Application of the official AOAC chloresterol Method to a wide variety of food products

This paper presents analytical data on the cholesterol content of selected consumer food products including some fats and oils. The cholesterol data are grouped by food products. To determine the reproducibility of cholesterol values, recovery data were obtained from samples of pure vegetable shorte...

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Bibliographic Details
Published inJournal of the Association of Official Analytical Chemists Vol. 61; no. 3; p. 727
Main Authors Punwar, J K, Derse, P H
Format Journal Article
LanguageEnglish
Published United States 01.05.1978
Subjects
Chemistry Techniques, Analytical - standards
Cholesterol, Dietary - analysis
Food Analysis - methods
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Summary:This paper presents analytical data on the cholesterol content of selected consumer food products including some fats and oils. The cholesterol data are grouped by food products. To determine the reproducibility of cholesterol values, recovery data were obtained from samples of pure vegetable shortening spiked at 40 and 20 mg cholesterol (as cholesteryl palmitate)/100 g fat. Average recoveries were 97.1% and 95.5% with coefficients of variation of 1.27 and 3.24%, respectively.
ISSN:0004-5756