Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures

Negoita, Mioara; Mihai, Adriana Laura; Adascalului, Alina; Iorga, Enuta; Belc, Nastasia

Mioara Negoita, Adriana Laura Mihai, Alina Adascalului, Enuta Iorga, Nastasia Belc

Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures

Abstract:

The aim of this work was to evaluate the influence of different fat extraction procedures on the fatty acids composition (FAs) of a NIST standard reference material, peanut butter (SRM®2387). Extraction of fat was made with petroleum ether by applying six extraction procedures: Soxhlet automatic with Büchi B-811 unit: Soxhlet standard (SS); Soxhlet warm (SW); Hot extraction (HE) and Continuous flow (CF), repeated extraction with solvent (SR) and Soxhlet traditional extraction (ST), by using a Soxhlet extractor. Identification of FAMEs was based on retention time (RT) and the ratio of characteristic ions (m/z) of the reference standards F.A.M.E. Mix C4-C24 and SRM®2377. FAMEs determination was realized by using internal standards (IS) and applying relative response factors (RRFi), and without IS by applying correction factors (Fi). Determination of FAMEs was performed on a GC-MS. Triglyceride of pentadecanoic acid (TAG-IS C15:0) was used as an IS to assess the analyte losses during FAMEs preparation steps, and tricosanoic acid methyl ester (FAME-IS C23:0) was used to evaluate the analyte losses on GC injection. Values of fat content and fatty acids composition determined by the 6 extraction procedures were compared with the NIST certified values of SRM®2387. All 4 procedures of extraction made with Büchi unit B-811 were effective in fat extraction and analysis of fatty acids composition compared to standard methods. Between the experimentally determined values and the certified values there were no significant differences.

Keywords:
extraction; fat; fatty acids; GC-MS

Issue: 2018, Volume 69, Issue 11

Pages: 3023-3032

Publication date: 2018/12/15

https://doi.org/10.37358/RC.18.11.6675

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
NEGOITA, M., MIHAI, A.L., ADASCALULUI, A., IORGA, E., BELC, N., Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures, Rev. Chim., 69(11), 2018, 3023-3032.

Vancouver
Negoita M, Mihai AL, Adascalului A, Iorga E, Belc N. Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures. Rev. Chim.[internet]. 2018 Nov;69(11):3023-3032. Available from: https://doi.org/10.37358/RC.18.11.6675

APA 6th edition
Negoita, M., Mihai, A.L., Adascalului, A., Iorga, E. & Belc, N. (2018). Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures. Revista de Chimie, 69(11), 3023-3032. https://doi.org/10.37358/RC.18.11.6675

Harvard
Negoita, M., Mihai, A.L., Adascalului, A., Iorga, E., Belc, N. (2018). 'Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures', Revista de Chimie, 69(11), pp. 3023-3032. https://doi.org/10.37358/RC.18.11.6675

IEEE
M. Negoita, A.L. Mihai, A. Adascalului, E. Iorga, N. Belc, "Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures". Revista de Chimie, vol. 69, no. 11, pp. 3023-3032, 2018. [online]. https://doi.org/10.37358/RC.18.11.6675

Text
Mioara Negoita, Adriana Laura Mihai, Alina Adascalului, Enuta Iorga, Nastasia Belc,
Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures,
Revista de Chimie,
Volume 69, Issue 11,
2018,
Pages 3023-3032,
ISSN 2668-8212,
https://doi.org/10.37358/RC.18.11.6675.
(https://revistadechimie.ro/Articles.asp?ID=6675)
Keywords: extraction; fat; fatty acids; GC-MS

RIS
TY - JOUR
T1 - Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures
A1 - Negoita, Mioara
A2 - Mihai, Adriana Laura
A3 - Adascalului, Alina
A4 - Iorga, Enuta
A5 - Belc, Nastasia
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2018
VL - 69
IS - 11
SP - 3023
EP - 3032
UR - https://doi.org/10.37358/RC.18.11.6675
KW - extraction
KW - fat
KW - fatty acids
KW - GC-MS
ER -

BibTex
@article{RevCh2018P3023,
author = {Negoita Mioara and Mihai Adriana Laura and Adascalului Alina and Iorga Enuta and Belc Nastasia},
title = {Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures},
journal = {Revista de Chimie},
volume = {69},
number = {11},
pages = {3023-3032},
year = {2018},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.18.11.6675},
url = {https://revistadechimie.ro/Articles.asp?ID=6675}
}

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