Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage

Detalhes bibliográficos
Autor(a) principal: Ramalhosa, Maria João
Data de Publicação: 2012
Outros Autores: Paíga, Paula, Morais, Simone, Alves, M. R., Delerue-Matos, Cristina, Oliveira, M. Beatriz P. P.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.22/2016
Resumo: In this work, a microwave-assisted extraction (MAE) methodology was compared with several conventional extraction methods (Soxhlet, Bligh & Dyer, modified Bligh & Dyer, Folch, modified Folch, Hara & Radin, Roese-Gottlieb) for quantification of total lipid content of three fish species: horse mackerel (Trachurus trachurus), chub mackerel (Scomber japonicus), and sardine (Sardina pilchardus). The influence of species, extraction method and frozen storage time (varying from fresh to 9 months of freezing) on total lipid content was analysed in detail. The efficiencies of methods MAE, Bligh & Dyer, Folch, modified Folch and Hara & Radin were the highest and although they were not statistically different, differences existed in terms of variability, with MAE showing the highest repeatability (CV = 0.034). Roese-Gottlieb, Soxhlet, and modified Bligh & Dyer methods were very poor in terms of efficiency as well as repeatability (CV between 0.13 and 0.18).
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spelling Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storageFishExtraction methodsLipidsFat contentIn this work, a microwave-assisted extraction (MAE) methodology was compared with several conventional extraction methods (Soxhlet, Bligh & Dyer, modified Bligh & Dyer, Folch, modified Folch, Hara & Radin, Roese-Gottlieb) for quantification of total lipid content of three fish species: horse mackerel (Trachurus trachurus), chub mackerel (Scomber japonicus), and sardine (Sardina pilchardus). The influence of species, extraction method and frozen storage time (varying from fresh to 9 months of freezing) on total lipid content was analysed in detail. The efficiencies of methods MAE, Bligh & Dyer, Folch, modified Folch and Hara & Radin were the highest and although they were not statistically different, differences existed in terms of variability, with MAE showing the highest repeatability (CV = 0.034). Roese-Gottlieb, Soxhlet, and modified Bligh & Dyer methods were very poor in terms of efficiency as well as repeatability (CV between 0.13 and 0.18).ElsevierRepositório Científico do Instituto Politécnico do PortoRamalhosa, Maria JoãoPaíga, PaulaMorais, SimoneAlves, M. R.Delerue-Matos, CristinaOliveira, M. Beatriz P. P.2013-09-27T10:39:51Z20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.22/2016eng0308-814610.1016/j.foodchem.2011.07.123metadata only accessinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-13T12:41:32Zoai:recipp.ipp.pt:10400.22/2016Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:23:07.614237Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage
title Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage
spellingShingle Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage
Ramalhosa, Maria João
Fish
Extraction methods
Lipids
Fat content
title_short Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage
title_full Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage
title_fullStr Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage
title_full_unstemmed Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage
title_sort Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage
author Ramalhosa, Maria João
author_facet Ramalhosa, Maria João
Paíga, Paula
Morais, Simone
Alves, M. R.
Delerue-Matos, Cristina
Oliveira, M. Beatriz P. P.
author_role author
author2 Paíga, Paula
Morais, Simone
Alves, M. R.
Delerue-Matos, Cristina
Oliveira, M. Beatriz P. P.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico do Porto
dc.contributor.author.fl_str_mv Ramalhosa, Maria João
Paíga, Paula
Morais, Simone
Alves, M. R.
Delerue-Matos, Cristina
Oliveira, M. Beatriz P. P.
dc.subject.por.fl_str_mv Fish
Extraction methods
Lipids
Fat content
topic Fish
Extraction methods
Lipids
Fat content
description In this work, a microwave-assisted extraction (MAE) methodology was compared with several conventional extraction methods (Soxhlet, Bligh & Dyer, modified Bligh & Dyer, Folch, modified Folch, Hara & Radin, Roese-Gottlieb) for quantification of total lipid content of three fish species: horse mackerel (Trachurus trachurus), chub mackerel (Scomber japonicus), and sardine (Sardina pilchardus). The influence of species, extraction method and frozen storage time (varying from fresh to 9 months of freezing) on total lipid content was analysed in detail. The efficiencies of methods MAE, Bligh & Dyer, Folch, modified Folch and Hara & Radin were the highest and although they were not statistically different, differences existed in terms of variability, with MAE showing the highest repeatability (CV = 0.034). Roese-Gottlieb, Soxhlet, and modified Bligh & Dyer methods were very poor in terms of efficiency as well as repeatability (CV between 0.13 and 0.18).
publishDate 2012
dc.date.none.fl_str_mv 2012
2012-01-01T00:00:00Z
2013-09-27T10:39:51Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.22/2016
url http://hdl.handle.net/10400.22/2016
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0308-8146
10.1016/j.foodchem.2011.07.123
dc.rights.driver.fl_str_mv metadata only access
info:eu-repo/semantics/openAccess
rights_invalid_str_mv metadata only access
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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