Determination of cholesterol in Italian chicken eggs

Naviglio, Daniele; Gallo, Monica; Grottaglie, Laura Le; Scala, Carmine; Ferrara, Lydia; Santini, Antonello

doi:10.1016/j.foodchem.2011.11.002

Cited by 49 publications

(36 citation statements)

References 39 publications

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“…Unlike the conventional approach, this procedure does not include any saponification step neither direct nor indirect. Such simplification of cholesterol extraction was encountered in literature . During the preliminary experiments, the application of a single extraction using ethanol or hexane as the extraction solvent and the elimination of saponification step contributed to sample analysis time reduction; the extraction time was reduced by 90% when compared with the conventional approach.…”

Section: Resultsmentioning

confidence: 99%

“…Various methods were employed for cholesterol determination in egg‐containing food products including colorimetric method on the basis of the Liebermann–Burchard reaction and enzymatic methods using cholesterol oxidase, which are usually accomplished with spectrophotometric detection; both were found to overestimate the results and interfere with other present sterols. Instrumental methods, particularly those based on gas chromatography coupled to flame ionization detector (GC‐FID), gained a remarkable position in cholesterol determination especially after being adopted by the Association of Official Analytical Chemists as a reference method . More developed GC techniques coupled to mass spectrometric detection were also used.…”

Section: Introductionmentioning

confidence: 99%

“…Instrumental methods, particularly those based on gas chromatography coupled to flame ionization detector (GC-FID), gained a remarkable position in cholesterol determination especially after being adopted by the Association of Official Analytical Chemists as a reference method. [13][14][15][16] More developed GC techniques coupled to mass spectrometric detection were also used. Besides, the implementation of high performance liquid chromatography with ultraviolet and refractive index detector or with atmospheric pressure chemical ionization coupled to mass spectrometer (HPLC-APCI-MS) [17][18][19] for the same purpose.…”

Section: Introductionmentioning

confidence: 99%

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DART mass spectrometry for rapid screening and quantitative determination of cholesterol in egg pasta

Al-Balaa¹,

Rajchl²,

Grégrová³

et al. 2014

J. Mass Spectrom.

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To ensure that egg-containing products, such as dried eggs and egg pasta, conform to the technological and legislative requirements for egg content, methods are needed to determine the amount of cholesterol in such products. The conventional approach, direct saponification and hexane extraction followed by cholesterol determination by gas chromatography coupled to a flame ionization detector, is very time consuming. Therefore, we developed a rapid method on the basis of direct analysis in real time coupled to time-of-flight mass spectrometry. Samples were prepared simply by solvent extraction followed by extract filtration. The optimization of certain parameters, including the solvent used and direct analysis in real time ionization gas temperature, had a pronounced effect on the intensities of the produced ions, in particular, the molecular and dehydrated ions of cholesterol and its deuterated analog, cholesterol 2,2,3,4,4,6-d(6) which was used as an internal standard. For the developed method, limits of detection and quantification were 0.03 and 0.05 mg g(-1) respectively. The results of the real samples were compared with those obtained using the conventional approach [limit of detection = 0.002 mg g(-1) and limit of quantification = 0.05 mg g(-1)], and it was found that, although the results obtained using the conventional approach were more accurate, our developed method is much simpler and faster, where the time was dramatically reduced by 87% for executing a screening analysis.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

DART mass spectrometry for rapid screening and quantitative determination of cholesterol in egg pasta

Al-Balaa¹,

Rajchl²,

Grégrová³

et al. 2014

J. Mass Spectrom.

View full text Add to dashboard Cite

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“…8.50-10.40 mg/g in egg yolk and the USA as the range of 378-423 mg/100 g in whole egg (no data for egg yolk weight), respectively (Guardiola et al, 1984;Naviglio et al, 2012;Taber et al, 2011). This method is expected to reduce the sample preparation time and material usage compared to existing methods; moreover, industries and certified analysis institutions can use this method to monitor many samples simultaneously.…”

Section: Validation and Recovery Testmentioning

confidence: 99%

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

Park¹,

Jeong²,

Kwak³

et al. 2013

Korean Journal for Food Science of Animal Resources

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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.

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“…low density lipoproteins(LDL), cholesterol and triglycerides level in their serum, when compared to those of control group. A probable explanation of decrease in the concentrations of these parameters may be that NaHCO3 might have stimulated the synthesis of bile acids from cholesterol, leading to decreased concentration of serum cholesterol in these birds (Naviglio et al, 2011). Fasting in heat stressed birds might have increased the blood cholesterol level by mobilizing fat through gluconeogenesis which ultimately resulted in increased blood cholesterol level (Hevia and Vinsek, 1979).…”

Section: Discussionmentioning

confidence: 99%

Effect of Dietary Inclusion of Sodium Bicarbonate on Blood Profile of Caged Layers During Summer

Abbas¹

2017

PAKJAS

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The intent of the study was to investigate the effect of dietary inclusion of sodium bicarbonate (NaHCO3) on blood profile of caged layers during summer. One hundred sixty commercial layers were divided into 20 experimental units/replicates (8 layers/replicate), which were further allotted to five treatment groups (4 replicate/treatment). Five iso-nitrogenous (CP 17%) and iso-caloric (ME 2700 Kcal/Kg) diets (A, B, C, D and E) were prepared with or without addition of NaHCO3. Diet A, was without NaHCO3 and served as control whereas, diets B, C, D and E contained 0.5, 1.0, 1.5 and 2.0% NaHCO3, respectively. These diets were fed to the experimental birds from 26 th -37 th weeks of age (12 weeks). At the end of the experiment, blood samples of two birds from each replicate were collected for the analysis of blood profile. Results of the study revealed that serum glucose, white blood cells count, serum urea, plasma chlorides, serum cortisol and serum glutamic-oxaloacetic transaminase concentrations were found to be significantly (P<0.05) higher in control group, whereas, blood hemoglobin concentration, red blood cells count, plasma sodium, potassium, bicarbonate, serum total protein and serum albumen concentrations were significantly (P<0.05) higher in the birds fed diet containing 1% NaHCO3. Whilst, Serum uric acid concentration was significantly (P<0.05) higher in those fed 2% NaHCO3.However, packed cell volume, erythrocyte sedimentation rate, serum creatinine, alkaline phosphatase, plasma calcium,plasma phosphorus, serum globulin and serum glutamic pyruvate transaminase concentrations were not affected due to the dietary treatments. Serum cholesterol, triglycerides and low density lipoprotein concentration were significantly (P<0.05) decreased, whereas, serum high density lipoprotein concentration was found to be significantly (P<0.05) increased by dietary inclusion of NaHCO3. Birds fed diet containing 1% NaHCO3 showed significantly (P<0.05) higher concentration of estrogen, progesterone, T3 and T4 hormones. It was concluded that being economical and easy to handle, dietary inclusion of NaHCO3 may be a better choice to reduce or at least ameliorate the harmful effects of heat stress on blood chemistry in caged layers reared in summer conditions.

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Determination of cholesterol in Italian chicken eggs

Cited by 49 publications

References 39 publications

DART mass spectrometry for rapid screening and quantitative determination of cholesterol in egg pasta

DART mass spectrometry for rapid screening and quantitative determination of cholesterol in egg pasta

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

Effect of Dietary Inclusion of Sodium Bicarbonate on Blood Profile of Caged Layers During Summer

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