STKM 2211 FOOD ANALYSIS LABORATORY REPORT

SEMESTER 2 SESSION 2023/2024

NAME NORHANA BATRISYIA BINTI ABDUL MU’AIN

MATRIC NUMBER A202265
GROUP NUMBER 4
TITLE PRACTICAL 3
DETERMINATION OF FAT CONTENT

LECTURER PROF TS DR LIM SENG JOE

DETERMINATION OF FAT CONTENT

OBJECTIVE:
1. To determine fat content of peanuts by using semi-continuous fat extraction method
(Soxhlet method).
2. To determine fat content of minced chicken breast using discontinuous fat extraction
method (Mojonnier method).

INTRODUCTION

Lipids are substances that are soluble in organic solvents like ether or chloroform but have
limited solubility in water. Lipids, fats, and oils are often used interchangeably. The phrase
triglyceride is the same as triacylglycerol. Foods contain three types of lipids, which are simple,
complex, and derived. Simple lipids are fatty acid-alcohol esters; compound lipids have
additional groups; and derived lipids are those formed from neutral or compound lipids. Lipids,
proteins, and carbohydrates are the primary structural components of foods. Lipids are
chemical compounds with low polarity. Some lipids, such as triacylglycerols, are extremely
hydrophobic.

Like monoacylglycerols and diacylglycerols, lipids with both hydrophobic and hydrophilic
moieties are soluble in polar solvents. Lipids have a crucial role in the nutritional value of
meals, influencing their texture and mouthfeel. Lipids play a crucial role in transporting and
forming flavor and odor molecules. An accurate quantitative study of lipids in foods is vital for
nutritional labeling and understanding the impact of fats and oils on food functionality and
nutrition.

The fat content will be determined using two types of experiments, which are the Soxhlet
method and the Mojonnier method. The Soxhlet method is semicontinuous solvent extraction,
while the Mojonnier method is discontinuous solvent extraction. The hygroscopic solvent in
the Soxhlet procedure requires a dried sample. When working with moist food samples,
hygroscopic solvents should be avoided because they will get saturated with water, making
them ineffective for lipid extraction. The Mojonnier method can be used to determine the actual
fat content of moist samples.
RESULTS AND CALCULATIONS

Soxhlet method

Sample: Grounded peanuts

Replications Sample weight (g) Empty flask weight (g) Flask with sample oil
extract weight (g)
1 2.0046 145.7 146.5
2 2.0011 147.6 148.3

Replication 1
% Fat = (146.5 g) – (145.7 g) × 100
2.0046 g
= 39.91 %

Replication 2
% Fat = (148.3 g) – (147.6 g) × 100
2.0011 g
= 34.98 %

Mean = 39.91 + 34.98

2
= 37.45

Standard deviation = (39.91 – 37.45) ² + (34.98 – 37.45) ²

√ (2 – 1)
= 3.49

Mean±Standard deviation = (37.45± 3.49)%

Mojonnier method

Sample: Minced meat

Replications Sample weight (g) Empty flask weight (g) Flask with oil extract
weight (g)
1 4.0249 92.8 93.0
2 4.0800 116.7 116.9

Replication 1
% Fat = (93.0 g) – (92.8 g) × 100
4.0249 g
= 4.97 %

Replication 2
% Fat = (116.9 g) – (116.7 g) × 100
4.0800 g
= 4.90 %

Mean = 4.97 + 4.90

2
= 4.94

Standard deviation = (4.97 – 4.93) ² + (4.90 – 4.93) ²

√ (2 – 1)
= 0.05

Mean±Standard deviation = (4.93 ± 0.05)%

DISCUSSION

This experiment applies the Soxhlet and Mojonnier method, grounded peanuts and minced
meat are used as the samples. The fat content of peanuts and minced meat was determined and
calculated. The fat percentage of grounded peanuts have much larger than minced meat. This
occurs since most peanuts contain monounsaturated fat, with balanced levels of
polyunsaturated and saturated fats meanwhile, meat is known as the healthiest section of the
chicken, therefore it is low in fat and rich in protein. Peanuts are a plant-based product with
added nutrition, but meat is an animal product.

Peanuts are high in monounsaturated and polyunsaturated fatty acids, particularly oleic and
linoleic acids, which benefit heart health. Peanut was classed as an oilseed. Peanut oil (arachis
oil) is produced from a large share of the global peanut harvest. Peanuts can prevent heart
disease by reducing cholesterol levels. They can prevent tiny blood clots and lower the risk of
heart attack or stroke.

Based on the results, the fat percentage of the grounded peanuts is 37.45, close to the theoretical
range of 44-56%. For minced meat, which is carried out by Mojonnier method, its fat
percentage is 4.94% and within to its theoretical value that is 4%. The experiment of both
methods, Soxhlet and Mojonnier method is carried out sufficiently. There are several
precautions are taken. When placing the thimble-containing sample in the Soxhlet flask, ensure
that the top of the thimble is higher than the syphon tube. Place a cotton swab over the
condenser's mouth to avoid ether vapor leakage. To acquire reliable results, ensure that the
solvent, solid ratio, and temperature are accurate. Lipid components from food should be
thoroughly extracted and evaporated with no residue.

CONCLUSION
The fat content of peanuts (37.45± 3.486)% and minced meat (4.94 ± 0.05%) using semi-
continuous fat extraction, Soxhlet method and discontinuous fat extraction Mojonnier method
were successfully measured.
QUESTIONS

1. Why is the Mojonnier extraction method more suitable for extracting fat from meat
compared to the Soxhlet method?
Mojonnier Method is a discontinuous solvent extraction method that does not need to remove
moisture from the sample. The Soxhlet method requires a dried and ground sample before
analysis. This is because many non-polar solvents will be extracting water and lipid molecules
which may lead to errors. Therefore, the Mojonnier extraction process is more effective for
removing fat from meat.

2. What role does 4N HCl play in the Mojonnier fat extraction method?
The hydrochloric acid breaks fatty acids from the glycerides, glycolipids, phospholipids, and
sterol esters.

3. Why is it necessary to predry your samples if they are moist? What drying method
would you employ?
 Predrying makes the sample easy to ground for better extraction, breaks down fat-water
emulsions, allows fat to dissolve easily in the organic solvent, and can help in the
removal of fat from food tissues. The drying method that can be used is superheated
steam drying, followed by heat pump drying.

 It is essential to pre dry the samples if they are moist since the samples that contains of
moisture will lead to in error analysis. Non-polar solvents can remove both water and
lipid molecules, potentially leading to errors during experiments. The drying process
that will be used is oven drying.
REFERENCES

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5_17

2. Katrina Shepherd. (2020, September 18). Mince – a nutritional powerhouse and family
favourite. Retrieved from Beef + Lamb New Zealand;
https://www.beeflambnz.co.nz/news/2020/9/18/mince-a-nutritional-powerhouse-and-family-
favourite

3. Staff, M. (2021, July 31). All About Chicken Breast: Chicken Breast Nutrition and Chicken
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chicken-breast-chicken-breast-nutrition-and-chicken-breast-recipes

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