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Updated: May 24, 2026
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Published on: December 11, 2021
Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within
T Pérez-Palacios1, J Ruiz, I M P L V O Ferreira
1REQUIMTE, Laboratório de Bromatologia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal. triny@unex.es
Abstract:
The effect of solvent to sample ratio on total extracted lipids and fatty acid (FA) composition in meat products with different fat contents was evaluated. Total lipids were extracted according to the Folch et al. (1957) method, using a 20:1 ratio of chloroform:methanol (2:1, v/v) to sample (A), and also testing the solvent:sample ratio of 10:1 (B). Higher amounts of total lipids and total FA from neutral lipids were obtained using the A ratio, which could be due to an insufficient chloroform:dry-weight sample proportion which could be insufficient for solubilizing the total amount of lipids. In the polar lipid fraction, the total amount of FA was higher using the B rather than the A ratio, which may be caused by the higher volume of added water when using A than B. When studying the FA composition of different lipid fractions, the volume of both the solvent and the water for total lipid extraction should be considered.
