ASE optimization by RSM for lipid profile of mozzarella cheese
A novel Accelerated Solvent Extraction (ASE) procedure, combined with Ultra-High Liquid Chromatography Orbitrap Mass Spectrometry (UHPLC-Q-Orbitrap-MS) identification provided a detailed lipidomic profile of mozzarella cheese. Response Surface Methodology (RMS), obtained from a Central Composite Design (CCD) was employed to define the optimized combination of extraction temperature, number of extraction cycles and solvent mixture (cyclohexane, methyl-tert-butyl ether and isopropanol). From response surfaces analysis, it can be affirmed that the main dependence of extraction efficiency is linked to the percentage of solvents in the mixture. Furthermore, comparing ASE extraction with Folch procedure, it is possible to affirm that they are complementary for the complete recovery of lipid classes.