Determination of Small Amounts of Total Cholesterol by the Tschugaeff Reaction with a Note on the Determination of Lathosterol.

Hanel, H. K.; Dam, Henrik

doi:10.3891/acta.chem.scand.09-0677

Cited by 207 publications

(50 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Assay of total cholesterol In the present investigation, the Tschugaeff reaction as modified by Hanel and Dam (1955) was used for the estimation of total cholesterol because of its simplicity, quickness, sensitivity, reproducibility and equimolar colour yield for esterified and free cholesterol. Fifty μ1 of lipid extract and standard cholesterol solution (25, 50, 75 and 100 μ1) containing 1 mg in 1 ml chloroform were evaporated to dryness and dissolved in 2 ml of chloroform to which 1 ml of ZnCl2 reagent (reagent was prepared by dissolving 40 g of anhydrous zinc chloride in 153 ml of glacial acetic acid at 80°C for two and a half hours and filtered through Whatman No.1 filter paper) and 1 ml of acetyl chloride were added and heated in a water bath at 60°C for 10 min.…”

Section: Lipid Profilementioning

confidence: 99%

Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

et al. 2013

View full text Add to dashboard Cite

It is recommended that for effective utilization of spent hen meat, it should be converted into value added or shelf stable meat products. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable meat products. The present study was envisaged with the objective to develop dehydrated chicken meat rings utilizing spent hen meat with different extenders. A basic formulation and processing conditions were standardized for dehydrated chicken meat rings. Extenders such as rice flour, barnyard millet flour and texturized soy granule powder at 5, 10 and 15 % levels were incorporated separately replacing the lean meat in pre standardized dehydrated chicken meat ring formulation. On the basis of physico-chemical properties and sensory scores optimum level of incorporation was adjudged as 10 %, 10 % and 5 % for rice flour, barnyard millet flour and texturized soy granule powder respectively. Products with optimum level of extenders were analysed for physicochemical and sensory attributes. It was found that a good quality dehydrated chicken meat rings can be prepared by utilizing spent hen meat at 90 % level, potato starch 3 % and refined wheat flour 7 % along with spices, condiments, common salt and STPP. Addition of an optimum level of different extenders such as rice flour (10 %), barnyard millet flour (10 %) and TSGP (5 %) separately replacing lean meat in the formulation can give acceptable quality of the product. Rice flour was found to be the best among the three extenders studied as per the sensory evaluation.

show abstract

Section: Lipid Profilementioning

confidence: 99%

Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

et al. 2013

View full text Add to dashboard Cite

show abstract

“…Total cholesterol was estimated by the method of Hanel and Dan (16). Neutral lipids were separated by thin layer chromatography using activated silical gel G as adsorbent and petroleum ether (60~ solvent ether, acetic acid 80:20:2 VIV.…”

Section: Isolation Of Lipids and Their Estimationmentioning

confidence: 99%

Inhibitory effect of metalloporphyrins in conjunction with cholesterol on hepatic phospholipase A2 activityin vivo in rats

Chandra

Tiwari

Aneja

et al. 2000

Indian J Clin Biochem

View full text Add to dashboard Cite

We investigated the effect of cholesterol and the metalloporphyrins cobalt mesoporphyrin (CoMP) and chromium protoporphyrin (CrPP) on phospholipase A2 (PLA2) activity and the consequent hepatic mitochondrial stability as well as on lipid concentrations. Our studies revealed that on administration of cholesterol, CrPP, CoMP as well as simultaneous adminstration of cholesterol and CrPP, there was an inhibition of PLA2 activity. These moieties may therefore, be agents for preventing destabilisation of the mitochondrial membrane and the consequent pathological conditions which may arise due to membrane lysis. Our results revealed that cholesterol administration increased phospholipid concentration, albeit by modest amounts. Although the independent administration of metalloporphyrins led only to minor elevations in phospholipid concentration, the simultaneous administration of cholesterol and CrPP generated a steep elevation in the concentration of total phospholipid. Since cholesterol inhibits PLA2 activity it has the potential of being therapeutic agent for preventing the pathological conditions which may arise due to membrane lysis.

show abstract

“…Total cholesterol in the lipid extracts was determined by adopting the Tschugaeff reaction as modified by Hanel and Dam (1955). Fifty micro-litre of lipid extract and standard cholesterol solution (1mg in 1ml chloroform was evaporated to dryness) was taken in separate test tubes to which 2ml of chloroform, 1 ml of ZnCl 2 reagent (reagent was prepared by dissolving 40g anhydrous zinc chloride in 153 ml glacial acetic acid at 80 ⁰ C for two hours and filtered through Whatman no.…”

Section: Assay Of Total Cholesterolmentioning

confidence: 99%

Physicochemical and Organoleptic Properties of Caramel Coated Chhana Confection Incorporated with Mango and Pineapple Powder

Kaur¹,

Kumar²,

Kaur³

2018

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

Determination of Small Amounts of Total Cholesterol by the Tschugaeff Reaction with a Note on the Determination of Lathosterol.

Cited by 207 publications

References 0 publications

Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

Inhibitory effect of metalloporphyrins in conjunction with cholesterol on hepatic phospholipase A2 activityin vivo in rats

Physicochemical and Organoleptic Properties of Caramel Coated Chhana Confection Incorporated with Mango and Pineapple Powder

Contact Info

Product

Resources

About