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Western Kentucky University
Analysis of Fats and Fat-Soluble Components in Foods Using Supercritical Fluid Extraction and Chromatographic Techniques
Abstract
dc:description.abstractThe purpose of this study was to develop experimental procedures for the extraction of fats from common foods using SFE and to determine by chromatographic techniques the fat-soluble components that are extracted with the fats. In this study various food samples were examined including french fries from Wendy's, McDonald's and Burger King, as well as potato chips, peanut butter and donuts. Soxtec extraction was used as the standard method for comparison of results (percentage of fat) obtained from SFE. Gas chromatography and gas chromatography/mass spectrometry were used for the determination of fat-soluble components (fatty acids), after extraction of fat from food products.
Degree
thesis:*- Name thesis:degree_name
- Master of Science
- Discipline thesis:degree_discipline
- Department of Chemistry
- Year
- 1999
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Patel, Sneha
Subjects
dc:subject × 1Identifiers
dc:identifier.*- Repository record dc:identifier
- https://digitalcommons.wku.edu/theses/738
- OAI identifier oai:identifier
- oai:digitalcommons.wku.edu:theses-1741