Keywords
Lipids
Fats
Green Chemistry Technology
How to Cite
Abstract
Lipids are essential biological molecules that influence aroma, flavor, and human health; however, excessive consumption can lead to diseases such as cardiovascular problems. Monitoring lipid content in food is crucial, and the traditional Soxhlet method is commonly used for lipid extraction. However, this method requires large amounts of petroleumbased solvents, energy, and time, making it incompatible with principles of Green Chemistry. To address this issue, a novel, environmentally friendly solid-liquid extraction method using disposable pipette tips (SLE-DT) was developed for lipid microextraction from food samples. The method was developed using a 22 full factorial design with salty crackers, identifying a 100 mg sample and 10 extraction cycles as the enhanced experimental conditions. The SLE-DT method was tested on ten biscuit samples, showing lipid content consistent with product labels. Compared to the traditional Goldfish method, SLE-DT was significantly greener, scoring 0.56 versus 0.29, aligning better with Green Chemistry principles.
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