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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.

Authors

Niloufar Bahrami

Lina Yonekura

Rob S.T. Linforth robert.linforth@nottingham.ac.uk

Margarida Carvalho da Silva

Sandra Hill

Simon Penson

Gemma Chope

Ian D. Fisk ian.fisk@nottingham.ac.uk



Abstract

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
Print ISSN 0022-5142
Electronic ISSN 0022-5142
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 94
Issue 3
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
DOI https://doi.org/10.1002/jsfa.6449
Publisher URL http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6449/full
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0





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