Application of microwave heating for the fast extraction of fat content from the poultry feeds

• Published in: Talanta (Oxford) 2008-06, Vol.75 (5), p.1240-1244
• Main Authors: Mahesar, S.A., Sherazi, S.T.H., Abro, Kamran, Kandhro, Aftab, Bhanger, M.I., van de Voort, F.R., Sedman, J.
• Format: Article
• Language: English
• Subjects: Analytical chemistry; Animal Feed - analysis; Animals; Chemistry; Chemistry Techniques, Analytical - methods; Exact sciences and technology; Fatty Acids, Nonesterified - analysis; FFA; FTIR; Heating; Microwave extraction; Microwaves; Oil content; Poultry; Poultry feed; Solvents - chemistry; Spectrometric and optical methods; Spectroscopy, Fourier Transform Infrared - methods; Time Factors
• ISSN: 0039-9140; 1873-3573
• DOI: 10.1016/j.talanta.2008.01.042

A rapid method has been developed to extract and quantitatively measure the total oil content in poultry feeds using a domestic microwave oven. The optimized extraction procedure involves the replicate (6×) extraction of 5 g of ground feed with 12 ml of hexane for 20 s in a 900 W oven. Each replicate involves the collection of the resulting miscella and its replacement with fresh solvent for re-extraction. The collected extracts were centrifuged and transferred to a vial. The solvent was evaporated to a constant weight and the residual lipid weighed. In comparison to conventional Soxhlet extraction method, lipid contents obtained using the optimized microwave procedure was not significantly different. However, FTIR analysis indicated that the microwave procedure was superior in minimizing the formation of free fatty acids (FFA) relative to the Soxhlet procedure if the temperature of the sample was kept within the range of 45–50 °C. This simple, sequential extraction procedure is rapid, highly efficient and provides a simple mean of quantitating the lipid content of poultry feed in less than 40 min without the need for specialized microwave oven.