Characterization of lipids and the protein co-products from various food sources using a one-step organic solvent extraction process Alleda Rose Traditional lipid extraction methods are labor intensive and time-consuming so interest in one-step methods using various organic solvents are gaining in popularity. Extraction efficiency depends heavily on the solvents used yet comparisons between different solvents are lacking. Defatting techniques are commonly used to concentrate crude protein and may be useful for enhancing protein content in food sources. The objective of this research was to 1) determine the lipid extraction efficiencies of hexane (H), 3:2 hexane-isopropanol (HI), chloroform (C), 2:1 chloroform-methanol (CM), and methyl-tert-butyl-ether (MTBE) using a one-step organic solvent lipid extraction method on whole insect, egg yolk, and krill powders and 2) characterize the comparison of the remaining defatted protein. Hexane (H), 3:2 hexane-isopropanol (HI), chloroform (C), and methyl-tert-butyl-ether (MTBE) were used as the extraction solvents and extraction efficiencies were compared to 2:1 chloroform-methanol (CM). A 1:10 sample:solvent ratio was vortexed, stirred for 15 min, centrifuged for 10 min at 900 x g to remove lipid layer which was filtered and dried. Extraction efficiency was calculated and fatty acid composition (GC-FID) and lipid classes (TLC) were determined on all extracted lipids. Proximate composition, SDS-PAGE, amino acid profile, and pH solubility were performed on the defatted powder following lipid extraction. The lipid extractions efficiencies were best (p<0.05) when CM was used as the organic solvent for cricket (69.32±2.61g/100g), locust (93.03±12.09g/100g), and krill (19.15±1.93g/100g); however when compared to the rest of the organic solvents, CM had the lowest (34.96±0.03g/100g) and MTBE had the highest (59.65±2.48g/100g) lipid extraction Thank you to my committee members, Dr. Jacek Jaczynski and Dr. Janet Tou for always having an open office door. I would like to thank the faculty and staff in the Animal and Nutritional Sciences Department at West Virginia University for their continuous support. A special thank you to Casey Showman, Susan Slider, and Derek Warren for their guidance, training, and support in completing this project. I appreciate the hours you spent assisting me in the laboratory as well as providing honest and critical feedback. Finally, my deep appreciation to my family and boyfriend for supporting and encouraging me throughout my education.

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