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Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/353
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dc.contributor.authorMedina, Aline Lisbôa; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-07-06T19:23:05Z-
dc.date.availablePT_Br
dc.date.available2022-07-06T19:23:05Z-
dc.date.copyright-
dc.date.issued2015-
dc.identifierPT_Br
dc.identifier.citationFood Research International, Amsterdam, v. 78, p. 124-130, dez. 2015.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/353-
dc.description.abstractA 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.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevierpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectFatty acidspt_BR
dc.subjectValidationpt_BR
dc.subjectDienespt_BR
dc.subjectPeroxidespt_BR
dc.subjectVolatile compoundspt_BR
dc.titleRapid microwave assisted extraction of meat lipidspt_BR
dc.typeArticlept_BR
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dc.subject.cnpqPT_Br
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