Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content

• Type: Article in International Scientific Journal
• Date: 2012

Authors

Perez Palacios, T (Author) Other; Ruiz, J (Author) Other; Ferreira, IMPLVO (Author) FFUP; Petisca, C (Author) Other; Antequera, T (Author) Other

Journal

Title: Meat Science

Vol. 91

Pages: 369-373

ISSN: 0309-1740

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 8 Citations

Scopus - 12 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-8SF

DOI: 10.1016/j.meatsci.2012.02.021

Abstract (EN): The effect of solvent to sample ratio on total extracted lipids and fatty acid (FA) composition in meat products with different fat contents was evaluated. Total lipids were extracted according to the Folch et al. (1957) method, using a 20:1 ratio of chloroform:methanol (2:1, v/v) to sample (A), and also testing the solvent:sample ratio of 10:1 (B). Higher amounts of total lipids and total FA from neutral lipids were obtained using the A ratio, which could be due to an insufficient chloroform:dry-weight sample proportion which could be insufficient for solubilizing the total amount of lipids. In the polar lipid fraction, the total amount of FA was higher using the B rather than the A ratio, which may be caused by the higher volume of added water when using A than B. When studying the FA composition of different lipid fractions, the volume of both the solvent and the water for total lipid extraction should be considered.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5