MAJCAFE

Kunthira Salae, Kasinee Katelakha, Winai Dahlan
The Halal Science Center, Chulalongkorn University

Sukrit Sirikwanpong, Sathaporn Ngamukote
The Halal Science Center, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University

Vanida Nopponpunth
The Halal Science Center, Department of Clinical Chemistry, Faculty of Allied Health Sciences, Chulalongkorn University

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Abstract

The aim of this study was to develop the rapid method for classification of animal-based glycerin (AG) and plant-based glycerin (PG). Palm, soybean and coconut oil were used for PG production whereas the AG was prepared from lard and chicken fat. All glycerin types were produced according to the biodiesel production process using sodium hydroxide, ethanol and oil. After extraction, crude glycerin was analyzed by Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) spectroscopic technique. Our results from cluster analysis revealed that two spectral bands of 864-895 cm-1 and 1,020-1,099 cm-1 were successfully to be used for classification among PG, AG, synthetic and commercial glycerin. Moreover, the ratios of band area of 864-895 cm-1 and 1,062-1,100 cm-1 normalized by that of 1,020-1,060 cm-1 in AG were significantly greater than those of PG. From the study, it can be concluded that plant- and animal-based glycerin can be well classified by using two IR spectral bands from ATR-FTIR analysis. The present technique could be a rapid screening tool for the Halal cosmetic laboratory to screen and monitor the Halalness of the glycerin. This finally increased the Muslim consumers’ spiritual confidence in Halal cosmetic products.

Keywords: Glycerin , ATR-FTIR, Halal cosmetics, Halalness