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INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA,

KUANTAN CAMPUS

DEPARTMENT OF BIOTECHNOLOGY
KULLIYYAH OF SCIENCE


SBT 4534
ANALYTICAL METHODS FOR FUNCTIONAL FOODS & NUTRACEUTICALS


LABORATORY REPORT



LAB 1:
FAT & OIL FROM OIL-SEEDS: PART I SOXHLET EXTRACTION




COORDINATORS:
ASSOC. DR. JAMALUDDIN BIN MOHD DAUD



ABDUL AZIM ADNAN
1016741

INTRODUCTION
The term lipid refers to a group of compounds that are soluble in water, but show variable
solubility in a number of organic solvents. The lipid content of food determined by extraction
with one solvent may be quite different from the lipid content as determined with another
solvent of different polarity. Fat content is determined by often by solvent extraction methods,
but it is also can be determined by non-solvent wet extraction methods and by instrumental
methods that rely on the physical and chemical properties of lipids. The method of choice
depends on a variety of factors, including the nature of the sample, the purpose of the analysis
and instrumentation available.
A Soxhlet extractor is a piece of laboratory apparatus invented in 1879 by Franz
von Soxhlet. It was originally designed for the extraction of a lipid from a solid material.
However, a Soxhlet extractor is not limited to the extraction of lipids. Typically, a Soxhlet
extraction is only required where the desired compound has a limited solubility in a solvent,
and the impurity is insoluble in that solvent. If the desired compound has a significant solubility
in a solvent then a simple filtration can be used to separate the compound from them insoluble
substance.
This experiment so uses a soxhlet method to determine the lipid contents of
various oil-seeds. In principle, fat is extracted, semi continuously, with an organic solvent.
Solvent is heated and volatized then is condensed above the sample. Solvent drips onto the
sample and soaks it to extract the fat. At 15-20 min interval, the solvent is siphoned to the
heating flask, to start the process again. Fat content is measured by weight loss of sample or
weight of fat removed.

OBJECTIVE
1. To extract fat from various oil-seeds by an exhaustive extraction using a Soxhlet extractor
2. To determine percent of fat content in a food sample by weight in a sample.
3. To study the function of extraction process by Soxhlet extractor
MATERIAL
Organic solvent (Hexane)
Anhydrous sodium sulfate
Thimble
Oilseed sample
Boiling chips
Glass wool
Soxhlet glassware with a round-bottomed
flask
Heating mantle
Concentrator (evaporation apparatus)
Rubber tubing
Analytical balance


PROCEDURE
1. The grind sample (split pea) which already prepared by lab assistant is weight on analytical
balance.
2. The sample is mix with anhydrous sodium sulfate using a ratio 4:1.
3. 150 mL of Hexane is poured into 250 mL round-bottomed flask with boiling chips.
4. Soxhlet apparatus is set for the extraction.
5. After about an hour of extraction, the round-bottomed flask is heated in the water bath of
the concentrator apparatus.
6. The solvent is removed and the excess water outside the flask is dried.
7. The extracted fat is weight and the fat content of the sample is calculated.








RESULT
Items Weight
Round bottom flask before extraction 134.588 g
Round bottom flask + boiling chips after extraction 134.350 g
Thimble 3.260 g
Thimble + mixture 33.787 g

Fat content




=



= 0.78 % of fat in the Split Pea

Fat from several of oil-seeds
Type of pea Fat content of sample (%)
Red Bean 7.77
Red Bean II 24.39
Peanut 29.91
Black Bean 18.01
Soya Bean 7.08
Split Pea 0.78
Chick Pea 5.63
Mung Bean 0.31

Difference between the weights of flask before
addition of sample and after concentration of sample X 100
Original weight of sample

DISCUSSION









From the experiment, lipid can be extracted efficiently using Soxhlet extractor
which than the fat content can be determined by measuring the weight loss of fat from the
sample. Our group had chosen split pea as the sample for the experiment. The sample is
prepared by mixing with anhydrous sodium sulfate using a ratio 4 to 1. Sodium sulfate is
important to absorb any water from the sample. This mixture is inserted into cellulose made
thimble and placed inside the Soxhlet (See no 5 in the picture above).
The solvent used in this experiment is hexane which has boiling point at 70 C.
The Soxhlet glassware with a round-bottomed flask is filled with boiling chips so that no
splashing during the evaporation. The evaporation and extraction took about an hour and then
the round-bottomed flask is removed and placed in the heated water bath of the concentrator
to remove all the solvent. The fat content is calculated by this formula;




Difference between the weights of flask before
addition of sample and after concentration of sample X 100
Original weight of sample

The fat content of split pea is 0.78 % of the sample. Based on this result, the split
pea has very low fat-content if to compare with other type of pea. Beside of split pea, there are
several other type of oil-seeds been extracted such as red bean, red bean II, peanut, black bean,
soya bean, chickpeas and mung bean. The fat content of those sample are 7.77 %, 24.39 %,
29.91 %, 18.01 %, 7.08 %, 5.63 % and 0.31 % respectively. The highest fat content is from
peanut which has about 30 % whereas the lowest fat content is from mung bean which has only
0.31 %. The fat content between red bean and red bean II however has big different value
probably because the error during the measurement of materials.
Here are some important concept and principle in the Soxhlet extraction
method. The concept and principle that we learnt from the experiment are as follow. Normally
a solid material containing some of the desired compound is placed inside a thimble made from
thick filter paper, which is loaded into the main chamber of the Soxhlet extractor. The Soxhlet
extractor is placed onto a flask containing the extraction solvent. The Soxhlet is then equipped
with a condenser. The solvent is heated to reflux. The solvent vapors travels up a distillation
arm, and floods into the chamber housing the thimble of solid. The condenser ensures that any
solvent vapor cools, and drips back down into the chamber housing the solid material.
The chamber containing the solid material slowly fills with warm solvent. Some
of the desired compound will then dissolve in the warm solvent. When the Soxhlet chamber is
almost full, the chamber is automatically emptied by a siphon side arm, with the solvent
running back down to the distillation flask. This cycle may be allowed to repeat many times,
over hours or days. During each cycle, a portion of the non-volatile compound dissolves in the
solvent. After many cycles the desired compound is concentrated in the distillation flask. The
advantage of this system is that instead of many portions of warm solvent being passed
through the sample, just one batch of solvent is recycled.
After extraction the solvent is removed, typically by means of a rotary
evaporator, yielding the extracted compound. The non-soluble portion of the extracted solid
remains in the thimble, and is usually discarded.


Conclusion
Our objectives are fulfilled because we managed to extract the lipid from the
sample of split pea by soxhlet extractor. Furthermore we are also succeeded to determine the
fat content which is 0.78 % of that sample. From the experiment we know how to use the
soxhlet extractor, its function and principle so that we can determine fat content from any
sample by ourselves.

Reference
TheSoxhletExtractorexplained.(http://www.campbell.edu/ faculty/jung/soxhlet.ppt)
RoyalSocietyofChemistry:ClassicKit:Soxhletextractor:(http://www.rsc.org/chemistryworld/Issues/
2007/

September/ClassicKitSoxhletExtractor. asp)
Soxhletapparatususedasareplenishingsourceofsolventinchromatography.(http:// pipeline.corante.
com/

archives/2008/02/21/new_tricks_with_glassware.php)
SolutionsforautomatedSoxhletextraction.(http:// www.buchi.com/ BUCHI-automated-extraction-sys.
17815.
0.html)

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