EXPERIMENT 4 : LIPID ANALYSIS

INTRODUCTION

Lipids are class of organic compounds that consisiting of Carbon, Hydrogen and Oxygen.
Lipid are non polar compounds, meaning it is soluble in organic solvents (petroleum ether)
and insoluble in aqueous solvent (water). The group of substance includes triacyglycerols,
diaclyglycerols, monoacylglycerol, free fatty acids, phospholipids, vitamins A and D. The
lipid fraction of fatty food contain a complex mixture of a different type of molecule.
Triacyglycerols are the major component of most foods, it making up more than 95 of the
total lipid present. Triacyglycerols comonly called fats and oil. They are ester of three fatty
acids and glycerol molecule.

The fatty acid normally found in food vary in chain length, degree of unsaturation and
position on the glycerol molecule. Consequently, the triacyglycerol fraction itself consists of
a complex mixture of different types of molecules. Each type of fat has a different profile of
lipids presence which determine the precise nature of its nutritional and physiochemical
properties. At this experiment, the type of food sample that we used is chocolate (choki
choki). It have a three type of flavour such as chocolate (sample A), chocolate with peanut
(sample B) and chocolate with milk (sample C).

Picture 1: Food Sample

OBJECTIVE
1. To determine the mass of lipid extracted from the food sample
2. To determine the weight percent of lipid extracted in the food sample.
3. To determine the weight percent of lipid in the food smple.

METHODOLOGY

1. The food sample was weight out about 2 grams.

2. The empty beaker with a glass rod inside was weight.
3. The food sample was placed in the above beaker.
4. The beaker (with a glass rod) that cointaining the food sample was weight.
5. 10 mL of petroleum ether was added to the flask that containing food sample.
6. The sample was stir with the glass rod for 5 minutes to get the lipids to dissolves in the
petroleum ether.
7. The petroleum ether was decant carefully to another beaker.
8. The beaker that containing remaining food sample was placed on a hot plate to evaporate
all the petroleum ether.
9. The beaker allow to cool when all petroleum was evaporate.
10. When the beaker has cooled to room temperature, the beaker and remaining food was
weight.

RESULT

Sample A Sample B Sample C

 TABLE 1

Type of Weight of Weight of Weight of Weight of Weight % Lipid

food empty beaker food beaker lost from extraction
sample beaker with food sample with dried food
(with glass sample food (with (weight of
rod) (with glass glass rod) extracted)
rod)
Sample A 63.95 g 66.00 g 66.00 g 65.40 g 66.00 g 29 %
-63.95 g = 65.40 g =
2.05 g 0.60 g
Sample B 66.05 g 67.99 g 67.99 g 67.43 g 67.99 g 29 %
66.05 g = 67.56 g =
1.94 g 0.56 g
Sample C 59.80 g 61.95 g 61.95 g 61.22 g 61.95 g 29 %
59.80 g = 61.22 g =
2.15 g 0.73 g
TABLE 2: Extraction of Lipid

Type of food sample Weight of Weight of % Lipid

petroleum ether petroleum ether
before heated after heated (dry)
Sample A 65.20 g 45.17 g 31 %
Sample B 65.25 g 50.15 g 23 %
Sample C 65.70 g 32.67 g 50 %
Table 3: Percent of Lipid
CALCULATION

weight of lipid extracted

% Lipid extraction= 100%
weight of crushed food sample

weight petroleum ether before heated-

weight of petroleum ether after heated (dry)
% Lipid= 100%
weight of petroleum ether before heated

SAMPLE A

0.60 g
Lipid extraction= 100
2.05 g

= 29 %

65.20 g45.17 g
Lipid= 100
65.20 g

= 31 %

SAMPLE B

0.56 g
Lipid extraction= 100
1.94 g

= 29 %

65.25 g50.15 g
Lipid= 100
65.25 g

= 23 %
SAMPLE C

0.73 g
Lipid extraction= 100
2.15 g

= 29 %

65.70 g32.67 g
Lipid= 100
65.70 g

= 50 %

DISCUSSION

The percentage of extraction lipid of the sample is shown in Table 2. The percentage of lipid
extraction between Sample A, Sample B and Sample C are same, 29%. Then, from the result,
percentage of lipid of the sample is shown in Table 3. From the table, the percentage of lipid
in Sample A is 31%, Sample B is 23% and Sample C is 50%. So, i can conclude that Sample
C form the higher percentage of lipid. This is because Sample C has combination of two type
of flavour. It is chocolate and milk chocolate. But from my opinion, Sample B will get a
higher percentage of lipid. This is because, in the Sample B contains a peanut. Peanut is
monosaccharides and it contains higher of lipids. So, i can conclude that the peanut in the
sample is just as a flavor that does not affect any lipid content in it.

When during the experiments, there have some recommendation. First, we must
ensure that we used a dry beaker because any water or other chemical present on the beaker
may affect the experiment and consequently the result. Then, we must to stir the beaker by
using a glass rod after placed the petroleum ether. It is important to ensure any lipid in the
sample has been dissolve.

CONCLUSION

From the experiement, i can conclude that the lipid extracted from the chocolate consists of
saturated fatty acid.