Lipid oxidation in biscuits: comparison of different lipid extraction methods

MARIELA PATRIGNANI; P. A. CONFORTI; CECILIA E. LUPANO

Journal of Food Measurement and Characterization

SPRINGER

Año: 2015 vol. 9 p. 104 - 109

2193-4126

This study was conducted in order to describe aproper method of extraction and quantification of peroxides ina complex matrix as biscuits. Different lipid extractionmethods were applied in low lipid biscuits: direct solventextraction; conventional Soxhlet extraction, the AmericanAssociation of Cereal Chemists (AACC) method and amodification of theAACCmethod, inwhich the heating of thesample was avoided. Furthermore, the quantification methodof peroxides was simplified and adapted to samples with lowlipid content using easily accessible equipment. Significantdifferences (p B 0.05) were found in the peroxide value of thelipids extracted with different extraction procedures. All theextraction methods performed, except the AACC, were foundto be suitable for the determination of peroxides in low lipidbiscuits. However, as direct solvent extraction provided afaster and simpler analysis, this method seemed to be the mostsuitable for peroxide determination in low lipid biscuits.