A Review of Gelatin Source Authentication Methods

Am, Hameed; Asiyanbi-H, Tawakalit Tope; Idris, Maizlinda Izwana; Fadzillah, Nurrulhidayah Ahmad; Mirghani, Mohamed Elwathig Saeed

doi:10.21315/tlsr2018.29.2.15

Cited by 36 publications

(18 citation statements)

References 36 publications

(71 reference statements)

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“…Thus, our study performed the analysis of variance (ANOVA) to identify which AAs were significantly different in fish, bovine and porcine gelatines. Nevertheless, the ANOVA was not enough to discriminate the gelatine source unless the dataset was subjected to multivariate data analysis such as principal component analysis [14].…”

Section: Introductionmentioning

confidence: 99%

Food forensics on gelatine source via ultra-high-performance liquid chromatography diode-array detector and principal component analysis

Ismail¹,

Sani

Azid

et al. 2021

SN Appl. Sci.

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This study provided a step-by-step procedure to investigate the distribution of 17 amino acids (AAs) in 50 fish, 50 bovine and 54 porcine gelatines using Ultra-High-Performance Liquid Chromatography Diode-Array Detector (UHPLC–DAD) with the incorporation of principal component analysis (PCA). Dataset pre-processing step, including outlier removal, analysis of variance (ANOVA), dataset adequacy test, dataset transformation and correlation test was performed before the PCA. The method rendered linearity range of 37.5–1000 pmol/µL and accuracy of 85–111% recovery. The bovine and porcine gelatines showed a similar ranking while the l-Alanine (Ala), l-Arginine (Arg) and l-Glutamic acid (Glu) concentrations had differed the fish gelatine from the bovine and porcine gelatines. The PCA, which explained 77.013% cumulative variability at eigenvalue of 5.436, showed AAs with strong FL in PC1 had polar and nonpolar side chains while AAs with strong FL in PC2 had polar side chain. The AAs with moderate and weak FL in PC1 had a nonpolar side chain. The AAs with strong FL of in PC1 were also the same AAs with 7, 6 and 5 strong CMs as determined in the correlation test. The second PCA showed that the l-Serine (Ser), Arg, Glycine (Gly), l-Threonine (Thr), l-Methionine (Met), l-Histidine (His) and L-Hydroxyproline (Hyp) were significant in fish gelatine; Hyp, Met, Thr, Ser, His, Gly, and Arg in bovine gelatine; and l-Proline (Pro), l-Tyrosine (Tyr), l-Valine (Val), l-Leucine (Leu), and l-Phenylalanine (Phe) in porcine gelatine. The 100% fish, bovine and porcine gelatines accommodated grouping 1, 2 and 3, respectively, which proved that AAs with strong FL (Hyp, His, Ser, Arg, Gly, Thr, Pro, Tyr, Met, Val, Leu and Phe) were the significant AAs and becomes the biomarkers to identify the gelatine source. From this study, the PCA was a useful tool to analyse a multivariate dataset that could provide an in-depth understanding of AA distributions as compared to ANOVA and correlation test.

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Section: Introductionmentioning

confidence: 99%

Food forensics on gelatine source via ultra-high-performance liquid chromatography diode-array detector and principal component analysis

Ismail¹,

Sani

Azid

et al. 2021

SN Appl. Sci.

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“…Gelatin is a protein product derived from partial hydrolysis of animal collagen, which is present in bones and skin and is obtained primarily from pigs and cattle. It is extracted by acid or alkaline hydrolysis, then purified and concentrated [1]. All types of gelatin have similar compositions and contain water, a small amount of mineral salts, and connective tissue protein.…”

Section: Introductionmentioning

confidence: 99%

Stability of Vitamin C in Enriched Jelly

Abe-Matsumoto¹,

Araújo²,

Medeiros³

2020

Braz. J. Anal. Chem.

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Fortification of foods with vitamins has become increasingly common. However, further studies on the stability of vitamins in foods are required because these compounds can easily degrade. The objective of this study was to evaluate the stability of ascorbic acid (AA; vitamin C) in fortified gelatin after dissolving the powder in water at room temperature (25 °C), after preparing the jelly according to label instructions, and after storing the ready-to-eat product for three days in the refrigerator, comparing the obtained values to those stated on the label. AA was measured by iodometry using an automatic potentiometric titrator with a platinum ring electrode. The AA contents of all the samples dissolved in cold water were either equal to or above those stated on their labels. However, the AA contents of two of the prepared and stored samples were below their stated label values, confirming AA degradation.

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“…The global halal market has great potential to increase in future years, driven by the development of halal ingredient authentication methods that strengthen consumers' confidence (Hameed et al 2018). In recent years, there has been an increasing focus among Muslim consumers on consuming halal food, which is free from any prohibited components, such as dog meat.…”

Section: Introductionmentioning

confidence: 99%