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Comparative study of total lipids in beef using chlorinated solvent and low‐toxicity solvent methods
Author(s) -
Tanamati Augusto,
Oliveira Claudio C.,
Visentainer Jesui V.,
Matsushita Makoto,
Souza Nilson E.
Publication year - 2005
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-005-1083-4
Subject(s) - lees , solvent , chloroform , chemistry , methanol , extraction (chemistry) , yield (engineering) , solvent extraction , chromatography , organic chemistry , materials science , fermentation , metallurgy
Nine extraction methods (three using chlorinated and six nonchlorinated solvents) were compared for determining lipids in samples of low‐(<5%) and high‐fat (>20%) ground beef. The nine methods investigated were: Folch, Lees, and Sloane Stanley (FLS); Bligh and Dyer (BD); Bligh and Dyer modified by Undeland, Harrod, and Lingnert (BDU); Bligh and Dyer modified by Smedes (BDS); Hara and Radin (HR); Schmid, Bondzynski, and Ratzalaff (SBR); Roese‐Gottlieb (RG); Burton, Webb, and Ingold (BWI); and Soxhlet (SE). The BDS and HR methods do not include solvents such as chloroform and methanol and can be recommended for meat samples that have both low and high fat content. If the use of organic solvents is not critical, the FLS and the BD extraction methods yield the highest results, but the FLS is more expensive owing to the high amount of solvent required. Without considering the toxicity of the solvents, the three BD extraction methods provided the best yields.