Author(s)

Gisely Luzia Stroher, Angela Claudia Rodrigues, Lucia Felicidade Dias, Mayka Reghiany Pedrão, Luana Nascimento de Paula, Jesui Vergilio Visentainer, Nilson Evelazio de Souza

Chemistry Department, Maringá State University, Maringá, Brazil.
Department of Chemical Process, Federal Technologic University of Parana, Apucarana, Brazil.
Food Technology, Federal Technologic University of Parana, Londrina, Brazil.

This study validated different extraction methodologies and compared the quantification of cholesterol by gas chromatography (GC) and high performance liquid chromatography (HPLC) in mg per 100 g of Italian-type salami and traditional bologna. The GC method used was direct saponification of the samples without derivatizations and the HPLC method was used to extract of the lipid samples. The GC limits of detection and quantification obtained for cholesterol were, respectively, 0.001 and 0.003 mg.g^–1. The HPLC values were 0.005 mg.g^–1 and 0.016 mg.g^–1. The GC recovery rate was 97.10 ± 0.13 and that of HPLC was 93.33 ± 0.22. Comparison of the cholesterol quantity found using the two chromatographic techniques shows that both are capable of quantifying cholesterol in the foods. With regard to costs, analysis time, the cost/benefit relationship was better with gas chromatography than that obtained with high performance liquid chromatography.

Cholesterol determination; Gas chromatography; Liquid chromatography; Method validation; Meat Products

G. Luzia Stroher, A. Claudia Rodrigues, L. Felicidade Dias, M. Reghiany Pedrão, L. Nascimento de Paula, J. Vergilio Visentainer and N. Evelazio de Souza, "Comparative Analysis and Validation Methodologies of GC and HPLC for Analysis of Cholesterol in Meat Products," American Journal of Analytical Chemistry, Vol. 3 No. 4, 2012, pp. 306-311. doi: 10.4236/ajac.2012.34042.