Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/327622
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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authoremailneurabragagnolo@gmail.compt_BR
dc.typeArtigopt_BR
dc.titleDevelopment And Validation Of A Novel Microwave Assisted Extraction Method For Fish Lipidsen
dc.contributor.authorVenancio Costapt_BR
dc.contributor.authorDebora dos Santos; Bragagnolopt_BR
dc.contributor.authorNeurapt_BR
unicamp.authorBragagnolo, Neura] Univ Campinas UNICAMP, Fac Food Engn, BR-13083862 Sao Paulo, Brazilpt_BR
unicamp.author.external[Venancio Costa, Debora dos Santospt_BR
dc.subjectLipid Extractionen
dc.subjectMicrowaveen
dc.subjectScanning Electron Microscopyen
dc.subjectValidationen
dc.description.abstractA novel microwave assisted extraction (MAE) method for fish lipids was optimized by means of a central composite design and validated using a fish tissue standard reference material (SRM, 1946, NIST). Scanning electron microscopy showed that MAE caused total disruption of the fish tissue, thus lipid migration to the extraction solvent was more efficient and faster in comparison to the Folch method. The lipid content of the SRM obtained by MAE (10.10.2g/100g) was similar to that declared on the certificate (10.20.5g/100g). The use of microwave energy did not alter the fatty acid composition of the fish nor formed lipid oxidation derived compounds at higher levels than in the Folch method. The MAE method was applied to fishes with different lipid contents, tilapia, pacu, and hake. MAE is a fast and robust technique with low solvent consumption when compared to the Folch method. Practical applications: MAE presented the following advantages over the Folch method: the lipids can be extracted from up to 12 samples simultaneously, it reduces the extraction time by up to 90%, produces less residues, reduces solvent consumption proportionaly to the mass used by up to 25%, and contributes to a reduction in toxicity in the environment by substituting chloroform with ethyl acetate.en
dc.relation.ispartofEuropean Journal of Lipid Science and Technologypt_BR
dc.publisherWiley-Blackwellpt_BR
dc.publisherHobokenpt_BR
dc.date.issued2017pt_BR
dc.date.monthofcirculationmarpt_BR
dc.identifier.citationEuropean Journal Of Lipid Science And Technology. Wiley-blackwell, v. 119, p. , 2017.pt_BR
dc.language.isoEnglishpt_BR
dc.description.volume119pt_BR
dc.description.issuenumber3pt_BR
dc.rightsfechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1438-7697pt_BR
dc.identifier.eissn1438-9312pt_BR
dc.identifier.wosidWOS:000395481500012pt_BR
dc.identifier.doi10.1002/ejlt.201600108pt_BR
dc.identifier.urlhttp://onlinelibrary.wiley.com/doi/10.1002/ejlt.201600108/fullpt_BR
dc.description.sponsorshipCAPESpt_BR
dc.description.sponsorshipCNPqpt_BR
dc.description.sponsorshipFAPESP [2013/06489-1]pt_BR
dc.description.sponsorship1Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.date.available2017-11-13T13:20:22Z-
dc.date.accessioned2017-11-13T13:20:22Z-
dc.description.provenanceMade available in DSpace on 2017-11-13T13:20:22Z (GMT). No. of bitstreams: 1 000395481500012.pdf: 789674 bytes, checksum: a9e1c6067d65d7d49124c46eea785fdf (MD5) Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/327622-
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