Effects of Heating On Lard As Adulterant In Refined Bleached Deodorized Palm Oil Using Physicochemical Test and Gas Chromatography Headspace With Chemometrics
Adulteration has gained much concern in the oils and fats industry due to religious issues. This study assessed the effect of heating on the profiling of lard (15 °% and 30 °-% lard) spiked in refined bleached deodorized (RBD) palm oil at three different temperatures (120 T. 1SO °C and 240 °C), e...
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| Summary: | Adulteration has gained much concern in the oils and fats industry due to religious issues.
This study assessed the effect of heating on the profiling of lard (15 °% and 30 °-% lard)
spiked in refined bleached deodorized (RBD) palm oil at three different temperatures
(120 T. 1SO °C and 240 °C), each for 1,2 and 3 hours of heating time. The
physicochemical test done were iodine value (IV), peroxide value (PV) and color
intensity. For iodine value test, all samples showed decreased in iodine value as heating
time was prolonged. At low heating temperature (120 °C), not much changes were
observed for all samples. When samples were heated at higher temperature. 30 % lard
showed the biggest changes in iodine value. For peroxide value, at 120 °C. all samples
showed an increased as the time was prolonged. however, at higher heating temperature
(180 °C and 240 °C). the value decreased. This might be due to the formation and
accumulation of secondary oxidation products. In terms of colour, as time was prolonged,
all samples becomes darker due to formation of non volatile decomposition. When data
of physicochemical tests were analyzed using PCA, all samples 15 and 30 °, o lard) and
control (0 % lard) were clustered according to the heating temperature but showed no
difference for samples and control. The volatile compounds released were identified
using (gas chromatography mass spectrometry headspace) GC-MS-HS method.
Multivariate data from GC-MS-IIS were mean centred prior to Principal Components
Analysis (PCA) using Unscrambler software. The result obtained from the scores plot for
30 % lard and 15 % lard in the RI3D palm oil showed the sane pattern for heating
temperature at 120 °C and 180 T. Both samples and control were scattered in the scores
plot at 240 T. However, the GC-MS-HS technique was not able to differentiate between
0% lard with 15 `%, or 30 `%o lard in RBD palm oil. Certain volatile compounds were
found related to spcsilic heating temperature such as hexanal at 120 "C, while nonanal.
heptane and octane at 1 SO°C. The result of this study might be used to provide
information for the method designed in the detection and screening of lard in recycled
cooking oil and a more sensitive equipment such as SPMF might give a better results. |
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