Quantification of Lard in the Mixture with Olive Oil in Cream Cosmetics Based on FTIR Spectra and Chemometrics for Halal Authentication
Penulis/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)
Tanggal/Date
15 2014
Kata Kunci/Keyword
Abstrak/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
Rumpun Ilmu
Farmasi Umum dan Apoteker
Bahasa Asli/Original Language
English
Level
Internasional
Status
Dokumen Karya
No
Judul
Tipe Dokumen
Aksi
1
Abdul Rohman et al, 2014, Quantification of Lard in the Mixture with.pdf
