Total Fat Gravimetric Method Workflow in Portuguese Olives Using Closed-Vessel Microwave-Assisted Extraction (MAE)

Abstract

A simple and rapid method for the quantitation of total fat in olive samples is designed, evaluated, and presented. This method is based on an innovative closed-vessel microwave-assisted extraction (MAE) technique. A method was designed for olives, and some figures of merits were evaluated: limit of detection (LOD), limit of quantification (LOQ) and expanded uncertainty (U). The data obtained in these experiences show that the workflow of the MAE method in a closed container is statistically equivalent to the other two methods, showing in this case better performance indicators (LOD = 0.02%, LOQ = 0.06%, and U = 15%). In addition, it is also demonstrated that the complete MAE method workflow allows the determination of total fat in a maximum of 12 analyses simultaneously for about 100 min in each run, which is the capacity of the rotor. This is a much better productivity when compared to the traditional Soxhlet-based method. Considering the sample workflow, the closed-vessel MAE method greatly simplifies sample handling, therefore minimizing sample loss during sample preparation and reducing analysis time. When MAE is compared to NIR-based methods, the advantage comes from there being no need for any type of calibration in the sample matrix. The MAE method itself can be used to determine the reference value for NIR calibration purposes. The results obtained for CRM using MAE were equivalent to the ones shown on the certificate.

Potential effects of nutrition‐induced alteration of gut microbiota on inflammatory bowel disease: A review

“…(a) saturated fatty acids, which are mainly derived from animal sources of food such as meat and dairy products; (b) monounsaturated fatty acids (MUFAs), which are usually obtained from olive oil, canola oil, and peanut oil; (c) polyunsaturated fatty acids (PUFAs), which are obtained mainly from fish oil and flaxseed oil; and (d) trans-fatty acids, which are mainly sourced from hydrogenated food. 27 Previous studies revealed that a high intake of fatty diet was associated with an increased risk of IBD. [28][29][30] Increased expressions of inflammatory markers associated with IBD have also been detected in human on a high-fat diet.…”

“…Fat, as one essential nutrient, is an important energy source and component of the human body that plays a crucial role in human growth and development 26 . Fat can generally be categorized into four types: (a) saturated fatty acids, which are mainly derived from animal sources of food such as meat and dairy products; (b) monounsaturated fatty acids (MUFAs), which are usually obtained from olive oil, canola oil, and peanut oil; (c) polyunsaturated fatty acids (PUFAs), which are obtained mainly from fish oil and flaxseed oil; and (d) trans‐fatty acids, which are mainly sourced from hydrogenated food 27 …”