Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of ?our and starch

Bahrami, Niloufar; Yonekura, Lina; Linforth, Rob S.T.; Carvalho da Silva, Margarida; Hill, Sandra; Penson, Simon; Chope, Gemma; Fisk, Ian D.

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

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), https://doi.org/10.1002/jsfa.6449

• Journal Article Type: Article
• Publication Date: Feb 1, 2014
• Deposit Date: Apr 15, 2014
• Publicly Available Date: Apr 15, 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
• DOI: https://doi.org/10.1002/jsfa.6449
• Public URL: https://nottingham-repository.worktribe.com/output/996860
• Publisher URL: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6449/full