Comparative study of total lipids in beef using chlorinated solvent and low‐toxicity solvent methods

Tanamati, Augusto; Oliveira, Celso Maran de; Visentainer, Jesuí V.; Matsushita, Makoto; Souza, Nilson E.

doi:10.1007/s11746-005-1083-4

Cited by 25 publications

(15 citation statements)

References 16 publications

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“…Our presumption is that increased values represent more complete extraction of lipids, and that the incremental increase was due to inclusion of lipids not recovered in the standard methods used to establish the reference range. This scenario would be consistent with the observations of Tanamati et al . (2005) that the chloroform/methanol extraction was most thorough for the extraction of total lipid from ground beef compared with other commonly used extraction methods.…”

Section: Resultssupporting

confidence: 93%

Extended Validation of a Simplified Extraction and Gravimetric Determination of Total Fat to Selected Foods

Phillips¹,

Ruggio

Amanna

2008

Journal of Food Lipids

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A simplified method for chloroform/methanol extraction and gravimetric determination of total fat previously published for diet composites was tested on additional foods, including milk, cheese, fried snack foods, nuts/seeds, salad dressings, baked goods, meat, fish/shellfish and fruits/vegetables. Homogenized food composites and certified reference materials (CRMs) were analyzed using the existing method involving, briefly, orbital shaking of a subsample with chloroform/methanol/buffer in specific proportions, then recovery of total lipid in the chloroform extract. For meat, fish, shrimp, cheese and fried plantains, total fat recovery was low and/or variability was high with the unmodified assay versus results from other standard total fat methods (e.g., ether extraction, acid hydrolysis) or to CRM assigned values. Reducing the sample size or adding a homogenization step during extraction resulted in relative standard deviations of <3% for all matrices and also values consistent with those generated by other standard total fat methods and within assigned ranges for total fat in most CRMs. PRACTICAL APPLICATIONS The method allows for routine batch analysis of multiple samples of a range of food types with minimized hands‐on time, using commonly available laboratory equipment. The resulting total lipid extract can be subdivided for analysis of various specific lipid analytes as well as for gravimetric measurement of total fat.

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Section: Resultssupporting

confidence: 93%

Extended Validation of a Simplified Extraction and Gravimetric Determination of Total Fat to Selected Foods

Phillips¹,

Ruggio

Amanna

2008

Journal of Food Lipids

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“…Ground beef has previously been shown to contain both phospholipids and TAGs, with the latter comprising 75-90% of the total lipid content ( 29 ). Of the different phospholipid classes, PC is the most abundant, comprising approximately 50% of the total phospholipids ( 30 ).…”

Section: Beef Lipidsmentioning

confidence: 99%

A rapid separation technique for overcoming suppression of triacylglycerols by phosphatidylcholine using MALDI-TOF MS

Emerson

Gidden

Lay

et al. 2010

Journal of Lipid Research

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This article is available online at http://www.jlr.org where it is important to detect multiple lipid classes [i.e., phospholipids and triacylglycerols (TAGs)] include food analysis ( 1-3 ), cell biology ( 4 ), health effects ( 5 ), taxonomy ( 6 ), and other fi elds ( 7-11 ). However, because of different chemistries, it is often diffi cult to characterize one class of lipids in the presence of another, especially using rapid methods. Elegant methods have been developed for quantitative analysis in complex mixtures, but they are typically diffi cult to implement and are time consuming ( 8,12 ). There has been much recent interest in rapid MALDI-MS analysis of lipids due to its speed of analysis and high sensitivity ( 5,13,14 ). Sample preparation is quick because derivatization is not required (i.e., no silylation), HPLC separation is not needed, limited buffer or salt contamination is tolerated ( 9, 11, 13 ), and spectra are easy to interpret ( 13 ).MALDI-MS has functioned as both a qualitative and semiquantitative approach to measure and track effected biology-related phenomena. For example, Lay et al. ( 15 ) demonstrated a rapid method for the analysis of edible oils by MALDI-MS that allowed determination of the relative abundances of TAGs with suffi cient accuracy to correctly identify blind-coded samples of various oils. Gidden et al. ( 16 ) have also reported using MALDI-MS to rapidly differentiate Escherichia coli and Bacillus subtilis based on the phospholipid profi le and monitor changes in lipid content during the growth phases of the bacteria. However, this rapid MALDI-MS approach cannot currently be applied to experiments requiring the detection of multiple lipid classes in an unresolved mixture. Attempts to use direct MALDI-MS on such complex mixtures invariably results in entire classes of lipids being missed because of suppression effects.

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“…Total lipid content in two freshwater fish species evaluated by Soxhlet (1879) and Bligh and Dyer (1959) (Ramalhosa et al, 2012), whereas ricotta cream (Gusso et al, 2012) and meat (Tanamati et al, 2005). This fact can be explained by solvent mixture used in Bligh and Dyer method resulting in a great lipid extraction with broad range of polarity (Bligh & Dyer, 1959).…”

Section: Total Lipid Contentmentioning

confidence: 99%

Comparative Study on Total Lipid Quantification and Oxidative Rancidity Determination in Freshwater Fish Species with Different Fat Levels

Alcântara¹,

Azevedo²,

Mársico³

et al. 2015

JFS

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The aim of this study was to investigate the efficiency of different extraction methods for total lipid determination and oxidative rancidity evaluation in freshwater fish with different fat levels. Total lipid content was determined by Bligh and Dyer with slight modifications and Soxhlet methods. Malondialdehyde (MDA) quantification was determined by analytical methods with and without heat application. In both freshwater fish species, Bligh and Dyer method extracted greater total lipid content (P <0.05) than Soxhlet method. In addition, the heat method revealed higher MDA values (P <0.05) compared to cold method in both lean fish (Cichla ocellaris) and high-fat fish species (Piaractus brachypomus). We concluded that, regardless of the fat content in the freshwater fish species, the Bligh and Dyer method and the cold method used for oxidative rancidity were more efficient than Soxhlet method and heat technique, respectively.

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Comparative study of total lipids in beef using chlorinated solvent and low‐toxicity solvent methods

Cited by 25 publications

References 16 publications

Extended Validation of a Simplified Extraction and Gravimetric Determination of Total Fat to Selected Foods

Extended Validation of a Simplified Extraction and Gravimetric Determination of Total Fat to Selected Foods

A rapid separation technique for overcoming suppression of triacylglycerols by phosphatidylcholine using MALDI-TOF MS

Comparative Study on Total Lipid Quantification and Oxidative Rancidity Determination in Freshwater Fish Species with Different Fat Levels

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