Cholesterol analysis of Korean eat-out foods for national food composition database

Abstract

Information on cholesterol intake through restaurant meal is of high concern because of increasing eat-out population. Since nutrient labeling is not mandatory for restaurant food in Korea, cholesterol database on restaurant menu is unavailable. This study was performed to construct regional and national cholesterol database on primary Korean restaurant foods including 30 soup/stew, 24 rice dishes, and 27 noodles. From 2009 to 2012, Korea Ministry of Food and Drug Safety collected total 5832 foods (81 food types ×6 regions ×12 restaurants) nationwide and then 486 composites representing food types and regions were prepared for cholesterol analysis. Cholesterol contents of 486 composite samples were highly affected by recipe, food type, seasonality of ingredients, and geographical location, showing the range of 1.1-143.0, 1.5-85.1, and 0.4-62.2 mg/100 g for soup/stew, rice dishes, and noodles, respectively. The highest cholesterol value was observed in - (spicy fish roe soup) while - (buckwheat noodle in beef stock) showed the lowest among all samples. Most foods contain relatively low cholesterol content, but the serving size and consumption frequency of dishes should be considered in order not to exceed the recommended daily intake limit (300 mg cholesterol). Saponification coupled with gas chromatography applied for cholesterol analysis was reliable based on accuracy (95% > recovery) and precision (repeatability <4% and reproducibility <8%). Quality control chart monitored for 4 years showed that all analyses were under the control. This study provides reliable and representative cholesterol contents of Korean restaurant key foods, which can be utilized for assessments of cholesterol intake in the current Korean diet.

Importance of derivatization in cholesterol analysis using GC-FID for bakery products containing plant and animal lipid

“…It indicates that this method can detect cholesterol if cholesterol level is ≥ 0.03 mg/100 g, and quantify cholesterol with acceptable reliability at least 0.08 mg cholesterol/100 g sample. The LOQ obtained in this study is half of the LOQs of Chen et al (2015) and Sharmin et al (2017), showing a good sensitivity in analysis. It indicates that the applied method can quantify cholesterol from very low cholesterol concentration samples.…”

“…A representative TMS derivatization reaction scheme of cholesterol and αtocopherol is presented in Fig. 3.There are also a group of researchers who successfully quanti ed cholesterol without derivatization from wide range of samples which includes eggs, milk, vegetable oil, human serum and Korean dishes (Choong et al, 1999;Chen et al, 2015;Sharmin et al 2017;Höring et al, 2019). Choong et al, (1999) reported high level of cholesterol (193.4-3166.1 µg/g) in vegetable oil which may be the result of overestimation.…”

“…Among them, gas chromatography is the most suitable and reliable method for cholesterol identi cation and quanti cation because it could separate and quantify cholesterol from other similar phytosterol compounds (Daneshfar et al 2009). Many researchers performed derivatization to analyze cholesterol and cholesterol oxidation products (Xu et al, 2015;Chiu et al, 2018) while some researchers did not use derivatization in cholesterol analysis (Chen et al 2015;Sharmin et al 2017;Höring et al, 2019;Naviglio et al, 2018). Derivatization is the process of conversion of an analyte into another compound.…”

“…As a result, researchers are interested in comparatively short and simple cholesterol analysis methods without derivatization. There were some researchers who already developed and validated the cholesterol analysis method successfully without derivatization (Chen et al 2015;Sharmin et al 2017;Höring et al, 2019;Naviglio et al, 2018). Though GC columns are effective for cholesterol separations using FID, it has been reported that α-tocopherol could partially or fully co-elute with cholesterol (Fenton, 1992; Dinh et al, 2011) during cholesterol analysis.…”

Dysgeusia

“… 65 , 66 , 67 , 68 , 69 The proposed negative effects of umami include hepatotoxicity, asthma, migraine headache, and central nervous system damage. 70 , 71 , 72 , 73 Owing to the finding that a reduction in umami taste perception may trigger loss of appetite, subsequent health issues, and reduction in the quality of life, testing for this taste has been proposed to be one of the key tools for managing the treatment of patients with dysgeusia. 74 …”