Sequential microwave-assisted extraction of oil from layer poultry feeds and GC-MS quantification of the fatty acids

The present study reports the effect of sequential microwave-assisted extraction (SeMAE) on fatty acids composition (FAC) of layer poultry feed oil as compared to conventional Soxhlet extraction (SE) method. The FAC of extracted oil was determined by gas chromatography - mass spectrometry (GC-MS). There was no significant difference found in the amount of total extracted oil and FAC by SeMAE and SE. However, slightly greater content of trans fat in the samples revealed that SE lead to the formation of a little higher level of trans fat as compare to SeMAE. Therefore, the SeMAE could be used as a remarkable substitute to conventional SE for extraction of oil from the poultry feeds due to its faster speed, lesser solvent consumption, more environmental friendly. (author)