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Table 3 Fresh sample weight, average lipid and water contents, and propan-2-ol–cyclohexane–water ratios taking into account the average sample water content (in mL, and normalized to cyclohexane = 10; v/v/v), during the first extraction prior to “Ultra-Turrax B” (Table 2)

From: Rapid extraction of total lipids and lipophilic POPs from all EU-regulated foods of animal origin: Smedes’ method revisited and enhanced

Sample matrix

Fresh sample weight (g)

Lipid contenta (g)

Water contenta (mL)

Propan-2-ol–cyclohexane–water ratio (v/v/v)

Fresh sample weight, normalizedb

Lipid content, normalizedb

(mL)

normalizedb

Hen’s egg

10

1.0 (10%)

7.6 (76%)

32:40:31.6

8:10:8

2.5

0.25

Egg powder, reconstitutedc

10

1.0 (10%)

7.6 (76%)

32:40:31.6

8:10:8

2.5

0.25

Fat, melted

1.0

1.0 (99%)

0.0 (< 0.2%)

32:40:24

8:10:6

0.25

0.25

Fish (freshwater, marine)d

10

0.6 (6.2%)

7.4 (74%)

32:40:31.4

8:10:8

2.5

0.15

Fish oil

1.0

1.0 (100%)

0.0 (0.0%)

32:40:24

8:10:6

0.25

0.25

Liver (beef, veal, pork)d

10

0.4 (4.3%)

7.2 (72%)

32:40:31.2

8:10:8

2.5

0.10

Meat (beef, pork, poultry)d

15

0.5 (3.3%)

11 (75%)

48:60:47

8:10:8

2.5

0.08

Milk

30

1.1 (3.5%)

26 (88%)

32:40:48

8:10:12

7.5

0.275

Whole milk powder

5.0

1.3 (26%)

0.2 (3.5%)

16:20:16.2

8:10:8

2.5

0.65

Milkfat

1.0

1.0 (98%)

0.0 (1.1%)

32:40:24

8:10:6

0.25

0.25

Butter

1.0

0.8 (82%)

0.2 (17%)

32:40:24.2

8:10:6

0.25

0.20

Infant foode

20

1.1 (5.7%)

9.0 (45%)

32:40:33

8:10:8

5.0

0.275

  1. aAverage values for lipid and water content in the sample, Swiss Food Composition Database (V6.0) [108]
  2. bNormalized to 10 parts by volume cyclohexane (rounded) for comparison with Smedes [46] (8:10:11, v/v/v)
  3. c2.4 g dry egg powder was reconstituted with 7.6 g ddH2O before extraction
  4. dAverage values
  5. eSample was: “Baby organic menu tomato rice with fine organic turkey”