EXTRAÇÃO ASSISTIDA POR ULTRASSOM PARA DETERMINAÇÃO DE LIPÍDEOS EM ALIMENTOS: UM EXPERIMENTO DE LABORATÓRIO

• Autor(a) principal: Ferreira,Bruno L.
• Data de Publicação: 2020
• Outros Autores: Beik,Junior V., Alves,Salvino J. Z., Henrique,Flavia A., Sauer,Elenise, Chornobai,Cesar A., Bowles,Simone, Chaves,Eduardo S.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Química Nova (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020000901320
• topic: ultrasound-assisted extraction; lipids extraction; laboratory experiment

The ultrasound-assisted extraction (UAE) is an alternative approach for the total lipid content determination in food samples. The high extraction efficiency, being less time-consuming and with the possibility of using less toxic solvents are the main advantages of UAE. It is, thus, an excellent alternative to be applied as a laboratory experiment for undergraduate students. The UAE procedure was optimized and the extraction parameters, such as extractor solvent, time and frequency of the ultrasound, were evaluated. The accuracy of the UAE procedure was evaluated by comparing the obtained results with those found by the traditional lipids extraction approach. The results showed that the lipids content found in the analyzed samples by using UAE were in agreement with the results obtained by the traditional lipids extraction. Therefore, the optimized UAE procedure was proposed as a laboratory experiment to 15 groups of undergraduate students to introduce the subjects of an alternative approach for total lipids determination in food samples. The results obtained showed that 80% of the student groups found results for total lipid contents in agreement with those found by traditional lipids extraction method. The proposed UAE procedure as a laboratory experiment proved to be simple and easy to be applied to undergraduate students.