Chemometric Match to Evaluate Fatty Acids Degradation of Animal and Plant Fats after Heating Treatment by Principal Component Research (PCR)
Nor Aishah Mohd Salleh1, Mohd Sukri Hassan2
1Nor Aishah Mohd Salleh, Faculty of Science and Technology, Universiti Sains Islam Malaysia (USIM), Bandar Baru Nilai, Negeri Sembilan, Malaysia.
2Mohd Sukri Hassan, Faculty of Science and Technology, Universiti Sains Islam Malaysia (USIM), Bandar Baru Nilai, Negeri Sembilan, Malaysia.
Manuscript received on 17 July 2019 | Revised Manuscript received on 02 August 2019 | Manuscript Published on 10 August 2019 | PP: 325-330 | Volume-8 Issue-2S3 July 2019 | Retrieval Number: B10560782S319/2019©BEIESP | DOI: 10.35940/ijrte.B1056.0782S319
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Fats have value demand of diet intake to supply energy and as cooking medium. Unsaturated fatty acids (UFAs) may prone to fatty acids (FAs) oxidation during heating process of fat by altering the double bonds between carbon atoms into trans fatty acids (TFAs) and saturated fatty acids (SFAs). TFAs and SFAs have been known as potential undesirable health effects for consumption. Thus monitoring the changes of oxidation UFAs at certain heat condition is essential to investigate the heat impact of various edible fats from animals and plants. The aim of the study was to evaluate FAs degradation various edible fats after heating treatments. The variety of fats such as chicken, beef, lard, mutton and plant fats were heated under controlled temperatures (120,180 and 240 ℃) and hours of heating (0.5, 1, 2 and 3 hrs). FAs were profiled by combination of gas chromatography-flame ionization detector (GC-FID) and chemometrics techniques. The major FAs were identified after heating treatment such as Palmitic (C16:0), Stearic (C18:0), Elaidic (C18:1n9t), Oleic (C18:1n9c) and Linolelaidic (C18:2n6c). Observation through sum heat at 120℃ /3hrs, 180℃/ 3hrs and 240℃/ 2 and 3hr contributed by SFAs and TFAs (C16:0, C18:0 and C18:1n9t) for all animal fats. The UFAs (C18:1n9c and C18:2n6c) contributed by sum heat of 120℃/ 0.5-2hrs, 180 ℃/ 0.5-2hrs and 240℃/0.5 in a group. Plant fats were groups together by themselves and segregated from animal fats. These findings suggested that the degradation of UFAs to the SFAs and TFAs are related to the heat condition regardless species of animal fats.
Keywords: Animal Fats, Fatty Acids, Heating Treatments, Principal Component Analysis.
Scope of the Article: Component-Based Software Engineering