Detection of pig and buffalo body fat in cow and buffalo ghees by differential scanning calorimetry

Lambelet, Pierre; Ganguli, N. C.

doi:10.1007/bf02660216

Cited by 38 publications

(17 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Many efforts have been taken to test the applicability of nonchromatographic approaches, such as NIR [12] or DSC methods. Differential scanning calorimetry has been tested for use in the evaluation of fats authenticity; however, at the beginning mainly crystallization curves were recommended for this purpose [13][14][15]. Lambelet and Ganguli [13] reported that measurements based on crystallization diagrams have the advantage of avoiding problems linked to polymorphism of fats, so that the results are independent of the thermal treatment of the samples prior to analysis.…”

Section: Introductionmentioning

confidence: 99%

“…Differential scanning calorimetry has been tested for use in the evaluation of fats authenticity; however, at the beginning mainly crystallization curves were recommended for this purpose [13][14][15]. Lambelet and Ganguli [13] reported that measurements based on crystallization diagrams have the advantage of avoiding problems linked to polymorphism of fats, so that the results are independent of the thermal treatment of the samples prior to analysis. However, it was shown by the study on milk fat [16] that melting curves are characterized by better reproducibility than crystallization curves, only if the sample is initially heated to destroy any previous crystalline structure.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

DSC coupled with PCA as a tool for butter authenticity assessment

Tomaszewska-Gras

2016

J Therm Anal Calorim

View full text Add to dashboard Cite

The authenticity assessment of butter is still a big challenge for analytics. Due to its low cost, palm oil (PO) is the edible fat most frequently used as an adulterant in the production of butter. The aim of this study was to test the feasibility of the DSC technique coupled with principal component analysis (PCA) for the distinction of pure butterfat from adulterated. A differential scanning calorimeter DSC 7 from Perkin-Elmer was used for the examination of crystallization and melting properties of pure butterfat and its mixtures with PO (2,5,10,15, 20, 25, 30, 35 % w/w). The addition of PO affects the thermodynamic parameters of the crystallization and melting of butter, which modifies the position and area of phase transition peaks. A large dataset concerning DSC cooling and heating parameters such as temperatures, enthalpies and peak heights was obtained. Processing of data was supported by the PCA method, which proved its applicability for differentiation between genuine and adulterated fat. Statistical analysis revealed that the best separation of samples with different palm oil concentration was achieved using DSC melting parameters of enthalpies and peak heights of low and medium melting fractions. PCA of crystallization parameters did not give such distinct separation. The results of this study confirmed that the DSC technique coupled with PCA can be successfully applied to detect with high sensitivity (from 2 %) the adulterant in butter.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

DSC coupled with PCA as a tool for butter authenticity assessment

Tomaszewska-Gras

2016

J Therm Anal Calorim

View full text Add to dashboard Cite

show abstract

“…Further, there was no correlation between the EP measured by the DSC method and the MUFA content in IAT. It was reported that DSC could observe the presence of buffalo body fat in cow and buffalo ghee (Lambelet & Ganguli 1983). When a heated IAT was used in the DSC analysis, the area of the EP was lower compared with that of intact IAT (data were not shown).…”

Section: Resultsmentioning

confidence: 90%

Evaluation of the thermal property of bovine intramuscular adipose tissue using differential scanning calorimetry

Kimura

Nishimura

Iwama

et al. 2017

Animal Science Journal

View full text Add to dashboard Cite

The thermal property of bovine intramuscular adipose tissue (IAT) was evaluated using differential scanning calorimetry (DSC) and compared with the melting point temperature (MP) of the fat extract of IAT, which was measured using the slip point method. The beef samples were classified according to the beef marbling score (BMS). Beef with a high BMS contained less protein than that with middle or low BMS. Beef with a high BMS contained significantly more fat than that with a low BMS (P < 0.05). The endothermic point temperature (EP) of IAT, measured by DSC, was significantly higher than the MP of IAT fat (P < 0.05). The EP showed no significant difference among the three marbling grade groups. Although the MP was correlated with the monounsaturated fatty acids (MUFA) content of IAT (R 2 = 0.505), there was no correlation between the EP and the MUFA (R 2 = 0.040). However, the EP of IAT treated with collagenase was relatively highly correlated with the MP (R 2 = 0.655). Thus, these results suggested that DSC analysis would give us the practical thermal information regarding the melt-in the-mouth of beef such as the gelatinization of collagen, along with the melting of fat in IAT.

show abstract

“…Seriburi & Akoh [14] demonstrated that mixing of lard with sunflower oil in different ratios could produce a variety of plastic shortenings. Lard has often been a potential substitute for dairy products like ghee [15] and butter [16] since it showed good compatibility to these products. However, mixing of animal fats with plant oils may not be desirable due to religious restrictions and negative nutritional perception regarding the consumption of animal fats.…”

Section: Introductionmentioning

confidence: 99%

Application of Chromatographic and Infra-Red Spectroscopic Techniques for Detection of Adulteration in Food Lipids: A Review

Marikkar¹,

Mirghani²,

Jaswir³

2016

J Food Chem Nanotechnol

View full text Add to dashboard Cite

Adulteration of oils and fats is an important commercial issue, which needs intervention from regulatory agencies. Tremendous amount of research has been carried out during the past several decades to address this, starting from classical methods to more sophisticated instrumental techniques. Instrumental techniques based on chromatography and infrared spectroscopy have received particular attention from researchers worldwide since they are fast and efficient. Majority of the past studies suggested the use of assays based on fatty acids, triacylglycerol components, minor constituents, and spectral characteristics as they are really useful to determine the adulteration of food lipids. A discussion on the specificity and sensitivity of these assays in solving adulteration issues of oils and fats is timely. Hence, the purpose of this review is to present an update of the current literature in this topic and provide some directions for future research.

show abstract

Detection of pig and buffalo body fat in cow and buffalo ghees by differential scanning calorimetry

Cited by 38 publications

References 5 publications

DSC coupled with PCA as a tool for butter authenticity assessment

DSC coupled with PCA as a tool for butter authenticity assessment

Evaluation of the thermal property of bovine intramuscular adipose tissue using differential scanning calorimetry

Application of Chromatographic and Infra-Red Spectroscopic Techniques for Detection of Adulteration in Food Lipids: A Review

Contact Info

Product

Resources

About