Journal of food science

Validation of a One-Step Method for Extracting Fatty Acids from Salmon, Chicken and Beef Samples.

PMID 28833115


Fatty acid extraction methods are time-consuming and expensive because they involve multiple steps and copious amounts of extraction solvents. In an effort to streamline the fatty acid extraction process, this study compared the standard Folch lipid extraction method to a one-step method involving a column that selectively elutes the lipid phase. The methods were tested on raw beef, salmon, and chicken. Compared to the standard Folch method, the one-step extraction process yielded statistically insignificant differences in chicken and salmon fatty acid concentrations, percent composition and weight percent. Initial testing showed that beef stearic, oleic and total fatty acid concentrations were significantly lower by 10% with the one-step method compared to Folch, but retesting on a different batch of samples showed a significant 4% to 10% increase in several omega-3 and omega-6 fatty acid concentrations with the one-step method compared to the Folch. Overall, the findings reflect the utility of a one-step extraction method for routine and rapid monitoring of fatty acids in chicken and salmon. Inconsistencies in beef, although minor (within 10%) may be due to matrix effects.

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Fatty Acid Extraction Kit, sufficient for 40  extractions