SBL1023

TECHNIQUES IN BIOLOGICAL AND

BIOCHEMISTRY LABORATORY

LIPID ANALYSIS

NAME: FARAH WAHIDAH BINTI JEPPRI

MATRICS NUMBER: E20161013726
GROUP: A
LECTURERS NAME: ASSOCIATE PROF DR. SHAKINAZ BINTI DESA
 LAB 4 LIPID ANALYSIS

INTRODUCTION
Lipid are classified as organic compound that are relatively insoluble in water and
soluble in polar solvents such as ether and chloroform. Lipids consists of several classes
including triacylglycerols, diacylglycercols, monoacylglycercols, free fatty acids,
phospholipids, sterols, caretonoids and vitamins A and D. Lipids are biologically important to
many aspects of life. Lipids are important for making barriers (membranes of animal cells),
which control the flow of water and other materials into a cell. Normally triacylglycerols are
the major components classes of lipids contain in most foods as it cover up 95% to 99% of the
total lipids present. Triacylglycerol are lipid that contain monomer of three fatty acids and one
glycerol molecule.
The fatty acids normally found in foods vary in chain length, degree of unsaturation
and position on the glycerol molecule. Consequently, the triacylglycerol fraction itself consists
of a complex mixture of different types of molecules. Each type of fat has a different profile of
lipids present which determines the precise nature of its nutritional and physiochemical
properties. The terms fat, oil and lipid are often used interchangeably by food scientists.
Although sometimes the term fat is used to describe those lipids that are solid at the specified
temperature, whereas the term oil is used to describe those lipids that are liquid at the specified
temperature.
Through extraction process of lipid on some foods and its calculation, percentage of
lipid extraction of foods can be known, thus the content of lipid on the sample of foods can be
known and comparison can be made.

OBJECTIVES
To extract lipids from foods.
METHADOLOGY
1) 2 grams of food samples (potato chips, sunflower seed, chocolate chips and soy bean
peanut) was weight.
2) The food sample was crushed into small pieces using mortar and pestle.
3) And empty beaker with glass rod inside was weight. The weight was recorded in Table
2.
4) The crushed food was placed in the above beaker.
5) The beaker with glass rod containing the crushed food was weight. The weight was
recorded in table 2.
6) 10 mL of petroleum ether was added to the flask containing the crushed food. The
mixture was stirred with glass rod for 5 minutes to get the lipids to dissolve in the
petroleum ether (in a well ventilated area or use hood).
7) The petroleum ether was carefully decanted from the beaker (only the clear liquid was
poured, not the solid portion of the food).
8) The beaker containing the remaining solid foods was placed on a hot plate to evaporate
all of the petroleum ether (in a well ventilated area).
9) After all seem evaporated, the beaker was checked to see that there is no longer a strong
smell characteristics of the petroleum ether and the beaker was allowed to cool.
10) The beaker was cooled to room temperature, the beaker and remaining food (with glass
rod) was weight again. The weight was recorded in table 2.
11) Table2 was used to guide for calculating mass of lipid extracted from the food sample
and the weight percent of lipid in that food was determined.

RESULTS
Foods W1, Weight of W2, Weight of W3,Weight W4,Weight W5, Weight
empty beaker crushed food of beaker of beaker of beaker
with glass rod in beaker petroleum with food with solid
(g) with glass rod ether (g) liquid (g) portion (g)
(g)
Potato chips 54.3520 56.5040 49.472 46.314 45.916

Sunflower 43.6901 45.8334 33.6218 30.154 34.918

seeds
Chocolate 43.9324 45.9561 42.746 39.563 35.671
Cereal

Soy bean 38.009 40.096 32.423 28.308 29.642

peanut
DATA ANALYSIS

POTATO CHIPS

1) From Petroleum ether

% lipid = x 100%

. .
= x 100%
.

= 6.38 %

2) From solid

,()
% lipid extracted = x 100%
,

. .
= x 100%
.

= 27.03%
 SUNFLOWER SEEDS

1) From Petroleum ether

% lipid = x 100%

..
= x 100%
.

= 10.31 %

2) From solid

,()
% lipid extracted = x 100%
,

. .
= x 100%
.
.
= x 100%
.

= 42.71 %
 CHOCOLATE CEREAL

1) From Petroleum ether

% lipid = x 100%

..
= x 100%
.

= 7.45 %

2) From solid

,()
% lipid extracted = x 100%
,

. .
= x 100%
.
.
= x 100%
.

= 14.09 %
 SOY BEAN PEANUT

1) From Petroleum ether

% lipid = x 100%

..
= x 100%
.

= 12.69 %

2) From solid

,()
% lipid extracted = x 100%
,

. .
= x 100%
.
.
= x 100%
.

= 21.75 %
DISCUSSION

In this experiment, we did extraction process to know the percentage of lipid from the
four types of food which are potato chips, chocolate cereal, sunflower seeds and soy bean
peanut, Thus comparison can be made from which type of foods have the highest content of
lipids. Weighing process was carried out after several steps based on the procedure and all the
weights was recorded as W1, W2, W3, W4 and W5. The separation of liquid and solid portion of
food was made after the addition of petroleum ether and the stirring process for about 20
minutes was carried out. From that separation, we could extract the lipid of solid portion after
the separation process. The percentage of lipid from solid portion of food can be known based
on the formula :
()
= x 100%
,

This calculation was made from the weight recorded which the data of W6 (W2-W1) and W5
involve in this calculation. From this calculation, the sunflower seeds showed the highest
percentage rank of lipid which is 42.7 % followed by potato chips, 27.03 %, soy bean peanut,
21.75 % and chocolate cereal which was 6.38%. It was clearly stated that the extraction of lipid
after the separation with petroleum ether, showed that sunflower seeds has highest lipid content
compared to potato chips, soy bean peanut and chocolate cereal. This experiment that we run
have an error which give a small different result to percentage of sunflower seeds that we
should get 38.8% for example. This experiment actually give us info about the content of lipid
of food and give us awareness for which food among this four types of food should we take
with the consideration of lipid content. The intake of food should be consider for its lipid
content as it will affect our health. Chocolate cereals, which have the lowest percentage of lipid
good to be consumed as our breakfast and sunflower seeds should be taken in minimum rate.

REFERENCES

1. Archived on 5 December 2017 from

http://people.umass.edu/~mcclemen/581Lipids.html

2. Lecture note, Lipid

3. Laboratory Manual SBL 1023