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Routine high-performance liquid chromatographic determination of free 7-ketocholesterol in some foods by two different analytical methods

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Journal of the American Oil Chemists’ Society

Abstract

Two methods for routine analysis of free 7-ketocholesterol (7-k) in foods by high-performance liquid chromatography (HPLC) were compared. The analyzed samples were egg noodles, biscuits prepared with eggs, sweet snacks, grated Parmesan cheeses, and some ingredients utilized in the food industry (whole-milk and whole-egg powder). The enrichment of cholesterol oxides was carried out by solid-phase separation of the total lipids with florisil and silica cartridges for methods A and B, respectively. The 7-k analyses were run in normal-phase HPLC for method A, and a reverse-phase process was used in method B. Identification of the 7-k peak was confirmed by gas chromatography/mass spectrometry analysis and peak purity checkvia spectral analysis with a diode array detector. The quantitation of 7-k was carried out with an internal standard for method A and with a calibration curve for method B. The limit of quantitation (LQ) was 3 × 10−9 g/injection; the limit of detection was ten times lower than the LQ for both methods. The two methods showed good recovery (99%) and good repeatability (coefficient of variation of 3.9 and 3.7% for methods A and B, respectively). These methods allow a fast, sensitive, and reliable determination of one cholesterol oxidation product, which is present at a high concentration level in the first stages of the oxidation process.

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Authors and Affiliations

  1. Istituto di Analisi e Tecnologie Farmaceutiche, 16147, Genova, Italy

    P. Zunin, F. Evangelisti & E. Tiscornia

  2. Istituto di Industrie Agrarie, via S. Giacomo 7, 40126, Bologna, Italy

    G. Penzzi, M. F. Caboni, T. Gallina Toschi & G. Lercker

Authors
  1. G. Penzzi
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  2. M. F. Caboni
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  3. P. Zunin
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  4. F. Evangelisti
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  5. E. Tiscornia
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  6. T. Gallina Toschi
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  7. G. Lercker
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Penzzi, G., Caboni, M.F., Zunin, P. et al. Routine high-performance liquid chromatographic determination of free 7-ketocholesterol in some foods by two different analytical methods. J Am Oil Chem Soc 72, 1523–1527 (1995). https://doi.org/10.1007/BF02577847

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  • DOI: https://doi.org/10.1007/BF02577847

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