TY - JOUR
T1 - Cholesterol determination in foods
T2 - Comparison between high performance and ultra-high performance liquid chromatography
AU - Albuquerque, Tânia Gonçalves
AU - Oliveira, M. Beatri P.P.
AU - Sanches-Silva, Ana
AU - Costa, Helena S.
N1 - Publisher Copyright:
© 2014 Elsevier Ltd. All rights reserved.
PY - 2016/2/15
Y1 - 2016/2/15
N2 - Analytical methods for cholesterol evaluation in foods are crucial since this compound was closely related with cardiovascular disease. In the present study, two chromatographic methods were implemented and validated, in order to achieve the ideal analytical method for the quantification of cholesterol in food matrices. The developed methods were applied to different foodstuffs, sour cream, egg, egg yolk and chicken nuggets. Both HPLC and UHPLC methods are rapid, specific, sensitive, precise (RSD < 2.5%) and accurate. The achieved LOD and LOQ for UHPLC were 0.7 and 2.4 μg/mL, respectively, while for HPLC were 3 and 11 μg/mL. UHPLC method allowed reduction of the organic solvents consumption (8 times lower) and decreased analysis time in 4 min, being more eco-friendly, than conventional HPLC methods. Moreover, it will be very useful for the quality control of cholesterol content in food matrices and can be easily adopted by analytical laboratories.
AB - Analytical methods for cholesterol evaluation in foods are crucial since this compound was closely related with cardiovascular disease. In the present study, two chromatographic methods were implemented and validated, in order to achieve the ideal analytical method for the quantification of cholesterol in food matrices. The developed methods were applied to different foodstuffs, sour cream, egg, egg yolk and chicken nuggets. Both HPLC and UHPLC methods are rapid, specific, sensitive, precise (RSD < 2.5%) and accurate. The achieved LOD and LOQ for UHPLC were 0.7 and 2.4 μg/mL, respectively, while for HPLC were 3 and 11 μg/mL. UHPLC method allowed reduction of the organic solvents consumption (8 times lower) and decreased analysis time in 4 min, being more eco-friendly, than conventional HPLC methods. Moreover, it will be very useful for the quality control of cholesterol content in food matrices and can be easily adopted by analytical laboratories.
KW - Analytical methods
KW - Cholesterol
KW - Food matrices
KW - HPLC
KW - UHPLC
KW - Validation
UR - http://www.scopus.com/inward/record.url?scp=84942853307&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2014.09.109
DO - 10.1016/j.foodchem.2014.09.109
M3 - Article
C2 - 26433282
AN - SCOPUS:84942853307
SN - 0308-8146
VL - 193
SP - 18
EP - 25
JO - Food Chemistry
JF - Food Chemistry
ER -
