Determination of Cholesterol Content in Butter by HPLC: Up-to-Date Optimization, and In-House Validation Using Reference Materials

Kolarič, Lukáš; Šimko, Peter

doi:10.3390/foods9101378

Cited by 15 publications

(15 citation statements)

References 34 publications

(57 reference statements)

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“…This was also described in other studies showing the determination of cholesterol content in milk products by HPLC (Ahn et al., 2012; Albuquerque et al., 2016; Bauer et al., 2014). In our previous study (Kolarič & Šimko, 2020a), the RSD of repeatability and intermediate precision in the determination of cholesterol content in butter samples ranged from 0.6% to 3.9% and 0.8% to 1.8%, respectively. Higher RSD values for repeatability and inter‐day precision were observed by Saraiva et al.…”

Section: Resultsmentioning

confidence: 82%

“…The precision was shown from the standard deviation ( SD ) and relative standard deviation (RSD). The accuracy and precision of the proposed HPLC method for butter samples were described in our previous study (Kolarič, & Šimko, 2020a).…”

Section: Methodsmentioning

confidence: 99%

“…In comparison to GC and spectrophotometric determination, the HPLC method was found to be the most convenient and sensitive for the determination of cholesterol content (Kolarič & Šimko, 2020b; Osman & Chin, 2006). The sample preparation usually includes several steps, such as lipid extraction, saponification, extraction of unsaponifiable matter to nonpolar solvent, derivatization, and chromatographic detection (Borkovcová et al., 2009; Kolarič & Šimko, 2020a; Sadeghi et al., 2018). After the isolation of the sterol fraction, all conjugated or esterified phytosterols have to be converted into free molecules for GC analysis, which also extends the time of analysis (Inchingolo et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

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Simultaneous determination of cholesterol, stigmasterol, and β‐sitosterol contents in milk and dairy products

Kolarič

Šimko

2021

Food Processing Preservation

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Since milk and dairy products are largely consumed food in the world, authentication is very important to control their real quality. Thus, the aim of this study was to develop and validate a rapid and reliable HPLC‐UV‐DAD method for the simultaneous determination of cholesterol, stigmasterol, and β‐sitosterol contents in various dairy matrices (milk, cream, cheese, and butter). The validation showed great accuracy and precision of the developed method with the limit of detection of 2.32, 3.29, and 0.99 µg/ml for cholesterol, stigmasterol, and β‐sitosterol, respectively. Except for butter samples, the presence of phytosterols was not detected in other dairy samples at given analytical conditions. It can be concluded that the proposed HPLC method is suitable for simultaneous determination of cholesterol and phytosterol contents in milk and dairy products and it can serve as an authentication tool in food fat analysis. Novelty impact statement The HPLC‐UV‐DAD method was validated on the determination of cholesterol and phytosterol contents in dairy products. The proposed method describes a rapid, reliable, and easy determination of dairy adulteration and authentication as phytosterols should not be present in animal food matrices. It was not confirmed the adulteration of 24 various samples (milk, cream, cheese, and butter) except one butter sample.

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Section: Resultsmentioning

confidence: 82%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Simultaneous determination of cholesterol, stigmasterol, and β‐sitosterol contents in milk and dairy products

Kolarič

Šimko

2021

Food Processing Preservation

Self Cite

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“…For the calculation of the limit of detection (LOD), the signal-to-noise ratio (S/N) was monitored until an S/N ratio of 3:1 was reached. The limit of quantification (LOQ) was estimated at an S/N of 10 [23].…”

Section: Methods Validation 281 Determination Of Linearity Limit Of Detection and Limit Of Quantificationmentioning

confidence: 99%

Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD

Zhang

Shen

et al. 2021

Foods

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Chinese chicken broth is well known for its outstanding nutritional value and flavor, widely consumed in China. This study was designed to develop a sensitive and accurate high-performance liquid chromatography-variable wavelength detector (HPLC-VWD) method to simultaneously determine purines and uric acid in Chinese chicken broth for gout and hyperuricemia dietary management. Chromatographic separation was performed on an Agilent TC-C18 (2) column (4.6 mm × 250 mm, 5.0 µm), using 0.02 M KH2PO4 (pH 4.0) as a mobile phase. Sample pretreatment was optimized to enable the extraction of all analytes from Chinese chicken broth. The optimal pretreatment conditions were chicken broth-60% trifluoroacetic acid (TFA)/20% formic acid (FA) (1:1, v/v) in a volume ratio of 1:3 and hydrolysis for 40 min at 85 °C in a water bath. The limits of detection (LODs) and limits of quantification (LOQs) of the purines and uric acid were 0.58–1.71 µg/L and 1.92–5.70 µg/L, respectively. The recoveries were 91–101%, with the relative standard deviations (RSDs) lower than 3%. The complete method has been successfully applied to determine purines and uric acid in various Chinese chicken soups obtained from different provinces in China.

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“…Among animal-based food products, whole milk is rich in SFAs (2.2 g/100 g), whose content decreases in skimmed milk (0.1 g/100 g). Butter is an animal fat containing a large amount of SFAs (52.9 g/100 g) and cholesterol (227 mg/100 g) [11,13]; margarine, obtained from partially hydrogenated vegetable oils, includes less SFAs (8.5 g/100 g) than butter, but it is rich in trans-FAs, which increase the risk to develop cardiovascular and neuronal disorders [14][15][16].…”

Section: Dietary Lipids: Fatty Acids In Plant-and Animal-based Food Productsmentioning

confidence: 99%

Nutrigenomics of Dietary Lipids

et al. 2021

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Dietary lipids have a major role in nutrition, not only for their fuel value, but also as essential and bioactive nutrients. This narrative review aims to describe the current evidence on nutrigenomic effects of dietary lipids. Firstly, the different chemical and biological properties of fatty acids contained both in plant- and animal-based food are illustrated. A description of lipid bioavailability, bioaccessibility, and lipotoxicity is provided, together with an overview of the modulatory role of lipids as pro- or anti-inflammatory agents. Current findings concerning the metabolic impact of lipids on gene expression, epigenome, and gut microbiome in animal and human studies are summarized. Finally, the effect of the individual’s genetic make-up on lipid metabolism is described. The main goal is to provide an overview about the interaction between dietary lipids and the genome, by identifying and discussing recent scientific evidence, recognizing strengths and weaknesses, to address future investigations and fill the gaps in the current knowledge on metabolic impact of dietary fats on health.

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Determination of Cholesterol Content in Butter by HPLC: Up-to-Date Optimization, and In-House Validation Using Reference Materials

Cited by 15 publications

References 34 publications

Simultaneous determination of cholesterol, stigmasterol, and β‐sitosterol contents in milk and dairy products

Simultaneous determination of cholesterol, stigmasterol, and β‐sitosterol contents in milk and dairy products

Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD

Nutrigenomics of Dietary Lipids

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