Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review

Nurani, Laela Hayu; Riswanto, Florentinus Dika Octa; Windarsih, Anjar; Edityaningrum, Citra Ariani; Guntarti, Any; Rohman, Abdul

doi:10.1080/10942912.2022.2082468

Cited by 12 publications

(8 citation statements)

References 77 publications

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“…Gas chromatography (GC) is a sensitive and powerful technique that can be used for the simultaneous detection and separation of volatile or semi-volatile target molecules [ 72 , 73 ]. However, there are some limitations to GC, such as the requirement of the analytes to be volatile and the need of several pre-separation and concentration steps of the compounds from the food matrix before analysis that can lead to contamination and sample loss [ [73] , [74] , [75] ]. To the best of our knowledge, no research has been conducted to date exploring the capability of GC for the authentication of the sources of gelatin.…”

Section: Proteomic Biomarkers Of Gelatinmentioning

confidence: 99%

A review on proteomic and genomic biomarkers for gelatin source authentication: Challenges and future outlook

Garcia-Vaquero

Mirzapour‐Kouhdasht

2023

Heliyon

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Section: Proteomic Biomarkers Of Gelatinmentioning

confidence: 99%

A review on proteomic and genomic biomarkers for gelatin source authentication: Challenges and future outlook

Garcia-Vaquero

Mirzapour‐Kouhdasht

2023

Heliyon

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“…This method can be used in the laboratory to detect compounds contained in pork. Gas chromatography (GC) method is often used for the analysis of non-halal components in food [4]. The GC-MS has been used to determine the fatty acid composition of foods to detect the presence of non-halal ingredients [3].…”

Section: Indonesian Journal Of Chemical Analysismentioning

confidence: 99%

“…Halal authentication is carried out to ensure food is free from prohibited ingredients according to Islamic law which is carried out using methods of detecting physical, chemical and biological properties [3]. The standard methods of quantifying non-halal components are urgent [2], [4].…”

Section: Introductionmentioning

confidence: 99%

Identification of Fat in Pork Using Fourier Transform Infrared Spectrum and GC-MS

Yulirohyami,

Maulidatunnisa,

Pusparani

et al. 2023

Ind. J. Chem. Anal

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Halal food safety issues receive serious attention. Methods for analyzing contamination of non-halal ingredients, such as lard, must be developed to assist in the halal authentication process for food. This study was conducted to compare the fat profile of pork thighs using FT-IR and GC-MS. The pork is dried in the oven and then extracted using n-hexane. The resulting fat was characterized by FT-IR. Determination of fatty acids was carried out by GC-MS using a derivatization technique. Based on the results of the study showed that the infrared pattern of lard can be identified from the difference in absorption intensity. Pork fat has a higher unsaturated fatty acid content than beef and chicken. Infrared spectra can confirm the presence of -C=C- bonds at 3005, 1745, 1116, 1550, and 722 cm-1. The FTIR data shows that there are larger unsaturated fatty acid groups in pork fat than in beef and chicken fat. This procedure is a non-destructive method that can be carried out quickly, and cheaply, and can be developed into a routine procedure for halal authentication of food. Based on the results of unsaturated fatty acid testing with GC-MS it can show the content of oleic acid (C18:1) contained in pork. The results of mapping the content of free fatty acids in pork can be used to complete halal authentication data easily and quickly.

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“…and Taenia spp.) that cause serious illness and death 4 . On the other hand, religious belief on halal foods has become an important reason for strict restriction of pork-containing ingredients in various foods 5 , 6 .…”

Section: Introductionmentioning

confidence: 99%

Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication

et al. 2023

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Authentication of meat floss origin has been highly critical for its consumers due to existing potential risks of having allergic diseases or religion perspective related to pork-containing foods. Herein, we developed and assessed a compact portable electronic nose (e-nose) comprising gas sensor array and supervised machine learning with a window time slicing method to sniff and to classify different meat floss products. We evaluated four different supervised learning methods for data classification (i.e., linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), k-nearest neighbors (k-NN), and random forest (RF)). Among them, an LDA model equipped with five-window-extracted feature yielded the highest accuracy values of >99% for both validation and testing data in discriminating beef, chicken, and pork flosses. The obtained e-nose results were correlated and confirmed with the spectral data from Fourier-transform infrared (FTIR) spectroscopy and gas chromatography–mass spectrometry (GC-MS) measurements. We found that beef and chicken had similar compound groups (i.e., hydrocarbons and alcohol). Meanwhile, aldehyde compounds (e.g., dodecanal and 9-octadecanal) were found to be dominant in pork products. Based on its performance evaluation, the developed e-nose system shows promising results in food authenticity testing, which paves the way for ubiquitously detecting deception and food fraud attempts.

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Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review

Cited by 12 publications

References 77 publications

A review on proteomic and genomic biomarkers for gelatin source authentication: Challenges and future outlook

A review on proteomic and genomic biomarkers for gelatin source authentication: Challenges and future outlook

Identification of Fat in Pork Using Fourier Transform Infrared Spectrum and GC-MS

Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication

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