L13. Dzulkifly Mat Hashim - ASIDCOMInstrumentations and Analysis Techniques for Halal Authentication...
Transcript of L13. Dzulkifly Mat Hashim - ASIDCOMInstrumentations and Analysis Techniques for Halal Authentication...
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Instrumentations and Analysis Techniques for Halal Authentication and its
Current Reality in the Muslim World
Dzulkifly Mat HashimFaculty of Food Science and Technology,
University Putra, Malaysia
The First Gulf Conference on Halal Industry and its Services
24-26 January 2011Salmiyah, State of Kuwait -Holiday Inn Hotel, Al
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أدوات القياس وتقنيات التحليل لمصادقة الح�ل، وواقعھا الحالي في العالم ا�س�مي
ذو الكفل مات ھاشم، ماليزيابوتراكلية العلوم وتقنية الغذاء، جامعة
مؤتمر الخليج ا&ول لصناعة الح�ل وخدماته2011يناير 24-26
دولة الكويت–السالمية –فندق ھوليدي إن
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APPLICATION OF THE HALAL PRINCIPLES
In the selection of food and drink, Islam has laid down a few very
important guidelines:
� Whether the consumption of such food (product) is prohibited by Allah
(swt)
� Whether the food (product) is obtained through Halal or haram means
� Whether the food (product) has, at any stage of its production or
processing, been added or comes into contact with a prohibited
ingredient
� Whether or not the material or any of its added composite is harmful to
health
SOURCE:MS 1500 (2009) MALAYSIAN STANDARD FOR HALAL FOODS : GENERAL GUIDELINES
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� Halal foods shall meet the following criteria:
� Does not contain a part or ingredients derived from human
� Do not comprise of or contain any part of an animal that is
forbidden to be used or consumed by a Muslim by Shariah Law, or
that is not slaughtered according to Shariah Law
� Do not contain any material or genetic modified organism (GMO)
which are decreed as najs according to Shariah Law
HALAL FOODS
SOURCE:MS 1500 (2009) MALAYSIAN STANDARD FOR HALAL FOODS : GENERAL GUIDELINES
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� Is not prepared, processed, manufactured or stored using any
equipment that is contaminated with things that are najs according
to Shariah Law.
� During its preparation, processing, manufacturing or storage, the
medicinal product is not in contact or near with any materials that
does not meet the requirements stated in items above
� Do not endanger the consumer or the user
HALAL FOODS (cont’d)
SOURCE:MS 1500 (2009) MALAYSIAN STANDARD FOR HALAL FOODS : GENERAL
GUIDELINES
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HALAL CRITICAL AREAS
1. Raw materials : animal or plant origin?
2. Slaughtering : according to Islamic law or Halal compliant?
3. Processing operations/equipment – any cross-contamination?
4. Packaging/Storage/Transportation (containers and vessels) – packaging composites or additives contain animal derivatives?
5. Food ingredients and additives
� Pig and by-products (e.g. lard, gelatin), derivatives (protein hydrolysate)
� Enzymes
� Emulsifiers
� Alcohol (ethanol from intoxicants)
6. Biotechnology and GMF (genetically modified food)
7. Safety and quality aspects (aspect of ‘Thoyyiba’)
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� Is the product sourced from animal?
1. Type of animal (permissible animals only)
2. Slaughtering (must be according to procedure prescribed by Shariah)
3. At which stage the raw materials or derivatives are removed from the
animal?)
(limolin, keramin and vitamin D3, amino acids, L-cystein, gelatin and lard)
� Is the product extracted from plants, vegetables or chemical in
nature? Generally, no issue except if proven to be poisonous or intoxicating
� Is it derived from aquatic products? Generally, acceptable except
poisonous or intoxicating
GUIDELINES ON HALAL CRITICAL AREAS
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� Ethanol (Alcohols from intoxicating beverages are forbidden)
� Processing of products?
1. Contamination? Separation from Halal and Haram?
2. Materials for brushes and belt conveyers?
3. Processing aids (e.g., enzymes, excipients, binders)
� Others : Human parts (placenta, hair), Insects (cochineal colour, oil or
protein hydrolysates from insects deemed as filth)
GUIDELINES on Halal CRITICAL AREAS (continued)
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ANALYTICAL METHODS FOR HALAL AUTHENTICATION
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� For lipid-based materials: Fatty Acid Methyl Ester analysis (FAME)
using Gas Chromatography using Flame Ionization Detector (FID) is not
adequate to determine source of origin of fats and oil present
� For protein-based materials : High Performance Liquid Chromatography
(HPLC) based on amino acids analysis is not adequate to determine
source of proteins
� Deoxyribose Nucleic Acid (DNA) techniques such as Real Time –
Polymerase Chain Reaction (RT-PCR) can assist in determining the
source of origin, in particular if enough amount of DNA is present in the
material
HALAL ANALYTICAL TECHNIQUES: Current situation
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DEVELOPMENT OF HALAL ANALYTICAL METHODS
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DEVELOPMENT OF HALAL ANALYTICAL METHODS
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GAS CHROMATOGRAPHY -TIME OF-FLIGHT-MASS SPECTROMETER
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nenene
pe3pe3
pe3
pe2pe2
pe2pe1pe1
pe1
se1se1se1se2se2
se2se3se1se1
cece
ce
Nipah ethanol
Pineapple ethanol
Sugarcane ethanol
Cassava ethanol
PCA PLOT OF ETHANOL FROM DIFFERENT BOTANICAL SOURCES
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ISOTOPE RATIO MASS SPECTROMETER ( IRMS) ANALYSIS
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13C OF ETHANOL : IRMS RESULTS
CELLULOSE
SUCROSE
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IRMS ON GELATINE : NITROGEN VS. OXYGEN
From 15N it may be inferred that sample J is a mixture of porcine and bovine gelatin, whereas sample C may be derived from bovine gelatin only.
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LIQUID CHROMATOGRAPHYMASS SPECTROMETER (LC MS)ANALYSIS
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LC MS/MS ANALYSIS: GELATIN PEPTIDE MARKERS
AB SCIEX 4000 QTRAP
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POTENTIAL PORCINE GELATIN PEPTIDES MARKERS
*GETGPSGPAGPTGAR
*PGEAGPPGPPGPAGEK
QGPSGPSGER
GETGPAGPAGPVGPVGAR
GEVGLPGVSGPVGPPGNPGANGLPGAK
*GPTGPAGVR*GPTGDPGK
GENGPVGPTGPVGAAGPAGPNGPPGPAGSR*TGETGASGPPGFAGEK
DGQAGHK
GYPGNPGPAGAAGAPGPQGAVGPAGK
TGQPGAVGPAGIR
Unique peptides in porcine – compared to bovine
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PROFILE COMPARISON BETWEEN BOVINE AND PORCINE GELATINS
Porcine
Bovine
Same MRM methods
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CONFIRMATION OF POTENTIAL MARKER PEPTIDES
GETGPSGPAGPTGAR GPTGPAGVR
Porcine Porcine
BovineBovine
These two peptides are most distinct compared to others
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LC -MS-MS PROTEOMICS ON HALAL COMPLIANT SLAUGHTER OF
CHICKEN
Source : Azura Amid et al (2009). Development of a rapid and reliable method for identification of halal slaughtered chicken. Proceedings of the Analysis X Conference, Kuala Lumpur.
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� Calcium and aluminum stearate salts (slip agents) impart lubricity,
preventing the polymer from sticking to metal surfaces during
extrusion or mold release.
� Stearates bind to and inactivate trace polymerization catalysts
remaining in the polymer blend. Stearates applied directly to molds
and extruders provide lubricity. Stearates additives are inexpensive
and work well.
ANIMAL DERIVED COMPONENTS IN PACKAGING
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CONCLUSION
� From the Halal perspective, compliance of some ingredients and
products in the food and pharmaceutical industries remain unresolved
� Traceability for Halal certification that is currently in place rely on
documentation
� It is imperative to develop robust scientific methods for traceability
in Halal compliance of ingredients and products
� Consolidation of analytical techniques in certification and traceability
systems will assist integrity and will result in a more rapid growth of
the Halal industry
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Thank You