Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography

Detalhes bibliográficos
Autor(a) principal: Albuquerque, T.G.
Data de Publicação: 2015
Outros Autores: Oliveira, M.B., Sanches-Silva, A., Costa, H.S.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/2633
Resumo: 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.
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spelling Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatographyComposição dos AlimentosNutrição AplicadaCholesterolHPLCUHPLCFood MatricesAnalytical MethodsValidationAnalytical 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.This work was funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project “PTRANSALT – Evaluation of trans fatty acids, saturated fat and salt in processed foods: current situation in Portugal – (2012DAN828)”. Tânia Gonçalves Albuquerque is grateful for research grant (BRJ/DAN-2012) funded by National Institute of Health Dr. Ricardo Jorge, I.P.ElsevierRepositório Científico do Instituto Nacional de SaúdeAlbuquerque, T.G.Oliveira, M.B.Sanches-Silva, A.Costa, H.S.2015-01-12T14:30:25Z2016-02-252016-02-25T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/2633engFood Chem. 2016 Feb 15;193:18-25. doi: 10.1016/j.foodchem.2014.09.109. Epub 2014 Oct 2.0308-814610.1016/j.foodchem.2014.09.109info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:39:24Zoai:repositorio.insa.pt:10400.18/2633Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:37:39.195880Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography
title Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography
spellingShingle Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography
Albuquerque, T.G.
Composição dos Alimentos
Nutrição Aplicada
Cholesterol
HPLC
UHPLC
Food Matrices
Analytical Methods
Validation
title_short Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography
title_full Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography
title_fullStr Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography
title_full_unstemmed Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography
title_sort Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography
author Albuquerque, T.G.
author_facet Albuquerque, T.G.
Oliveira, M.B.
Sanches-Silva, A.
Costa, H.S.
author_role author
author2 Oliveira, M.B.
Sanches-Silva, A.
Costa, H.S.
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Albuquerque, T.G.
Oliveira, M.B.
Sanches-Silva, A.
Costa, H.S.
dc.subject.por.fl_str_mv Composição dos Alimentos
Nutrição Aplicada
Cholesterol
HPLC
UHPLC
Food Matrices
Analytical Methods
Validation
topic Composição dos Alimentos
Nutrição Aplicada
Cholesterol
HPLC
UHPLC
Food Matrices
Analytical Methods
Validation
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015-01-12T14:30:25Z
2016-02-25
2016-02-25T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.18/2633
url http://hdl.handle.net/10400.18/2633
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Chem. 2016 Feb 15;193:18-25. doi: 10.1016/j.foodchem.2014.09.109. Epub 2014 Oct 2.
0308-8146
10.1016/j.foodchem.2014.09.109
dc.rights.driver.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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