Development of a low cost alternative method for lipid extraction and quantification in food

Detalhes bibliográficos
Autor(a) principal: Borges, Raquel de Souza
Data de Publicação: 2020
Outros Autores: Souza, Elaine Cristina de, Soares, Lech Walesa Oliveira, Ventura, Rafael Augusto
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/8927
Resumo: Currently, the search for a healthy diet is more relevant in society. In this context, one of the great villains has been lipids therefore its quantification in the food industry is extremely important. This article proposes the analytical simplification of a method to extract and quantify lipids in food. Such simplification, the alternative extractor (AE), is based on the characteristics of the Soxhlet extractor, which allowed, quantitatively, to determine the levels of lipids in food using easily obtainable and low-cost materials and reagents. Therefore, a comparison was made between the extraction efficiency of the AE and the Soxhlet extractor, a standard procedure in food industry. The levels of lipids extracted and quantified for the selected food presented similar values for the two methods tested. Consequently, the AE is applicable as a substitute for the official method and can also be a practical low-cost tool in the teaching of Chemistry for simple experiments in the field of biochemistry.
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spelling Development of a low cost alternative method for lipid extraction and quantification in foodDesarrollo de un método alternativo de bajo costo para la extracción y cuantificación de lípidos en los alimentosDesenvolvimento de um método alternativo de baixo custo para extração e quantificação de lipídios em alimentosExtrator alternativoSoxhletLipídiosSimplificação analítica. Extractor alternativoSoxhletLípidiosSimplificación analítica.Alternative extractorSoxhletLipidsAnalytical simplification.Currently, the search for a healthy diet is more relevant in society. In this context, one of the great villains has been lipids therefore its quantification in the food industry is extremely important. This article proposes the analytical simplification of a method to extract and quantify lipids in food. Such simplification, the alternative extractor (AE), is based on the characteristics of the Soxhlet extractor, which allowed, quantitatively, to determine the levels of lipids in food using easily obtainable and low-cost materials and reagents. Therefore, a comparison was made between the extraction efficiency of the AE and the Soxhlet extractor, a standard procedure in food industry. The levels of lipids extracted and quantified for the selected food presented similar values for the two methods tested. Consequently, the AE is applicable as a substitute for the official method and can also be a practical low-cost tool in the teaching of Chemistry for simple experiments in the field of biochemistry.Actualmente, la búsqueda de una alimentación saludable gana mayor relevancia en la sociedad actual. En este contexto, uno de los grandes villanos han sido los lípidos, por lo que su cuantificación en la industria alimentaria es sumamente importante. Este artículo propone la simplificación analítica de un método para extraer y cuantificar lípidos en alimentos. Tal simplificación, el extractor alternativo (EA), se basa en las características del extractor Soxhlet, que permitió, cuantitativamente, determinar los niveles de lípidos en alimentos utilizando materiales y reactivos de fácil obtención y bajo costo. Por lo tanto, se realizó una comparación entre la eficiencia de extracción del EA y el extractor Soxhlet, un procedimiento estándar en la industria alimentaria. Los niveles de lípidos extraídos y cuantificados para los alimentos seleccionados presentaron valores similares para los dos métodos probados. En consecuencia, el EA es aplicable como sustituto del método oficial y también puede ser una herramienta práctica de bajo costo en la enseñanza de la Química para experimentos sencillos en el campo de la bioquímica.A cada dia que passa, a busca por uma alimentação saudável ganha mais relevância na atual sociedade. Nesse contexto, um dos grandes vilões tem sido os lipídios, portanto sua quantificação em alimentos industriais é de extrema importância. Este artigo propõe a simplificação analítica de um método para extrair e quantificar lipídios em alimentos. Tal simplificação, o extrator alternativo (EA), é baseada nas características do extrator Soxhlet, o qual permitiu, quantitativamente, determinar os teores de gordura em alimentos, mediante a utilização de materiais e reagentes de baixo custo e fácil obtenção. Sendo assim, realizou-se a comparação entre a eficiência de extração do EA e o extrator Soxhlet, procedimento padrão da indústria de alimentos. A quantidade de lipídios extraído e quantificado para os alimentos selecionados apresentou valores próximos para os dois métodos testados. Consequentemente, o EA possui aplicabilidade tanto como substituto do método oficial, como também pode ser uma ferramenta prática de baixo custo no ensino de Química, para experimentos simples na área de bioquímica.Research, Society and Development2020-10-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/892710.33448/rsd-v9i10.8927Research, Society and Development; Vol. 9 No. 10; e4959108927Research, Society and Development; Vol. 9 Núm. 10; e4959108927Research, Society and Development; v. 9 n. 10; e49591089272525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/8927/7847Copyright (c) 2020 Raquel de Souza Borges; Elaine Cristina de Souza; Lech Walesa Oliveira Soares; Rafael Augusto Venturahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBorges, Raquel de SouzaSouza, Elaine Cristina deSoares, Lech Walesa OliveiraVentura, Rafael Augusto2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8927Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:17.742638Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Development of a low cost alternative method for lipid extraction and quantification in food
Desarrollo de un método alternativo de bajo costo para la extracción y cuantificación de lípidos en los alimentos
Desenvolvimento de um método alternativo de baixo custo para extração e quantificação de lipídios em alimentos
title Development of a low cost alternative method for lipid extraction and quantification in food
spellingShingle Development of a low cost alternative method for lipid extraction and quantification in food
Borges, Raquel de Souza
Extrator alternativo
Soxhlet
Lipídios
Simplificação analítica.
Extractor alternativo
Soxhlet
Lípidios
Simplificación analítica.
Alternative extractor
Soxhlet
Lipids
Analytical simplification.
title_short Development of a low cost alternative method for lipid extraction and quantification in food
title_full Development of a low cost alternative method for lipid extraction and quantification in food
title_fullStr Development of a low cost alternative method for lipid extraction and quantification in food
title_full_unstemmed Development of a low cost alternative method for lipid extraction and quantification in food
title_sort Development of a low cost alternative method for lipid extraction and quantification in food
author Borges, Raquel de Souza
author_facet Borges, Raquel de Souza
Souza, Elaine Cristina de
Soares, Lech Walesa Oliveira
Ventura, Rafael Augusto
author_role author
author2 Souza, Elaine Cristina de
Soares, Lech Walesa Oliveira
Ventura, Rafael Augusto
author2_role author
author
author
dc.contributor.author.fl_str_mv Borges, Raquel de Souza
Souza, Elaine Cristina de
Soares, Lech Walesa Oliveira
Ventura, Rafael Augusto
dc.subject.por.fl_str_mv Extrator alternativo
Soxhlet
Lipídios
Simplificação analítica.
Extractor alternativo
Soxhlet
Lípidios
Simplificación analítica.
Alternative extractor
Soxhlet
Lipids
Analytical simplification.
topic Extrator alternativo
Soxhlet
Lipídios
Simplificação analítica.
Extractor alternativo
Soxhlet
Lípidios
Simplificación analítica.
Alternative extractor
Soxhlet
Lipids
Analytical simplification.
description Currently, the search for a healthy diet is more relevant in society. In this context, one of the great villains has been lipids therefore its quantification in the food industry is extremely important. This article proposes the analytical simplification of a method to extract and quantify lipids in food. Such simplification, the alternative extractor (AE), is based on the characteristics of the Soxhlet extractor, which allowed, quantitatively, to determine the levels of lipids in food using easily obtainable and low-cost materials and reagents. Therefore, a comparison was made between the extraction efficiency of the AE and the Soxhlet extractor, a standard procedure in food industry. The levels of lipids extracted and quantified for the selected food presented similar values for the two methods tested. Consequently, the AE is applicable as a substitute for the official method and can also be a practical low-cost tool in the teaching of Chemistry for simple experiments in the field of biochemistry.
publishDate 2020
dc.date.none.fl_str_mv 2020-10-05
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8927
10.33448/rsd-v9i10.8927
url https://rsdjournal.org/index.php/rsd/article/view/8927
identifier_str_mv 10.33448/rsd-v9i10.8927
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8927/7847
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 10; e4959108927
Research, Society and Development; Vol. 9 Núm. 10; e4959108927
Research, Society and Development; v. 9 n. 10; e4959108927
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052816594829312

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