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Journal Cover Journal of Food and Pharmaceutical Sciences
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  This is an Open Access Journal Open Access journal
   ISSN (Print) 2089-7200 - ISSN (Online) 2339-0948
   Published by Gadjah Mada University Homepage  [4 journals]
  • Physico-chemical Properties, biological activities and authentication of
           cod liver oil

    • Authors: Abdul Rohman
      Pages: 1 - 7
      Abstract: Cod liver oil (CLO), currently, has attracted public awareness and researchers as functional food oils. It is predicted that CLO will experience a great market in the fats and oils industry. CLO has been known to have several biological activities and its price is much higher (10–15 times) than common edible oils, thus CLO is subjected to adulteration with lower priced oils, therefore its authentication is highlighted in this review. This article highlighted some of the reported activities of CLO like the prevention of coronary heart disease. In addition, physico-chemical properties of CLO were also described in this review. Some analytical methods, especially spectroscopy and chromatographic based techniques along with its variation have been used for authentication of CLO from oil adulterants. FTIR spectroscopy along with multivariate calibrations have been reported to be used for authentication of CLO from animal fats and vegetable oils fruitfully. Because of its capability to separate specific components in CLO, chromatographic techniques are suitable for such authentication using specific markers.
      Keywords: cod liver oil, physico-chemical properties, biological activity, authentication.
      PubDate: 2017-09-08
      Issue No: Vol. 5, No. 1 (2017)
  • Authentication of Wild Boar Meat in Meatball Formulation Using
           Differential Scanning Calorimetry and Chemometrics

    • Authors: Any Guntarti, Abdul Rohman, Sudibyo Martono, Agustinus Yuswanto
      Pages: 8 - 12
      Abstract: Bakso or meatball is one of the Indonesian favorite foods, commonly made from beef. This food is quite popular among Indonesian societies. Due to the high price of beef, unethical producers may adulterate beef with wild boar meat (WBM). In this study, the potential use of differential scanning calorimetry (DSC) combined with multivariate calibration was used to verify adulteration of WBM in meatball formulation. Oil extracted from WBM is characterized by significantly different cooling and heating DSC thermal profiles. The change of characteristic exothermic and endothermic event in oil with increasing crystallization, melting enthalpy and developing both process over a narrower temperature range is investigated. In this research, we developed DSC and multivariate calibration of Partial Least Square (PLS) calibration to analyze WBM in beef meatball. Meanwhile, the chemometrics of Principle Componen Analysis (PCA) is used to classify WBM and beef in the meatball. The validation model using crystalization profiles yield the coefficient of determination (R2) of 0.999 for the correlation between actual value of WBM (x-axis) and DSC predicted value (y-axis) with equation of y= 0.9999 x + 0.0027, root mean square error of cross validation (RMSECV) of 0.380%, and root mean square error of prediction (RMSEP) of 0.203%. PCA is successfully used for classification of WBM in beef meatball. DSC in combination with PLS and PCA can be an alternative technique for analysis of WBM in meatball.Key words: Differential scanning calorimetry, Wild bear meat, Crystallization profile, Melting profile, Partial least square.
      PubDate: 2017-02-20
      Issue No: Vol. 5, No. 1 (2017)
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
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Fax: +00 44 (0)131 4513327
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