Page 71 - rise 2017

Figure 1: PCA distribution chart of fried-pork oil (pork), fried-chicken oil (chicken), fried-beef oil
(meat), and control.

Adulteration of fried-chicken oil with fried-pork oil
In order to identify the adulteration level of fried-chicken oil (C) with fried-pork oil (P), C and P
sample were prepared by blending P sample with volume percentages (v/v) of 0.5, 1.0, 3.0, 5.0, 10.0,
20.0, 30.0, and 50.0% into C sample. PC1 and PC2 were calculated as mentioned in the
aforementioned section, and Figure 2 was formed. Based on the 10 variables, the adulterated samples
are as shown in Figure 2. Based on the result shown in Figure 2, all adulterated samples were all
grouped together and located in the positive side. PC1 and PC2 accounted for 82% and 12% of the
variation, respectively; thus, 94% of the variance was accounted for by the first two PCs. The
numbers on the chart shows the percentage of adulteration, while chicken label shows the
unadulterated sample. The grouping pattern of the adulteration shows that the percentage of the
adulteration has minimal effect on the score plot. However, the displacements of the adulterations are
scattered together far from the unadulterated sample. The result of this study shows that it is possible
to detect adulterated fried-pork oil in the fried-chicken oil but could not differentiate between
percentages of adulteration.