14 Aug 2017 12 Sep 2017
Lipids are defined as the biomolecules whose solubility in water is less than that in non-polar solvents. This definition puts structurally distinct classes of compounds such as fatty acids, terpenes, steroids, prostaglandins and carotenes in the same class (Carey & Giuliano, 2014). Other definition for lipid has also been suggested (Eoin, et al., 2005). They perform a variety of functions in living system including but not limited to structural integrity, energy storage, digestion and communication (Nelson & Cox, 2005).
Although lipids are essential for many body functions, not all lipids are required in same amount. Food and Agriculture Organization (FAO) recommends that total fat of the food contribute to 20-35% of energy for adults. This should include 8% saturated fatty acid(SFA), 11% poly unsaturated fatty acid (PUFA) and less than 1% trans fatty acid (TFA) (FAO, 2010). Chances of insulin resistance is more in overweight person in high SFA diet (Lovejoy, et al., 2002). Similarly, excessive TFA intake also increases the risk of cardiovascular disease (Song, et al., 2015).
Fat content also affects taste. It is proposed that fat has a unique taste Oleogustus that is dependent of chain length and is unique from five conventional tastes: sweetness, sourness, bitterness, saltiness and umami (Running, Craig, & Mattes, 2015). Butter produced from milk with high unsaturated fatty acid (UFA) was found to be more spreadable, softer and less adhesive (Bobe, Hammond, Freeman, Lindberg, & Beitz, 2003).
As the fat content and type effects health as well as taste and texture, it is essential to know the fat content of food. Fat sample is characterized by a variety of criteria and methods. The selection of the criteria and method depends upon the sample type, purpose, accuracy, precision, legal requirement as well as available funds. Hence, despite having limited significance for nutritional purpose, total lipid (TL) measurement is widely carried out as many food labelling regulations require the TL report. Similarly, iodine value can be used for unsaturation study when sophisticated chromatography or spectroscopy methods are unavailable (Greenfield & Southgate, Review of methods of analysis, 2003).
This review intends to compile the available methods of lipid analysis of food products. Focus will be given on the type of sample required, result provided, resolving capacity of each criteria and method. Only brief discussion will be done on the theoretical and experimental process of the method.
Sample preparation is very essential part of analysis of lipid sample. A separate section is dedicated to sample preparation.
In order to analyze the lipid, suitable sample must be prepared. If the sample has lipid inside cells (such as meat) the lipid should be extracted from the cells (Christie & Han, Lipid Analysis, 2012). Samples must undergo some pretreatment before they can be used as test sample. Depending on the nature of sample one or more of the following work is necessary.
Plastic container should be strictly avoided to store lipids. Plasticizers can leach into the sample and contaminate it. Glass vessels or Teflon coated vessels should be used. The atmosphere should be argon or nitrogen to prevent oxidation. (Christie & Han, Lipid Analysis, 2012)
Unsaturated fatty acids are prone to oxidation from atmospheric oxygen. Once the oxidation starts, autocatalysis accelerates the process. Different products are formed during oxidation and it may follow various mechanisms. Light, heat, metals, enzyme are known to catalyze the reaction (Angelo, 1996) Oxidation interferes with lipid analysis not only by destroying the unsaturated fats but also by formation of conjugated double bonds which show strong absorption at UV, thus providing false positive results (Christie & Han, Lipid Analysis, 2012)
Elimination of oxygen is the major step in prevention of oxidation. Therefore, all steps should be done in nitrogen atmosphere as far as possible. Equipment should be flushed with nitrogen before experiments. Small amount of antioxidant like 2,6-di-tert-butyl-p-cresol, which do not interfere with analytical process, may be added. Excess of these antioxidant should not be used as they can facilitate oxidation in high concentration. (Christie & Han, Lipid Analysis, 2012)
Lipid sample containing water can make analysis difficult and might be a source of error. Solvents cannot penetrate sample with >8% moisture easily. Hygroscopic solvents like diethyl ether can absorb the moisture, decreasing its extraction efficiency. Low moisture also facilitates grinding and increases the surface area of sample (Shahidi & Wanasindara, 2008). Petroleum spirit, the most widely used solvent requires completely dried sample. (Greenfield & Southgate, Review of methods of analysis, 2003)
Depending on the type of water present (free, adsorbed or water of hydration) different methods may be required for water removal (Bradley, Jr, 2010). Care should be taken during drying as high temperature might lead to decomposition and combination of lipids with other components. These associated lipids cannot be extracted by solvents. Lyophilization (freeze-drying) and vacuum drying methods are preferred drying methods. (Shahidi & Wanasindara, 2008)
Solid food sample might need grinding. Grinding increases the surface area and decreases the length through which solvent need to penetrate the sample (Min & Ellefson, 2010). Care should be taken that the particles are not too fine, too much heat is generated or too much moisture is lost. (IUPAC, 1979)
Lipids in food may be bound ionically or covalently with non-lipid components such as carbohydrate or protein. Solvents are not able to extract them efficiently. Therefore, lipid needs to be hydrolyzed with acid or alkali to turn them into free state. Significant error in lipid extraction is reported when no hydrolysis is carried out. (Min & Ellefson, 2010) Hydrolysis also breaks emulsified fat. (Shahidi & Wanasindara, 2008)
Acid hydrolysis is used for most foods except diary and high sugar content food which require alkaline hydrolysis. Hydrolysis is not preferred when the lipid extract needs to be further analyzed for fatty acid components because they can cause decomposition and oxidation of the sample components. (Greenfield & Southgate, Review of methods of analysis, 2003)
The given sample of food might not be entirely lipid. The amount of lipid in the food sample is called total lipid concentration. It is usually expressed as percentage or per 100gm food (Moreau, 2005). Although total lipid is widely used for food labelling and regulation of food composition, it has limited value as it does not provide the type of molecule in the lipid. (Greenfield & Southgate, Review of methods of analysis, 2003)
There are various methods to determine total lipid in food like solvent extraction, non-solvent extraction, instrumental methods. The selection of methods depends on a number of factor which is discussed below.
In solvent extraction, the lipid component of the food is extracted by dissolving in suitable organic solvent(s). The solvent selectively dissolves the lipid while leaving the non-lipid portion undissolved. The solvent is then evaporated to leave fat residue. Total lipid is then determined gravimetrically as:
The above data gives the total fat. However, a significant portion of the fat includes glycerol (from triglycerides) phospholipids and other unsaponifiable matters. Thus, corrections are required so as to represent the correct amount of fatty acids in the sample. The correction factor is provided by FAO. (Greenfield & Southgate, Appendix 5, 2003)
The extracted portion of solvent extraction is highly dependent on solvent use. Hence selection of solvent is discussed in detail next.
Ideal solvent should extract all lipids and lipids only. However, due to wide range of polarity of different lipid types, no single solvent can provide an ideal solution. Moreover, the solvent selected should preferably be low boiling, non-flammable, non-toxic in liquid as well as solid, easily disposable after extraction, inexpensive and non- hygroscopic. It should also penetrate sample thoroughly (Min & Ellefson, 2010).
Petroleum ether is the most commonly used solvent for its selectivity towards lipid, cost and availability. However, diethyl ether is better solvent for lipids but its fire hazard and hygroscopic nature makes it less favorable than petroleum ether. Ethyl ether and petroleum ether is also sometimes used alternately or together for extraction. (Pomeranz & Meloan, 1994) n-hexane is preferred for oil extraction. (IUPAC, 1979)
Mixture of polar and non-polar solvents has shown to extract all the lipids from most food. However, care should be given so as to prevent extraction of unwanted portion. The lipids extracted by this method without hydrolysis is suitable for further treatment to determine fatty acid fractions. (Greenfield & Southgate, Review of methods of analysis, 2003) Alcohol-ether can be used to remove fat from tissue. Water-butanol is used in cereals. Chloroform-methanol is preferred for animal tissue (Pomeranz & Meloan, 1994).
Solvent extraction is the standard method of analysis for many types of food. Hence, it is widely used and is undergoing continuous improvement. There are different types of solvent extraction, each with its pros and cons.
Batch extraction is a very simple, yet widely used method of extraction. The sample is mixed with one or more solvent which along with endogenous water (if any) forms multiple layer of varying concentration. As the lipids are more soluble in non-polar solvents than in water, lipid portion goes to the layer with more solvents and non-lipid component remains in the layer with more water. The lipid part is then separated using a separating funnel. The separation is based on partition principle hence multiple extraction of the aqueous phase is necessary to obtain most of the lipid. The weight of lipid not extracted is given by the equation below: (Pomeranz & Meloan, 1994)
Where, is the weight of lipid remaining, the volume of aqueous layer, volume of solvent in each extraction step, the distribution ratio of lipid in solvent, the number of extraction steps. The selection of solvent is then done using the distribution ratio of lipids in known solvents.
Folch method uses chloroform-methanol extraction followed by washing with water. This extracts all lipid from tissue except strandin which remains with the non-lipid phase. (Folch, 1957) Folch method was improved by Bligh and Dyer to improve the speed of extraction and purify the sample at the same time. (Bligh & Dyer, 1959) Extraction using low toxicity solvents like hexane: propanol has also been developed. (Hara & Radin, 1978)
Batch extraction is usually slow and requires a large amount of solvent. When other faster and easier methods are available, this method is not preferred. However, as no sophisticated equipment is necessary, batch extraction is very useful where the cost of equipment outweighs the usefulness of more accurate data.
Continuous solvent extraction recycles the solvent used so that small amount of solvent can accomplish the equivalent extraction of several steps. This process is preferred for solid samples and sample where the distribution ratio is low. These samples need multi step extraction as very little lipid is extracted to the solvent in each step. (Pomeranz & Meloan, 1994)
Soxhlet extractor is widely used extractor for lipid. Although first developed to measure milk fat it has developed as a standard extractor for lipid as well as other substances. (Soxhlet, 1879) It has gone various improvements since its first publication and now various modifications are commercially available.
Goldfish extraction is a faster extraction system which suspends the sample in the solvent vapour. Although faster than Soxhlet based system, it might not completely extract the lipid due to channeling i.e. solvent may take a preferential path in the solid sample and may not cover whole of the sample. (Moreau, 2005)
As continuous extraction is faster and uses less solvents than batch extraction it is the most widely used extraction system. Moreover, the equipment used is not very expensive and can be used for extraction of other materials. However, these processes are slow and disposal of solvent is an everyday problem.
Pressurized fluid extraction (PLE) is carried out in high pressure and high temperature. In literature, this process is also called 'Pressurized Solvent Extraction' or 'Accelerated Solvent Extraction'. The term ASEÂ®is the registered trademark of Dionex Corporation which manufactures pressurized fluid extraction apparatus commercially. (Dean, 2009)
Richter et al. studied the effect of variables like temperature, pressure, solvent volume on extraction. Their work showed that the ASEÂ® extractor could provide results comparable to Soxhlet but with reduced extraction time and solvent volume. This is attributed to decreased viscosity of solvent, weaker bond between components and increased diffusion capacity of solvent at higher temperature. Increased pressure is primarily applied to keep the solvent liquid, however, it provides the added advantage of forcing the solvent into pores blocked by insoluble matter. (Richter, et al., 1996)
However, there is evidence that PLE is not selective to lipids for certain foods. (Boselli, Velazco, Caboni, & Lercker, 2001) Moreover, no significant difference was seen on lipid extracted from poultry meat between Folch, Soxlet or ASEÂ® method. (Toschi, Bendini, Ricci, & Lercker, 2003)
Pressurized solvent extraction can be highly useful in labs where routine extraction is required as it greatly reduces the extraction time and solvent use. On the other hand, the investment on the apparatus may not be economical if extraction is not carried out regularly. In all cases the stability of temperature sensitive components should be known before using PLE.
Substance in temperature above its critical temperature and pressure is called supercritical fluid. (IUPAC, 1997) Solvent property of supercritical fluid was first demonstrated in 1879. (Hannay & Hogarth, 1879) They have huge prospects in extraction because they combine the solubility power of liquid with penetration power of gas. Moreover, their solubility can be fine-tuned by changing the pressure and temperature. Carbon dioxide and water are the most promising fluid for supercritical extraction due to their non-toxicity and environmentally friendly nature. (Hedrick, Mulcahey, & Taylor, 1992)
In this method, the sample is treated with some liquid reagent which separates the lipid from sample and the lipid fraction is then measured. This method is mostly used to determine milk fat. They require specialized vessels for each method and cannot determine phospholipids. (McClements, 2003)
Several methods are present:
Different instrumental methods have been developed to determine the total lipid content of the sample. They rely on some physical properties that vary systematically with lipid concentration. (McClements, 2003)
Based on the property measured it is mainly of three types:
Total Lipid Concentration is a very simple data about food. As lipid contain diverse chemical species, in addition to total lipid, the type of lipid and their distribution also plays a major role to determine the purity, nutritional value, aesthetic look and taste. Hence, complete information about the type of lipids is necessary for scientist as well as legal bodies. (McClements, 2003)
Sample preparation is the most important part in most method to analyses lipids. As the lipid is extracted, care should be given to prevent the change of one form of lipid to another. Hydrolysis should be rigorously prevented as it reduces triglycerides and increases free fatty acids. Extraction should cause as less oxidation as possible. (Greenfield & Southgate, Review of methods of analysis, 2003) Extraction in chloroform, chloroform-methanol and hexane-isopropanol is preferred. Storage of sample in cold at -20oC is preferred. (AAFCO Lab Methods & Services Committee, 2014) The various method present have their advantages and drawbacks and the preferable method depends on the type of food and the type of lipid to me examined, (Greenfield & Southgate, Review of methods of analysis, 2003)
It is a very powerful tool for lipid analysis. It can give compete profile of the lipid molecules in the given sample. Chromatography separates the different components of lipid in fractions, these are then subject to spectrometric analysis which gives the molecular identity as well as relative concentration. IR, NMR and Mass Spectrometry are most commonly used. (McClements, 2003) These methods, although very reliable and comprehensive are very expensive due to the instrumental and reagent cost and is only carried out where complete molecular identification is required. (Greenfield & Southgate, Review of methods of analysis, 2003)
Three types are used:
It is now possible to convert a lipid sample of a fraction of a milligram in size to the methyl ester derivatives, separate these by gas chromatography, and have a quantitative result in under one hour. (Christie, Chapter 1 Introduction and Summary, 2011)
These methods are very cheap and do not require expensive machinery. However, only crude and average results are obtained.
Following test gives different information on fat:
Various instrumental techniques for fat analysis are present. Methods like NMR, IR, MS are usually coupled with chromatography. Measurement of density and refractive index can be used to measure change in chain length and unsaturation. (McClements, 2003)
Lipids with high unsaturation undergoes aerial oxidation. This includes variety of reactions usually summarized as follows:
reactants ï¿½ primary products ï¿½ secondary products
(unsaturated lipids and O2) ï¿½ (peroxides and conjugated dienes) ï¿½ (ketones, aldehydes, alcohols, hydrocarbons)
Loss of reactants as well as formation of specific products can be monitored by using time profile.
Measures the amount of oxygen consumed over time while maintaining constant oxygen concentration on the reaction vessel.
Measures the amount of peroxide formed by titration with iodine.
Measures the concentration of conjugated dienes by UV spectroscopy (at 233nm for diene and 268nm for trines)
Measures the secondary products (aldehydes) in the sample. The sample is treated with TBA and absorbance measured at 540nm. The absorbance value corresponds with the concentration of aldehyde.
The sample is oxidized in oxidation friendly environment and the time taken for rancidity to form is measured.
These tests help to know the physicochemical characteristics corresponding to flavor, appearance, flow etc.
Measures the fraction of fat present as solid. Density measure is mostly used
Where -is the density at given temperature and are the density if it was completely liquid or solid at the same temperature.
NMR signal decay rate is also being used recently. More solid component, faster is the signal decay.
Differential Scanning Calorimetry uses latent heat measure are also used to measure SFC-temperature profile.
Used when SFC is not required but only the temperature of melting is required. Due to different components present no sharp melting point is seen. Instead different melting points are used:
The temperature at which a completely melted lipid starts to develop turbidity.
The temperature at which the lipid starts to smoke at standard condition
The temperature at which a flash appears on the surface at ignition at standard condition
The temperature at which a continuous flame stats to form at standard condition
The measure of deformation and flow. Viscosity, elastic modulus and other relevant flow or plasticity measure is used.
(n.d.). (FOSS) Retrieved from Analytical Solutions for Food Analysis and Quality Control - FOSS: http://www.foss.dk/~/media/images/ca/soxtec8000/soxtech_extraction_sketch-jpg
AAFCO Lab Methods & Services Committee. (2014, January). Crude Fat Methods - Considerations. Retrieved from Association of American Feed Control Officials: http://www.aafco.org/Portals/0/SiteContent/Laboratory/Fat_Best_Practices_Working_Group/Crude_Fat_Methods_Considerations.pdf
Abdul, H. M., N, B., Mohd, S. M., Abu, K. R., & Z, M. (2013). The Use of Ultrasound As a Fat Measurement Sensor. International Conference on Smart Instrumentation, Measurement and Applications (ICSIMA), (pp. 315-320). Kuala LAmpur. doi:10.1109/ICSIMA.2013.6717974
Angelo, A. J. (1996). Lipid Oxidation in Foods. Critical Reviews in Food Science and Nutrition, 36(3), 175-224. doi:10.1080/10408399609527723
Bligh, E. G., & Dyer, W. J. (1959). A Rapid Method of Total Lipid Extraction and Purification. Canadian Journal of Biochemistry and Physiology, 911-917.
Bobe, G., Hammond, E. G., Freeman, A. E., Lindberg, G. L., & Beitz, D. C. (2003, October). Texture of Butter from Cows with Different Milk Fatty Acid Composition. Journal of Dairy Science, 86(10). doi:10.3168/jds.S0022-0302(03)73913-7
Boselli, E., Velazco, V., Caboni, M. F., & Lercker, G. (2001). Pressurized liquid extraction of lipids for the determination of oxysterols in egg containing food. Journal of Chromatography A, 917(1-2), 239-244. doi:10.1016/S0021-9673(01)00688-4
Bradley, Jr, R. L. (2010). Moisture and Total Solids Analysis. In S. S. Neilsen (Ed.), Food Analysis (Fourth ed., pp. 85-104). Springer.
Carey, F. A., & Giuliano, R. M. (2014). Organic Chemistry (Ninth ed.). New York: McGraw-Hill.
Christie, W. W. (2011, June 24). Chapter 1 Introduction and Summary. Retrieved from AOCS Lipid Library: http://lipidlibrary.aocs.org/Analysis/content.cfm?ItemNumber=39226
Christie, W. W. (2011, July 25). Thin-Layer Chromatography of Lipids. Retrieved from AOCS Lipid Library: http://lipidlibrary.aocs.org/Analysis/content.cfm?ItemNumber=40388
Christie, W. W., & Han, X. (2012). Lipid Analysis. Philadelphia: Woodhead Publishing Limited.
Dean, J. R. (2009). Extraction Technique in Analytical Sciences. John Wiley and Sons.
Dukhin, A. S., Goetz, P. J., & Travers, B. (2013). Ultrasound For Characterizing Liquid Based Food Products. Retrieved from Dispersion Technology Inc.: http://www.dispersion.com/ultrasound-for-characterizing-liquid-based-food-products
Elshemey, W. M. (2011). X-ray scattering for the determination of fat content in dairy products. Radiation Physics and Chemistry, 779-781.
Eoin, F., Subramaniam, S., Brown, H. A., Glass, C. K., Merrill Jr, A. H., Murphy, R. C., & Raetz, C. R. (2005, February). A comprehensive classification system for lipids. Journal of Lipid Research, 46, 839-862. doi:10.1194/jlr.E400004-JLR200
FAO. (2010). Fats and fatty acids in human nutrition. FAO. Retrieved from http://foris.fao.org/preview/25553-0ece4cb94ac52f9a25af77ca5cfba7a8c.pdf
Folch, J. (1957, May 1). A Simple Method for the Isolation and Purification of Total Lipids From Animal Tissue. Journal od Biological Chemistry, 226(1), 497-509.
Forcato, D., Carmine, M., Echeverria, G., Pecora, R., & Kivatinitz, S. (2005, February). Milk fat content measurement by a simple UV spectrophotometric method: an alternative screening method. Journal od Diary Science, 88(2), 478-481. doi:10.3168/jds.S0022-0302(05)72709-0
Greenfield, H., & Southgate, D. A. (2003). Appendix 5. In Food Composition Data (pp. 223-224). Rome: FAO.
Greenfield, H., & Southgate, D. A. (2003). Review of methods of analysis. In Food Composition Data (pp. 107-111). Rome: FAO.
Hannay, J. B., & Hogarth, J. (1879). On solubility of solids in gases. Proceedings of the royal society of London, 30(200-205), 178-188. Retrieved from http://rspl.royalsocietypublishing.org/content/30/200-205/178.full.pdf
Hara, A., & Radin, N. S. (1978). Lipid Extraction of Tissues with a Low-Toxicity Solvent. Analytical Biochemistry, 90, 420-426. doi:10.1016/0003-2697(78)90046-5
Hedrick, J. L., Mulcahey, L. J., & Taylor, L. T. (1992). Supercritical Fluid Extraction. Microchimica Acta, 108, 115-132. doi:10.1007/BF01242421
IUPAC. (1979). Standard Methods for Analysis of Oils, Fats and Derivatives. Pergamon Press.
IUPAC. (1997). Compendium of Chemical Terminology (Second ed.). Backwell Scientific Publications. doi:doi:10.1351/goldbook
Lovejoy, J. C., Smith, S. R., Champagne, C. M., Most, M. M., Lefevre, M., DeLany, J. P., . . . Bray, G. A. (2002). Effects of Diets Enriched in Saturated(Palmitic), Monosaturated(Oleic) or trans(Elaidic) Fatty Acids on Insulin Sensitivity and Susbstrate Oxidation in Healthy Adults. Diabetes Care, 25(8), 1283-1288. doi:10.2337/diacare.25.8.1283
McClements, D. J. (2003, October 24). Analysis of Lipids. Retrieved from University of Massachusetts Amherst: http://people.umass.edu/~mcclemen/581Lipids.html
Min, D. B., & Ellefson, W. C. (2010). Fat Analysis. In S. S. Nielsen (Ed.), Food Analysis (pp. 117-132). Springer.
Moreau, R. A. (2005). Extraction and Analysis of Lipids. In S. Otles (Ed.), Methods of Analysis of Food Componenets and Additives (pp. 97-110). CRC Press.
Mossoba, M. M., Azizian, H., & Kramer, J. K. (2012, September 18). Application of Infrared Spectroscopy to the Rapid Determination of Total Saturated, trans, Monounsaturated, and Polyunsaturated Fatty Acids. Retrieved from American Oil Chemist's Society Lipid Library: http://lipidlibrary.aocs.org/Analysis/content.cfm?ItemNumber=40380
Nelson, D. L., & Cox, M. M. (2005). Lehninger Principles of Biochemistry. In D. D. Nelson, & C. M. M, Lehninger Principles of Biochemistry (Fourth ed., p. 343). W. H. Freeman.
Oxford Instuments Molecular Biotools. (2010). Determination of Fat and Oil Content in Foodstuffs. Retrieved from Oxford Instuments Molecular Biotools: https://www.oxford-instruments.com/OxfordInstruments/media/industrial-analysis/magnetic-resonance-pdfs/Determination-of-Fat-and-Oil-Content-in-Foodstuffs.pdf
Pomeranz, Y., & Meloan, C. E. (1994). Food Analysis Theory and Practice. New York: Chapman & Hall.
Richter, B. E., Jones, B. A., Ezzell, J. L., Porter, N. L., Avadalovic, N., & Pohl, C. (1996). Accelerated Solvent Extraction: A Technique for Sample Preparation. Analytical Chemistry, 68(6), 1033-1039. doi:10.1021/ac9508199
Running, C. A., Craig, B. A., & Mattes, R. D. (2015). Oleogustus: The Uniaue Taste of Fat. Chemical Senses, 40, 507-516. doi:10.1093/chemse/bjv036
Shahidi, F., & Wanasindara, P. K. (2008). Extraction and Analysis of Lipids. In Food Lipids Chemistry, Nutrition and Biotechnology (pp. 125-156). CRC Press.
Song, J., Park, J., Jung, J., Lee, C., Gim, S. Y., Ka, H., . . . Lee, J. (2015). Analysis of trans Fat in Edible Oils with Cooking Process. Toxicological Research, 31(3), 307-312. doi:10.5487/TR.2015.31.3.307
Soxhlet, F. (1879). Soxhlet, über gewichtsanalytische Bestimmung des Milchfettes. (J. G. Dingler, Ed.) Polytechnisches Journal, 232, 461-465. Retrieved from http://dingler.culture.hu-berlin.de/article/pj232/ar232136
Toschi, T. G., Bendini, A., Ricci, A., & Lercker, G. (2003). Pressuized solvent extraction of total lipids in poultry meat. Food Chemistry, 83, 551-555. doi:10.1016/S0308-8146(03)00152-3
Zaima, N., Goto-Inoue, Z., Adachi, K., & Mitsutoshi, S. (2011). Selective Analysis of Lipids by Thin-Layer Chromatography Blot Matrix-Assisted Laser Desorption/Ionization Imaging Mass Spectrometry. Journal of Oleo Science, 60(2), 93-98. doi:10.5650/jos.60.93
If you are the real writer of this essay and no longer want to have the essay published on the our website then please click on the link below to send us request removal:Request the removal of this essay
Get in touch with our dedicated team to discuss about your requirements in detail. We are here to help you our best in any way. If you are unsure about what you exactly need, please complete the short enquiry form below and we will get back to you with quote as soon as possible.