SBL1023

TECHNIQUES IN BIOLOGICAL AND

BIOCHEMISTRY LABORATORY

LIPID ANALYSIS

NAME: NUR IZZATIE BINTI KHAIZAAR

MATRICS NUMBER: E20161013729
GROUP: A
LECTURERS NAME: ASSC. PROF DR. SHAKINAZ BINTI DESA
 LIPID ANALYSIS

INTRODUCTION
Lipids are organic compound that are soluble in organic solvents and insoluble
in water. Lipids can be divided into four classes which are fatty acids, triglyceride,
soaps and detergents, and phospholipids. Lipids also have its classification which is
saturated fatty acids and unsaturated fatty acids. Saturated fatty acids is the simplest
unbranched and linear chain of carbon-carbon linkage. Saturated fatty acids can be
found in milk. In addition, unsaturated fatty acids means that have one or more carbon-
carbon double bonds. For instance of unsaturated fatty acids, nuts vegetable oils and
olive oils. Lipids also crucial in our daily life even in our nutrition that we eat for our
body. The amount of lipid that we take in everyday is important because if we take it
over than our needed, it may cause risk to our health. For example, cardiovascular
complication, obesity and high cholesterol. Extraction of lipids may help us to know
the amount of lipid food that we eat.

METHODOLOGY
1. 2 grams of food samples (potato chips, sunflower seeds, and cereals (koko
crunch) and soy bean) is weighted out.
2. The food samples are crushed into small pieces by using mortar and pestle.
3. The empty beaker and rod is weighted, labelled as w1.
4. The crushed foods are placed into beaker.
5. The beaker with glass rod that contain food crushed is weighted, labelled as
w2.
6. Each beaker is added with 10 mL of petroleum ether.
7. The solution is stirred for 10 minutes.
8. The petroleum ether is decanted carefully from the beaker to the new beaker
and the mass of the clear liquid is weighted, labelled as w3.
9. Both of beaker (contain solid portion of food and contain clear liquid) are
evaporated on the hot plate. Then, the beakers are allowed dry overnight in a
hood.
10. The beakers are weighted. The weighted beaker that contain solid portion of
the food is labelled as w4 while beaker that contain clear liquid is labelled as w5.
11. All the weight of beakers are recorded in the Table 1.0.
RESULTS
Table 1.0

Food W1, W2, W3, W4, W5,

Weight of Weight of Weight of Weight of Weight of
empty crushed liquid (g) liquid after solid
beaker & food & rod evaporated portion
glass rod (g) (g) food
(g) (g)

Potato chips 54.3520 56.5040 49.472 46.314 1.564

Sunflower 43.6901 45.8334 33.6218 30.154 1.2279

seeds

Cereals 43.9324 45.9561 42.746 39.563 1.7386

Soy bean 38.099 40.096 32.423 28.308 1.543

DATA ANALYSIS
From petroleum ether (clear liquid):
w3w4
1. Percentage lipid = 100%
w3

a) Potato chips
49.47246.314
100% = 6.3834%
49.472

b) Sunflower seeds
33.621830.154
100% = 10.3141%
33.6218

c) Cereals
42.74639.563
100% = 7.4463%
42.746

d) Soy bean
 32.42328.308
100% = 12.6916%
32.423

From solid portion:

weight of lipid extracted,(w6w5)
2. Percentage lipid extracted = 100%
weight of crushed food sample,(w2w1=w6)

a) Potato chips
2.152g1.564g
100% = 27.32%
(56.5040g54.352g)

b) Sunflower seeds
2.1433g1.2279g
100% = 42.71%
45.8334g43.6901g

c) Cereals
2.0237g1.7386g
100% =14.09%
45.9561g43.9324g

d) Soy bean
1.997g1.543g
100% =22.73%
40.096g38.099g
DISCUSSION
Based on this experiment, we had to extract the lipids from food samples
provided, which are potato chips, sunflower seeds, cereals and soy bean. From the
extraction, we could calculate the percentage of lipid for each food samples. We had
to measure the weight for every beaker that we used because the weight of beaker
very important in order to find the weight of extraction. The addition of petroleum ether
is because lipid is a non-polar substance meanwhile ether petroleum is polar. This
addition could make the extraction of lipid properly and purely. We calculate the
percentage of lipid, we used the formula:
w3w4
100%
w3
(w3, weight of liquid and w4, weight of liquid after evaporated)
This percentage lipid we calculate from the petroleum ether (clear liquid). For
potato chips 6.3834%, sunflower seeds 10.3141%, cereals 7.4463% and soy bean
12.6916%.
Calculation of percentage lipid extracted, we got for potato chips 27.32%,
sunflower seeds 42.71%, cereals 14.09% and soy bean 22.73%. From this percentage
of lipid extraction, we understand that sunflower seeds contain the highest amount of
lipid compared to others meanwhile, cereals is the lowest amount of lipid. So,
sunflower seeds should be taken for least in number because if take it for more, it is
not good for our health. Plus, for cereals that contain the lowest number of lipid, is very
suitable to eat due to breakfast because it can provides us energy to do work for the
whole day. The formula that we use to calculate the percentage extraction of lipid is:
weight of lipid extracted,(w6w5)
Percentage lipid extracted = 100%
weight of crushed food sample,(w2w1=w6)

(w5, weight of solid portion after evaporated-weight of beaker and w6, weight of
crushed food sample)

CONCLUSION
We can conclude that sunflower seeds has the highest amount of lipid
meanwhile cereals contain the least amount of lipid. We have to be more careful in
taking sunflower seeds as our food since it contains more lipid compared to cereals.
Cereals can be taken for every morning as the breakfast.
REFERENCES
1. Archived on 12 December 2017
http://web2.slc.qc.ca/jmc/www/Chemweb/oldchemweb/extractionmethods.htm

2. Archived on 12 December 2017

https://www.livestrong.com/article/367417-why-is-consuming-too-many-lipids-
bad-for-you/

3. Archived on 12 December 2017

https://www.britannica.com/science/lipid