Forward-and-back dynamic ultrasound-assisted extraction of fat from bakery products

A dynamic ultrasound-assisted extraction method prior to the gravimetric determination of total fat content in bakery products is proposed. An open approach in which forward-and-back extractant steps and cycles of extract draining and filling of the sample chamber with fresh extractant was used, which provided the best results as compared with both an open system with forward-and-back of a single extractant volume and an one-direction open system. Recoveries from 99.7 to 100.7% compared with Sohxlet extraction were obtained. The repeatability and within laboratory reproducibility, expressed as relative standard deviation (R.S.D.), were 2.04 and 2.74%, respectively. As compared with conventional Soxhlet, the extraction time was shortened more than five times—from 16 to 3 h—in the case of cookies and more of eight times—from 8 to 1 h—in the case of snacks. Thirteen or 25 ml of hexane was required for total extraction in 10 or 20 cycles, depending on the sample.