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International Journal of Food Properties Volume 20, 2017 - Issue 9
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Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

Nurrulhidayah Ahmad FadzillahInternational Institute for Halal Research and Training, International Islamic University Malaysia, Kuala Lumpur, Malaysia;Center of Research for Fiqh Science and Technology, Universiti Teknologi Malaysia, Skudai, Johor Bahru, MalaysiaCorrespondence[email protected]
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A. RohmanResearch Center of Halal Products and Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, IndonesiaView further author information
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R. Arief SallehCenter of Research for Fiqh Science and Technology, Universiti Teknologi Malaysia, Skudai, Johor Bahru, MalaysiaView further author information
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I. AminDepartment of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor, MalaysiaView further author information
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M. ShuhaimiLaboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, MalaysiaView further author information
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M.Y. FarahwahidaCenter of Research for Fiqh Science and Technology, Universiti Teknologi Malaysia, Skudai, Johor Bahru, MalaysiaView further author information
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O. RashidiInternational Institute for Halal Research and Training, International Islamic University Malaysia, Kuala Lumpur, MalaysiaView further author information
,
J. Mohammad AizatInternational Institute for Halal Research and Training, International Islamic University Malaysia, Kuala Lumpur, MalaysiaView further author information
&
Alfi KhatibDepartment of Pharmaceutical Chemistry, Kulliyah of Pharmacy, International Islamic University Malaysia, Kuantan, Pahang, MalaysiaView further author information
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Pages 2147-2156 | Received 12 May 2016, Accepted 03 Sep 2016, Published online: 19 Jan 2017

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Jay Mie Kua, Mohammad Malek Faizal Azizi, Mohd Afendy Abdul Talib & Han Yih Lau. (2022) Adoption of analytical technologies for verification of authenticity of halal foods – a review. Food Additives & Contaminants: Part A 39:12, pages 1906-1932.
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Articles from other publishers (22)

Rodrigo Gonzalez-Ortega, Yolanda Victoria Rajagukguk, Giovanna Ferrentino, Ksenia Morozova & Matteo Scampicchio. (2024) Detection of butter adulteration with palm stearin and coconut oil by differential scanning calorimetry coupled with chemometric data analysis. Food Control 157, pages 110165.
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Meifeng Wu, Minmin Li, Bei Fan, Yufeng Sun, Litao Tong, Fengzhong Wang & Long Li. (2023) A rapid and low-cost method for detection of nine kinds of vegetable oil adulteration based on 3-D fluorescence spectroscopy. LWT 188, pages 115419.
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Zhiyuan Liu, Jihong Yuan, Ping Wen, Xiaofei Guo, Haichao Wen, Yanjun Guo & Duo Li. (2023) Effect of lard plus soybean oil on blood pressure and other cardiometabolic risk factors in healthy subjects: a randomized controlled-feeding trial. Food & Function 14:15, pages 7117-7129.
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Eleonora Truzzi, Lucia Marchetti, Arianna Fratagnoli, Maria Cecilia Rossi & Davide Bertelli. (2023) Novel application of 1H NMR spectroscopy coupled with chemometrics for the authentication of dark chocolate. Food Chemistry 404, pages 134522.
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Mustafa Mortas, Nour Awad & Huseyin Ayvaz. (2022) Adulteration detection technologies used for halal/kosher food products: an overview. Discover Food 2:1.
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Barbora Lapčíková, Lubomír Lapčík, Tomáš Valenta & Tereza Kučerová. (2022) Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market. Foods 11:21, pages 3437.
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Putri Widyanti Harlina, Vevi Maritha, Ida Musfiroh, Syamsul Huda, Nandi Sukri & Muchtaridi Muchtaridi. (2022) Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review. Food Science of Animal Resources 42:5, pages 744-761.
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João Pedro Hebling e Tavares, Maria Lucimar da Silva Medeiros & Douglas Fernandes Barbin. (2022) Near‐infrared techniques for fraud detection in dairy products: A review. Journal of Food Science 87:5, pages 1943-1960.
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Pei Chi Ng, Nur Amy Syahira Ahmad Ruslan, Ling Xuan Chin, Musa Ahmad, Sharina Abu Hanifah, Zanariah Abdullah & Sook Mei Khor. (2021) Recent advances in halal food authentication: Challenges and strategies. Journal of Food Science 87:1, pages 8-35.
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Snježana Kazazić, Jasenka Gajdoš‐Kljusurić, Biljana Radeljević, Dijana Plavljanić, Jasminka Špoljarić, Tihana Ljubić, Branka Bilić & Nataša Mikulec. (2021) Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types. Journal of Food Processing and Preservation 45:9.
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Huiyue Sun, Weiying Lu & Boyan Gao. (2021) Non-targeted detection of butter adulteration using pointwise UHPLC-ELSD and UHPLC-UV fingerprints with chemometrics. Food Chemistry 356, pages 129604.
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A Windarsih, K Nisa, A W Indrianingsih, C Darsih, S Handayani, M P Wulanjati, V T Rosyida, T Wijayanti & A Rohman. (2021) The use of 1 H-NMR spectroscopy and chemometrics of pattern recognition for authentication of Curcuma xanthorrhiza adulterated with Zingiber montanum . IOP Conference Series: Materials Science and Engineering 1011:1, pages 012050.
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Osman Taylan, Nur Cebi, Mustafa Tahsin Yilmaz, Osman Sagdic & Ahmed Atef Bakhsh. (2020) Detection of lard in butter using Raman spectroscopy combined with chemometrics. Food Chemistry 332, pages 127344.
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Mahsa Heidari, Zahra Talebpour, Ziba Abdollahpour, Nooshin Adib, Zohre Ghanavi & Hassan Y. Aboul-Enein. (2020) Discrimination between vegetable oil and animal fat by a metabolomics approach using gas chromatography–mass spectrometry combined with chemometrics. Journal of Food Science and Technology 57:9, pages 3415-3425.
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Maria Martuscelli, Annalisa Serio, Oriana Capezio & Dino Mastrocola. (2020) Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review. Foods 9:8, pages 1111.
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Abdul Rohman & Anjar Windarsih. (2020) The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review. International Journal of Molecular Sciences 21:14, pages 5155.
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Cristina Guimarães Pereira, Antonio Iranaldo Nunes Leite, Jonathan Andrade, Maria José Valenzuela Bell & Virgílio Anjos. (2019) Evaluation of butter oil adulteration with soybean oil by FT-MIR and FT-NIR spectroscopies and multivariate analyses. LWT 107, pages 1-8.
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Sonia Medina, Rosa Perestrelo, Pedro Silva, Jorge A.M. Pereira & José S. Câmara. (2019) Current trends and recent advances on food authenticity technologies and chemometric approaches. Trends in Food Science & Technology 85, pages 163-176.
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Clara J Fallone & Atiyah Yahya. (2019) Effect of triglyceride glycerol CH signal on olefinic resonance quantification with proton magnetic resonance spectroscopy at 3 T. Biomedical Physics & Engineering Express 5:2, pages 027004.
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Emmanuel Hatzakis. (2019) Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety 18:1, pages 189-220.
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Raffaele Sacchi, Antonello Paduano, Nicola Caporaso, Gianluca Picariello, Raffaele Romano & Francesco Addeo. (2018) Assessment of milk fat content in fat blends by 13 C NMR spectroscopy analysis of butyrate. Food Control 91, pages 231-236.
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Nor Aishah Mohd Salleh, Mohd Sukri Hassan, Juliana Jumal, Farah Wahida Harun & Mohd Zuli Jaafar. Differentiation of edible fats from selected sources after heating treatments using fourier transform infrared spectroscopy (FTIR) and multivariate analysis. Differentiation of edible fats from selected sources after heating treatments using fourier transform infrared spectroscopy (FTIR) and multivariate analysis.

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