Improvement of Total Lipid and Glycerophospholipid Recoveries from Various Food Matrices Using Pressurized Liquid Extraction

The extraction of three major phospholipid (PL) classes contained in soybean, egg yolk, calf brain, and ox liver was investigated by means of two methods. The PL amounts were evaluated. A new method, based on pressurized liquid extraction (PLE), was applied for total lipids (TL), including PL, extraction and compared with a standard liquid extraction method, a modified Folch method. The three PL classes (phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylcholine (PC)) that were recovered in the obtained TL extracts were quantified using HPLC with an evaporative light-scattering detector (ELSD). Using the PLE method, a single extraction allowed a recovery of more than 94% of TL and 96% of each PL class. Two successive extractions could achieve a total recovery of the three studied PL classes. With the modified Folch method, 77-83% of TL, 80-91% of PE, 82-94% of PC, and no more than 78% of PI could be achieved from various food matrices after one extraction. Four successive extractions were necessary to recover the whole TL content and each PL class. Results indicate that PLE is a rapid and efficient lipid extraction system for the broad range of plant and animal tissues.