Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen). (1st February 2021)

• Record Type: Journal Article
• Authors: Yuswan, Mohd Hafis; A. Jalil, Nurul Hanani; Mohamad, Haslina; Keso, Shamsidah; Mohamad, Nurhidayatul Asma; Tengku Md. Yusoff, Tengku Shahrul; Ismail, Nor Falahiah; Abdul Manaf, Yanty Noorzianna; Mohd Hashim, Amalia; Mohd Desa, Mohd Nasir; Yusof, Yus Aniza; Mustafa, Shuhaimi
• Is Part Of: Food chemistry. Volume 337(2021)
• Publication Date: 2021-02-01
• Subjects: Hydroxyproline -- Gelatin -- Collagen -- Halal -- Amino acid profiling; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127762
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Hydroxyproline is present in gelatin and collagen, not in plant-based samples. Plant- and animal-based samples can be distinguished based on hydroxyproline. The hydroxyproline assay can be used to identify halal-critical ingredients. Abstract: Gelatin and collagen are considered halal-critical ingredients as they are typically derived from either bovine or porcine animals. Current analytical methods for determining the sources of gelatin and collagen suffer from limitations in terms of robustness and false positives in peptide matching. Thus, the aim of this study was to investigate the utility of monitoring hydroxyproline, a signature amino acid for gelatin and collagen, for identifying potentially haram foodstuffs. To determine the hydroxyproline profiles among animal- and plant-based samples, one-way univariate analysis of variance followed by pair-wise comparison was used to establish statistical significance. Multivariate chemometric analysis through principal component analysis revealed a discrete distribution pattern among 59 samples due to hydroxyproline variability. Finally, inter- and intra-laboratory comparisons demonstrated the validity and robustness of hydroxyproline determination according to ISO 17025. Thus, this preliminary identification technique will aid the identification of potentially haram foodstuffs.