Focused microwave-assisted Soxhlet extraction of acorn oil for determination of the fatty acid profile by GC–MS. Comparison with conventional and standard methods

Pérez-Serradilla, J. A.; Ortiz, M. C.; Sarabia, L.; Luque de Castro, M. D.
May 2007
Analytical & Bioanalytical Chemistry;May2007, Vol. 388 Issue 2, p451
Academic Journal
A study of the feasibility of focused microwave-assisted Soxhlet extraction of acorn oil and comparison of results from analysis of trans fatty acids in the oil thus obtained with those for oils obtained by use of other methods commonly used for oil extraction are reported here. The proposed method was optimized by means of a 21-experiment screening design to determine, by means of a reduced number of experiments, which factors affect both extraction efficiency and the degree of unsaturation of the fatty acids in the oil. The proposed method enables total extraction of the fatty acids in 30 min, which is much less than the time required by the Folch (4.5 h), Soxhlet (16 h), and ISO (8 h) reference methods and the stirring–extraction method (56 h). The efficiency of extraction achieved by use of the proposed method is statistically equivalent to that achieved by use of the other methods; the composition of the extracts obtained by use of the proposed method and the Folch and stirring reference methods are also statistically similar. No trans fatty acids were present in the extracts obtained by use of the Folch, stirring, and proposed methods but they were detected in the extracts obtained by use of both the Soxhlet and ISO methods.


Related Articles

  • New oils cut trans fats. Birks, Susan // Food Manufacture;Dec2004, Vol. 79 Issue 12, p17 

    Describes the stable and hard fats introduced by ingredient companies to help manufacturers reduce the unhealthy trans fatty acid content of products in Great Britain. Creation of the fatty acids; Partial hydrogenation of vegetable oil; Recommendation by the European Food Safety Authority to...

  • TRANS-FAT PHASEOUT. WEBBER, LIZ // SN: Supermarket News;11/18/2013, Vol. 61 Issue 45, p30 

    The article reports on the plan of the U.S. Food and Drug Administration (FDA) to revoke the generally recognized as safe status for partially hydrogenated oils, the main source of artificial trans fat due to its negative health effects.

  • More About Margarine. Andrews, Jim // Diabetes Forecast;Nov2009, Vol. 62 Issue 11, p13 

    Two letters to the editor are presented in response to the article "Butter or Margarine?" published in the July 2009 issue.

  • EAT FAT, Get slim.  // Woman's Day (Australia Edition);9/24/2012, Vol. 63 Issue 39, p88 

    The article focuses on the misconceptions regarding the intake of fats in the body. It mentions that full-fat dairy products such as milk, cheese and yogurt are not linked to risk of obesity, contrary to common beliefs. It states that mono-unsaturated fats and essential fatty acids from meat and...

  • How Different Dietary Fats May Affect Risk Of Alzheimer's.  // RN;Jun2003, Vol. 66 Issue 6, p26 

    Highlights results of a study on the link of Alzheimer's disease and the different types of dietary fats. Increased risk for Alzheimer's with intake of saturated fat and trans fatty acids; Reduced risk for Alzheimer's with intake of polyunsaturated and monounsaturated fats.

  • From lard to trans fats. Deas, Gerald W. // New York Amsterdam News;11/2/2006, Vol. 97 Issue 45, p30 

    The article presents the author's views on trans fats. Trans fats are found in large quantities in baked goods and decrease the good cholesterol. The author suggests that vegetarians should take a very low amount of trans fats to maintain their health. The author states that one should be aware...

  • THE CUTTING EDGE. Zuckerbrot, Tanya // Men's Fitness;Apr2007, Vol. 23 Issue 3, p26 

    The article answers the question on the negative effects of trans fats on health. Trans fats are formed when food manufacturers turn liquid oils into solid fats such as shortening and hard margarine. Trans fats raise levels of bad cholesterol and decrease food cholesterol. They are also worse...

  • Trans Fats Make the Label.  // Current Health 2;Jan2004, Vol. 30 Issue 5, p2 

    Provides information on the presence of trans fats in food.

  • Trans fat.  // Mayo Clinic Health Letter;May1998, Vol. 16 Issue 5, p7 

    Presents information on trans fatty acids, a type of fat found in margarine and processed and fast foods. Harmful effects of trans fatty acids; Composition fats; Effects of trans fatty acids on the cardiovascular system; How to limit consumption of trans fatty acids; Comparison of butter and...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics