Cereals, cereals-based products and animal feeding stuffs. Determination of crude fat and total fat content by the Randall extraction method

2015 ◽  
Keyword(s):  
Extraction Method ◽  
Fat Content ◽  
Animal Feeding ◽  
Total Fat

scholarly journals Comparison of Babcock and Ether Extraction Methods for Determination of Fat Content of Cream: Collaborative Study

1996 ◽  
Vol 79 (4) ◽  
pp. 907-916 ◽  
Author(s):  
Joanna M Lynch ◽  
David M Barbano ◽  
J Richard Fleming
Keyword(s):  
Extraction Method ◽  
Collaborative Study ◽  
Extraction Methods ◽  
Fat Content ◽  
Official Method ◽  
Ether Extraction ◽  
Aoac Official ◽  
The Difference ◽  
Aoac Official Method

Abstract A modified Mojonnier ether extraction method for determination of the fat content of cream was developed based on the method for milk (AOAC Official Method 989.05). The cream Babcock method (AOAC Official Method 920.111 B-C) was modified to harmonize with the milk Babcock method (AOAC Official Method 989.04) and to clarify procedural details. Using the AOAC collaborative study format, 10 laboratories tested 9 pairs of blind duplicate heat-treated cream samples with a fat range of 30-45% using both methods. The statistical performance (invalid and outlier data removed) was as follows: mean % fat = 37.932, sr = 0.125, sR = 0.151, RSDr = 0.330, RSDR = 0.398, r = 0.354, and R = 0.427 for the ether extraction method. For the Babcock method, mean % fat = 38.209, sr = 0.209, SR = 0.272, RSDr = 0.548, RSDR = 0.712, r = 0.592, and R = 0.769. Average test results for fat from the Babcock method were 0.277% (absolute fat) greater than for the Mojonnier ether extraction method. The difference between methods, as a percentage of the average fat content of the samples, was 0.73%. This agrees with differences observed between the 2 methods for milk when 10 to 17 laboratories tested 7 milk samples in blind duplicate at bimonthly intervals over a 4-year period (average difference 0.029% fat, 0.78% as a percentage of average fat content). The Mojonnier ether extraction and Babcock methods for fat in cream have been adopted by AOAC INTERNATIONAL. The new Babcock method replaced the AOAC Official Method 920.111 B-C.

Development of a new SFE method for rapid determination of total fat content of food

1993 ◽  
Vol 35 (9-12) ◽  
pp. 509-516 ◽  
Author(s):  
P. Lembke ◽  
H. Engelhardt
Keyword(s):  
Rapid Determination ◽  
Fat Content ◽  
Total Fat

scholarly journals PENENTUAN KANDUNGAN LEMAK DAN KOMPOSISI ASAM-ASAM LEMAK PADA BAGIAN BADAN IKAN GABUS (Channa striata) BUDIDAYA DAN LIAR

2020 ◽  
Vol 12 (1) ◽  
Author(s):  
Alvy M. Umage ◽  
Julius Pontoh ◽  
Lidya I. Momuat
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Extraction Method ◽  
Fat Content ◽  
The Body ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Channa Striata

ABSTRAK Telah dilakukan penentuan kandungan lemak dan komposisi asam-asam lemak pada bagian badan ikan gabus (Channa striata) budidaya dan liar. Penelitian ini bertujuan untuk mengetahui berapa kandungan lemak dan komposisi asam lemak pada bagian badan ikan gabus (Channa striata) budidaya dan liar. Kandungan lemak dilakukan menggunakan metode ektraksi dan diperoleh kandungan lemak bagian badan ikan gabus budidaya 0,07% dan ikan gabus liar 0,01%. Lemak ikan diderivatisasi dan dianalisis menggunakan kromatografi gas dan diperoleh komposisi asam lemak tertinggi pada bagian badan ikan gabus budidaya adalah asam lemak oleat 37,1% diikuti  dan diikuti oleh asam lemak palmitat 25,6% sedangkan asam lemak tertinggi pada bagian badan ikan gabus liar adalah asam lemak palmitat 28,6% dan diikuti asam lemak oleat 16,9%. Kandungan asam lemak omega-3 pada bagian badan ikan gabus budidaya 5,6% dan ikan gabus liar 9,0%. Kata kunci: Asam lemak, ikan gabus budidaya dan liar, kromatografi gas  ABSTRACT Determination of fat content and composition of fatty acids in the body of snakehead (Channa striata) from cultivated and wild sources. This study aims to determine how much fat content and composition fatty acids in the body of snakehead (Channa striata) from cultivated and wild sources. The fat content were carried out using the extraction method. The fat content of cultured snakehead body was 0.07% and that of wild fish was 0.01%. Fish fats were derivatized and analyzed using gas chromatography and the highest fatty acid composition on the body of cultivated snakehead fish is 37.1% oleic fatty acids followed by 25.6% palmitic fatty acids while the highest fatty acid in the body of a wild snakehead fish is 28.6% palmitic fatty acid and followed by 16.9% oleic fatty acid. The content of omega-3 fatty acids in the body of cultivated snakehead fish is 5.6% and 9.0% on wild snakehead fish. Keywords: Fatty acids, wild and cultivated snakehead fish, gas chromatography 

Chloroform-Methanol Extraction Method for Determination of Fat in Foods: Collaborative Study

1983 ◽  
Vol 66 (4) ◽  
pp. 927-932 ◽  
Author(s):  
Chester E Daugherty ◽  
Harry G Lento ◽  
◽  
M L Adams ◽  
E W Beckert ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Extraction Method ◽  
Collaborative Study ◽  
Fat Content ◽  
Processed Foods ◽  
Methanol Extraction ◽  
Complete Extraction ◽  
Standard Deviations ◽  
Chloroform Methanol

Abstract Achloroform-methanol extraction method (complete extraction of fat in 3 min) for determining fat in processed and prepared foods has been studied collaboratively. Fourteen collaborators reported single replicate fat results on 7 samples representative of various food types and 2 spiked samples by the proposed method. Each sample was accompanied by a blind duplicate. For statistical purposes, the blind duplicates were treated as paired observations, and there were 2 laboratory outliers. There was a 97.9% agreement among the results from the remaining 12 collaborators and the Associate Referee for the unfortified samples. Recoveries of 93.8 and 98.3% were obtained on fortified samples, based on results obtained from 11 collaborators. The statistical analysis of the results indicate (ranges for standard deviations were Sr = 0.083-0.528, Sb = 0.101-0.379, Sd = 8.130-0.631, for fat values ranging from 1.58 to 26.91%) that this method is adequate for quantitating the fat content in a wide variety of processed foods for nutritional labeling. The method has been adopted official first action.

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