Differentiation of frog fats from vegetable and marine oils by Fourier Transform Infrared Spectroscopy and chemometric analysis

• Main Authors: A. N. Nina Naquiah, S. Mustafa, S. B. A. Hamid, M. E. Ali
• Format: Article
• Language: English
• Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2015-01-01
• Series: Croatian Journal of Food Science and Technology
• Online Access: http://hrcak.srce.hr/file/210201

The agro-based production and consumption of frogs coupled with world-wide trading have been increased in the recent years giving rise to the risk of frog fat adulteration in expensive vegetable and marine oils. For the first time, we profiled here frog fats using Fourier Transform Infrared (FTIR) Spectroscopy coupled with multivariate principal component analysis (PCA). The comparison of the FTIR spectral absorbance intensities demonstrated linkage of frog fats to other edible fats and oils. Three commercially available marine oils and three vegetables oils were studied with frog fats and clear pattern of clusters with distinctive identifiable features were obtained through PCA modeling. PCA analysis identified 2922.21 cm-1, 2852.88 cm-1, 1745.45 cm-1, 1158.29 cm-1 and 721.51 cm-1 FTIR-frequencies as the most discriminating variables influencing the group separation into different clusters. This fundamental study has clear implications in the identification of frog fat from its marine and vegetable counterparts for the potential detection of frog fat adulteration in various fat and oils.