A Simple and Rapid Extraction Method to Evaluate the Fatty Acid Composition and Nutritional Value of Goji Berry Lipid
| العنوان: | A Simple and Rapid Extraction Method to Evaluate the Fatty Acid Composition and Nutritional Value of Goji Berry Lipid |
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| المؤلفون: | Domenico Montesano, Lina Cossignani, Maria Stella Simonetti, Francesca Blasi |
| المصدر: | Food Analytical Methods. 10:970-979 |
| بيانات النشر: | Springer Science and Business Media LLC, 2016. |
| سنة النشر: | 2016 |
| مصطلحات موضوعية: | Ether, 01 natural sciences, Applied Microbiology and Biotechnology, Analytical Chemistry, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Clean-up, Fatty acid composition, Goji berry, HRGC, Lipid extraction, Safety, Risk, Reliability and Quality, chemistry.chemical_classification, Chromatography, Chloroform, 010401 analytical chemistry, Extraction (chemistry), 04 agricultural and veterinary sciences, 040401 food science, food.food, 0104 chemical sciences, Hexane, chemistry, Saturated fatty acid, Methanol, Safety Research, Food Science, Polyunsaturated fatty acid |
| الوصف: | In this paper, the results of a study on lipid fraction from goji berries are reported. A rapid and simple method based on magnetic stirring with chloroform/methanol mixture and final clean-up with deionized water was developed, which avoided the presence of polar substances in the final extract. The proposed method was compared with conventional (Folch and Soxhlet methods) and unconventional (hexane/2-propanol or methyl-tert-butyl ether extraction) procedures. Sixteen commercial goji samples have been extracted by the developed method; then, the fatty acid composition was determined by high-resolution gas chromatography-flame ionization detector (HRGC-FID) analysis of derivatized samples. Generally, the results obtained underlined the important role of goji berry as a natural source of unsaturated fatty acids (78.0–86.0 %) with a high content of n-6 polyunsaturated fatty acids (PUFA, 48.2–60.2 %), a satisfactory n-6/n-3 PUFA ratio, and a good PUFA/saturated fatty acid ratio. |
| تدمد: | 1936-976X 1936-9751 |
| DOI: | 10.1007/s12161-016-0652-x |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::493032c04bb58aa6662315c2efdcd108 https://doi.org/10.1007/s12161-016-0652-x |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi.dedup.....493032c04bb58aa6662315c2efdcd108 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 1936976X 19369751 |
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| DOI: | 10.1007/s12161-016-0652-x |