title: Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography.
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 2.4μg/mL, respectively, while for HPLC were 3 and 11μg/mL. UHPLC method allowed reduction of the organic solvents consumption (8 times lower) and decreased analysis time in 4min, 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.
authors.affiliation: Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Lisbon, 1649-016 Lisbon, Portugal; REQUIMTE/Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.
authors.forename: Tânia Gonçalves
authors.initials: TG
authors.lastname: Albuquerque
authors.affiliation: REQUIMTE/Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.
authors.forename: M Beatriz P P
authors.initials: MB
authors.lastname: Oliveira
authors.affiliation: Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Lisbon, 1649-016 Lisbon, Portugal; Centro de Estudos de Ciência Animal (CECA), Universidade do Porto, R. D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal.
authors.forename: Ana
authors.initials: A
authors.lastname: Sanches-Silva
authors.affiliation: Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Lisbon, 1649-016 Lisbon, Portugal; REQUIMTE/Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal. Electronic address: helena.costa@insa.min-saude.pt.
authors.forename: Helena S
authors.initials: HS
authors.lastname: Costa
mesh_terms: D000818:Animals; D002645:Chickens; D002791:Cholesterol, Dietary / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003611:Dairy Products / Q000032:analysis; D004531:Eggs / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D006801:Humans; D057230:Limit of Detection; D008460:Meat / Q000032:analysis; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D012997:Solvents
chemical_list: D002791:Cholesterol, Dietary; D012997:Solvents
keywords: Analytical methods; Cholesterol; Food matrices; HPLC; UHPLC; Validation