Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of ﬂour and starch
Bahrami, Niloufar; Yonekura, Lina; Linforth, Rob S.T.; Carvalho da Silva, Margarida; Hill, Sandra; Penson, Simon; Chope, Gemma; Fisk, Ian D.
Rob S.T. Linforth email@example.com
Margarida Carvalho da Silva
Ian D. Fisk firstname.lastname@example.org
BACKGROUND: Lipids are minor components of ﬂours, but are major determinants of baking properties and end-product
quality. To the best of our knowledge, there is no single solvent system currently known that efﬁciently extracts all non-starch lipids from all ﬂours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and biphasic) with varying polarities: Bligh and Dyer (BD); modiﬁed Bligh and Dyer using HCl (BDHCL); modiﬁed BD using NaCl (BDNaCl); methanol–chloroform–hexane (3:2:1, v/v); Hara and Radin (hexane–isopropanol, 3:2, v/v); water-saturated n-butanol; chloroform; methanol and hexane for their ability to extract total non-starch lipids (separated by lipid classes) from wheat ﬂour (Triticum aestivum L.). Seven ambient extraction protocols were further compared for their ability to extract total non-starch lipids from three alternative samples: barley ﬂour (Hordeum vulgare L.), maize starch (Zea mays L.) and tapioca starch (Manihot esculenta Crantz).
RESULTS: For wheat ﬂour the original BD method and those containing HCl or NaCl tended to extract the maximum lipid and a signiﬁcant correlation between lipid extraction yield (especially the glycolipids and phospholipids) and the polarity of the solvent was observed. For the wider range of samples BD and BD HCl repeatedly offered the maximum extraction yield and using pooled standardized (by sample) data from all ﬂours, total non-starch lipid extraction yield was positively correlated with solvent polarity (r=0.5682,P
|Journal Article Type||Article|
|Publication Date||Feb 1, 2014|
|Journal||Journal of the Science of Food and Agriculture|
|Peer Reviewed||Peer Reviewed|
|APA6 Citation||Bahrami, N., Yonekura, L., Linforth, R. S., Carvalho da Silva, M., Hill, S., Penson, S., …Fisk, I. D. (2014). Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of ﬂour and starch. Journal of the Science of Food and Agriculture, 94(3), doi:10.1002/jsfa.6449|
|Copyright Statement||Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0|
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0
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