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Superheated water extraction of cholesterol from solid food

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Abstract

A method based on superheated water extraction has been developed for the removal of cholesterol from solid food thus providing a clean approach by avoiding the use of organic solvents. A preconcentration step was also studied with the aim of solving the problem derived from low-cholesterol-content samples and dilution effect. The research also involved the optimisation of the parameters affecting the extraction process by a central composite experimental design as well as a univariate study of the optimisation of the preconcentration step. The time required for total removal of the target compound was 60 min. The method was validated using a certified reference material (NIST–CRM 1845) and was used to analyse food samples within a wide range of cholesterol concentrations. The efficiency for the CRM was 105%. The precision of the method yielded values less than 6.5% (expressed as relative standard deviation) in all instances.

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Acknowledgment

The Spanish Comisión Interministerial de Ciencia y Tecnología (CICyT) is thanked for financial support (Project No BQU–2000–0241).

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Authors and Affiliations

  1. Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, 14071, Córdoba, Spain

    V. Fernández–Pérez & M. D. Luque de Castro

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  1. V. Fernández–Pérez
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  2. M. D. Luque de Castro
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Correspondence to M. D. Luque de Castro.

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Fernández–Pérez, V., de Castro, M.D.L. Superheated water extraction of cholesterol from solid food . Anal Bioanal Chem 375, 437–442 (2003). https://doi.org/10.1007/s00216-002-1699-7

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  • DOI: https://doi.org/10.1007/s00216-002-1699-7

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