Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry |
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Authors: | J M N Marikkar O M Lai H M Ghazali Y B Che Man |
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Affiliation: | (1) Department of Biotechnology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, Selangor D.E., Malaysia;(2) Department of Food Technology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, Selangor D.E., Malaysia;(3) Department of Food Technology and Food Technology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor D.E., Malaysia |
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Abstract: | A study was conducted to assess the use of differential scanning calorimetry (DSC) for detecting the presence of lard/randomized
lard as adulterants in refined-bleached-deodorized (RBD) palm oil. Lard extracted from the adipose tissues of pig was chemically
interesterified using sodium methoxide as catalyst. DSC thermal profiles of both genuine lard and randomized lard were compared
with those of other common animal fats such as beef tallow, mutton tallow, and chicken fat. Lard and randomized lard were
then blended with RBD palm oil in two series, in proportions ranging from 0.2 to 20%, and DSC analyses were obtained. The
DSC cooling profiles of adulterated RBD palm oil samples showed an adulteration peak corresponding to lard/randomized lard
in the low-temperature region. This peak was confirmed as an indicator of the presence of lard in RBD palm oil since similar
experiments carried out using other common animal fats such as mutton tallow, beef tallow, and chicken fat showed that the
lard adulteration peak could be distinctly identified. Using this method, a detection limit of 1% lard/randomized lard was
reached (P<0.0001). |
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Keywords: | Adulteration animal fat differential scanning calorimetry lard randomized lard RBD palm oil thermal behavior |
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