Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch
BACKGROUND: Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mech...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Published: |
Wiley
2014
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| Online Access: | https://eprints.nottingham.ac.uk/2627/ |
| _version_ | 1848790833888755712 |
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| author | Bahrami, Niloufar Yonekura, Lina Linforth, Rob S.T. Carvalho da Silva, Margarida Hill, Sandra Penson, Simon Chope, Gemma Fisk, Ian D. |
| author_facet | Bahrami, Niloufar Yonekura, Lina Linforth, Rob S.T. Carvalho da Silva, Margarida Hill, Sandra Penson, Simon Chope, Gemma Fisk, Ian D. |
| author_sort | Bahrami, Niloufar |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | BACKGROUND: Lipids are minor components of flours, but are major determinants of baking properties and end-product
quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and biphasic) with varying polarities: Bligh and Dyer (BD); modified Bligh and Dyer using HCl (BDHCL); modified BD using NaCl (BDNaCl); methanol–chloroform–hexane (3:2:1, v/v); Hara and Radin (hexane–isopropanol, 3:2, v/v); water-saturated n-butanol; chloroform; methanol and hexane for their ability to extract total non-starch lipids (separated by lipid classes) from wheat flour (Triticum aestivum L.). Seven ambient extraction protocols were further compared for their ability to extract total non-starch lipids from three alternative samples: barley flour (Hordeum vulgare L.), maize starch (Zea mays L.) and tapioca starch (Manihot esculenta Crantz).
RESULTS: For wheat flour the original BD method and those containing HCl or NaCl tended to extract the maximum lipid and a significant correlation between lipid extraction yield (especially the glycolipids and phospholipids) and the polarity of the solvent was observed. For the wider range of samples BD and BD HCl repeatedly offered the maximum extraction yield and using pooled standardized (by sample) data from all flours, total non-starch lipid extraction yield was positively correlated with solvent polarity (r=0.5682,P<0.05) and water ratio in the solvent mixture (r=0.5299,P<0.05).
CONCLUSION: In general, BD-based methods showed better extraction yields compared to methods without the addition of water and, most interestingly, there was much greater method dependence of lipid yields in the starches when compared to the flour samples, which is due to the differences in lipid profiles between the two sample types (flours and starches). |
| first_indexed | 2025-11-14T18:18:54Z |
| format | Article |
| id | nottingham-2627 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T18:18:54Z |
| publishDate | 2014 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-26272024-08-15T15:33:07Z https://eprints.nottingham.ac.uk/2627/ Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch Bahrami, Niloufar Yonekura, Lina Linforth, Rob S.T. Carvalho da Silva, Margarida Hill, Sandra Penson, Simon Chope, Gemma Fisk, Ian D. BACKGROUND: Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and biphasic) with varying polarities: Bligh and Dyer (BD); modified Bligh and Dyer using HCl (BDHCL); modified BD using NaCl (BDNaCl); methanol–chloroform–hexane (3:2:1, v/v); Hara and Radin (hexane–isopropanol, 3:2, v/v); water-saturated n-butanol; chloroform; methanol and hexane for their ability to extract total non-starch lipids (separated by lipid classes) from wheat flour (Triticum aestivum L.). Seven ambient extraction protocols were further compared for their ability to extract total non-starch lipids from three alternative samples: barley flour (Hordeum vulgare L.), maize starch (Zea mays L.) and tapioca starch (Manihot esculenta Crantz). RESULTS: For wheat flour the original BD method and those containing HCl or NaCl tended to extract the maximum lipid and a significant correlation between lipid extraction yield (especially the glycolipids and phospholipids) and the polarity of the solvent was observed. For the wider range of samples BD and BD HCl repeatedly offered the maximum extraction yield and using pooled standardized (by sample) data from all flours, total non-starch lipid extraction yield was positively correlated with solvent polarity (r=0.5682,P<0.05) and water ratio in the solvent mixture (r=0.5299,P<0.05). CONCLUSION: In general, BD-based methods showed better extraction yields compared to methods without the addition of water and, most interestingly, there was much greater method dependence of lipid yields in the starches when compared to the flour samples, which is due to the differences in lipid profiles between the two sample types (flours and starches). Wiley 2014-02 Article PeerReviewed Bahrami, Niloufar, Yonekura, Lina, Linforth, Rob S.T., Carvalho da Silva, Margarida, Hill, Sandra, Penson, Simon, Chope, Gemma and Fisk, Ian D. (2014) Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch. Journal of the Science of Food and Agriculture, 94 (3). pp. 415-423. ISSN 0022-5142 http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6449/full doi:10.1002/jsfa.6449 doi:10.1002/jsfa.6449 |
| spellingShingle | Bahrami, Niloufar Yonekura, Lina Linforth, Rob S.T. Carvalho da Silva, Margarida Hill, Sandra Penson, Simon Chope, Gemma Fisk, Ian D. Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch |
| title | Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch |
| title_full | Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch |
| title_fullStr | Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch |
| title_full_unstemmed | Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch |
| title_short | Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch |
| title_sort | comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch |
| url | https://eprints.nottingham.ac.uk/2627/ https://eprints.nottingham.ac.uk/2627/ https://eprints.nottingham.ac.uk/2627/ |