COMPARISON OF DIFFERENT ANALYTICAL METHODS FOR QUANTIFICATION OF LIPIDS IN RICOTTA CREAM

• Autor(a) principal: Gusso, Ana Paula
• Data de Publicação: 2013
• Outros Autores: Mattanna, Paula, Pellegrini, Luiz Gustavo de, Cassanego, Daniela Buzatti, Richards, Neila Silvia Pereira dos Santos, Ribeiro, Alice de Souza
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• DOI: 10.5935/2238-6416.20120078
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/226
• topic: Extraction; soxhlet; Bligh; Dyer; butirômetro de Gerber.; Extração; Soxhlet; Bligh; Dyer; butirômetro de Gerber.

The complexity of each sample makes impossible to describe only one method of analysis as the best, therefore, we should consider the advantages and disadvantages of each method and relate it with the sample. The aim of this study was identify the best method for lipids quantification in ricotta cream with a comparative study of three physico-chemical methods of analysis for lipids. The methods used were Soxhelt (hot extraction, using ether as solvent), Bligh; Dyer (cold extraction with chloroform, methanol and water) and Gerber (acid hydrolysis, using sulfuric acid and isoamyl alcohol). We evaluated the method in this study, among those mentioned, which would provide greater efficiency and reproducibility. The method of Gerber had the lowest performance among the methods tested, although not statistically differ from the Soxhlet method, the reproducibility of Gerber detract this type of method. The Soxhlet method showed better reproducibility of results, and values closer to those pre-determined for this sample. Bligh; Dyer method showed the highest yield of the lipid content of the sample, so the hot extraction methods (Soxhlet) and cold (Bligh; Dyer) are those that best show the lipid content of ricotta cream analyzed.