{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T19:30:50Z","timestamp":1790105450643,"version":"4.0.1"},"reference-count":48,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2013,11,18]],"date-time":"2013-11-18T00:00:00Z","timestamp":1384732800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2014,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p><jats:bold>Lipids are minor components of flours, but are major determinants of baking properties and end\u2010product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non\u2010starch lipids from all flours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and biphasic) with varying polarities: Bligh and Dyer (<jats:styled-content style=\"fixed-case\">BD<\/jats:styled-content>); modified Bligh and Dyer using <jats:styled-content style=\"fixed-case\">HCl<\/jats:styled-content> (<jats:styled-content style=\"fixed-case\">BDHCL<\/jats:styled-content>); modified <jats:styled-content style=\"fixed-case\">BD<\/jats:styled-content> using <jats:styled-content style=\"fixed-case\">NaCl<\/jats:styled-content> (<jats:styled-content style=\"fixed-case\">BDNaCl<\/jats:styled-content>); methanol\u2013chloroform\u2013hexane (3:2:1, v\/v); Hara and Radin (hexane\u2013isopropanol, 3:2, v\/v); water\u2010saturated <jats:italic>n<\/jats:italic>\u2010butanol; chloroform; methanol and hexane for their ability to extract total non\u2010starch lipids (separated by lipid classes) from wheat flour (<jats:italic>Triticum aestivum L<\/jats:italic>.). Seven ambient extraction protocols were further compared for their ability to extract total non\u2010starch lipids from three alternative samples: barley flour (<jats:italic>Hordeum vulgare<\/jats:italic> L.), maize starch (<jats:italic>Zea mays L<\/jats:italic>.) and tapioca starch (<jats:italic>Manihot esculenta<\/jats:italic> Crantz).<\/jats:bold><\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p><jats:bold>For wheat flour the original <jats:styled-content style=\"fixed-case\">BD<\/jats:styled-content> method and those containing <jats:styled-content style=\"fixed-case\">HCl<\/jats:styled-content> or <jats:styled-content style=\"fixed-case\">NaCl<\/jats:styled-content> tended to extract the maximum lipid and a significant correlation between lipid extraction yield (especially the glycolipids and phospholipids) and the polarity of the solvent was observed. For the wider range of samples <jats:styled-content style=\"fixed-case\">BD<\/jats:styled-content> and <jats:styled-content style=\"fixed-case\">BD HCl<\/jats:styled-content> repeatedly offered the maximum extraction yield and using pooled standardized (by sample) data from all flours, total non\u2010starch lipid extraction yield was positively correlated with solvent polarity (<jats:italic>r<\/jats:italic> = 0.5682, <jats:italic>P<\/jats:italic> &lt; 0.05) and water ratio in the solvent mixture (<jats:italic>r<\/jats:italic> = 0.5299, <jats:italic>P<\/jats:italic> &lt; 0.05).<\/jats:bold><\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p><jats:bold>In general, <jats:styled-content style=\"fixed-case\">BD<\/jats:styled-content>\u2010based methods showed better extraction yields compared to methods without the addition of water and, most interestingly, there was much greater method dependence of lipid yields in the starches when compared to the flour samples, which is due to the differences in lipid profiles between the two sample types (flours and starches). \u00a9 2013 The Authors. <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic> published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.<\/jats:bold><\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.6449","type":"journal-article","created":{"date-parts":[[2013,10,16]],"date-time":"2013-10-16T10:28:43Z","timestamp":1381919323000},"page":"415-423","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":44,"title":["Comparison of ambient solvent extraction methods for the analysis of fatty acids in non\u2010starch lipids of flour and starch"],"prefix":"10.1002","volume":"94","author":[{"given":"Niloufar","family":"Bahrami","sequence":"first","affiliation":[{"name":"Division of Food Sciences University of Nottingham Sutton Bonington Loughborough LE12 5RD UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lina","family":"Yonekura","sequence":"additional","affiliation":[{"name":"Division of Food Sciences University of Nottingham Sutton Bonington Loughborough LE12 5RD UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Robert","family":"Linforth","sequence":"additional","affiliation":[{"name":"Division of Food Sciences University of Nottingham Sutton Bonington Loughborough LE12 5RD UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Margarida","family":"Carvalho da Silva","sequence":"additional","affiliation":[{"name":"Division of Food Sciences University of Nottingham Sutton Bonington Loughborough LE12 5RD UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sandra","family":"Hill","sequence":"additional","affiliation":[{"name":"Division of Food Sciences University of Nottingham Sutton Bonington Loughborough LE12 5RD UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Simon","family":"Penson","sequence":"additional","affiliation":[{"name":"Campden BRI Group Chipping Campden GL55 6LD USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gemma","family":"Chope","sequence":"additional","affiliation":[{"name":"Campden BRI Group Chipping Campden GL55 6LD USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ian Denis","family":"Fisk","sequence":"additional","affiliation":[{"name":"Division of Food Sciences University of Nottingham Sutton Bonington Loughborough LE12 5RD UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2013,11,18]]},"reference":[{"key":"e_1_2_6_2_1","first-page":"83","article-title":"Wheat lipid as a quality determinant, in Proceedings of the International Wheat Quality Conference, Manhattan","author":"Chung OK","year":"1997","journal-title":"KS"},{"key":"e_1_2_6_3_1","first-page":"318","article-title":"The liquid phase of dough and its role in baking","volume":"53","author":"MacRitchie F","year":"1976","journal-title":"Cereal Chem"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2009.09.006"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2012.06.003"},{"key":"e_1_2_6_6_1","first-page":"548","article-title":"Wheat lipid composition","volume":"55","author":"Morrison WR","year":"1978","journal-title":"Cereal Chem"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0733-5210(84)80023-5"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.01.011"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2008.02.005"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1071\/9780643101456"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1006\/jcrs.2001.0434"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.200800051"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2005.10.002"},{"key":"e_1_2_6_14_1","doi-asserted-by":"crossref","unstructured":"MorrisonWR Starch lipids: a reappraisal.Starch\u00a0\u2013\u00a0St\u00e4rke33:408\u2013410 (1981).","DOI":"10.1002\/star.19810331203"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.8.10"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1051\/ocl.2003.0047"},{"key":"e_1_2_6_17_1","volume-title":"Lipids in Cereal Technology","author":"Barnes PJ","year":"1983"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390701719223"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.05.007"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2011.08.011"},{"key":"e_1_2_6_21_1","first-page":"426","article-title":"Single run HPLC separation coupled to evaporative light scattering detection unravels wheat flour endogenous lipid redistribution during bread dough making. 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