The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil

Marikkar, J.M.N.; Ghazali, Hasanah Mohd; Man, Y. B. Che; Lai, Oi‐Ming

doi:10.1016/s0963-9969(02)00162-x

Cited by 52 publications

(52 citation statements)

References 13 publications

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“…The analysis was performed in sealed aluminum crucibles. The parameters applied were similar to those reported by Marikkar et al, (2002), including onset temperature (T 0 ), peak temperature (T p ), conclusion temperature (T c ), and reaction enthalpy or DH (J/g).…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 98%

“…On the other hand, Hilditch (1941) and Chiu (2001) did not find any linolenic acid in chicken fat. Marikkar et al (2002) evaluated the profile of fatty acids of chicken fat and found 27.29% of palmitic acid, 4.77% of stearic acid, 44.11% of oleic acid, 13.71% of linoleic acid and 0.71 % of linolenic acid. These values are different from those obtained in the present this study possibly due to differences in the production system; however, no direct comparisons can be made as the origin and sex of chickens in that study are not reported.…”

Section: Influence Of Sex On the Physical-chemical Characteristics Ofmentioning

confidence: 99%

“…The DSC is commonly used to evaluate the stability of oils and fats and to detect possible frauds, particularly when the mixture of vegetable oils and animal fats and the inclusion of animal fats in products are not allowed due to standardization issues or for religious reasons (Dahimi et al, 2014;Marikkar et al, 2002;Sunooj et al, 2009).…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

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Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Marx¹,

Soares²,

Prestes

et al. 2016

Rev. Bras. Cienc. Avic.

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ABSTRACTwere obtained for males and females, respectively. Female abdominal fat contained higher proportion of oleic acid (53.87%) followed by palmitic acid (30.07%), whereas 34.69% palmitic acid, 31.92% oleic acid, and 25.30% linoleic acid were determined in males. The proportions of the evaluated fatty acids were significantly different (p>0.05) between males and females, except for palmitic acid. The DSC analysis showed no significant difference (p>0.05) between sexes for melting and crystallization points. It was concluded that sex influences abdominal chicken fat yield, chemical composition, color, and DSC parameters.

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Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 98%

Section: Influence Of Sex On the Physical-chemical Characteristics Ofmentioning

confidence: 99%

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

See 1 more Smart Citation

Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Marx¹,

Soares²,

Prestes

et al. 2016

Rev. Bras. Cienc. Avic.

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show abstract

“…In recent years, publications have been presented indicating the applicability of DSC in the evaluation of authenticity of edible fats [2][3][4][5][6][7]. In order to identify fat adulteration, a method has to exhibit high accuracy, understood as trueness and precision, linearity, and stability, i.e., resistance to various factors [8].…”

Section: Introductionmentioning

confidence: 99%

Melting and crystallization DSC profiles of milk fat depending on selected factors

Tomaszewska-Gras

2013

J Therm Anal Calorim

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The aim of this study was to test selected factors, such as sample preparation and measurement procedure, potentially influencing repeatability of DSC analysis of milk fat melting and crystallization. The study investigated the effect of such factors as scanning rate, type of sample pans, method of butter dehydration, and final temperature in the cooling experiment. Based on recorded results, it was observed that cooling rate has a considerable effect on temperature, enthalpy, and height of peaks in the process of milk fat crystallization, as well as peak height and enthalpy in the melting process. By contrast, in the melting process no significant differences were observed in all measured temperatures in the range of heating rate of 2-20°C min -1 (p [ 0.05). No statistically significant effect on thermodynamic parameters was found for sample pan type, the applied butter dehydration method and various final cooling temperatures (-60, -50, and -40°C) either in the melting or crystallization processes. Only temperature of the second peak (T c 2) in the crystallization process constituted an exception in this respect, with significant differences (p B 0.05) being recorded depending on the applied pan and dehydration method. With regard to the dehydration method, for the extraction and centrifugation methods the first peak forming during crystallization was characterized by high instability, manifested by various peak shape. Generally, it was found that the analysis of the melting and crystallization processes in milk fat, despite its complex composition, is characterized by high repeatability. Mean values of RSD calculated from all the experiments were very low, i.e., 1.8 % for the temperature in the melting process and 1.5 % in crystallization, 0.9 % for melting enthalpy, and 3.2 % for crystallization enthalpy, whereas for peak heights in melting it was 2.9 % and for crystallization it was 9.3 %, respectively.

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“…Among the different instrumental approaches, DSC has been proven to be a useful tool for identification of LD adulteration in oils such as palm 8 , canola 9 , soybean 10 , sunflower 11 , etc. While DSC cooling curves were found to be useful to detect LD adulteration in palm oil and palm olein, DSC heating curves were successful in detecting LD in oils such as canola, soybean, sunflower, etc.…”

Section: Introductionmentioning

confidence: 99%

Use of Differential Scanning Calorimetry to Detect Canola Oil (Brassica napus L.) Adulterated with Lard Stearin

Marikkar¹,

Rana²

2014

J. Oleo Sci.

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The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil

Cited by 52 publications

References 13 publications

Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Melting and crystallization DSC profiles of milk fat depending on selected factors

Use of Differential Scanning Calorimetry to Detect Canola Oil (Brassica napus L.) Adulterated with Lard Stearin

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