scholarly journals Analisis Asam Lemak Daging Anjing pada Bakso Sapi Menggunakan Gas Chromatography Mass Spectrometry (GCMS) yang Dikombinasikan dengan PCA (Principal Component Analysis)

2018 ◽  
Vol 1 (2) ◽  
pp. 117
Author(s):  
Irfan Nugraha ◽  
Pri Iswati Utami ◽  
Wiranti Sri Rahayu
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Principal Component Analysis ◽  
Fatty Acid ◽  
Qualitative Analysis ◽  
Principal Component ◽  
Caproic Acid ◽  
Eicosatrienoic Acid ◽  
Rapid Screening ◽  
Gas Chromatography Mass Spectrometry

ABSTRAKTingginya perbedaan harga daging, membuat beberapa penjual yang tidak etis mengganti daging sapi dengan daging anjing secara sengaja untuk mendapatkan keuntungan ekonomis. Tujuan dilakukan penelitian ini adalah untuk mengetahui kemampuan GCMS yang dikombinasi dengan kemometrika PCA untuk analisis cepat dari asam lemak anjing pada bakso formulasi dan bakso sapi di pasaran. Metode penelitian ini adalah non eksperimental berupa identifikasi profil asam lemak daging anjing  pada bakso sapi formulasi dan bakso sapi di pasaran. Hasil penelitian yang didapat berupa profil kromatogram GCMS menunjukkan bahwa terdapat perbedaan komposisi asam lemak antara daging anjing dan sapi. Pada lemak daging anjing muncul beberapa asam lemak yang tidak dimiliki oleh lemak daging sapi diantaranya asam kaproat, asam siklopentanetridekanoat, asam arakhidonat, asam 7,10,13- eikosatrienoat, asam 9,12,15- oktadekatrienoat. Analisis kualitatif dari kromatogram GCMS menggunakan PCA menunjukkan lemak sapi, anjing, kambing, babi dan ayam dapat diidentifikasi dan dibedakan. Analisis kualitatif kandungan lemak anjing dalam bakso sapi formulasi menunjukkan perbedaan antara bakso formulasi yang memiliki kedekatan mirip dengan lemak sapi serta yang mirip dengan lemak anjing. Analisis kualitatif lemak anjing pada bakso sapi di pasaran menunjukkan sampel tidak mengandung lemak anjing.Kata kunci : bakso, GCMS, lemak daging anjingABSTRACTDue to the high difference of meat price, some unethical seller replaces beef intentionally with dog meat to get economical profits. The objective of this study is to assess the capability of GCMS coupled with chemometrics of PCA for rapid screening of dog fat in beef meatball formulation and beef meatballs in the market. The method of this research is non experimental that is identification of fatty acid profile of dog meat in beef meatball simulation and beef meatballs in the market. The result obtained from GCMS chromatogram profile showed that there is a difference in fatty acid composition between beef and dog meat. In dog meat fat appears some fatty acids that are not owned by beef fat i.e caproic acid, cyclopentanetridecanoic acid, arachidonate acid, 7,10,13-eicosatrienoic acid, 9,12,15-octadecatrienoic acid. Qualitative analysis from GCMS chromatogram using PCA showed that beef, dog, goat, pork and chicken can be identified and differentiated. Qualitative analysis of dog fat in simulated beef meatballs showed difference between simulated meatballs that have similar proximity to beef's fat as well as those that are similar to dog fat. Qualitative analysis of dog fat in beef meatballs in the market showed the sample doesn't contain dog fat. Keywords : dog meat fat, GCMS, meatball

scholarly journals DIFFERENTIATION OF FATTY ACID COMPOSITION OF BUTTER ADULTERATED WITH LARD USING GAS CHROMATOGRAPHY MASS SPECTROMETRY COMBINED WITH PRINCIPAL COMPONENET ANALYSIS

2016 ◽  
Vol 78 (2) ◽  
Author(s):  
Nurrulhidayah Ahmad Fadzlillah ◽  
Abdul Rohman ◽  
Arieff Salleh Rosman ◽  
Farahwahida Mohd Yusof ◽  
Amin Ismail ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Principal Component ◽  
Food Samples ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Halal Authentication

Butter is high priced product; as a consequence, butter can be subjected for adulteration with low price components such as lard. The presence of lard in any products is not allowed for Muslim and Jewish, therefore, its presence must be identified. Gas chromatography-mass spectrometry was successfully used to detect and discriminate butter from adulterated with lard. Results were presented in the form of chromatogram. Principal component analysis (PCA) was used to interpret the data and provided a good grouping of samples with 55.8% of the variation accounted for by PC 1 and 21.5% were accounted for by PC 2. All the lard containing samples formed a separate group from the samples that were free of lard. This method can be developed into a rapid method for detecting the presence of lard in food samples for Halal authentication.

scholarly journals AUTHENTICATION OF SPRAGUE DAWLEY RATS (RATTUS NORVEGICUS) FAT WITH GC-MS (GAS CHROMATOGRAPHY-MASS SPECTROMETRY) COMBINED WITH CHEMOMETRICS

2021 ◽  
pp. 134-139
Author(s):  
ANY GUNTARTI ◽  
KARINA PRIMATYAS NINGRUM ◽  
IBNU GHOLIB GANDJAR ◽  
NINA SALAMAH
Keyword(s):  
Mass Spectrometry ◽  
Principal Component Analysis ◽  
Fatty Acid ◽  
Rattus Norvegicus ◽  
Principal Component ◽  
Fatty Acid Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Sprague Dawley ◽  
Sprague Dawley Rats ◽  
Similar Fatty Acid Composition

Objective: Misuse of rat meat as food worried people. Rat meat can come from research waste; one of the rats used in the research was the Sprague Dawley. Analysis of rat meat in food can be done using fat. The aim of this study was to authenticate rat fat with GC-MS combined with chemometrics. Methods: The meat of Sprague Dawley rats, wild boar, goats, cow, and processed meatballs was put in the oven at 90-100 °C for±one hour, then derivatized with BF3 and NaOH in methanol to get the methyl ester for injected in GC-MS instrument. The results obtained were in the form of chromatograms and spectrograms. The data was processed using Principal Component Analysis (PCA) to grouping rat's meat with others (wild boars, goats, cows, and processed meatballs). Results: Rat meat fatty acid analysis results with GC-MS were obtained oleate (43.32±1.43)%, linolenate (32.24±1.46)%, palmitate (19.75±0.09)%, palmitoleate (1.14±0.06)%, stearate (0.26±0.01)%, myristate(0.18±0.01)%, margarate (0.15±0.02)%, and pentadecanoate (0.14±0.01)%. The PCA chemometrics results showed that rat meats had scores that close to cows, which meant they had similar fatty acid composition. Conclusion: The GC-MS method, combined with PCA chemometrics, tested rat fat with other animals and processed meatballs samples on the market.

scholarly journals Fatty Acids Produced by Neofusicoccum vitifusiforme and N. parvum, Fungi Associated with Grapevine Botryosphaeria Dieback

Agriculture ◽  
2018 ◽  
Vol 8 (12) ◽  
pp. 189 ◽  
Author(s):  
Maria Salvatore ◽  
Selene Giambra ◽  
Daniele Naviglio ◽  
Marina DellaGreca ◽  
Francesco Salvatore ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Gas Chromatography Mass Spectrometry ◽  
Fungal Pathogenicity ◽  
Botryosphaeria Dieback ◽  
Plant Pathogen Interaction ◽  
Abundant Fatty Acid

There is evidence that secondary metabolites are involved in the fungal pathogenicity and virulence of Neofusicoccum spp. Fatty acids may also influence the plant–pathogen interaction but, so far, no information is available on their production by species of Neofusicoccum associated with Botryosphaeria dieback, which is a well-known syndrome of several plants with a complex etiology. In the present paper, the production of fatty acids in liquid medium, by strains of N. vitifusiforme and N. parvum associated with declining Sicilian vine plants, was evaluated. Data, acquired via gas chromatography–mass spectrometry (GC/MS), show the presence of linoleic acid as the most abundant fatty acid produced by both examined strains. In addition, the pathogenicity of N. vitifusiforme was tested on 2-year-old grapevine plants of cv. Inzolia.

scholarly journals Characterisation ofStaphylococcus aureuslipids by nanoelectrospray ionisation tandem mass spectrometry (nESI-MS/MS)

2019 ◽  
Author(s):  
Simon A. Young ◽  
Andrew P. Desbois ◽  
Peter J. Coote ◽  
Terry K. Smith
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Tandem Mass Spectrometry ◽  
Lipid Composition ◽  
Opportunistic Pathogen ◽  
Lipid Profiles ◽  
Gas Chromatography Mass Spectrometry ◽  
Tandem Mass ◽  
Low Sensitivity

AbstractStaphylococcus aureusis a major opportunistic pathogen that is exposed to antimicrobial innate immune effectors and antibiotics that can disrupt its cell membrane. An understanding ofS. aureuslipid composition and its role in defending the cell against membrane-disrupting agents is of fundamental importance. Common methods for characterising lipid profiles suffer shortcomings such as low sensitivity of detection and inferior resolution of the positional assignments of fatty acid chains in lipids. This present study developed a rapid and sensitive nano-electrospray ionisation tandem mass spectrometry (nESI-MS/MS) method to characterise the lipid composition of three commonly studiedS. aureusisolates: Newman, Mu50 and BB270. Confirming previous studies, nESI-MS/MS revealed that phosphatidylglycerols were most abundant inS. aureusmembranes, while diglucosyldiacylglycerols and lysyl-phosphatidylglycerols were also detected. Positional assignments for individual fatty acid chains within these lipids were also determined. Concomitantly, gas chromatography mass spectrometry of the fatty acids validated the molecular characterization and showed the principal species present in each strain were predominately anteiso- and iso-branched chain fatty acids. Though the fatty acid and lipid profiles were similar between theS. aureusstrains, this method was sufficiently sensitive to distinguish minor differences in lipid composition. In conclusion, this nESI-MS/MS methodology can characterise the role of lipids in antimicrobial resistance, and may even be applied to the rapid diagnosis of drug-resistant strains in the clinic.

scholarly journals Carotenoids, Fatty Acids, and Volatile Compounds in Apricot Cultivars from Romania—A Chemometric Approach

Antioxidants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 562
Author(s):  
Adela Pintea ◽  
Francisc Vasile Dulf ◽  
Andrea Bunea ◽  
Sonia Ancuța Socaci ◽  
Elena Andreea Pop ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
High Performance ◽  
Atmospheric Pressure Chemical Ionization ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Carotenoid Content ◽  
Array Detector ◽  
Fatty Acids Profile ◽  
Pressure Chemical Ionization

Lipophilic constituents are important for the color and aroma of apricots, but also for their health benefits. In the present study, carotenoids, fatty acids, and volatiles were analyzed in 11 apricot cultivars, from which nine were obtained in Romania. High performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry (HPLC-DAD-APCI-MS methodology applied on unsaponified carotenoid extracts allowed the identification and quantification of 19 compounds. The predominant carotenoids in all cultivars were all-trans-β-carotene and its cis isomers. Lutein was present exclusively in non-esterified form, while β-cryptoxanthin was predominantly esterified, mainly with oleic, palmitic, lauric, and stearic acid. Moreover, β-cryptoxanthin linoleate, linolenate, and stearate were detected for the first time in Harogem cultivar. Variation in carotenoid content and composition was observed, with the highest carotenoid content being recorded in Tudor, Harogem, and Mamaia cultivars. The predominant fatty acids determined by gas chromatography–mass spectrometry (GC-MS) were linoleic (up to 47%), palmitic (up to 32.7%), and linolenic (up to 17.16%), with small variations among cultivars. In-tube extraction technique (ITEX)/GC-MS was applied for profiling the volatiles in apricot fruits and 120 compounds were identified, with terpenoids and esters as the most abundant classes. Principal component analysis (PCA) revealed that the carotenoids and the fatty acids profile can be used for variety authentication and discrimination in apricots.

scholarly journals Classification of perfume products using gas chromatography-mass spectrometry and pattern recognition

2014 ◽  
Vol 10 (3) ◽  
Author(s):  
Tengku Fazarina Tengku Ab Ghani ◽  
Hasmerya Maarof ◽  
Mohamed Noor Hassan
Keyword(s):  
Mass Spectrometry ◽  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Pattern Recognition ◽  
Gas Chromatography ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemometric Technique ◽  
And Cluster Analysis ◽  
Plant Sources

Perfume is a mixture of fragrant essential oils and aroma compounds, fixatives, and solvents used to give human body, objects, and living spaces a pleasant odour. Perfume compositions are mixture of natural and synthetic sources which consist of 100 or more components. The difference in composition of perfume is the  main characteristics which can classify the perfume into several groups such as animal and plant sources. Therefore, correct identification of each perfume product composition is crucial in order to do the classification. The perfume products have been analyzed using gas chromatography mass spectrometry and chemometric technique. There are 34 samples of perfume products used in this article which is taken from different brand available around Skudai. Chemometric technique was applied in this research to simplify data obtained by allowing them to form classes to their respective groups. Two unsupervised pattern recognition technique namely principal component analysis (PCA) and cluster analysis were used. The perfume product samples investigated in this research can be classified into two main groups namely animal and plant sources. Principal component analysis (PCA) and cluster analysis were successfully used in classifying the perfume product according to their respective groups based on the compositional information from the chromatogram of each samples.________________________________________GRAPHICAL ABSTRACT

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