Development of a Method for the Analysis of Sterols in Sterol-Enriched Deli-Style Turkey with GC-FID

Plant sterols have been recognised by the European Food Safety Authority for their cholesterol-lowering properties and are currently added to several food formulations. The objective of this study was to develop a method based on formation of sterol trimethylsilyl ether derivatives and separation an...

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Bibliographic Details
Published in:Food analytical methods 2016-03, Vol.9 (3), p.724-728
Main Authors: Grasso, S, Brunton, N. P, Monahan, F. J, Harrison, S. M
Format: Article
Language:English
Subjects:
Analytical Chemistry
beta-sitosterol
campesterol
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
cholesteremic effect
Food and Drug Administration
food safety
Food Science
gas chromatography
guidelines
meat
Microbiology
stigmasterol
turkeys
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Summary:Plant sterols have been recognised by the European Food Safety Authority for their cholesterol-lowering properties and are currently added to several food formulations. The objective of this study was to develop a method based on formation of sterol trimethylsilyl ether derivatives and separation and quantification by GC for the determination of three phytosterols (β-sitosterol, stigmasterol and campesterol) in sterol-enriched deli-style turkey. The assay was linear (concentration range 4.3–172.1 μg/ml, R ² ≥ 0.9868) and accuracy and precision were within the acceptance criteria of the U.S. Food and Drug Administration (USFDA) guidelines for method validation, set at
ISSN:1936-9751
1936-976X
DOI:10.1007/s12161-015-0242-3