Application of Rapid Sample Preparation Method and Monitoring for Cholesterol Content in Chicken Egg and Egg powder

Abstract

The aim of this study was to develop sample preparation method and evaluate the exact cholesterol content in egg and egg powder purchased from Korean markets, and to determine whether significant differences exist among various egg products, since a variety of products are available in Korean markets and there are no recent databases for cholesterol. To evaluate the cholesterol content in chicken egg sold in Korean local market, a simple method using non-heated saponification to determine cholesterol for emulsified foods was applied. The results of recovery for egg and egg powder were in a range of 92.4-105.0%, with a relative standard deviation between 1.1% and 2.8% by using gas chromatography-flame ionization detector. Therefore, the total cholesterol content in whole egg was estimated between 160.8 and 226.3 mg/egg (AV(average) 186.8±3.5), which is similar or lower than previously reported levels. The value for cholesterol in egg powder was estimated between 2.94 and 3.49 mg/g (AV 3.23±0.15). We suggested method that can be applicable to chicken egg and egg powder matrix as providing rapid and accurate determination of cholesterol in egg and egg powder. This information will be helpful for processed food producers for deciding food labels of cholesterol content.

Validation of Analytical Method for Quantification of Egg Cholesterol Using Reversed Phase-High Performance Liquid Chromatography-Multiwavelength Detector

“…However, it was greater than the cholesterol concentration in whole chicken eggs, i.e. 3046.00-3062.00, 2368.73, 562.68 µg/g, as described by numerous preceding works (Lioe et al, 2013;Naviglio et al, 2012;Park et al, 2013). Cholesterol content of chicken eggs in this study was 3720 µg/g, which was closed to that reported by USDA (2016) and Exler et al (2013).…”

“…Saponification constitutes initial and crucial step to release cholesterol from the other components since saponification was reported capable of improving cholesterol concentration in egg yolk compared to sample without saponification (John et al, 2015). The use of KOH in saponification enables to hydrolyze disrupting components such as fatty acids and acyl glycerides (Ahn et al, 2012;Park et al, 2013), while its effect may depend on the concentration and heating time (Salimon et al, 2012;Souza et al, 2017). The modification in this procedure was made at the following conditions, including less amount of sample (1 g, from 6 g of standard method), KOH concentration, saponification time, and changing toluene with hexane for extraction.…”

“…Analysis of cholesterol in the food matrices in previous studies could use a spectrophotometer (Santi et al, 2015;Abdurrahman et al, 2016), but in general, the existing methods for assessing cholesterol content in food matrices are based on chromatographic technique. Gas chromatography (GC) was found to be more sensitive for determination of cholesterol in the food matrices (Ahn et al, 2012;Bavisetty & Narayan, 2015;Lioe et al, 2013;Park et al, 2013;Souza et al, 2017;Stroher et al, 2012). Compared to HPLC, GC-based analysis for cholesterol may be hindered by limitations, i.e., time-consuming sample preparation and costly, since derivatization of cholesterol compounds and reliability test using internal standard must be first performed before being used.…”

Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value

“…(df = 0.2 μm) SP-2560 capillary GC column (Supelco 24056, USA) and a flame ionization detector (FID) was used to separate and detect the fatty acid (Grob et al ., 2003; Park et al ., 2013). A running time of 67 min was employed for each sample solution.…”

Determination of the Authenticity of Dairy Products on the Basis of Fatty Acids and Triacylglycerols Content using GC Analysis

“…FAs were extracted with hexane after adding 1 g of anhydrous sodium sulfate (MFDS, 2013) . For TGs, 5 mL of hexane was added to 0.1 g of the extracted fat and the samples were subjected to GC analysis (Park et al ., 2013) .…”