LAB 4 :

LIPID ANALYSIS

INTRODUCTION
Lipids are one of the major constituents of foods, and are important in our diet for a number of
reasons. They are a major source of energy and provide essential lipid nutrients. Nevertheless,
over-consumption of certain lipid components can be detrimental to our health, cholesterol and
saturated fats. In many foods the lipid component plays a major role in determining the overall
physical characteristics, such as flavour, texture, mouth feel and appearance. For this reason, it
is difficult to develop low-fat alternatives of many foods, because once the fat is removed some
of the most important physical characteristics are lost. Finally, many fats are prone to lipid
oxidation, which leads to the formation of off-flavours and potentially harmful products.

OBJECTIVE
1. To know the percent of lipid extraction using petroleum ether

MATERIALS
Food sample
Petroleum ether
Pipette
Measuring cylinder
Dropper and Spatula
Beaker
Weighing scale
Hot plate
METHODS
Extraction of lipid from foods .
1. 2g of food samples was weighed (choki chocolate , choki milk and choki peanut).
2. Empty beaker with a glass rod were weighed .
3. The food samples was placed in the beaker above .
4. The beaker (with the glass rod) containing food samples were weighed .
5. 10ml of petroleum ether as added to the beaker that containing the food sample . Stirred
with the glass rod for 5 minutes to get the lipids to dissolve in the petroleum ether (in a well
ventilated area or used a hood).
6. Decant the petroleum ether carefully from the beaker (only poured the clear liquid , not the
solid portion of the food).
7. The beaker containing the remaining solid food was placed on a hot plate to evaporate all
of the petroleum ether (in a well ventilated area).
8. When want to make sure it has all evaporated , checked to see that there is no longer a
strong smell characteristics of petroleum ether and allow the beaker to cool .
9. After the beaker has cooled at room temperature , weighed the beaker and remaining food
again (with the glass rod) .

Food Weight of Weight of Weight of Weight of Weight % lipid

empty beaker food beaker lost from extraction
beaker with food samples with dried food
(with glass sample food (with (weight of
rod) (with glass glass rod) lipid
rod) extracted)
Choki 63.95g 66g 66 - 63.95 65.40g 66 – 65.40 0.6/2.05 x
chocolate = 2.05g = 0.6g 100
= 29%
Choki 59.80g 61.95g 61.95 - 61.22g 61.95 – 0.73/2.55
milk 59.80 61.22 x 100
= 2.55g = 0.73 = 29%
Choki 66.05g 67.99g 67.99 - 67.43g 67.99 – 0.56/1.94
peanut 66.05 67.43 x 100
= 1.94g = 0.56 = 29%
(Choki chocolate) (Choki milk)
% lipid = (65.20g – 45.17g)/65.20g x 100 % lipid = (65.70g – 32.67g)/65.70 x100
= 31% = 50%

(Choki peanut)
% lipid = (63.25g – 50.15)/63.25g x 100
= 23%

RESULT
DISCUSSION
Lipid in food present in various forms like monoglycerides, diglycerides, triglycerides and
sterol and free fatty acid and phospholipid and carotenoids and fat-soluble vitamins. Lipid is
soluble in organic solvent and insoluble in water, because of this, organic solvents like
hexane, petroleum ether have the ability to solubilize fat and fat is extracted from food in
combination with the solvent. Later the fat is collected by evaporating the solvent.Almost all
the solvent is distilled off and can be reused.
Petroleum ether (pet ether) is a commonly used solvent due to its relatively low cost
compared to other organic solvents. It is less hygroscopic than diethyl ether, is less
flammable than diethyl ether, and is more selective for hydrophobic lipids than diethyl ether.
Many labs use petroleum ether as a single solvent while other labs use a specific blend (ratio)
of petroleum ether and diethyl ether for lipid extraction. Petroleum ether generally dissolves
more non-polar lipids than diethyl ether and has less potential for peroxide formation.

CONCLUSION
Petroleum ether its advantage it is cheaper and requires no special reparation beyond possible
fractionation to secure material boiling within the desired limits. Its has advantage of not
being affected by traces of moisture that may be present in the material before extracted and
doesn't take up moisture during extraction. It doesn't extract non fat constituents such as
starch and protein. While ethyl ether it's a better solvent for fat than petroleum ether but its
disadvantage it must be specifically freed from water and alcohol and kept so during
determination, since moist will either dissolve the sugars and other materials which shouldn't
be included in the true ether extract.

REFERENCES
http://people.umass.edu/~mcclemen/581Lipids.html
http://discoverfoodtech.com/soxhlet-extraction-method/
http://www.aafco.org/Portals/0/SiteContent/Laboratory/Fat_Best_Practices_Working_Group/
Crude_Fat_Methods_Considerations.pdf
http://flax.nzdl.org/greenstone3/flax;jsessionid=FD0485D64325D39E8E44F827B7E3D14D?
a=d&c=BAWELS&d=D2072&dt=simple&p.a=b&p.s=ClassifierBrowse