Publication
Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography
| dc.contributor.author | Albuquerque, T.G. | |
| dc.contributor.author | Oliveira, M.B. | |
| dc.contributor.author | Sanches-Silva, A. | |
| dc.contributor.author | Costa, H.S. | |
| dc.date.accessioned | 2015-01-12T14:30:25Z | |
| dc.date.available | 2015-01-12T14:30:25Z | |
| dc.date.issued | 2016-02-25 | |
| dc.description.abstract | Analytical methods for cholesterol evaluation in foods are crucial since this compound was closely related with cardiovascular disease. In the present study, two chromatographic methods were implemented and validated, in order to achieve the ideal analytical method for the quantification of cholesterol in food matrices. The developed methods were applied to different foodstuffs, sour cream, egg, egg yolk and chicken nuggets. Both HPLC and UHPLC methods are rapid, specific, sensitive, precise (RSD < 2.5%) and accurate. The achieved LOD and LOQ for UHPLC were 0.7 and 2.4 μg/mL, respectively, while for HPLC were 3 and 11 μg/mL. UHPLC method allowed reduction of the organic solvents consumption (8 times lower) and decreased analysis time in 4 min, being more eco-friendly, than conventional HPLC methods. Moreover, it will be very useful for the quality control of cholesterol content in food matrices and can be easily adopted by analytical laboratories. | por |
| dc.description.sponsorship | This work was funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project “PTRANSALT – Evaluation of trans fatty acids, saturated fat and salt in processed foods: current situation in Portugal – (2012DAN828)”. Tânia Gonçalves Albuquerque is grateful for research grant (BRJ/DAN-2012) funded by National Institute of Health Dr. Ricardo Jorge, I.P. | por |
| dc.identifier.citation | Food Chem. 2016 Feb 15;193:18-25. doi: 10.1016/j.foodchem.2014.09.109. Epub 2014 Oct 2. | por |
| dc.identifier.doi | 10.1016/j.foodchem.2014.09.109 | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | http://hdl.handle.net/10400.18/2633 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Elsevier | por |
| dc.relation | PTRANSALT - Avaliação de ácidos gordos trans, gordura saturada e sal em alimentos processados: estudo do panorama português (2012DAN828) | por |
| dc.relation.publisherversion | http://www.sciencedirect.com/science/article/pii/S0308814614014940 | por |
| dc.subject | Composição dos Alimentos | por |
| dc.subject | Nutrição Aplicada | por |
| dc.subject | Cholesterol | por |
| dc.subject | HPLC | por |
| dc.subject | UHPLC | por |
| dc.subject | Food Matrices | por |
| dc.subject | Analytical Methods | por |
| dc.subject | Validation | por |
| dc.title | Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 25 | |
| oaire.citation.issue | 193 | |
| oaire.citation.startPage | 18 | |
| oaire.citation.title | Food Chemistry | por |
| rcaap.rights | embargoedAccess | por |
| rcaap.type | article | por |
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