Determination of cholesterol in meat: comparison of colorimetric and hplc methods
Keywords:
Meat; cholesterol; HPLC; colorimetric.
Abstract
meat. The steps preceding measurement were similar, consisting of extraction of the lipids, saponification and extraction of unsaponificable matter. The HPLC method utilized a C18 column with acetonitrile:isopropanol (70:30) as mobile phase; detection was set at 210 nm. The colorimetric method involved reaction with concentrated sulfuric acid and acetic acid saturated with ferrous sulfate, the absorbance being measured at 490 nm 10 minutes after cooling. No significant difference was seen in the results of the two methods for the 28 samples of different cuts of pork and beef analyzed; thus, either method can be reliably used. The colorimetric method is rapid and low-cost, but requires rigorous control of reaction conditions and uses corrosive reagents. The HPLC method does not need constant attention, but is expensive and requires experience in the operation of the instrument.References
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2.Arneth, W.; Al-Ahmad, H. Cholesterol und seine ester in fleisch Analytik und Gehalte. Mitteilungsblatt, 112: 201-208, 1991.
3.Bohac, C.E. et al. Assessment of methodologies for colorimetric cholesterol assay of meats. J. Food. Sci., 53(6): 1642-1644, 1988.
4.Bragagnolo, N.; Rodriguez-Amaya, D.B. Teores de colesterol em carne de frango. Rev. Farm. Bioquím. USP, 28(2): 122-131, 1992.
5.Bragagnolo, N.; Rodriguez-Amaya, D.B. Teores de colesterol em carne suína e bovina e efeito do cozimento. Ciênc. Tecnol. Aliment., 15:11-17, 1995.
6.Folch, J.; Lees, M.; Stanley, G.H.S. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol Chem., 226: 497-509, 1957.
7.Heymann, H. et al. Sensory and chemical characteristics of fresh pork roasts cooked to different endpoint temperatures. J. Food. Sci., 55(3): 613-617, 1990.
8.Hutchison, G.I.; Greenfield, H.; Wills, R.B.H. Composition of Australian foods. 35. pork. Food Tech. Australia, 39(5): 216-222, 1987.
9.Kritchevsky, D.; Tepper, S A. The free and ester sterol content of various foodstuffs. J. Nutr., 74: 441-444, 1961.
10.Morgan, J.B.; Calkins, C.R.; Mandigo, R.W. Effect of trim level, cooking method, and chop type on lipid retention, caloric content, and cholesterol level in cooked pork. J. Food Sci., 53(6): 1602-1604, 1988.
11.Prusa, K.J.; Hughes, K.V. Cholesterol and selected attributes of pork tenderloin steaks heated by conventional, convection and microwave ovens to two internal endpoint temperatures. J. Food Sci., 51(5):1139-1140, 1986.
12.Reitmeier, C.A.; Prusa, K.J. Cholesterol content and sensory analysis of ground pork as influenced by fat level and heating. J. Food Sci., 52(4): 916-918, 1987.
13.Sahasrabudhe, M.R.; Stewart, L. Total lipid and cholesterol in selected retail cuts of Canadian beef. Can. Inst. Food Sci. Technol., 22:83-85, 1989.
14.Slover, H.T. et al. The lipid composition of raw and cooked fresh pork. J. Food Comp. Anal., 1: 38-52, 1987.
15.Swize, S.S. et al. Cholesterol content of lean and fat from beef, pork, and lamb cuts. J. Food Comp. Anal., 5: 160-167, 1992.
16.Tu, C.; Powrie, W. D.; Fenema, O. Free and esterified cholesterol content of animal muscles and meat products. J. Food Sci., 32: 30-34, 1967.
Published
2001-06-29
How to Cite
BRAGAGNOLO, N., & B. RODRIGUEZ-AMAYA, D. (2001). Determination of cholesterol in meat: comparison of colorimetric and hplc methods. Revista Do Instituto Adolfo Lutz, 60(1), 53 - 57. Retrieved from https://periodicoshomolog.saude.sp.gov.br/index.php/RIAL/article/view/35145
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ORIGINAL ARTICLE
