Rapid microwave assisted extraction of meat lipids

Abstract

A new method for microwave assisted extraction (MAE) of meat lipids using a non-halogenated solvent and at low temperature was developed. The effect of microwave irradiation on lipid oxidation during extraction was verified by conjugated dienes, peroxide index, volatile compound (hexanal, pentanal and propanal) and fatty acid analyses. The method showed to be precise and accurate at comparison with Folch extraction and by validation with standard reference material. No changes occurred in the fatty acid composition and no lipid oxidation productswere detected. The optimized and validatedmethodwas applied tomeatswith different lipid contents. The results showed thatMAE can be used to study lipids frommeat sampleswithout the risk of chemical changes during the extraction process, allowing for automation, precision, accuracy, reduction in extraction time, lower cost, reductions in sample size and solvent consumption, hence producing fewer residues for the environment.