Determination of Cholesterol in Foods

Cholesterol is a waxy lipid containing many hydrocarbon rings. Steroid hormones and cholesterol found in many membranes play an important role as a precursor to bile acids. Cholesterol, which is abundant in cheese, eggs, beef, poultry, fish and shrimp, can be taken with foods of animal origin.

The evaluation of cholesterol in foods is carried out by various analytical methods. Gravimetry, colorimetry, fluorimetry and chromatography are the methods that can be preferred for cholesterol determination. Abnormal cholesterol levels are the main cause of heart diseases, stroke, type II diabetes, brain diseases.

Determination of cholesterol in foods is especially important for specifying the net cholesterol amount in the label information.

You can contact Nanolab Food Analysis Laboratory for Cholesterol Determination in Foods.