Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review
Laela Hayu Nurani, Florentinus Dika Octa Riswanto, Anjar Windarsih, Citra Ariani Edityaningrum, Any Guntarti, Abdul Rohman
Abstract
Halal food products are requisite to be consumed by Muslim communities in the world. The standard methods capable of quantifying non-halal components are very urgent. This review highlights the chromatographic methods and chemometric or multivariate data analysis that offer reliable techniques to provide the separation capacity in halal authentication analysis. This review article was written from reputable worldwide databases including Web of Science, Scopus, and PubMed, between January and February 2022. The keywords were “halal research,” “food analysis,” “chromatography,” “chemometrics” and “authentication.” Chromatographic-based techniques in combination with chemometrics of multivariate analysis, a powerful statistical analysis to manage huge data generated from analytical measurement, could be used to identify potential markers to differentiate halal and non-halal samples. Chromatogram and peak separation profiles resulted as the instrument responses can be further evaluated for determination as well as quantification of halal and non-halal components in food products. Combination of chromatographic-based method and chemometrics techniques with some scenarios can be applied for halal research on food products.