A Validated Method for Cholesterol Determination in Turkey Meat Products Using Relative Response Factors
School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, UK
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.