Detection of Gelatin Origin Using Fourier Transform Infrared Spectroscopy and High Performance Liquid Chromatography

A study on detection of gelatin origin was conducted. Rapid method was developed using Fourier transform infrared (FTIR) spectroscopy to distinguish between bovine and porcine gelatin. The results showed that FTIR spectroscopy was capable of distinguishing bovine and porcine gelatin by analyzing the...

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Main Author:	Rusli, Norakasha
Format:	Thesis
Language:	English English
Published:	2011
Subjects:	Gelatin Liquid chromatography Fourier transform infrared spectroscopy
Online Access:	http://psasir.upm.edu.my/id/eprint/20380/1/IPPH_2011_1_ir.pdf
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id	my-upm-ir.20380
record_format	uketd_dc
spelling	my-upm-ir.203802014-04-02T07:35:22Z Detection of Gelatin Origin Using Fourier Transform Infrared Spectroscopy and High Performance Liquid Chromatography 2011-12 Rusli, Norakasha A study on detection of gelatin origin was conducted. Rapid method was developed using Fourier transform infrared (FTIR) spectroscopy to distinguish between bovine and porcine gelatin. The results showed that FTIR spectroscopy was capable of distinguishing bovine and porcine gelatin by analyzing the region between 3290- 3280 cm-1 and 1660-1200 cm-1 using discriminant analysis (DA). The Cooman’s plot clearly showed that both gelatins were classified according to their respective group. The subsequent study explains the application of high performance liquid chromatography (HPLC) in ascertaining the source of gelatin using amino acid analysis. A partial least square (PLS) calibration demonstrated good linear regression (R2) of 0.991 and 0.983 for Sigma and Merck gelatin standards, correlation between actual values against predicted data obtained from the cross-validation of gelatin mixture. Three major amino acids namely glycine (Gly), proline (Pro) and hydroxyproline (Hyp) were applied in principal component analysis (PCA) and the score plots obtained show good separation between pure bovine, pure porcine or the mixture of bovine and porcine gelatin for both Sigma and Merck standards. Finally, the third study was conducted to know the capabilities of these detection methods to be applied in real food samples. Market samples were analyzed by both FTIR spectroscopy and amino acid analysis. Results presented by Cooman’s plot and PCA proved that the samples were distinctly divided in two groups accordingly depending on their source without any confusion or mistake. However, the analysis cannot be done for the samples containing added ingredients such as flavouring and colouring. In conclusion, this study provides methods for determining the source of gelatin focused on bovine and porcine. These methods are suitable to be use in the analysis of halal food authentication. Gelatin Liquid chromatography Fourier transform infrared spectroscopy 2011-12 Thesis http://psasir.upm.edu.my/id/eprint/20380/ http://psasir.upm.edu.my/id/eprint/20380/1/IPPH_2011_1_ir.pdf application/pdf en public masters Universiti Putra Malaysia Gelatin Liquid chromatography Fourier transform infrared spectroscopy Halal Products Research Institute English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Gelatin Liquid chromatography Fourier transform infrared spectroscopy
spellingShingle	Gelatin Liquid chromatography Fourier transform infrared spectroscopy Rusli, Norakasha Detection of Gelatin Origin Using Fourier Transform Infrared Spectroscopy and High Performance Liquid Chromatography
description	A study on detection of gelatin origin was conducted. Rapid method was developed using Fourier transform infrared (FTIR) spectroscopy to distinguish between bovine and porcine gelatin. The results showed that FTIR spectroscopy was capable of distinguishing bovine and porcine gelatin by analyzing the region between 3290- 3280 cm-1 and 1660-1200 cm-1 using discriminant analysis (DA). The Cooman’s plot clearly showed that both gelatins were classified according to their respective group. The subsequent study explains the application of high performance liquid chromatography (HPLC) in ascertaining the source of gelatin using amino acid analysis. A partial least square (PLS) calibration demonstrated good linear regression (R2) of 0.991 and 0.983 for Sigma and Merck gelatin standards, correlation between actual values against predicted data obtained from the cross-validation of gelatin mixture. Three major amino acids namely glycine (Gly), proline (Pro) and hydroxyproline (Hyp) were applied in principal component analysis (PCA) and the score plots obtained show good separation between pure bovine, pure porcine or the mixture of bovine and porcine gelatin for both Sigma and Merck standards. Finally, the third study was conducted to know the capabilities of these detection methods to be applied in real food samples. Market samples were analyzed by both FTIR spectroscopy and amino acid analysis. Results presented by Cooman’s plot and PCA proved that the samples were distinctly divided in two groups accordingly depending on their source without any confusion or mistake. However, the analysis cannot be done for the samples containing added ingredients such as flavouring and colouring. In conclusion, this study provides methods for determining the source of gelatin focused on bovine and porcine. These methods are suitable to be use in the analysis of halal food authentication.
format	Thesis
qualification_level	Master's degree
author	Rusli, Norakasha
author_facet	Rusli, Norakasha
author_sort	Rusli, Norakasha
title	Detection of Gelatin Origin Using Fourier Transform Infrared Spectroscopy and High Performance Liquid Chromatography
title_short	Detection of Gelatin Origin Using Fourier Transform Infrared Spectroscopy and High Performance Liquid Chromatography
title_full	Detection of Gelatin Origin Using Fourier Transform Infrared Spectroscopy and High Performance Liquid Chromatography
title_fullStr	Detection of Gelatin Origin Using Fourier Transform Infrared Spectroscopy and High Performance Liquid Chromatography
title_full_unstemmed	Detection of Gelatin Origin Using Fourier Transform Infrared Spectroscopy and High Performance Liquid Chromatography
title_sort	detection of gelatin origin using fourier transform infrared spectroscopy and high performance liquid chromatography
granting_institution	Universiti Putra Malaysia
granting_department	Halal Products Research Institute
publishDate	2011
url	http://psasir.upm.edu.my/id/eprint/20380/1/IPPH_2011_1_ir.pdf
_version_	1747811467793530880

Detection of Gelatin Origin Using Fourier Transform Infrared Spectroscopy and High Performance Liquid Chromatography

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