The FTIR-ATR Spectroscopy and Multivariate Data Analysis (MVDA) for Halal Authentication on Animal Fatty Acids

The authentication of halal products is crucial for adherents of Islam, as consuming non-permissible substances contradicts religious mandates. Recent widespread adulteration of food and pharmaceutical products with porcine-derived ingredients has necessitated the development of robust analytical methods for halal verification. This study presents an approach for rapid halal authentication using Fourier transform infrared spectroscopy with attenuated total reflectance (FTIR-ATR) combined with multivariate data analysis (MVDA). Animal fats from beef, chicken, pork (lard) and goat, along with palm oil, were extracted via Soxhlet apparatus utilizing petroleum ether as solvent. The FTIR-ATR spectra were acquired in the mid-infrared region (4000 – 650 cm-1), encompassing both fingerprint and functional group region. The principal component analysis (PCA) was employed to identify unique spectral patterns and develop classification models for halal authentication. The combination of FTIR-ATR and MVDA techniques meanwhile enables the identification of characteristic spectral features and the development of classification models for halal authentication. The PCA result revealed clear clustering of samples based on their origin, with total variance range of 74.75 – 98.79% explained by the first two principal components based on all FTIR spectra of wavenumber 4000 – 650 cm-1, respectively. This FTIR-ATR coupled with MVDA approach offers a rapid, non-destructive and cost-effective method for halal authentication. The technique’s high sensitivity and specificity make it a promising tool for regulatory bodies and food manufacturers to ensure compliance with halal standards.