Cholesterol

The cholesterol determination in meat and meat products is very important because these products are highly demanded. The intake of high levels of cholesterol is associated with several diseases. Therefore, the development of analytical techniques is necessary to inform the consumer about the meat and meat products nutritional quality. CholesterolCholesterol determination in meat and meat productMeat products was studied for decades. The first published studies were based on a previous lipid Lipids extraction followed by saponificationSaponification before its quantification. Nowadays, new methods have been published that simplify the process by making direct saponificationSaponification with KOH and ethanol. These methods allow a faster determination of cholesterolCholesterol with less consumption of solvents. The most common chromatographic techniquesChromatographic techniques for determining and quantified cholesterolCholesterol in meat and meat productsMeat products are gas chromatographyGas chromatography (GC) and high-performance liquid chromatographyLiquid chromatography. This chapter gives a clear and complete vision of a rapid and precise methodology for the cholesterolCholesterol analysis of meat and meat productsMeat products, including all the extraction steps and the subsequent analysis by high-performance liquid chromatographyLiquid chromatography with Photodiode Array detection (HPLC-DAD) using a normal phase. The conditions of extraction and analysis proposed by us are described afterwards with exactitude with the aim reproduced by other researchers.