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ARS Home » Research » Publications at this Location » Publication #92046
Title: SUPERCRITICAL FLUID EXTRACTION OF FAT FROM OILSEEDS, BAKERY PRODUCTS, AND MEAT: A COMPARISON OF GRAVIMETRIC AND GC-FAME METHODS

Author
item Eller, Fred
item King, Jerry
item Taylor, Scott

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/10/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The purpose of this study was to compare gravimetric and gas chromatographic-fatty acid methyl ester (GC-FAME) fat determination of supercritical CO**2 (SC-CO**2) extracts for several food matrices. Five oilseeds, three ground beef samples, five bakery samples, and an NIST Standard Reference Material (SRM) 1544, were extracted with SC-CO**2 and ethanol. The collected material was weighed and total fat determined gravimetrically (SFE-GRAV). Subsequently, an internal standard was added, the material converted to FAMEs and analyzed by GC to determine total fat (SFE GC FAME). For sunflower and cottonseed, the SFE-GRAV results were higher than the SFE GC FAME results, while the two methods were equivalent for soybeans, canola, and safflower. For the ground beef samples, the SFE- GRAV results were significantly higher than the GC FAME results. For the high fat bakery samples, the SFE-GRAV and SFE GC FAME methods were equivalent. The SFE-GRAV method overestimated the fat content of the low fat bread and cake. For SRM 1544, the SFE-GRAV result was significantly higher than the SFE GC FAME result.