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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2012

Autores

Perez Palacios, T (Autor) Outra; Ruiz, J (Autor) Outra; Ferreira, IMPLVO (Autor) FFUP; Petisca, C (Autor) Outra; Antequera, T (Autor) Outra

Revista

Título: Meat Science

Vol. 91

Páginas: 369-373

ISSN: 0309-1740

Editora: Elsevier

Indexação

ISI Web of Knowledge - 8 Citações

Scopus - 12 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5