AUTHENTICATION OF RATTUS NORVEGICUS FAT AND OTHER ANIMAL FATS USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY (GC-MS) AND PRINCIPAL COMPONENT ANALYSIS (PCA)

DWI LESTARI; EKA SISWANTO SYAMSUL; WIRNAWATI; SYOFYAN SYOFYAN; ABDUL ROHMAN; DACHRIYANUS HAMIDI

doi:10.22159/ijap.2023.v15s1.47505

Authors

DWI LESTARI Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat 25175 Indonesia, Faculty of Pharmacy, Universitas Muhammadiyah Kalimantan Timur, Samarinda Kalimantan Timur 75124 Indonesia
EKA SISWANTO SYAMSUL Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat 25175 Indonesia, Sekolah Tinggi Ilmu Kesehatan Samarinda, Samarinda Kalimantan Timur 75124 Indonesia
WIRNAWATI Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat 25175 Indonesia, Faculty of Pharmacy, Universitas Muhammadiyah Kalimantan Timur, Samarinda Kalimantan Timur 75124 Indonesia
SYOFYAN SYOFYAN Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat 25175 Indonesia
ABDUL ROHMAN Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada Yogyakarta 55281 Indonesia
DACHRIYANUS HAMIDI Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat 25175 Indonesia

DOI:

https://doi.org/10.22159/ijap.2023.v15s1.47505

Keywords:

Halal authentication, Rattus norvegicus, PCA, GC-MS

Abstract

Objective: The objective of this study was to analyze fatty acids using Gas Chromatography-Mass Spectrometry (GC-MS) in combination with chemometric Principal Component Analysis (PCA) for the authentication of Rattus norvegicus fat from other animal fats.

Methods: Extraction of fat from raw meat of Rattus norvegicus, beef, chicken, pork, and dogs using the Bligh Dyer method, then derivatized with 0.2 N NaOCH3, precipitation of sodium glycerol was carried out by adding saturated NaCl to obtain methyl esters which were then injected into the GC-MS instrument. The GC-MS data were then processed using chemometric Principal Component Analysis (PCA) to group Rattus norvegicus fat with other animal fats (beef, chicken, pork, and dog).

Results: The results of the study revealed that fatty acids in Rattus norvegicus using GC-MS produced eleven types of fatty acids, namely: Lauric acid (1,1%), Myristic acid (1,15%), Palmitic acid (21,12%), Palmitoleic acid (2,06%), Stearic acid (8,23%), Vaccenic acid (2,43%), Oleic acid (26,51%), Linoleic acid (19,19%), Arachidic acid (0,09%), and Eucosatrienoic acid (0,39%). Chemometrics Principal Component Analysis (PCA) of Rattus norvegicus fat allows it to be classified with other animal fats.

Conclusion: The Gas Chromatography-Mass Spectrometry (GC-MS) method, in combination with chemometric Principal Component Analysis (PCA), offered effective tools for the authentication of fatty acid of Rattus norvegicus.

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