Assessment of fatty acid composition of peanut butter fat extracted through different extraction methods |
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| Negoiță, M., Mihai, A. L., Adascălului, A. C., Spadaro, G.,Iorga, E. |
- Abstract:
- The aim of this work was to evaluate the influence of fat extraction methods on the fat content and the composition of fatty acids (FAs) of a NIST standard reference material, peanut butter (SRM®2387). There were used six extraction approaches: Soxhlet automatic with Büchi B-811 unit (Soxhlet standard (SS), Soxhlet warm (SW), hot extraction (HE) and continuous flow (SC)), repeated extraction with solvent (SR EN ISO 17189:2005) (SR) and Soxhlet traditional extraction (ST) by using a Soxhlet extractor. Fatty acid methyl esters (FAMEs) determination was realized by using internal standards (IS) and applying relative response factors (RRF), and without IS by applying correction factors (CF). Determination of FAMEs was performed on a GC-MS.
Values of fat content and fatty acid composition determined by the 6 variants were compared with the certified values of SRM®2387. All four approaches of extraction made with Büchi unit B- 811 were effective in fat extraction and analysis of fatty acid composition compared to standard methods. - Keywords:
- extraction, fat, fatty acids, GC-MS
- Download:
- IMEKO-TC23-2017-138.pdf
- DOI:
- -
- Event details
- IMEKO TC:
- TC23
- Event name:
- 3rd IMEKOFOODS Conference
- Title:
Metrology Promoting Standardization and Harmonization in Food and Nutrition
- Place:
- Thessaloniki, GREECE
- Time:
- 01 October 2017 - 04 October 2017