Gas Chromatographic Determination of Total Fat Extracted from Food Samples Using Hydrolysis in the Presence of Antioxidant
- 1 July 1994
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 77 (4) , 960-965
- https://doi.org/10.1093/jaoac/77.4.960
Abstract
A method for the quantitative measurement of total fat in foodstuffs is described. Fat is extracted by hydrolysis and interesterified to fatty acid methyl esters for gas chromatographic analysis. Total fat and fatty acid patterns are calculated to comply with the regulations for food label declaration under the Nutrition Labeling and Education Act of 1990. Quantitative recovery of fat from soy oil is obtained in the presence of the antioxidant pyrogallol. Extraction and measurements of fat from a variety of food samples (e.g., cereal, baked goods, dairy, and fish) are also reported, and fat levels ranged from 0.8 to 95% (w/w). Coefficients of variation of ≤5% demonstrate the efficiency of the method.Keywords
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