Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues

Authors

  • R. Lázaro Unidad de Higiene, Inspección, Control y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de Zaragoza
  • S. Bayarri Unidad de Higiene, Inspección, Control y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de Zaragoza
  • P. Conchelo Unidad de Higiene, Inspección, Control y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de Zaragoza
  • A. Ariño Unidad de Higiene, Inspección, Control y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de Zaragoza
  • A. Herrera Unidad de Higiene, Inspección, Control y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de Zaragoza

DOI:

https://doi.org/10.3989/gya.1995.v46.i1.900

Keywords:

Chlorinated residue, Comparison of methods, Fat content (extraction), Food

Abstract


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.

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Published

1995-02-28

How to Cite

1.
Lázaro R, Bayarri S, Conchelo P, Ariño A, Herrera A. Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues. Grasas aceites [Internet]. 1995Feb.28 [cited 2024Mar.28];46(1):35-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/900

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Section

Research

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