Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage

Ramalhosa, Maria João; Paíga, Paula; Morais, Simone; Alves, M. R.; Delerue-Matos, Cristina; Oliveira, M. Beatriz P. P.

http://hdl.handle.net/10400.22/2016

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Authors

Ramalhosa, Maria João

Paíga, Paula

Morais, Simone

Alves, M. R.

Delerue-Matos, Cristina

Oliveira, M. Beatriz P. P.

Abstract(s)

In this work, a microwave-assisted extraction (MAE) methodology was compared with several conventional extraction methods (Soxhlet, Bligh & Dyer, modified Bligh & Dyer, Folch, modified Folch, Hara & Radin, Roese-Gottlieb) for quantification of total lipid content of three fish species: horse mackerel (Trachurus trachurus), chub mackerel (Scomber japonicus), and sardine (Sardina pilchardus). The influence of species, extraction method and frozen storage time (varying from fresh to 9 months of freezing) on total lipid content was analysed in detail. The efficiencies of methods MAE, Bligh & Dyer, Folch, modified Folch and Hara & Radin were the highest and although they were not statistically different, differences existed in terms of variability, with MAE showing the highest repeatability (CV = 0.034). Roese-Gottlieb, Soxhlet, and modified Bligh & Dyer methods were very poor in terms of efficiency as well as repeatability (CV between 0.13 and 0.18).