Lipid extraction is used daily in food analysis laboratories and is considered a routine analysis. Classical methods involve nonpolar solvents such as chloroform, which is used in the Folch and Bligh & Dyer methods, and ethyl ether, used in the Soxhlet method. With increasing concern for the environment, efforts have been made to develop sustainable methods that reduce or replace toxic solvents, such as the microwave-assisted extraction (MAE), in which small amounts of ethyl acetate are used to extract lipids. Regardless of the method used, extraction provides essential information about the composition of the food in terms of total lipid content, which is vital for the health of individuals and the food and biofuel industries.