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

T. Perez-Palacios; I. M. P. L. V. O. Ferreira; C. Petisca; T. Antequera; Jorge Ruiz Carrascal

doi:10.1016/j.meatsci.2012.02.021

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

T. Perez-Palacios, I. M. P. L. V. O. Ferreira, C. Petisca, T. Antequera, Jorge Ruiz Carrascal

11 Citationer (Scopus)

Abstract

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.

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	91
Udgave nummer	3
Sider (fra-til)	369-373
Antal sider	5
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2012.02.021
Status	Udgivet - jul. 2012
Udgivet eksternt	Ja

Adgang til dokumentet

10.1016/j.meatsci.2012.02.021

Citationsformater

@article{0e2a3fefa61d4b71a48580b6ffb6de25,

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

abstract = "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.",

author = "T. Perez-Palacios and Ferreira, {I. M. P. L. V. O.} and C. Petisca and T. Antequera and {Ruiz Carrascal}, Jorge",

year = "2012",

month = jul,

doi = "10.1016/j.meatsci.2012.02.021",

language = "English",

volume = "91",

pages = "369--373",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "3",

}

TY - JOUR

T1 - Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content

AU - Perez-Palacios, T.

AU - Ferreira, I. M. P. L. V. O.

AU - Petisca, C.

AU - Antequera, T.

AU - Ruiz Carrascal, Jorge

PY - 2012/7

Y1 - 2012/7

N2 - 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.

AB - 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.

U2 - 10.1016/j.meatsci.2012.02.021

DO - 10.1016/j.meatsci.2012.02.021

M3 - Journal article

SN - 0309-1740

VL - 91

SP - 369

EP - 373

JO - Meat Science

JF - Meat Science

IS - 3

ER -

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

Abstract

Adgang til dokumentet

Fingeraftryk

Citationsformater