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

• Published in: Indonesian journal of chemistry Vol. 24; no. 5; pp. 1294 - 1308
• Main Authors: Putri, Silmiyah, Budi, Faleh Setia, Suseno, Sugeng Heri, Heryani, Heryani, Ramadhan, Muhamad Fauzi, Regiyana, Yane, Yuliana, Nancy Dewi
• Format: Journal Article
• Language: English
• Published: Department of Chemistry, Universitas Gadjah Mada 01.10.2024
• Subjects: chemometrics; halal authentication; infra-red fingerprinting; lard; volatiles
• ISSN: 1411-9420; 2460-1578
• DOI: 10.22146/ijc.90240

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.