Detection of Lard in Binary Animal Fats and Vegetable Oils Mixtures and in Some Commercial Processed Foods
Animal fats (camel, sheep, goat, rabbit and chicken)
and vegetable oils (corn, sunflower, palm oil and olive oil) were
substituted with different proportions (1, 5, 10 and 20%) of lard.
Fatty acid composition in TG and 2-MG were determined using
lipase hydrolysis and gas chromatography before and after
adulteration. Results indicated that, genuine lard had a high
proportion (60.97%) of the total palmitic acid at 2-MG. However, it
was 8.70%, 16.40%, 11.38%, 10.57%, 29.97 and 8.97% for camel,
beef, sheep, goat, rabbit and chicken, respectively. It could be noticed
also the position-2-MG is mostly occupied by unsaturated fatty acids
among all tested fats except lard. Vegetable oils (corn, sunflower,
palm oil and olive oil) revealed that the levels of palmitic acid
esterifies at 2-MG position was 6.84, 1.43, 9.86 and 1.70%,
respectively. It could be observed also the studied oils had a higher
level of unsaturated fatty acids in the same position, compared with
animal fats under investigation. Moreover, palmitic acid esterifies at
2-MG and PAEF increased gradually as the substituted levels
increased among all tested fat and oil samples. Statistical analysis
showed that the PAEF correlated well with lard level. The detection
of lard in some commercial processed foods (5 French fries, 4 Butter
fats, 5 processed meat and 6 candy samples) was carried out. Results
revealed that 2 samples of French fries and 4 samples of processed
meat contained lard due to their higher PAEF, while butter fat and
candy were free of lard.
[1] J.M.N. Marikkar, H.M. Ghazali, Y.B. Che Man, T.S.G. Peiris, and O.M.
Lai, “Distinguishing lard from other animal fats in admixtures of some
vegetable oils using liquid chromatographic data coupled with
multivariate data analysis,” Food Chem., vol. 9, pp.5-14, 2005.
[2] A. Rohman, and Y.B. Che Man, “Fourier transform infrared (FTIR)
spectroscopy for analysis of extra virgin olive oil adulterated with palm
oil,” Food Res. International, vol. 43, pp.886-892, 2010.
[3] J. M. Regenstein, M. M. Chaudry, and C. E. Regenstein, “The kosher
and halal food laws,” Comprehensive Reviews in Food Science and
Food Safety, vol. 2, pp. 111–127, 2003.
[4] F.H .Mattson, R.A. Volpenhein, and E.S. Lutton, “The distribution of
fatty acids in the triglycerides of the Artiodactyla (even-toed animals),”
J. Lipid Res., vol. 5, pp. 3636-365, 1964.
[5] R.S. Hal, L. Elaine, H.T. Raymond, S.D. Cavol, and V.M. George,
“Lipid in raw and cooked beef,” J. Food composition and Analysis,
pp.26-37, 1987; International Union of pure and Applied Chem.,
Applied Chem. Division, Commission on Oils, Fats and Derivates, 6th
Ed. part 1 (section I and II), 1979. Pergamon Press, New York.
[6] G.K. Chacko, and E.G. Perkins, “Anatomical variation in fatty acid
composition and triglyceride distribution in animal depot fats,” J. Am.
Oil Chem. Soc., vol. 42, pp.1121-1124, 1964.
[7] B. Jayme, M.N. Reddy, and R.G. Alssa, “A simple method for the
separation of triacylglycerols from fatty acids released in lipase assays,”
J. Lipid Res., vol.29, pp.1549-1552, 1988.
[8] IUPAC, “International Union of Pure Applied Chemistry. Commission
on Oils, Fats and Derivatives, Standard Methods for the Analysis of
Oils,” 6th edn. Pergamon, New York, Method 2.210, 1979.
[9] A.H. Bayoumy, “Studies on the detection pork products in some foods,”
M.Sc. Thesis, Faculty of Agri., Moshtohor, Zagazig Univ., Egypt, 1982.
[10] Y.M. Youssef, M.B. Omer, A. Skulberg, and M. Rashwan, “Detection
and evaluation of lard in certain locally proceeded and imported meat
products,” J. Food Chem., vol.30, pp.167-180, 1988.
[11] K.A. Al-Rashood, R.R.A. Abu-Shaaban, E.M. Abdel-Moety, and Abdul-
Rauf, “Compositional and thermal characterization of genuine and
randomized lard: A comparative study,” AOCS, vol.73, no.3, pp.303-
309, 1996.
[12] T. Dourtoglou, E. Stefanou, S. Lalas, V. Dourtoglou, and C. Poulos,
“Quick regiospecific analysis of fatty acids in triacylglycerols with GC
using 1, 3-specific lipase in butanol, Analyst, vol.126, pp.1032–1036,
2001.
[13] W. W. Christie, “The positional distributions of fatty acids in
triglycerides. In R. J. Hamilton & J. B. Rossell (Eds.), “Analysis of oils
and fats, pp. 313–339, 1986, Essex: Elsevier Applied Science.
[14] W. W. Christie, “The positional distributions of fatty acids in
triglycerides. In R. J. Hamilton & J. B. Rossell (Eds.), “Analysis of oils
and fats, pp. 313–339, 1986, Essex: Elsevier Applied Science.
[15] T. Saeed, S. G .Ali, H. A. A. Rahman, and W. N. Sawaya, “Detection of
pork and lard as adulterants in processed meat: Liquid chromatographic
analysis of derivatized triglycerides,” J. of the Association of Official
Analytical Chemists, vol.72, pp.921–925, 1989.
[16] M. A. Soliman, and N. A. Younes, “Adulterated butterfat: Fatty acid
composition of triglycerides and 2-monoglycerides,” J. of the American
Oil Chemists Society, vol. 63, pp.248–250, 1986.
[17] E. Dister, and F.J. Baur, “The determination of mono, di- and
triglycerides concentrates by column chromatography,” J. Assoc. Agric.
Chem., vol. 48, no.2, pp.444-448, 1965.
[18] W.R. Morrison, and L.M. Smith, “Preparation of fatty acid methyl esters
and dimethylacetals from lipids with boron fluoride-methanol,” J. Lipid
Res., vol. 53, pp.600-608, 1964.
[19] IUPAC, “International Union of Pure Applied chemistry. Determination
of fatty acid in the 2-position in the triglycerides of oils and fats," In
Standard Methods for the Analysis of oils, fats and derivatives, edited by
C. Paquoec and A. Hautfenne. Blockwell Scientific publishers Ltd.
P.111. 1987.
[20] F. E. Luddy, R.A. Barford, S.F. Herb, and P. Magidman, “A rapid and
quantitative procedure for the preparation of methyl esters of butter oil
and other fats,” J. Am. Oil Chem. Soc., vol. 45, pp. 549-553, 1968.
[21] W.W. Christie, and J.H. Moore, “Structures of triglycerides isolated
from various sheep tissues,” J. Sci. Food. Agric., vol. 22, pp.120-124,
1971.
[22] A.M.F. Abou-Hadeed, and A.R. Kotb, “Detection of small amounts of
lard in other animal fats,” Qatar Univ. Sci. J., vol.13, no. 1, pp. 30-39,
1993
[23] A. Uzzan, “Oleaginous Fruits and their oils, In: Oils and Fats Manual, A
Comprehensive Treatise,” Vol.1.Karleskind, A. (Ed), pp. 225-233. 1996,
Lavoisier Publishing, ISBN: 1-898298-08-4.Paris, France.
[24] A.A. Abou Arab, “Identification of the sort of fats and oils in different
foods,” M.Sc. Thesis, faculty of agric. Ain shams Univ., Cairo, Egypt,
1980.
[25] J. Folch, M. Lees, and G.H. Sloane-Stanley, “A simple method for the
isolation and purification of total lipids from animal tissues,” Biol.
Chemist's, vol. 226, pp.497. 1957.
[26] W.W. Christie, B. Nikolova-Damyanova, P. Laakso, and B. Herslof,
“Stearospecific analysis of triacyl-sn-glycerols via resolution of
diasteromeric diacyleglycerol derivatives by high-performance liquid
chromatography on silica,” J. Am. Oil Chemist's Soc., vol.68, pp.695-
701, 1991.
[27] P. Angers, and J. Arul, “A simple method for regiospecific analysis of
triacylglycerols by gas chromatography,” J. AOCS, vol. 76, no.4,
pp.481-484, 1999.
[28] M.I. Abdel-kawy, “Analysis of some edible fats and fatty foods for the
detection of pig fat,” Ph.D. Thesis (Pharm. Sci., analytical Chemistry),
faculty of Pharmacy, Cairo University, 1987.
[29] P.L. Zock, H.M. Jeanne, J. Nanneke, and B.K. Martijn, “Positional
distribution of fatty acids in dietary triglycerides: effects on fasting
blood lipoprotein concentrations in humans,” Am. J. Clin. Nut., vol. 61,
pp.48-55, 1995.
[30] L.Z. Cheong, H. Zhang, L. Nersting, K. Jensen, J.A.J. Haagensen, and
X. Xu, “Physical and sensory characteristics of pork sausages from
enzymatically modified blends of lard and rapeseed oil during storage,”
Meat Sci., vol. 85, pp. 691–699, 2010.
[31] I. Foubert, P.A. Vanrolleghem, O. Thas, and K. Dewettinck, “Influence
of Chemical Composition on the Isothermal Cocoa Butter
Crystallization,” J. Food Sci., vol.69, no. 9, pp.478-487, 2004.
[32] A. Neri, M.S. Simonetti, L. Cossignani, and P. Damiani, “Identification
of cocoa butter equivalents added to cocoa butter I. An approach by
fatty acid composition of the triacylglycerol sub-fractions separated
by Ag+-HPLC,” Zeitschrift Fur Lebensmittelunterschung und
Forsschung A., vol.206, no. 6, pp.387-392, 1998.
[33] A.R. Nasyrah, J.M.N. Marikkar, and M.H. Dzulkifly, “Discrimination of
plant and animal derived MAG and DAG by principal component
analysis of fatty acid composition and thermal profile data,” Inter. Food
Res. J., vol. 19, no.4, pp.1497-1501, 2012.
[34] H.L. Mansson, “Fatty acid in bovine milk fat,” Food Nutr. Res., vol. 52,
pp.10-34, 2008.
[35] L.E. Abdel-Fattah, “Analysis study of some food and pharmacutica
lipids products,” Ph.D. thesis, Faculty of Pharmacy, Cairo Univ., 1974.
[36] L. El-Sayed, A.K.S. Ahmed, and M.N. Amer, “The detection of lard in
hydrogenated fats,” La Riv. Ital. Della Sostanze Grasse, vol.62, pp.553,
1985.
[37] A. Thielemans, H .De-Brabander, and D.L Massar, “Class definition and
mixture class definition by means of construction of convex hull
boundaries application to analysis for animal fat adulteration,” J. Assoc.
Off. Anal. Chem., vol.72, pp.41-47, 1989.
[1] J.M.N. Marikkar, H.M. Ghazali, Y.B. Che Man, T.S.G. Peiris, and O.M.
Lai, “Distinguishing lard from other animal fats in admixtures of some
vegetable oils using liquid chromatographic data coupled with
multivariate data analysis,” Food Chem., vol. 9, pp.5-14, 2005.
[2] A. Rohman, and Y.B. Che Man, “Fourier transform infrared (FTIR)
spectroscopy for analysis of extra virgin olive oil adulterated with palm
oil,” Food Res. International, vol. 43, pp.886-892, 2010.
[3] J. M. Regenstein, M. M. Chaudry, and C. E. Regenstein, “The kosher
and halal food laws,” Comprehensive Reviews in Food Science and
Food Safety, vol. 2, pp. 111–127, 2003.
[4] F.H .Mattson, R.A. Volpenhein, and E.S. Lutton, “The distribution of
fatty acids in the triglycerides of the Artiodactyla (even-toed animals),”
J. Lipid Res., vol. 5, pp. 3636-365, 1964.
[5] R.S. Hal, L. Elaine, H.T. Raymond, S.D. Cavol, and V.M. George,
“Lipid in raw and cooked beef,” J. Food composition and Analysis,
pp.26-37, 1987; International Union of pure and Applied Chem.,
Applied Chem. Division, Commission on Oils, Fats and Derivates, 6th
Ed. part 1 (section I and II), 1979. Pergamon Press, New York.
[6] G.K. Chacko, and E.G. Perkins, “Anatomical variation in fatty acid
composition and triglyceride distribution in animal depot fats,” J. Am.
Oil Chem. Soc., vol. 42, pp.1121-1124, 1964.
[7] B. Jayme, M.N. Reddy, and R.G. Alssa, “A simple method for the
separation of triacylglycerols from fatty acids released in lipase assays,”
J. Lipid Res., vol.29, pp.1549-1552, 1988.
[8] IUPAC, “International Union of Pure Applied Chemistry. Commission
on Oils, Fats and Derivatives, Standard Methods for the Analysis of
Oils,” 6th edn. Pergamon, New York, Method 2.210, 1979.
[9] A.H. Bayoumy, “Studies on the detection pork products in some foods,”
M.Sc. Thesis, Faculty of Agri., Moshtohor, Zagazig Univ., Egypt, 1982.
[10] Y.M. Youssef, M.B. Omer, A. Skulberg, and M. Rashwan, “Detection
and evaluation of lard in certain locally proceeded and imported meat
products,” J. Food Chem., vol.30, pp.167-180, 1988.
[11] K.A. Al-Rashood, R.R.A. Abu-Shaaban, E.M. Abdel-Moety, and Abdul-
Rauf, “Compositional and thermal characterization of genuine and
randomized lard: A comparative study,” AOCS, vol.73, no.3, pp.303-
309, 1996.
[12] T. Dourtoglou, E. Stefanou, S. Lalas, V. Dourtoglou, and C. Poulos,
“Quick regiospecific analysis of fatty acids in triacylglycerols with GC
using 1, 3-specific lipase in butanol, Analyst, vol.126, pp.1032–1036,
2001.
[13] W. W. Christie, “The positional distributions of fatty acids in
triglycerides. In R. J. Hamilton & J. B. Rossell (Eds.), “Analysis of oils
and fats, pp. 313–339, 1986, Essex: Elsevier Applied Science.
[14] W. W. Christie, “The positional distributions of fatty acids in
triglycerides. In R. J. Hamilton & J. B. Rossell (Eds.), “Analysis of oils
and fats, pp. 313–339, 1986, Essex: Elsevier Applied Science.
[15] T. Saeed, S. G .Ali, H. A. A. Rahman, and W. N. Sawaya, “Detection of
pork and lard as adulterants in processed meat: Liquid chromatographic
analysis of derivatized triglycerides,” J. of the Association of Official
Analytical Chemists, vol.72, pp.921–925, 1989.
[16] M. A. Soliman, and N. A. Younes, “Adulterated butterfat: Fatty acid
composition of triglycerides and 2-monoglycerides,” J. of the American
Oil Chemists Society, vol. 63, pp.248–250, 1986.
[17] E. Dister, and F.J. Baur, “The determination of mono, di- and
triglycerides concentrates by column chromatography,” J. Assoc. Agric.
Chem., vol. 48, no.2, pp.444-448, 1965.
[18] W.R. Morrison, and L.M. Smith, “Preparation of fatty acid methyl esters
and dimethylacetals from lipids with boron fluoride-methanol,” J. Lipid
Res., vol. 53, pp.600-608, 1964.
[19] IUPAC, “International Union of Pure Applied chemistry. Determination
of fatty acid in the 2-position in the triglycerides of oils and fats," In
Standard Methods for the Analysis of oils, fats and derivatives, edited by
C. Paquoec and A. Hautfenne. Blockwell Scientific publishers Ltd.
P.111. 1987.
[20] F. E. Luddy, R.A. Barford, S.F. Herb, and P. Magidman, “A rapid and
quantitative procedure for the preparation of methyl esters of butter oil
and other fats,” J. Am. Oil Chem. Soc., vol. 45, pp. 549-553, 1968.
[21] W.W. Christie, and J.H. Moore, “Structures of triglycerides isolated
from various sheep tissues,” J. Sci. Food. Agric., vol. 22, pp.120-124,
1971.
[22] A.M.F. Abou-Hadeed, and A.R. Kotb, “Detection of small amounts of
lard in other animal fats,” Qatar Univ. Sci. J., vol.13, no. 1, pp. 30-39,
1993
[23] A. Uzzan, “Oleaginous Fruits and their oils, In: Oils and Fats Manual, A
Comprehensive Treatise,” Vol.1.Karleskind, A. (Ed), pp. 225-233. 1996,
Lavoisier Publishing, ISBN: 1-898298-08-4.Paris, France.
[24] A.A. Abou Arab, “Identification of the sort of fats and oils in different
foods,” M.Sc. Thesis, faculty of agric. Ain shams Univ., Cairo, Egypt,
1980.
[25] J. Folch, M. Lees, and G.H. Sloane-Stanley, “A simple method for the
isolation and purification of total lipids from animal tissues,” Biol.
Chemist's, vol. 226, pp.497. 1957.
[26] W.W. Christie, B. Nikolova-Damyanova, P. Laakso, and B. Herslof,
“Stearospecific analysis of triacyl-sn-glycerols via resolution of
diasteromeric diacyleglycerol derivatives by high-performance liquid
chromatography on silica,” J. Am. Oil Chemist's Soc., vol.68, pp.695-
701, 1991.
[27] P. Angers, and J. Arul, “A simple method for regiospecific analysis of
triacylglycerols by gas chromatography,” J. AOCS, vol. 76, no.4,
pp.481-484, 1999.
[28] M.I. Abdel-kawy, “Analysis of some edible fats and fatty foods for the
detection of pig fat,” Ph.D. Thesis (Pharm. Sci., analytical Chemistry),
faculty of Pharmacy, Cairo University, 1987.
[29] P.L. Zock, H.M. Jeanne, J. Nanneke, and B.K. Martijn, “Positional
distribution of fatty acids in dietary triglycerides: effects on fasting
blood lipoprotein concentrations in humans,” Am. J. Clin. Nut., vol. 61,
pp.48-55, 1995.
[30] L.Z. Cheong, H. Zhang, L. Nersting, K. Jensen, J.A.J. Haagensen, and
X. Xu, “Physical and sensory characteristics of pork sausages from
enzymatically modified blends of lard and rapeseed oil during storage,”
Meat Sci., vol. 85, pp. 691–699, 2010.
[31] I. Foubert, P.A. Vanrolleghem, O. Thas, and K. Dewettinck, “Influence
of Chemical Composition on the Isothermal Cocoa Butter
Crystallization,” J. Food Sci., vol.69, no. 9, pp.478-487, 2004.
[32] A. Neri, M.S. Simonetti, L. Cossignani, and P. Damiani, “Identification
of cocoa butter equivalents added to cocoa butter I. An approach by
fatty acid composition of the triacylglycerol sub-fractions separated
by Ag+-HPLC,” Zeitschrift Fur Lebensmittelunterschung und
Forsschung A., vol.206, no. 6, pp.387-392, 1998.
[33] A.R. Nasyrah, J.M.N. Marikkar, and M.H. Dzulkifly, “Discrimination of
plant and animal derived MAG and DAG by principal component
analysis of fatty acid composition and thermal profile data,” Inter. Food
Res. J., vol. 19, no.4, pp.1497-1501, 2012.
[34] H.L. Mansson, “Fatty acid in bovine milk fat,” Food Nutr. Res., vol. 52,
pp.10-34, 2008.
[35] L.E. Abdel-Fattah, “Analysis study of some food and pharmacutica
lipids products,” Ph.D. thesis, Faculty of Pharmacy, Cairo Univ., 1974.
[36] L. El-Sayed, A.K.S. Ahmed, and M.N. Amer, “The detection of lard in
hydrogenated fats,” La Riv. Ital. Della Sostanze Grasse, vol.62, pp.553,
1985.
[37] A. Thielemans, H .De-Brabander, and D.L Massar, “Class definition and
mixture class definition by means of construction of convex hull
boundaries application to analysis for animal fat adulteration,” J. Assoc.
Off. Anal. Chem., vol.72, pp.41-47, 1989.
@article{"International Journal of Biological, Life and Agricultural Sciences:68671", author = "H. A. Al-Kahtani and A. A. Abou Arab and M. Asif", title = "Detection of Lard in Binary Animal Fats and Vegetable Oils Mixtures and in Some Commercial Processed Foods", abstract = "Animal fats (camel, sheep, goat, rabbit and chicken)
and vegetable oils (corn, sunflower, palm oil and olive oil) were
substituted with different proportions (1, 5, 10 and 20%) of lard.
Fatty acid composition in TG and 2-MG were determined using
lipase hydrolysis and gas chromatography before and after
adulteration. Results indicated that, genuine lard had a high
proportion (60.97%) of the total palmitic acid at 2-MG. However, it
was 8.70%, 16.40%, 11.38%, 10.57%, 29.97 and 8.97% for camel,
beef, sheep, goat, rabbit and chicken, respectively. It could be noticed
also the position-2-MG is mostly occupied by unsaturated fatty acids
among all tested fats except lard. Vegetable oils (corn, sunflower,
palm oil and olive oil) revealed that the levels of palmitic acid
esterifies at 2-MG position was 6.84, 1.43, 9.86 and 1.70%,
respectively. It could be observed also the studied oils had a higher
level of unsaturated fatty acids in the same position, compared with
animal fats under investigation. Moreover, palmitic acid esterifies at
2-MG and PAEF increased gradually as the substituted levels
increased among all tested fat and oil samples. Statistical analysis
showed that the PAEF correlated well with lard level. The detection
of lard in some commercial processed foods (5 French fries, 4 Butter
fats, 5 processed meat and 6 candy samples) was carried out. Results
revealed that 2 samples of French fries and 4 samples of processed
meat contained lard due to their higher PAEF, while butter fat and
candy were free of lard.
", keywords = "Lard, adulteration, PAEF, goat, triglycerides.", volume = "8", number = "11", pages = "1244-9", }
