DIFFERENTIATION BETWEEN PORCINE AND BOVINE GELATIN IN CAPSULE SHELLS BASED ON AMINO ACID PROFILES AND PRINCIPAL COMPONENT ANALYSIS
Gelatin used for capsule shells can be derived from porcine origin. Some religion like Islam prohibited their followers to consume any products containing porcine derivatives including porcine gelatin in the products. Consequently, some rapid and reliable techniques are continuously developed for detection of porcine gelatin in some pharmaceutical products like capsule shells. The aim of this study was to evaluate the possibility to use amino acid profile in combination with chemometrics of principal component analysis for detection and classification between gelatin in capsule derived from porcine and bovine. Based on score plot of first principal components (PC1) and second principal components (PC2), porcine and bovine gelatins in capsule could be apparently distinguished.Key words: bovine gelatin; porcine gelatin; amino acid profile; principal component analysis
Boran, G., J. and M. Regenstein, 2010, Fish Gelatin, In: Advances in Food and Nutrition Research, Taylor, S. (Ed.) Vol. 60, Elsevier Academic Press, New York
Cai, H., X. Gu, M.S. Scanlan, D.H. Ramatlapeng and C.R. Lively, 2012, Realtime PCR assays for detection and quantitation of porcine and bovine DNA in gelatin mixtures and gelatin capsules, J.
Food Compos. Anal., 25, 83-87.
Cserhati, T., 2010, Data evaluation in chromatography by principal component analysis. Biomed Chromatogr., 24: 20-28.
Demirhan, Y., P. Ulca and H.Z. Senyuva, 2012, Detection of porcine DNA in gelatine and gelatine-containing processed food products-Halal/Kosher authentication, Meat Sci., 90, 686-689.
GMIA, 2012. Gelatin Handbook, USA: Gelatin Manufacturers Institute of America Hashim, D.M., Y.B.C. Man, R. Norakasha, M. Shuhaimi, Y. Salmah and Z.A. Syahariza, 2010, Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins, Food Chem., 118, 856-860.
Hidaka, S. and S.Y. Liu, 2003, Effects of gelatins on calcium phosphate precipitation: A possible application for distinguishing bovine bone gelatin from porcine skin gelatin, J. Food Compos. Anal., 16, 477-483.
Karim, A.A. and R. Bhat, 2008, Gelatin alternatives for the food industry: Recent developments, challenges and prospects, Trends Food Sci.. Technol., 19, 644-656.
Karim, A.A. and R. Bhat, 2009, Fish gelatin: Properties, challenges and prospects as an alternative to mammalian gelatins, Food Hydrocolloids, 23, 563-576.
Marina, A.M., Y.B. Che Man and A. Ismail, 2010, Use of the SAW sensor electronic nose for detecting the adulteration of virgin coconut oil with RBD palm kernel olein, J. Am. Oil Chem. Soc., 87, 263-270.
Miller, J.N. and J.C. Miller, 2005, Statistics and Chemometrics for Analytical Chemistry. 5th Edn., Pearson/Prentice Hall, Harlow
Riaz, M.N. and M.M. Chaudry, 2004, Halal food production, CRC Press, USA
Nemati, M., M.R. Oveisi, H. Abdollahi and O. Sabzevari, 2004, Differentiation of bovine and porcine gelatins using principal component analysis, J. Pharm. Biomed. Anal., 34, 485-492.
Nhari, R.M.H.R., A. Ismail and Y.B. Che Man, 2012, Analytical methods for gelatin differentiation from bovine and porcine origins and food products, J. Food Sci., 71, R42-R46.
Rohman, A., K. Triyana, Sismindari and Y. Erwanto, 2012, Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis, Int. Food Res. J., 19, 475-479.
Sakaguchi, M., T. Nakayama and S. Inouye, 1996, Food allergy to gelatin in children with systemic immediate-type reactions, including anaphylaxis, to vaccines, J. Allergy Clin. Immunol., 98, 1058-1061.
Schrieber, R. and H. Gareis, 2007, Gelatine Handbook: Theory and Industrial Practice, Wiley-VCH, Germany.
Snyder et al., 1987, Practical HPLC Method Development 2nd Edition, Wiley Interscience, New York
Venien, A. and D. Levieux, 2005, Differentiation of gelatins using polyclonal antibodies raised against tyrosylated bovine and porcine gelatins, J. Immunoassay Immunochem., 26, 215-229.
Zhang, G.F., T. Liu, Q. Wang, J.D. Lei, G.H. Ma and Z.G. Su, 2008, Identification of marker peptides in digested gelatins by high performance liquid chromatography/mass spectrometry, Chin. J. Anal. Chem., 36, 1499-1504.
Zhang, G.F., T. Liu, Q. Wang, L. Chen and J. Lei et al., 2009, Mass spectrometric detection of marker peptides in tryptic digests of gelatin: A new method to differentiate between bovine and porcine gelatin, Food Hydrocolloids, 23, 2001-2007.
- There are currently no refbacks.
Copyright (c) 2017 INDONESIAN JOURNAL OF PHARMACY
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Indonesian J Pharm indexed by:
View My Stats