The Evaluation of Titrimetric Method for Determination of Fats in Foodstuffs

Authors

  • O. Hegedűs Department of Public Health, Institute the Physiotherapy, Balneology and Therapeutic Rehabilitation University of SS. Cyril and Methodius, Trnava, Slovakia | Department of Laboratories, Regional Authority of Public Health, Nitra, Slovakia
  • D. Čepelová Department of Laboratories, Regional Authority of Public Health, Nitra, Slovakia
  • A. Hegedűsová Department of Vegetables-Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra, Nitra, Slovakia

Keywords:

foodstuff, fat, Soxhlet method, titrimetric method, statistical

Abstract

A titrimetric method of determination of free and fixed fats in foodstuffs after their saponification was compared with a standard extraction method. Both the methods gave the same results in a wide concentration range. The former was less time-consuming and less expensive.

Downloads

Published

2015-09-15

How to Cite

Hegedűs, O., Čepelová, D., & Hegedűsová, A. (2015). The Evaluation of Titrimetric Method for Determination of Fats in Foodstuffs. Chemické Listy, 109(9), 710–713. Retrieved from http://ww.w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/316

Issue

Vol. 109 No. 9 (2015)

Section

Articles

Most read articles by the same author(s)