Cow and Baffalo Ghee by Differential Scanning Calorimetry, J. Am. Oil Chem. Soc. 60:1005–1008 (1983).
Lambelet, P., O.P. Singhal, and N.C. Ganguli, Detection of Goat Body Fat in Ghee by Differential Thermal Analysis, ——Ibid. 57:364–366 (1980).
Coni, E., M.D. Pasquale, P. Coppolelli, and A. Bocca, Detection of Animal Fats in Butter by Differential Scanning Calorimetry: A Pilot Study, ——Ibid. 71:807–810 (1994).
Hammond, E.W., and J.W. Irwin, The Analysis of Lipids by HPLC, in HPLC in Food Analysis, 2nd edn., edited by R. Macrae, Academic Press, London, 1988, pp. 95–132.
DeMan, J.M., Functionality Requirements of Fats and Oils for Food Applications, presented at MOSTA Tech-In, Recent Advances in the Sciences of Oils and Fats, Malaysian Oil Scientists' and Technologists' Association, Petaling Jaya, Selangor D.E. Malaysia, 1999.
Kaufmann, H.P., and G. Manked, Fette, Seifen Amstrichsm, 65, 179, (1963), cited in Bailey's Industrial Oil and Fat Products, 4th edn., edited by D. Swern, Wiley-Interscience, New York, 1982, Vol. 2, p. 482.
IUPAC Commission on Oils, Fats and Derivatives, Standard Methods for the Analysis of Oils, Fats and Derivatives, 6th edn., Pergamon, New York, 1979, Method 2.210.
Kirk, R.S., and R. Sawyer, Pearson's Composition and Analysis of Foods, 9th edn., Longman Scientific and Technical, Essex, 1991, pp. 611–612.
Official and Tentative Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., edited by D. Firestone, American Oil Chemists' Society, Champaign, 1993, Method Cb 5-40.
Haryati, T., Development and Application of Differential Scanning Calorimetric Technique for Physical and Chemical Analysis of Palm Oil, Ph.D. Thesis, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, Serdang Selangor DE, Malaysia, 1999.
Tan, C.P., and Y.B. Che Man, Differential Scanning Calorimetric Analysis of Edible Oils: Comparison of Thermal Properties and Chemical Composition, J. Am. Oil Chem. Soc. 77:143–155 (2000).
Ismail, A.A., F.R. van de Voort, G. Emo, and J. Sedman Rapid and Quantitative Determination of Free Fatty Acids by FTIR Spectroscopy, ——Ibid. 70:335–341 (1993).
van de Voort, F.R., A.A. Ismail, J. Sedman, J. Dubois, and T. Nicodemo, The Determination of Peroxide Value by Fourier Transform Infrared Spectroscopy, ——Ibid. 71:921–926 (1994).
van de Voort, F.R., A.A. Ismail, and J. Sedman, A Rapid Automated Method for the Determination of cis and trans Content of Fats and Oils by Fourier Transform Infrared Spectroscopy, ——Ibid. 72:873–880 (1995).
van de Voort, F.R., K.P. Memon, J. Sedman, and A.A. Ismail, Determination of Solid Fat Index by Fourier Transform Infrared Spectroscopy, ——Ibid. 73:411–416 (1996).
Che Man, Y.B., and G. Setiowaty, Determination of Anisidine Value in Thermally Oxidized Palm Olein by Fourier Transform Infrared Spectroscopy, ——Ibid. 76:1–5 (1999).
Setiowaty, G., Y.B. Che Man, S. Jinap, and M.H. Moh, Quantitative Determination of Peroxide Value in Thermally Oxidized Palm Olein by Fourier Transform Infrared Spectroscopy, Phytochem. Anal. 11:74–78 (2000).
Che Man, Y.B., and M.E.S. Mirghani, Rapid Method for Determining Moisture Content in Crude Palm Oil by Fourier Transform Infrared Spectroscopy, J. Am. Oil Chem. Soc. 77:631–637 (2000).
Che Man, Y.B., G. Setiowaty, and F.R. van de Voort, Determination of Iodine Value of Palm Oil by Fourier Transform Infrared Spectroscopy, ——Ibid. 76:693–700 (1999).
Che Man, Y.B., and G. Setiowaty, Multivariate Calibration of Fourier Transform Infrared Spectra in Determining Iodine Value of Palm Oil Products, Food Chem. 67:193–198 (1999).
Mirghani, M.E.S., Y.B. Che Man, S. Jinap, B.S. Baharin, and J. Bakar, Rapid Method for Determining Malonaldehyde as Thiobarbituric Acid Reactive Substance (TBARS) in Palm Olein System by Fourier Transform Infrared Spectroscopy, Phytochem. Anal., PCA BC 8889, in press.
Guillen, M.D., and N. Cabo, Characterization of Edible Oils and Lard by Fourier Transform Infrared Spectroscopy. Relationships Between Composition and Frequency of Concrete Bands in the Fingerprint Region, J. Am. Oil Chem. Soc. 74:1281–1286 (1997).
Hoffmann, G., The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products, Academic Press, London, 1989, p. 127.
Dubois, J., F.R. van de Voort, J. Sedman, A.A. Ismail, and H.R. Ramaswamy, Quantitative Fourier Transform Infrared Analysis for Anisidine Value and Aldehyde in Thermally Stressed Oils, J. Am. Oil Chem. Soc. 73:787–794 (1996).
Firestone, D., and Sheppard, A., Determination of trans Fatty Acids, in Advances in Lipid Methodology—One, edited by W.W. Christie, The Oily Press, Alloway, Scotland, 1992, pp. 273–322.
van de Voort, F.R., A.A. Ismail, J. Sedman, and G. Emo, Monitoring the Oxidation of Edible Oils by Fourier Transform Infrared Spectroscopy, J. Am. Oil Chem. Soc. 71:243–253 (1994).
Safar, M., D. Bertrand, P. Robert, M.F. Devaux, and C. Genot, Characterization of Edible Oils, Butters and Margarines by Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance, ——Ibid. 71:371–377 (1994).
Guillen, M.D., and N. Cabo, Usefulness of the Frequency Data of the Fourier Transform Infrared Spectra to Evaluate the Degree of Oxidation of Edible Oils, J. Agric. Food Chem. 47:709–719 (1999).
Firestone, D., and P. LaBouliere, Determination of Isolated trans Isomers by Infrared Spectrophotometry, J. Assoc. Off. Anal. Chem. 48:437–443 (1965).
Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., American Oil Chemists' Society, Champaign, 1995, Method Cd 14-95.
Sedman, J., F.R. van de Voort, and A.A. Ismail, Upgrading the AOCS Infrared trans Method for Analysis of Neat Fats and Oils by Fourier Transform Infrared Spectroscopy, J. Am. Oil Chem. Soc. 74:907–913 (1997).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Che Man, Y.B., Mirghani, M.E.S. Detection of lard mixed with body fats of chicken, lamb, and cow by fourier transform infrared spectroscopy. J Amer Oil Chem Soc 78, 753–761 (2001). https://doi.org/10.1007/s11746-001-0338-4
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-001-0338-4