I have a method using AOAC method to test dried fruits, vegetables and herbs for Total fats but it doesn't work for grains, such as oats, quinoa, breakfast cereal, etc. I get about half less than what I should be getting for Total fats in grains.
After doing some literature search, I decided to extract the fat and use the oil and then proceed with the Total fats test procedure I use for the fruits, vegetables and herbs. However, now, I get double of what I should get for Total fats.
Calculation for Total fats using oil is tedious and I hope it is correct. I'm not sure if it is my calculation that is not correct of method for extracting oil.
Any suggestions would be appreciated. I can provide more details if needed, like for the calculation.
There are standard methods you find them in AOAC,it is the international source for standardized methods. Regards.
Dear Dr Fadwa
Please kindly do as the same method as this article, this is the basic and easy way to do!
Also attached the fao-who-codexalimentarius too.
Parisa, I am aware of these tedious methods but trying to find something simpler. Thank you.
I thought that you should work as official method , but if you would like to do the tests by estimations, please follow these references!:
1- https://www.cerealsgrains.org/resources/Methods/Pages/30CrudeFat.aspx [ 30 Crude Fat Methods]
2- Article Extraction methods of fat from food samples and preparation ...
I should add that as we do not know about the available equipments in your lab, the 30 Crude Fat Methods, has been represented .
Best wishes
Thank you dear Prof Parisa Ziarati
very great references, they are very informative and helpful for me and my projects too.
Dear Fadwa Al-Taher . See the following useful RG links: Article molecules Recent Techniques in Nutrient Analysis for Food Co...
https://www.fao.org/3/y5022e/y5022e03.htm
https://academic.oup.com/jaoac/article/80/2/359/5684244
Kindly see also the following useful RG links: Article A healthy approach to dietary fats: Understanding the scienc...
https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1011&context=usfda
https://www.scielo.br/j/cta/a/xkWW98ns3R4tqm5gXZMNmdM/?format=pdf&lang=en
Also check please the following useful RG link: Chapter Gas Chromatography in Food Authentication
The following links are also very useful: https://www.karger.com/Article/Fulltext/488006
https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1011&context=usfda
https://books.google.com.om/books?id=KtAdCgAAQBAJ&pg=PA293&lpg=PA293&dq=techniques+for+analysis+Total+fats+from+grains?+in+journals&source=bl&ots=n-TCU17eSK&sig=ACfU3U2wg5hVJxLpc2hB-fh1H7PbHn4nVA&hl=en&sa=X&ved=2ahUKEwjBnOyThrn3AhX9RvEDHYgCAaY4RhDoAXoECAsQAg
Does anyone still use the Mojonner fat-extraction apparatus that is recommended for these methods? I have never used it. What would be a replacement for it? Is hot water bath a sufficient replacement?
The fat extraction method calls for the use of a steam bath. Can I use a hot plate instead although I will be evaporating off solvents?
Its depends on purpose ethanol extraction by Soxhlet method can be used.
Soxhlet extraction is one of the most commonly used methods for determination of total fat. It is simple to use and is the officially recognized method for a wide range of fat content determinations
- Badges
- Science topic
- Similar topics
- Phytochemistry
- Extracts