Abstract
Abstract trans-Fatty acid contents of lipids extracted from several foods by pressurized fluid extraction were analyzed and compared with those extracted by the conventional methods, Folch method, acid hydrolysis, and Soxhlet method. Extraction efficiency of lipids from commercially available cookies and brown rice by the pressurized fluid extraction was equivalent to those extracted by the other extraction methods. Furthermore, neither oxidative degradation nor new trans isomerization of unsaturated fatty acids during the pressurized fluid extraction could be found. These results suggest that the pressurized fluid extraction could be applicable as a useful lipid extraction method for determining trans-fatty acids in food.
Published Version
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