Comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry was applied to detect the differences between lard (LA) and three other commonly animal-derived fats, namely cattle fat (CA), chicken fat (CF) and goat fat (GF). Combination of two different microbore columns (SLB-5ms and DB-wax) allowed the discrimination of lard from other animal fats by three fatty acid methyl esters (FAMEs) constituents involving methyl trans-9,12,15-octadecatrienoate (C18:3 n3t), methyl 11,14,17-eicosatrienoate (C20:3 n3t) and methyl 11,14-eicosadienoate (C20:2 n6). The FAME profiles could be used as a basis for discriminating lard from other animal fats in food authentication process.

Summary Resistant starch (RS) can be generated through heat moisture treatment (HMT). The HMT was conducted by modifying starch using different ratio of moisture content, high temperature and heating time. A number of studies showed that the effects of HMT on RS contents in cereals, pulses, tubers and fruits were inconsistent. This study aimed to analyse the impact of HMT on RS level in various carbohydrate sources through a meta‐analysis approach. Study selection was conducted with the PRISMA method. There were 21 relevant studies and 67 data used for meta‐analysis. The database was analysed by using Hedges’ d. The results showed that there was a significant impact of HMT on RS level of cereals, especially wheat. The highest increase in RS levels for various carbohydrate sources in starch was influenced by the interaction of treatment between water content at 15 ≤ x < 25%, heating time at 0.25 < x ≤ 6 h and temperature at 120 ≤ x ≤ 130 °C.

Suji (Dracaena angustifolia (Medik.) Roxb.) leaves are famous chlorophyll source used as food colorant in Indonesia and other south-east Asian countries. Its chlorophyll has unique characteristics which can degrade through enzymatic and non-enzymatic reactions. This article summarizes traditional application of Suji leaves, the characteristics of Suji leaf chlorophyll, postharvest stability, and several ways to retain its green color. Potential development of Suji leaf extract as food colorant or food ingredients are also discussed.

ABSTRAK Klorofil telah lama digunakan sebagai pewarna hijau untuk pangan dan non-pangan. Salah satu tanaman sumber klorofil adalah daun suji (Dracaena angustifolia (Medik.) Roxb.). Klorofil daun suji memiliki kelebihan dan karakteristik khas dibandingkan sumber klorofil lain yang berpotensi dikembangkan sebagai pewarna alami. Namun, klorofil mudah sekali terdegradasi karena pengaruh enzim dan faktor lingkungan. Selama pengolahan dan penyimpanan terjadi perubahan struktur klorofil menjadi senyawa-senyawa turunannya yang tidak lagi berwarna hijau. Beberapa upaya telah dilakukan untuk mempertahankan kualitas warna hijau dan kuantitas klorofil yang terkandung dalam pewarna daun suji. Pembentukan metallo-klorofil dan pengembangan pewarna serbuk daun suji belum mampu menyamai kualitas dan kuantitas ekstrak cairnya. Kendala tersebut menjadi tantangan dalam mengembangkan daun suji sebagai bahan pewarna alami.

Comprehensive bidimensional gas chromatography coupled with time-of-flight mass spectrometry (GC 9 GC-TOF-MS) was used for the characterization of regiospecific mono-and diglycerides (MG-DG) content in the glycerolysis products derived from five different lipids included lard (LA), sun flower seed oil (SF), corn oil (CO), butter (BU), and palm oil (PA). The combination of fast and high temperature non-orthogonal column set namely DB17ht (6 m 9 0.10 mm 9 0.10 lm) as the primary column and SLB-5 ms (60 cm 9 0.10 mm 9 0.10 lm) as the secondary column was applied in this work. System configuration involved high oven ramp temperature to obtain precise mass spectral identification and highest effluent's resolution. 3-Monopalmitoyl-sn-glycerol (MG 3-C16) was the highest concentration in LA, BU and PA while monostearoyl-sn-glycerol (MG C18) in CO and 1,3-dilinoleolrac-glycerol (DG C18:2c) in SF. Principal component analysis accounted 82% of variance using combination of PC1 and PC2. The presence of monostearoyl-sn-glycerol (MG C18), 3-Monopalmitoyl-sn-glycerol (MG 3-C16), 1,3-dilinoleol-rac-glycerol (DG C18:2c), 1,3-dipalmitoylglycerol (DG 1,3-C16), and 1,3-dielaidin (DG C18:1t) caused differentiation of the samples tested.