Quantitative analysis of cholesterol in foods by gas-liquid chromatography.

Kaneda, Takashi; Nakajima, Atsuko; Fujimoto, Kenshiro; Kobayashi, Tadashi; Kiriyama, Shuhachi; Ebihara, Kiyoshi; Innami, Toshi; Tsuji, Kiichiro; Tsuji, Etsuko; Kinumaki, Toyosuke; Shimma, Hisako; Yoneyama, Satoshi

doi:10.3177/jnsv.26.497

Cited by 34 publications

(23 citation statements)

References 6 publications

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“…However, their conclusion was based on the test of serum cholesterol, not food samples or materials with high protein content (LM samples: 20-21% protein, data not shown) or complex cell structure like muscle tissue. In contrast, to saponify food samples, other studies used aqueous KOH with significant addition of ethanol (Indyk, 1990;Beyer and Jensen, 1989;Patton et al, 1990;Kovacs et al, 1979;Van Elswyk et al, 1991;Kaneda et al, 1980). Especially, Indyk (1990) and Van Elswyk et al (1991) used the same KOH-in-water (50%)/ethanol ratio (1:5) as did this study, which resulted in good separation and recovery; while the ratio reported by Kovacs et al (1979) was slightly different (1:4).…”

Section: Discussioncontrasting

confidence: 53%

“…Cholesterol recovery from this method fell into the range of 85.8-91.4% with CV (%) of 12.5-14.4% for several types of food samples (Punwar, 1976). It has been confirmed that saponification or hydrolyzation is a very critical step when determining total cholesterol (Hwang et al, 2003;Rodriguez-Palmero et al, 1994;Kaneda et al, 1980;Naeemi et al, 1995;Klatt et al, 1995). Saponification not only liberates cholesterol, but also purifies it from other components such as fatty acids.…”

Section: Discussionmentioning

confidence: 84%

“…However, this method is still complicated, using large amount of chemicals for post-extraction of unsaponified materials, and includes many other preparation steps such as drying, reconstitution, and derivatization of cholesterol prior to gas chromatographic (GC) evaluation (AOAC, 1996a, b for cholesterol determination (Thompson and Merola, 1993). However, most of these methods were developed to quantify cholesterol content in blood serum, milk, lipid, or other lipid-based samples (Fletouris et al, 1998;Russo et al, 2005;Kaneda et al, 1980;Punwar, 1975;Hwang et al, 2003;Galanos et al, 1964;Stein et al, 1991;Cardenas et al, 1995;Abidi, 2004;Abidi, 2001;Lohninger et al, 1990).…”

Section: Introductionmentioning

confidence: 99%

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A simplified method for cholesterol determination in meat and meat products

Dinh

Blanton²,

Brooks

et al. 2008

Journal of Food Composition and Analysis

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Section: Discussioncontrasting

confidence: 53%

Section: Discussionmentioning

confidence: 84%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A simplified method for cholesterol determination in meat and meat products

Dinh

Blanton²,

Brooks

et al. 2008

Journal of Food Composition and Analysis

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“…Van Delden and others (1981) and Dinh and others (2008) indicated that injection of free cholesterol yielded high precision and linearity. Kaneda and others (1980), after a collaborative study of several sample treatments for cholesterol quantification in foods, suggested that pretreatments, such as preparative chromatography or derivatization, were not required because pretreatment could lead to loss of analyte. The authors reported that results obtained by GC analyses of free cholesterol and cholesterol derivatives (TMS and acetate) did not differ.…”

Section: Cholesterol Analytical Methods In Meat and Poultry Productsmentioning

confidence: 99%

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Dinh

Thompson

Galyean

et al. 2011

Comp Rev Food Sci Food Safe

104

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Available data for cholesterol content of beef, pork, poultry, and processed meat products were reported. Although the cholesterol concentration in meat and poultry can be influenced by various factors, effects of animal species, muscle fiber type, and muscle fat content are focused on in this review. Oxidative red muscles tend to have greater total lipid and cholesterol contents, although differences in the same types of muscles or cuts have been reported. Moreover, contradictory results among various studies suggest that unless there are pronounced changes in muscle structure and composition, cholesterol content is unlikely to be affected. Second, multiple issues in cholesterol analysis, including sample preparation, detection, and quantification, were evaluated. Cholesterol content of meat and poultry has been determined mostly by colorimetry and chromatography, although the latter has become predominant because of technological advances and method performance. Direct saponification has been the preferred method for hydrolyzing samples because of cost‐ and time‐effectiveness. The extraction solvent varies, but toluene seems to provide sufficient recovery in a single extraction, although the possible formation of an emulsion associated with using toluene requires experience in postsaponification manipulation. The most commonly used internal standard is 5α‐cholestane, although its behavior is not identical to that of cholesterol. Cholesterol can be analyzed routinely by gas chromatography (GC)‐flame ionization detector without derivatization; however, other methods, especially high‐performance liquid chromatography (HPLC) coupled with different detectors, can also be used. For research purposes, HPLC‐ultraviolet/Visible/photodiode array detector with nondestructiveness is preferred, especially when cholesterol must be separated from other coexisting compounds such as tocopherols. More advanced methods, such as GC/HPLC‐isotope dilution/mass spectrometry, are primarily used for quality control purposes.

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“…Cholesterol. Cholesterol contents were determined by a gas chromatographic procedure (Kaneda et al 1980). The compound 5-a-cholestane was used as an internal standard.…”

Section: Analysesmentioning

confidence: 99%

Modification of Butter Oil: Effects of Supercritical Carbon Dioxide Extraction and Intereseterification

Fouad

Farrell

Voort

et al. 1994

Journal of Food Lipids

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ABSTRACT. Physical properties of lipid fractions isolated from anhydrous butter oil under various experimental conditions using supercritical carbon dioxide (SC‐CO2) extraction, intereseterification or their combination, together with thermal modification were assayed in terms of triacylglycerol and fatty acid profiles. SC‐CO2 process, at 35C and 2000 psi, preferentially extracted the low‐molecular‐weight triacylglycerols, did not result in any separation of cholesterol and extracted an approximately constant fraction (7%) of the material in each 2h interval. Combination of SC‐CO2 extraction with thermal fractionation yielded a butter oil fraction with improved spreadability at refrigerator temperatures. At higher pressure and longer extraction time SC‐CO2 resulted in decreased solvent selectivity without increased extraction yield. The triacylglycerol and fatty acid profiles of high pressure 6000 psi extracts were remarkably similar to those of the butter itself. Chemical interesterification of butter oil randomized the constituent fatty acids, giving products which contained higher proportions of the middle‐range constituents. Thermal fractionation of interesterified butter yielded products only slightly enriched in higher molecular weight triacylglycerols, but interesterification of a solid obtained from thermal fractionation of butter gave a product greatly enriched in these compounds. Thus, modified lipid samples with distinct triacylglycerol and fatty acid compositions were prepared which may be used in different industrial applications.

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Quantitative analysis of cholesterol in foods by gas-liquid chromatography.

Cited by 34 publications

References 6 publications

A simplified method for cholesterol determination in meat and meat products

A simplified method for cholesterol determination in meat and meat products

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Modification of Butter Oil: Effects of Supercritical Carbon Dioxide Extraction and Intereseterification

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