The Study and Measured Oil and Cholesterol Iranian Beef from Stirps Sistani with 4 Different Solvents and 2 Different MethodsHessam Khodabandehlo1* and Zahra Piravi Vanak2
- *Corresponding Author:
- Hessam Khodabandehlo
Department of Chemical Engineering
Shahrood Branch, Islamic Azad University
E-mail: [email protected]
Received date: December 15, 2014; Accepted date: February 16, 2015; Published date: February 23, 2015
Citation: Khodabandehlo H, Vanak ZP (2015) The Study and Measured Oil and Cholesterol Iranian Beef from Stirps Sistani with 4 Different Solvents and 2 Different Methods. J Food Process Technol 6:425. doi:10.4172/2157-7110.1000425
Copyright: © 2015 Khodabandehlo H, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The purpose of this experimentation and study, fine the amount of oil and cholesterol in Iranian beef that people and customers used it. During the experimentation we used 4 different solvent (chloroform, diethyl ether, petroleum ether and hexan) and with two different method (hot and cold method). In first step, we extracted oil and next level measured cholesterol. The method of warm the soxhlet with contiguity time 6 hours, and the method of cold (soak) with contiguity time 24 hours. Meat samples dried in freeze-dryer and Oil extracted and then cholesterol samples measured in the GC. The highest oil extraction rate is for chloroform with 2.89% and in cold method. The maximum rate of cholesterol measured for petroleum ether sample in cold method that was 99. 07%. With regard to the amount of oil and cholesterol measured, Iranian beef from the stirps of Sistani are not suitable food for heart health and arteries.