Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues
The efficiency of two methods for extracting the fat content of foods prior to determining the chlorinated residues were compared: (a) automated Soxhlet at high temperature (SOXTEC® System HT) and (b) homogenization with petroleum ether at room temperature by the PAM technique (Pesticide Analytical...
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Consejo Superior de Investigaciones Científicas
1995-02-01
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doaj-ef00d3b6b7ce477cbd0f75f7105254c72021-05-05T07:28:33ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141995-02-01461353810.3989/gya.1995.v46.i1.900884Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residuesR. Lázaro0S. Bayarri1P. Conchelo2A. Ariño3A. Herrera4Unidad de Higiene, Inspección, Control y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de ZaragozaUnidad de Higiene, Inspección, Control y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de ZaragozaUnidad de Higiene, Inspección, Control y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de ZaragozaUnidad de Higiene, Inspección, Control y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de ZaragozaUnidad de Higiene, Inspección, Control y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de ZaragozaThe efficiency of two methods for extracting the fat content of foods prior to determining the chlorinated residues were compared: (a) automated Soxhlet at high temperature (SOXTEC® System HT) and (b) homogenization with petroleum ether at room temperature by the PAM technique (Pesticide Analytical Manual, 1994). Both techniques were tested on 19 different ready-to-eat foods, covering a range of fat contents between 1 and 20%. There were no significant differences (p > 0.05) between the two techniques In the fat contents determined gravimetrically. Thus, the PAM technique was selected given its better performance for residue analysis. Furthermore, four samples of different food commodities were analyzed 4- times each using the PAM technique and results indicated a good accuracy and repeatability.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/900chlorinated residuecomparison of methodsfat content (extraction)food |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
R. Lázaro S. Bayarri P. Conchelo A. Ariño A. Herrera |
spellingShingle |
R. Lázaro S. Bayarri P. Conchelo A. Ariño A. Herrera Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues Grasas y Aceites chlorinated residue comparison of methods fat content (extraction) food |
author_facet |
R. Lázaro S. Bayarri P. Conchelo A. Ariño A. Herrera |
author_sort |
R. Lázaro |
title |
Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues |
title_short |
Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues |
title_full |
Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues |
title_fullStr |
Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues |
title_full_unstemmed |
Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues |
title_sort |
comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
1995-02-01 |
description |
The efficiency of two methods for extracting the fat content of foods prior to determining the chlorinated residues were compared: (a) automated Soxhlet at high temperature (SOXTEC® System HT) and (b) homogenization with petroleum ether at room temperature by the PAM technique (Pesticide Analytical Manual, 1994). Both techniques were tested on 19 different ready-to-eat foods, covering a range of fat contents between 1 and 20%.
There were no significant differences (p > 0.05) between the two techniques In the fat contents determined gravimetrically. Thus, the PAM technique was selected given its better performance for residue analysis. Furthermore, four samples of different food commodities were analyzed 4- times each using the PAM technique and results indicated a good accuracy and repeatability. |
topic |
chlorinated residue comparison of methods fat content (extraction) food |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/900 |
work_keys_str_mv |
AT rlazaro comparisonbetweentwotechniquesoffatextractioninfoodspriortothedeterminationofchlorinatedresidues AT sbayarri comparisonbetweentwotechniquesoffatextractioninfoodspriortothedeterminationofchlorinatedresidues AT pconchelo comparisonbetweentwotechniquesoffatextractioninfoodspriortothedeterminationofchlorinatedresidues AT aarino comparisonbetweentwotechniquesoffatextractioninfoodspriortothedeterminationofchlorinatedresidues AT aherrera comparisonbetweentwotechniquesoffatextractioninfoodspriortothedeterminationofchlorinatedresidues |
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