Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/244120
Type: Artigo
Title: Rapid microwave assisted extraction of meat lipids
Author: Medina, Aline Lisbôa
Silva, Marcelo Ancelmo Oseas da
Barbosa, Herbert de Sousa
Arruda, Marco Aurélio Zezzi
Marsaioli Jr., Antonio
Bragagnolo, Neura
Abstract: A new method for microwave assisted extraction (MAE) of meat lipids using a non-halogenated solvent and at low temperature was developed. The effect of microwave irradiation on lipid oxidation during extraction was verified by conjugated dienes, peroxide index, volatile compound (hexanal, pentanal and propanal) and fatty acid analyses. The method showed to be precise and accurate at comparison with Folch extraction and by validation with standard reference material. No changes occurred in the fatty acid composition and no lipid oxidation products were detected. The optimized and validated method was applied to meats with different lipid contents. The results showed that MAE can be used to study lipids from meat samples without the risk of chemical changes during the extraction process, allowing for automation, precision, accuracy, reduction in extraction time, lower cost, reductions in sample size and solvent consumption, hence producing fewer residues for the environment. (C) 2015 Elsevier Ltd. All rights reserved.
A new method for microwave assisted extraction (MAE) of meat lipids using a non-halogenated solvent and at low temperature was developed. The effect of microwave irradiation on lipid oxidation during extraction was verified by conjugated dienes, peroxide index, volatile compound (hexanal, pentanal and propanal) and fatty acid analyses. The method showed to be precise and accurate at comparison with Folch extraction and by validation with standard reference material. No changes occurred in the fatty acid composition and no lipid oxidation products were detected. The optimized and validated method was applied to meats with different lipid contents. The results showed that MAE can be used to study lipids from meat samples without the risk of chemical changes during the extraction process, allowing for automation, precision, accuracy, reduction in extraction time, lower cost, reductions in sample size and solvent consumption, hence producing fewer residues for the environment.
Subject: Ácidos graxos
Validação
Peróxidos
Country: Inglaterra
Editor: Elsevier Applied Science
Citation: Rapid Microwave Assisted Extraction Of Meat Lipids. Elsevier Science Bv, v. 78, p. 124-130 DEC-2015.
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2015.10.028
Address: http://www.sciencedirect.com/science/article/pii/S0963996915302362
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

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