![](/images/graphics-bg.png)
Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana
Joint Authors
Amengor, Cedric D. K.
Orman, Emmanuel
Adu, Joseph K.
Kabiri, Naomi
Patamia, Stella Abla Gameli
Okrah, Bernice Korkor
Source
International Journal of Food Science
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-10-13
Country of Publication
Egypt
No. of Pages
7
Abstract EN
Cholesterol plays a key role in the synthesis of bile acids and steroid hormones in the human body.
However, excessively high levels are usually implicated in cardiovascular diseases.
For this reason, it is essential to monitor exposure to high levels of it in products meant for human consumption, and this calls for the need to develop analytical methods to detect them.
The use of Liebermann–Burchard reaction in this study has been explored to develop a simple, reliable, and robust quantitative colorimetric method to assay cholesterol, and hence provide a good alternative to chromatographic methods.
The developed method was validated and used to determine the contents of cholesterol in selected dairy products on the Kumasi Metropolis market.
The method demonstrated a good linearity ( R 2 = 0.996 ) over concentration range of 0.01–0.08 mg/ml.
It was also shown to be precise and robust.
The limit of detection (LOD) and limit of quantification (LOQ) were determined to be 0.00430 mg/ml and 0.01304 mg/ml, respectively.
Ten selected brands of canned milk (B1–B5) and fresh yoghurt products (A1–A5) were then assayed using the developed method.
The results showed that three products from each category had cholesterol contents above the allowable content of 5 mg/100 g in dairy products.
The study thus has proposed a simple colorimetric method that can be adopted by dairy products manufacturing facilities to rapidly determine cholesterol contents during manufacturing in order to monitor the safe consumption of their products, and eliminate or minimize possible future health hazards.
American Psychological Association (APA)
Adu, Joseph K.& Amengor, Cedric D. K.& Kabiri, Naomi& Orman, Emmanuel& Patamia, Stella Abla Gameli& Okrah, Bernice Korkor. 2019. Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana. International Journal of Food Science،Vol. 2019, no. 2019, pp.1-7.
https://search.emarefa.net/detail/BIM-1165429
Modern Language Association (MLA)
Adu, Joseph K.…[et al.]. Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana. International Journal of Food Science No. 2019 (2019), pp.1-7.
https://search.emarefa.net/detail/BIM-1165429
American Medical Association (AMA)
Adu, Joseph K.& Amengor, Cedric D. K.& Kabiri, Naomi& Orman, Emmanuel& Patamia, Stella Abla Gameli& Okrah, Bernice Korkor. Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana. International Journal of Food Science. 2019. Vol. 2019, no. 2019, pp.1-7.
https://search.emarefa.net/detail/BIM-1165429
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1165429