Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis

The composition of triacylglycerol (TAG) for the differentiation of lard and other animal fats (beef, mutton, and chicken fats) as well as cod liver oil (CLO) has been investigated using high performance liquid chromatography with refractive index detector. The authenticity of the used samples was determined based on their fatty (FA) acid profiles. FA compositions of the studied fats and oils were determined with gas liquid chromatography. The main TAGs composing lard are palmitooleoolein (POO), palmitooleostearin (POS), and palmitooleopalmitin (POP) accounting of 21.55 ± 0.08, 14.08 ± 0.04, and 5.10 ± 0.04%, respectively. The TAG composition was further subjected to principal component analysis in order to classify lard and others. Lard was separated along negative side, either in the first principle components (PC1) and second principle components (PC2). Using score plot of PCA, lard has the similarity with chicken fat in term of TAG composition.