Degree Name
MS (Master of Science)
Program
Chemistry
Date of Award
5-2007
Committee Chair or Co-Chairs
Chu-Ngi Ho
Committee Members
Ismail O. Kady, Scott J. Kirkby
Abstract
Cholesterol is a fat-like molecule found among lipids in animal (including human) tissues. It is needed for maintaining good health. However, health issues have been raised because of the strong correlation between high levels of cholesterol in the body and cardiovascular disease. An HPLC method for quantitative determination of cholesterol in foods is presented. This involves a C-18 stationary phase using a 70:30 methanol: 2-propanol mobile phase with an UV detector set at 212 nm. The method showed linearity in the range 5.0 to 100.0 μg/mL and also good reproducibility with relative standard deviation of 4.22%, 2.71%, 4.8%, and 3.7% for the different samples analyzed. The mean recovery of the butter sample was 106.5%. The samples under investigation were common food items such as butter, lard, and two different types of cheese.
Document Type
Thesis - unrestricted
Recommended Citation
Essaka, David Christian, "Reversed-Phase HPLC Determination of Cholesterol in Food Items." (2007). Electronic Theses and Dissertations. Paper 2034. https://dc.etsu.edu/etd/2034
Copyright
Copyright by the authors.