hrcak mascot   Srce   HID

Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2015.7.1.03

Differentiation of frog fats from vegetable and marine oils by Fourier Transform Infrared Spectroscopy and chemometric analysis

M. E. Ali   ORCID icon orcid.org/0000-0002-7384-3936 ; University of Malaya, Nanotechnology and Catalysis Research Centre (NANOCAT), 50603, Kuala Lumpur, Malaysia
A. N. Nina Naquiah ; University of Malaya, Nanotechnology and Catalysis Research Centre (NANOCAT), 50603, Kuala Lumpur, Malaysia
S. Mustafa ; Universiti Putra Malaysia, Halal Products Research Institute, 43400, Selangor, Malaysia
S. B. A. Hamid ; University of Malaya, Nanotechnology and Catalysis Research Centre (NANOCAT), 50603, Kuala Lumpur, Malaysia

Puni tekst: engleski, pdf (481 KB) str. 1-8 preuzimanja: 740* citiraj
APA 6th Edition
Ali, M.E., Nina Naquiah, A.N., Mustafa, S. i Hamid, S.B.A. (2015). Differentiation of frog fats from vegetable and marine oils by Fourier Transform Infrared Spectroscopy and chemometric analysis. Croatian journal of food science and technology, 7 (1), 1-8. https://doi.org/10.17508/CJFST.2015.7.1.03
MLA 8th Edition
Ali, M. E., et al. "Differentiation of frog fats from vegetable and marine oils by Fourier Transform Infrared Spectroscopy and chemometric analysis." Croatian journal of food science and technology, vol. 7, br. 1, 2015, str. 1-8. https://doi.org/10.17508/CJFST.2015.7.1.03. Citirano 17.11.2019.
Chicago 17th Edition
Ali, M. E., A. N. Nina Naquiah, S. Mustafa i S. B. A. Hamid. "Differentiation of frog fats from vegetable and marine oils by Fourier Transform Infrared Spectroscopy and chemometric analysis." Croatian journal of food science and technology 7, br. 1 (2015): 1-8. https://doi.org/10.17508/CJFST.2015.7.1.03
Harvard
Ali, M.E., et al. (2015). 'Differentiation of frog fats from vegetable and marine oils by Fourier Transform Infrared Spectroscopy and chemometric analysis', Croatian journal of food science and technology, 7(1), str. 1-8. https://doi.org/10.17508/CJFST.2015.7.1.03
Vancouver
Ali ME, Nina Naquiah AN, Mustafa S, Hamid SBA. Differentiation of frog fats from vegetable and marine oils by Fourier Transform Infrared Spectroscopy and chemometric analysis. Croatian journal of food science and technology [Internet]. 2015 [pristupljeno 17.11.2019.];7(1):1-8. https://doi.org/10.17508/CJFST.2015.7.1.03
IEEE
M.E. Ali, A.N. Nina Naquiah, S. Mustafa i S.B.A. Hamid, "Differentiation of frog fats from vegetable and marine oils by Fourier Transform Infrared Spectroscopy and chemometric analysis", Croatian journal of food science and technology, vol.7, br. 1, str. 1-8, 2015. [Online]. https://doi.org/10.17508/CJFST.2015.7.1.03

Sažetak
The agro-based production and consumption of frogs coupled with world-wide trading have been increased in the recent years giving rise to the risk of frog fat adulteration in expensive vegetable and marine oils. For the first time, we profiled here frog fats using Fourier Transform Infrared (FTIR) Spectroscopy coupled with multivariate principal component analysis (PCA). The comparison of the FTIR spectral absorbance intensities demonstrated linkage of frog fats to other edible fats and oils. Three commercially available marine oils and three vegetables oils were studied with frog fats and clear pattern of clusters with distinctive identifiable features were obtained through PCA modeling. PCA analysis identified 2922.21 cm-1, 2852.88 cm-1, 1745.45 cm-1, 1158.29 cm-1 and 721.51 cm-1 FTIR-frequencies as the most discriminating variables influencing the group separation into different clusters. This fundamental study has clear implications in the identification of frog fat from its marine and vegetable counterparts for the potential detection of frog fat adulteration in various fat and oils.

Ključne riječi
multivariate principal component analysis; edible fats and oils; edible frogs; agro-based production

Hrčak ID: 142432

URI
https://hrcak.srce.hr/142432

Posjeta: 974 *