Rapid Method for Quantification of Cholesterol in Turkey Meat and Products |
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| Authors: | A.J. KING P. PANIANGVAIT A.D. JONES J.B. GERMAN |
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| Affiliation: | Author King is with the Dept. of Avian Science, author Jones is with the Facility for Advanced Instrumentation, and author German is with the Dept. of Food Science &Technology, Univ. of California, Davis, CA 95616.;Author Paniangvait formerly with the Dept. of Food Science &Technology, is now with Thai President Foods Public Co., Ltd., Bangkapi, Bangkok, Thailand 10240 |
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| Abstract: | A direct saponification method was developed to determine cholesterol quantitatively in turkey meat and its processed products at a detection limit of 10 ppm. Five solvents and two derivatizing agents were evaluated. The method involved direct saponification with ethanolic KOH, homogeneous-phase toluene extraction of unsaponifiables, derivatization of cholesterol to a trimethylsilyl ether and quantitation by gas chromatography with flame ionization detection using 5α-cholestane as internal standard. Compounds were confirmed by gas chromatography-mass spectrometry. |
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| Keywords: | direct saponification cholesterol 7-ketocholesterol turkey products cholesterol oxides |
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