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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Main Authors: R. Lázaro, S. Bayarri, P. Conchelo, A. Ariño, A. Herrera
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 1995-02-01
Series:Grasas y Aceites
Subjects:
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/900
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spelling 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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