Lipid oxidation in biscuits: comparison of different lipid extraction methods

Autores
Patrignani, Mariela; Conforti, Paula Andrea; Lupano, Cecilia Elena
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study was conducted in order to describe a proper method of extraction and quantification of peroxides in a complex matrix as biscuits. Different lipid extraction methods were applied in low lipid biscuits: direct solvent extraction; conventional Soxhlet extraction, the American Association of Cereal Chemists (AACC) method and a modification of theAACCmethod, inwhich the heating of the sample was avoided. Furthermore, the quantification method of peroxides was simplified and adapted to samples with low lipid content using easily accessible equipment. Significant differences (p B 0.05) were found in the peroxide value of the lipids extracted with different extraction procedures. All the extraction methods performed, except the AACC, were found to be suitable for the determination of peroxides in low lipid biscuits. However, as direct solvent extraction provided a faster and simpler analysis, this method seemed to be the most suitable for peroxide determination in low lipid biscuits.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Lipid oxidation
Biscuit
Lipid extraction method
Ferric thiocyanate assay
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/127555
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/127555
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Lipid oxidation in biscuits: comparison of different lipid extraction methodsPatrignani, MarielaConforti, Paula AndreaLupano, Cecilia ElenaQuímicaLipid oxidationBiscuitLipid extraction methodFerric thiocyanate assayThis study was conducted in order to describe a proper method of extraction and quantification of peroxides in a complex matrix as biscuits. Different lipid extraction methods were applied in low lipid biscuits: direct solvent extraction; conventional Soxhlet extraction, the American Association of Cereal Chemists (AACC) method and a modification of theAACCmethod, inwhich the heating of the sample was avoided. Furthermore, the quantification method of peroxides was simplified and adapted to samples with low lipid content using easily accessible equipment. Significant differences (p B 0.05) were found in the peroxide value of the lipids extracted with different extraction procedures. All the extraction methods performed, except the AACC, were found to be suitable for the determination of peroxides in low lipid biscuits. However, as direct solvent extraction provided a faster and simpler analysis, this method seemed to be the most suitable for peroxide determination in low lipid biscuits.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/127555enginfo:eu-repo/semantics/altIdentifier/issn/2193-4126info:eu-repo/semantics/altIdentifier/issn/2193-4134info:eu-repo/semantics/altIdentifier/doi/10.1007/s11694-014-9215-2info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:02:54Zoai:sedici.unlp.edu.ar:10915/127555Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:02:54.547SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Lipid oxidation in biscuits: comparison of different lipid extraction methods
title Lipid oxidation in biscuits: comparison of different lipid extraction methods
spellingShingle Lipid oxidation in biscuits: comparison of different lipid extraction methods
Patrignani, Mariela
Química
Lipid oxidation
Biscuit
Lipid extraction method
Ferric thiocyanate assay
title_short Lipid oxidation in biscuits: comparison of different lipid extraction methods
title_full Lipid oxidation in biscuits: comparison of different lipid extraction methods
title_fullStr Lipid oxidation in biscuits: comparison of different lipid extraction methods
title_full_unstemmed Lipid oxidation in biscuits: comparison of different lipid extraction methods
title_sort Lipid oxidation in biscuits: comparison of different lipid extraction methods
dc.creator.none.fl_str_mv Patrignani, Mariela
Conforti, Paula Andrea
Lupano, Cecilia Elena
author Patrignani, Mariela
author_facet Patrignani, Mariela
Conforti, Paula Andrea
Lupano, Cecilia Elena
author_role author
author2 Conforti, Paula Andrea
Lupano, Cecilia Elena
author2_role author
author
dc.subject.none.fl_str_mv Química
Lipid oxidation
Biscuit
Lipid extraction method
Ferric thiocyanate assay
topic Química
Lipid oxidation
Biscuit
Lipid extraction method
Ferric thiocyanate assay
dc.description.none.fl_txt_mv This study was conducted in order to describe a proper method of extraction and quantification of peroxides in a complex matrix as biscuits. Different lipid extraction methods were applied in low lipid biscuits: direct solvent extraction; conventional Soxhlet extraction, the American Association of Cereal Chemists (AACC) method and a modification of theAACCmethod, inwhich the heating of the sample was avoided. Furthermore, the quantification method of peroxides was simplified and adapted to samples with low lipid content using easily accessible equipment. Significant differences (p B 0.05) were found in the peroxide value of the lipids extracted with different extraction procedures. All the extraction methods performed, except the AACC, were found to be suitable for the determination of peroxides in low lipid biscuits. However, as direct solvent extraction provided a faster and simpler analysis, this method seemed to be the most suitable for peroxide determination in low lipid biscuits.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description This study was conducted in order to describe a proper method of extraction and quantification of peroxides in a complex matrix as biscuits. Different lipid extraction methods were applied in low lipid biscuits: direct solvent extraction; conventional Soxhlet extraction, the American Association of Cereal Chemists (AACC) method and a modification of theAACCmethod, inwhich the heating of the sample was avoided. Furthermore, the quantification method of peroxides was simplified and adapted to samples with low lipid content using easily accessible equipment. Significant differences (p B 0.05) were found in the peroxide value of the lipids extracted with different extraction procedures. All the extraction methods performed, except the AACC, were found to be suitable for the determination of peroxides in low lipid biscuits. However, as direct solvent extraction provided a faster and simpler analysis, this method seemed to be the most suitable for peroxide determination in low lipid biscuits.
publishDate 2015
dc.date.none.fl_str_mv 2015
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info:eu-repo/semantics/publishedVersion
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info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/127555
url http://sedici.unlp.edu.ar/handle/10915/127555
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2193-4126
info:eu-repo/semantics/altIdentifier/issn/2193-4134
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11694-014-9215-2
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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