Study of different extraction methods on finger print and fatty acid of raw beef fat using fourier transform infrared and gas chromatography-mass spectrometry

Abstract

Beef fat was an extracted fat that a byproduct of beef processing industry. In this research, the objective was to study the effect of extraction methods on finger prints and fatty acid profiles of beef fat and to obtain the chosen extraction method. This study consisted of two steps namely extracting beef fat using Soxhlet, Folch, Bligh and Dyer, and Hara and Radin methods as well as characterizing the finger print using FTIR and fatty acid profiling using GCMS. The total lipid by Soxhlet, Folch, Bligh & Dyer, and Hara & Radin methods were 89.67%, 81.73%, 55.16%, and 84.40%, respectively. Statistical analysis showed that the saturated fatty acid in Folch was not significantly different with that in Soxhlet and Hara and Radin at a 5% level. Polyunsaturated fatty acids such as linoleic and linolenic acids are present in all methods, where linoleic acid was the highest in Folch and linolenic acid was the lowest in Bligh and Dyer. The PCA analysis showed that only Folch that can be differentiated and has minimal residual error values. The results of the finger print analysis showed the extraction methods which were used are not different. These data showed that Folch was the chosen method for extracting beef fat.

Keywords

• beef fat
• extraction
• fatty acid
• finger print analysis
• force constant