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Open AccessArticle

A Validated Method for Cholesterol Determination in Turkey Meat Products Using Relative Response Factors

1
School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, UK
2
School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 684; https://doi.org/10.3390/foods8120684
Received: 4 November 2019 / Revised: 2 December 2019 / Accepted: 13 December 2019 / Published: 15 December 2019
(This article belongs to the Special Issue Chromatography Analysis Applied in Food Science)
The objective of this study was to develop a precise and accurate method to quantify cholesterol in turkey meat products using relative response factors, based on a modification of a previously published method for plant sterols determination. Validation was performed using neat solutions to determine linearity, precision, and accuracy. The method was linear in the concentration range considered (1–20 µg/mL, r2 ≥ 0.991). Precision and accuracy were within the acceptability guidelines of the U.S. Food and Drug Administration (FDA) for method validation (<20% relative standard deviation (RSD) at the lower limit of quantification (LLOQ) and <15% RSD for other standards). Turkey meat was spiked with cholesterol at two levels (low = 3 µg/mL and high = 18 µg/mL), either before or after saponification, to establish the recovery and matrix effects. Recovery ranged from 94% to 105%, with a mean value of 105% at the low spike level and 95% at the high spike level. No significant matrix effects were found (90% to 112% recovery). This method is reliable for the quantification of cholesterol in turkey meat products in the range 0.4–8 mg/g. View Full-Text
Keywords: cholesterol; relative response factor; turkey meat; matrix effect; recovery; linearity; precision; accuracy cholesterol; relative response factor; turkey meat; matrix effect; recovery; linearity; precision; accuracy
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MDPI and ACS Style

Grasso, S.; Harrison, S.M.; Monahan, F.J.; Brunton, N.P. A Validated Method for Cholesterol Determination in Turkey Meat Products Using Relative Response Factors. Foods 2019, 8, 684.

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