caa a22 4500 606243194 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150301xx s 000 0 eng 10.1007/s11694-014-9215-2 doi (NATIONALLICENCE)springer-10.1007/s11694-014-9215-2 Lipid oxidation in biscuits: comparison of different lipid extraction methods [Elektronische Daten] [Mariela Patrignani, Paula Conforti, Cecilia Lupano] This study was conducted in order to describe a proper method of extraction and quantification of peroxides in a complex matrix as biscuits. Different lipid extraction methods were applied in low lipid biscuits: direct solvent extraction; conventional Soxhlet extraction, the American Association of Cereal Chemists (AACC) method and a modification of the AACC method, in which the heating of the sample was avoided. Furthermore, the quantification method of peroxides was simplified and adapted to samples with low lipid content using easily accessible equipment. Significant differences (p≤0.05) were found in the peroxide value of the lipids extracted with different extraction procedures. All the extraction methods performed, except the AACC, were found to be suitable for the determination of peroxides in low lipid biscuits. However, as direct solvent extraction provided a faster and simpler analysis, this method seemed to be the most suitable for peroxide determination in low lipid biscuits. Springer Science+Business Media New York, 2014 Lipid oxidation nationallicence Biscuit nationallicence Lipid extraction method nationallicence Ferric thiocyanate assay nationallicence Patrignani Mariela Centre for Research and Development in Food Cryotechnology (CIDCA), Faculty of Exact Sciences, UNLP - CCT La Plata - CONICET, 47 and 116, 1900, La Plata, Argentina aut Conforti Paula Centre for Research and Development in Food Cryotechnology (CIDCA), Faculty of Exact Sciences, UNLP - CCT La Plata - CONICET, 47 and 116, 1900, La Plata, Argentina aut Lupano Cecilia Centre for Research and Development in Food Cryotechnology (CIDCA), Faculty of Exact Sciences, UNLP - CCT La Plata - CONICET, 47 and 116, 1900, La Plata, Argentina aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 104-109 2193-4126 9:1<104 2015 9 11694 https://doi.org/10.1007/s11694-014-9215-2 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-014-9215-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Patrignani Mariela Centre for Research and Development in Food Cryotechnology (CIDCA), Faculty of Exact Sciences, UNLP - CCT La Plata - CONICET, 47 and 116, 1900, La Plata, Argentina aut NATIONALLICENCE 700 1- Conforti Paula Centre for Research and Development in Food Cryotechnology (CIDCA), Faculty of Exact Sciences, UNLP - CCT La Plata - CONICET, 47 and 116, 1900, La Plata, Argentina aut NATIONALLICENCE 700 1- Lupano Cecilia Centre for Research and Development in Food Cryotechnology (CIDCA), Faculty of Exact Sciences, UNLP - CCT La Plata - CONICET, 47 and 116, 1900, La Plata, Argentina aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 104-109 2193-4126 9:1<104 2015 9 11694