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Figure 2: Score plot of PCA classification of fried-chicken oil (C) adulterated with different
percentage of fried-pork oil (P).

Conclusions
The DSC technique together with PCA was used to identify the non-Halal recycled cooking oil, the
fried-pork oil. Ten variables derived from the differential scanning calorimeter were used as
parameter to be analyzed using PCA. The results of this study clearly show the differentiation
between the adulterated and the pure samples. This study provides a useful tool for recycled cooking
oils authentication using DSC combined with PCA. Further studies are needed to execute the
approach reported in this paper to other type of fried foods.

Acknowledgements
The authors are grateful for financial support under the Research University Grant Scheme (RUGS)
(project No: RIGS16-068-0232) from International Islamic University Malaysia, Gombak, Selangor,
Malaysia.

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