Evaluation of GC and GC-MS methods for the analysis of cholesterol oxidation products
2004 (English)In: Food Chemistry, ISSN 0308-8146, Vol. 84, 149-157 p.Article in journal (Refereed) Published
Various methods are used to analyse cholesterol oxidation products (COP) due to the unavailability of a standard method. In order to select a suitable method for the enrichment of COP, three methods of saponification (A-C), and transesterification (D) of tallow with three levels (5, 10 and 20 [mu]g) of spiked COP, were evaluated. Further enrichment of COP was done by solid phase extraction, quantified by GC, and confirmed by GC-MS. The in-house method A, and method D showed,the best results among the four methods evaluated. The recoveries at all levels of spiked COP were generally higher than 60% in method A. The recoveries of all spiked COP at 5 [mu]g level were consistently lower in method D compared with method A. From the results of this study it can be concluded that method A may be more suitable for the analysis of very low levels of COP in foods.
Place, publisher, year, edition, pages
2004. Vol. 84, 149-157 p.
Analysis, Cholesterol oxidation products, COP, GC, GC-MS, Saponification, Tallow, Transesterification
IdentifiersURN: urn:nbn:se:uu:diva-150690DOI: DOI: 10.1016/S0308-8146(03)00259-0OAI: oai:DiVA.org:uu-150690DiVA: diva2:408244