Untargeted lipidomics profiling for halal authentication of meatball products from mixed meat sources

Untargeted lipidomics profiling for halal authentication of meatball products from mixed meat sources

Food adulteration with non-halal components, particularly in thermally processed meat products like meatballs, presents significant challenges for conventional DNA and protein-based detection methods. This study applies untargeted lipidomics using ultra-high-performance liquid chromatography–high-re...

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Main Authors: Putri Widyanti Harlina, Asad Nawaz, Raheel Shahzad, Na’Ilah Nur Amalina, Fang Geng, Mohamad Rafi, Vevi Maritha, Aldila Din Pangawikan, Souvia Rahimah, Mohammad Rizwan Khan, Widya Siva Gramita, Adelia Salsabila Nurhasya
Format: Article
Language:English
Published: Elsevier 2025-07-01
Series:Food Chemistry: X
Subjects:
Halal authentication
Meatball
Lipidomic
Chemometric
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525006510
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Summary:Food adulteration with non-halal components, particularly in thermally processed meat products like meatballs, presents significant challenges for conventional DNA and protein-based detection methods. This study applies untargeted lipidomics using ultra-high-performance liquid chromatography–high-resolution mass spectrometry (UHPLC–HRMS) combined with multivariate analysis (principal component analysis [PCA] and partial least squares-discriminant analysis [PLS-DA]) to authenticate halal status in meatball products. Lipid profiles were obtained from beef, goat, pork, and their mixtures, and analyzed under both electrospray ionization in positive mode (ESI+) and electrospray ionization in negative mode (ESI−) modes. Glycerophospholipids emerged as dominant lipid species. PCA and PLS-DA revealed clear separations between halal and non-halal samples, with high model performance (R2 = 0.994, Q2 = 0.952), demonstrating strong predictive capability. Five key lipid ions—lysophosphatidylethanolamine (LPE)(16:0p) + H, LPE(16:1e) + H, LPE(18:1p) + H, PC(10:0p/23:0) + H, and phosphatidylcholine (PC)(8:0/24:1) + H—were identified as markers for single-source differentiation, while twelve lipids were significant for mixed-meat products. These findings confirm the efficacy and specificity of untargeted lipidomics as a robust method for halal authentication in processed meat products.
ISSN:2590-1575

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