AUTHENTICATION OF RATTUS NORVEGICUS FAT AND OTHER ANIMAL FATS USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY (GC-MS) AND PRINCIPAL COMPONENT ANALYSIS (PCA)

Objective: The objective of this study was to analyze fatty acids using Gas Chromatography-Mass Spectrometry (GC-MS) in combination with chemometric Principal Component Analysis (PCA) for the authentication of Rattus norvegicus fat from other animal fats. Methods: Extraction of fat from raw meat of Rattus norvegicus, beef, chicken, pork, and dogs using the Bligh Dyer method, then derivatized with 0.2 N NaOCH3, precipitation of sodium glycerol was carried out by adding saturated NaCl to obtain methyl esters which were then injected into the GC-MS instrument. The GC-MS data were then processed using chemometric Principal Component Analysis (PCA) to group Rattus norvegicus fat with other animal fats (beef, chicken, pork, and dog). Results: The results of the study revealed that fatty acids in Rattus norvegicus using GC-MS produced eleven types of fatty acids, namely: Lauric acid (1,1), Myristic acid (1,15), Palmitic acid (21,12), Palmitoleic acid (2,06), Stearic acid (8,23), Vaccenic acid (2,43), Oleic acid (26,51), Linoleic acid (19,19), Arachidic acid (0,09), and Eucosatrienoic acid (0,39). Chemometrics Principal Component Analysis (PCA) of Rattus norvegicus fat allows it to be classified with other animal fats. Conclusion: The Gas Chromatography-Mass Spectrometry (GC-MS) method, in combination with chemometric Principal Component Analysis (PCA), offered effective tools for the authentication of fatty acid of Rattus norvegicus. © 2023 The Authors.