Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: December 1, 2009
Publication Date: November 16, 2011
Citation: Moreau, R.A., Moser, J.K. 2012. Extraction and Analysis of Food Lipids. Book Chapter. Chapter 6 in Methods of Analysis of Food Components and Additives, ed. S. Otles. Taylor & Francis Group, LLC (Boca Raton, FL). Technical Abstract: Along with proteins and carbohydrates, lipids are one of the main components of foods. Lipids are often defined as a group of biomolecules that are insoluble in water and soluble in organic solvents such as hexane, diethyl ether or chloroform. Modern methods for the extraction and analysis of lipids will be summarized in this chapter and some of the principles involved in selecting the most appropriate methods will be discussed. As with any tool the analyst must choose the most appropriate tool for each application. Many lipid analysis techniques have benefited from advances in electronics and computer science (especially the areas of data acquisition, data analysis, and interpretation), but some “low tech” analytical methods, such as solid phase extraction and TLC can provide valuable information at modest costs.