Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal

A. Windarsih; N.K.A. Bakar; A. Rohman; F.D.O. Riswanto; Y.  Erwanto

doi:10.3989/gya.0980221

Authors

A. Windarsih Department of Chemistry, Faculty of Science, University of Malaya - Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN) https://orcid.org/0000-0002-2235-7575
N.K.A. Bakar Department of Chemistry, Faculty of Science, University of Malaya https://orcid.org/0000-0002-4380-6704
A. Rohman Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada - Center of Excellence, Institute for Halal Industry and Systems (PUI-PT IHIS), Universitas Gadjah Mada https://orcid.org/0000-0002-1141-7093
F.D.O. Riswanto Division of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Campus III Paingan, Universitas Sanata Dharma https://orcid.org/0000-0002-7174-6382
Y. Erwanto Faculty of Animal Science, Universitas Gadjah Mada https://orcid.org/0000-0002-6139-9698

DOI:

https://doi.org/10.3989/gya.0980221

Keywords:

Chemometrics, Halal Authentication, Lard, LC-HRMS, Metabolomics, Untargeted

Abstract

This research aimed to perform a lipidomics study using liquid chromatography-high resolution mass spectrometry (LC-HRMS) to identify lard, beef tallow and chicken fat. A total of 292, 345, and 403 lipid compounds were observed in lard, beef tallow, and chicken fat, respectively. The lipid groups of AcHexStE (acyl hexosyl stigmasterol ester), biotinylPE (biotinylphosphoetanolamine), LPC (lysophosphatidylcholine), MePC (monoetherphosphatidylcholine), PC (phosphatidylcholine) and PI (phosphoinocitol) were found to be specific for lard. The principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA) successfully differentiated lard from beef tallow and chicken fat. This research suggested that the untargeted lipidomics technique using LC-HRMS combined with chemometrics could be used to discriminate lard from beef tallow and chicken fat. This method is a promising technique for the detection of lard adulteration in beef tallow and chicken fat for halal authentication purposes.

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