Detection of Lard in Animal Fat Mixtures Using ATR-FTIR Fingerprint and SPME-GC/MS-Based Volatilomics

Silmiyah Putri; Faleh Setia Budi; Sugeng Heri Suseno; Heryani Heryani; Muhamad Fauzi Ramadhan; Yane Regiyana; Nancy Dewi Yuliana

doi:10.22146/ijc.90240

Detection of Lard in Animal Fat Mixtures Using ATR-FTIR Fingerprint and SPME-GC/MS-Based Volatilomics

https://doi.org/10.22146/ijc.90240

Silmiyah Putri⁽¹⁾, Faleh Setia Budi⁽²⁾, Sugeng Heri Suseno⁽³⁾, Heryani Heryani⁽⁴⁾, Muhamad Fauzi Ramadhan⁽⁵⁾, Yane Regiyana⁽⁶⁾, Nancy Dewi Yuliana^(7*)

(1) Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Jl. Tanjung, IPB Dramaga Campus, Bogor 16680, Indonesia
(2) Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Jl. Tanjung, IPB Dramaga Campus, Bogor 16680, Indonesia
(3) Department of Fishery Product Technology, IPB University, Jl. Tanjung, IPB Dramaga Campus, Bogor 16680, Indonesia
(4) Assessment Institute for Food, Drugs and Cosmetics (LPPOM), Global Halal Center, Jl. Pemuda No. 5, Bogor 16161, Indonesia
(5) Assessment Institute for Food, Drugs and Cosmetics (LPPOM), Global Halal Center, Jl. Pemuda No. 5, Bogor 16161, Indonesia
(6) Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Jl. Tanjung, IPB Dramaga Campus, Bogor 16680, Indonesia
(7) Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Jl. Tanjung, IPB Dramaga Campus, Bogor 16680, Indonesia; Assessment Institute for Food, Drugs and Cosmetics (LPPOM), Global Halal Center, Jl. Pemuda No. 5, Bogor 16161, Indonesia; Halal Science Center, IPB University, Jl. Raya Padjajaran, IPB Baranangsiang Campus, Bogor 16144, Indonesia
(*) Corresponding Author

Abstract

This study aims to detect the presence of lard in several halal animal fats (beef, chicken, and goat fat) based on their infrared fingerprint and volatile compound profile (volatilomics). A mixture of fat samples obtained from halal animals and lard at different concentrations (0, 20, 40, 60, and 80%, v/v) were subjected to attenuated total reflection-Fourier transformed infrared spectroscopy (ATR-FTIR) and solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC/MS) analysis, respectively. The data was processed using orthogonal projection to the least square–discriminant analysis (OPLS-DA). The results showed that ATR-FTIR could only identify the presence of lard in chicken fat up to the lowest concentration used in this study (10%) but failed in other fat samples. SPME-GC/MS detected the presence of lard in all animal fats up to the lowest concentration added (10%). The results of this study revealed that the volatilomics technique had more potential to be developed as a basis for the rapid detection of halal and non-halal animal fat than the infrared fingerprint. This study also emphasized that markers of non-halal animal fats can be different when the same fats are added to different food products.

Keywords

halal authentication; lard; infra-red fingerprinting; volatiles; chemometrics

Full Text:

Full Text PDF Full Text PDF-Suppl. Data

References

[1] Dahimi, O., Hassan, M.S., Rahim, A.A., Abdulkarim, S.M., and Siti Mashitoh, A., 2014, Differentiation of lard from other edible fats by gas chromatography-flame ionisation detector (GC-FID) and chemometrics, J. Food Pharm. Sci., 2, 27–31.

[2] Wang, Y., Wang, R., Li, Y., and Zhang, L., 2023, Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance, Food Res. Int., 172, 113140.

[3] Munir, F., Musharraf, S.G., Sherazi, S.T.H., Malik, M.I., and Bhanger, M.I., 2019, Detection of lard contamination in five different edible oils by FT-IR spectroscopy using a partial least squares calibration model, Turk. J. Chem., 43 (4), 1098–1108.

[4] Irnawati, I., Putri, R.N., Lestari, L.A., and Rohman, A., 2022, Quantitative analysis and discrimination of lard in chicken fat using FTIR spectroscopy and chemometrics for halal authentication, Food Res., 6 (4), 211–217.

[5] Valand, R., Tanna, S., Lawson, G., and Bengtström, L., 2020, A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations, Food Addit. Contam.: Part A, 37 (1), 19–38.

[6] Thompson, T.J.U., Gauthier, M., and Islam, M., 2009, The application of a new method of Fourier Transform Infrared Spectroscopy to the analysis of burned bone, J. Archaeol. Sci., 36 (3), 910–914.

[7] Upadhyay, N., Jaiswal, P., and Jha, S.N., 2016, Detection of goat body fat adulteration in pure ghee using ATR-FTIR spectroscopy coupled with chemometric strategy, J. Food Sci. Technol., 53 (10), 3752–3760.

[8] Windarsih, A., Irnawati, I., and Rohman, A., 2020, Application of FTIR-ATR spectroscopy and chemometrics for the detection and quantification of lard oil in bovine milk fat, Food Res., 4 (5), 1732–1738.

[9] Lestari, L.A., Rohman, A., Prihandiwati, E., Aini, A.R., Irnawati, I., and Khasanah, F., 2022, Analysis of lard, chicken fat and beef fat in ternary mixture using FTIR spectroscopy and multivariate calibration for halal authentication, Food Res., 6 (4), 113–119.

[10] Marikkar, N., Alinovi, M., and Chiavaro, E., 2021, Analytical approaches for discriminating native lard from other animal fats, Ital. J. Food Sci., 33 (1), 106–115.

[11] Fadzillah, N.A., Rohman, A., Rosman, A.S., Mohd Yusof, F., Ismail, A., Mustaffa, S., Minhat, A.E., and Khatib, A., 2016, Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis, J. Teknol., 78 (2), 171–177.

[12] Mortas, M., Awad, N., and Ayvaz, H., 2022, Adulteration detection technologies used for halal/kosher food products: An overview, Discover Food, 2 (1), 15.

[13] Nurani, L.H., Riswanto, F.D.O., Windarsih, A., Edityaningrum, C.A., Guntarti, A., and Rohman, A., 2022, Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review, Int. J. Food Prop., 25 (1), 1399–1416.

[14] Pranata, A.W., Yuliana, N.D., Amalia, L., and Darmawan, N., 2021, Volatilomics for halal and non-halal meatball authentication using solid-phase microextraction–gas chromatography–mass spectrometry, Arabian J. Chem., 14 (5), 103146.

[15] Burgeon, C., Markey, A., Debliquy, M., Lahem, D., Rodriguez, J., Ly, A., and Fauconnier, M.L., 2021, Comprehensive SPME-GC-MS analysis of VOC profiles obtained following high-temperature heating of pork back fat with varying boar taint intensities, Foods, 10 (6), 1311.

[16] Pebriana, R.B., Rohman, A., Lukitaningsih, E., and Sudjadi, S., 2017, Development of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in beef sausage employing three lipid extraction systems, Int. J. Food Prop., 20, 1995–2005.

[17] Nandiyanto, A.B.D., Oktiani, R., and Ragadhita, R., 2019, How to read and interpret FTIR spectroscope of organic material, Indones. J. Sci. Technol., 4 (1), 97–118.

[18] Perez-Guaita, D., Richardson, Z., Rajendra, A., Byrne, H.J., and Wood, B., 2021, From bench to worktop: Rapid evaluation of nutritional parameters in liquid foodstuffs by IR spectroscopy, Food Chem., 365, 130442.

[19] Nasyrah, A.R., Marikkar, J.M.N., and Dzulkifly, M.H., 2014, Comparative thermal characteristics and fatty acid composition of mono- and diacylglycerols of lard and some commercial emulsifiers, Int. J. Food Prop., 17 (5), 1116–1125.

[20] Queiroga, R.C.R.E., Leite Neta, M.T.S., Dutra Sandes, R.D., Narain, N., de Sousa Galvão, M., Madruga, M.S., and Germano Costa, R., 2019, An insight in key volatile compounds in goat milk based on their odor active values, J. Food Sci. Nutr. Res., 2, 49–60.

[21] He, S., Zhang, B., Dong, X., Wei, Y., Li, H., and Tang, B., 2023, Differentiation of goat meat freshness using gas chromatography with ion mobility spectrometry, Molecules, 28 (9), 3874.

[22] del Olmo, A., Calzada, J., and Nuñez, M., 2014, Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat “lacón”, a cured-cooked pork meat product, Innovative Food Sci. Emerging Technol., 26, 134–142.

[23] Song, S., Zhang, X., Hayat, K., Liu, P., Jia, C., Xia, S., Xiao, Z., Tian, H., and Niu, Y., 2011, Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow, Food Chem., 124 (1), 203–209.

[24] Watanabe, K., and Sato, Y., 1971, Heat-induced changes of lard and formation of volatile compounds, Jpn. J. Zootech. Sci., 42 (8), 393–400.

[25] Paleari, M.A., Moretti, V.M., Beretta, G., and Caprino, F., 2008, Chemical parameters, fatty acids and volatile compounds of salted and ripened goat thigh, Small Ruminant Res., 74 (1), 140–148.

[26] Sungur, S., Okur, R., Turgut, F.H., Ustun, I., and Gokce, C., 2015, Migrated phthalate levels into edible oils, Food Addit. Contam.: Part B, 8 (3), 190–194.

[27] Feng, Y., Cai, Y., Fu, X., Zheng, L., Xiao, Z., and Zhao, M., 2018, Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment, Food Chem., 265, 274–280.

[28] Serra, A., Buccioni, A., Rodriguez-Estrada, M.T., Conte, G., Cappucci, A., and Mele, M., 2014, Fatty acid composition, oxidation status and volatile organic compounds in “Colonnata” lard from Large White or Cinta Senese pigs as affected by curing time, Meat Sci., 97 (4), 504–512.

[29] Hwang, L.S., and Chen, C., 1994, “Volatile Compounds of Lards from Different Treatments” in Lipids in Food Flavors, American Chemical Society, Washington, D.C., US, 244–255.

[30] Albarrán, G., and Mendoza, E., 2021, Radiolysis induced degradation of 1,3-dichlorobenzene and 4-chlorophenol in aqueous solution, Radiat. Phys. Chem., 182, 109318.

[31] Yamato, T., Kurata, T., Kato, H., and Fujimaki, M., 1970, Volatile carbonyl compounds from heated beef fat, Agric. Biol. Chem., 34 (1), 88–94.

[32] Amalia, L., Yuliana, N.D., Sugita, P., Arofah, D., Syafitri, U.D., Windarsih, A., Rohman, A., Dachriyanus, D., Abu Bakar, N.K., and Kusnandar, F., 2022, Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures, Heliyon, 8 (10), e10882.

DOI: https://doi.org/10.22146/ijc.90240