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Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen).
Yuswan, Mohd Hafis; A Jalil, Nurul Hanani; Mohamad, Haslina; Keso, Shamsidah; Mohamad, Nurhidayatul Asma; Tengku Md Yusoff, Tengku Shahrul; Ismail, Nor Falahiah; Abdul Manaf, Yanty Noorzianna; Mohd Hashim, Amalia; Mohd Desa, Mohd Nasir; Yusof, Yus Aniza; Mustafa, Shuhaimi.
Afiliação
  • Yuswan MH; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Consortium of Malaysia IPT Halal Institutes, Ministry of Higher Education, Complex E, Federal Government Administrative Centre, 62604 Putrajaya, Malaysia. Electronic add
  • A Jalil NH; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Mohamad H; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Keso S; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Mohamad NA; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Tengku Md Yusoff TS; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Ismail NF; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Abdul Manaf YN; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Consortium of Malaysia IPT Halal Institutes, Ministry of Higher Education, Complex E, Federal Government Administrative Centre, 62604 Putrajaya, Malaysia.
  • Mohd Hashim A; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Consortium of Malaysia
  • Mohd Desa MN; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Consortium of Malaysia IPT H
  • Yusof YA; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Consortium of Malaysia IPT Halal In
  • Mustafa S; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Consortium of Malaysia
Food Chem ; 337: 127762, 2021 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-32777563
ABSTRACT
Gelatin and collagen are considered halal-critical ingredients as they are typically derived from either bovine or porcine animals. Current analytical methods for determining the sources of gelatin and collagen suffer from limitations in terms of robustness and false positives in peptide matching. Thus, the aim of this study was to investigate the utility of monitoring hydroxyproline, a signature amino acid for gelatin and collagen, for identifying potentially haram foodstuffs. To determine the hydroxyproline profiles among animal- and plant-based samples, one-way univariate analysis of variance followed by pair-wise comparison was used to establish statistical significance. Multivariate chemometric analysis through principal component analysis revealed a discrete distribution pattern among 59 samples due to hydroxyproline variability. Finally, inter- and intra-laboratory comparisons demonstrated the validity and robustness of hydroxyproline determination according to ISO 17025. Thus, this preliminary identification technique will aid the identification of potentially haram foodstuffs.
Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: MEDLINE Tipo de estudo: Estudo diagnóstico Idioma: Inglês Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Artigo

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Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: MEDLINE Tipo de estudo: Estudo diagnóstico Idioma: Inglês Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Artigo