ACADSTAFF UGM
| Title | : | Quantification of Lard in the Mixture with Olive Oil in Cream Cosmetics Based on FTIR Spectra and Chemometrics for Halal Authentication |
| Author | : |
Prof. Dr. Abdul Rohman, S.F., M.Si., Apt. (1) Intan Gupitasari (2) Purwanto, M.Sc., Ph.D., Apt. (3) Prof. Dr. Eng. Kuwat Triyana, M.Si. (4) Arieff Salleh Rosman (5) Shahrel Ahmad Shuhel Ahmad (6) Farahwahida Mohd Yusof (7) |
| Date | : | 15 2014 |
| Keyword | : | Lard; extra virgin olive oil; cream; FTIR spectroscopy; chemometrics Lard; extra virgin olive oil; cream; FTIR spectroscopy; chemometrics |
| Abstract | : | The presence of lard (LD) in cosmetics products is a serious matter for certain religion, like Islam. The Muslim community is not allowed to use cosmetics products containing pig derivatives such as LD. Therefore, analysis of LD in cosmetics products is highly needed. The present study highlighted the employment of Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics of multivariate calibration and principle component analysis (PCA) for quantitative analysis and classification of LD in the binary mixture with extra virgin olive oil (EVOO) as oil base in cream formulations for halal authentication. The lipid component in cream was extracted using liquid-liquid extraction using hexane as extracting solvent, and the lipid obtained was subjected to FTIR spectra measurement, using horizontal attenuated total reflectance as sampling technique. The result showed that FTIR spectroscopy in combination with partial least squares can be used to quantify the levels of LD in the mixture with EVOO in cosmetics creams using the combined frequency regions of 1785-702 cm -1 and 3020-2808 cm -1 . PCA using absorbance intensities at 1200 – 1000 cm -1 as variables has been successfully used for the classification of cream with and without LD in the formulation. The developed method is rapid and not involving the excessive sample preparation |
| Group of Knowledge | : | Farmasi Umum dan Apoteker |
| Original Language | : | English |
| Level | : | Internasional |
| Status | : |
Published
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Abdul Rohman et al, 2014, Quantification of Lard in the Mixture with.pdf
Document Type : [PAK] Full Dokumen
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