Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana
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, a...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2019/9045938 |
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| author | Joseph K. Adu Cedric D. K. Amengor Naomi Kabiri Emmanuel Orman Stella Abla Gameli Patamia Bernice Korkor Okrah |
| author_facet | Joseph K. Adu Cedric D. K. Amengor Naomi Kabiri Emmanuel Orman Stella Abla Gameli Patamia Bernice Korkor Okrah |
| author_sort | Joseph K. Adu |
| collection | DOAJ |
| description | 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 (R2=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. |
| format | Article |
| id | doaj-art-0a2f280c4d334f1cb8345f20a6111d7a |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-0a2f280c4d334f1cb8345f20a6111d7a2025-02-03T07:23:34ZengWileyInternational Journal of Food Science2356-70152314-57652019-01-01201910.1155/2019/90459389045938Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in GhanaJoseph K. Adu0Cedric D. K. Amengor1Naomi Kabiri2Emmanuel Orman3Stella Abla Gameli Patamia4Bernice Korkor Okrah5Department of Pharmaceutical Chemistry, Faculty of Pharmacy and Pharmaceutical Sciences, College of Health Sciences, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, GhanaDepartment of Pharmaceutical Chemistry, School of Pharmacy, University of Health and Allied Sciences (UHAS), Ho, GhanaDepartment of Chemistry, College of Science, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, GhanaDepartment of Pharmaceutical Chemistry, School of Pharmacy, University of Health and Allied Sciences (UHAS), Ho, GhanaDepartment of Pharmaceutical Chemistry, Faculty of Pharmacy and Pharmaceutical Sciences, College of Health Sciences, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, GhanaDepartment of Pharmaceutical Chemistry, Faculty of Pharmacy and Pharmaceutical Sciences, College of Health Sciences, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, GhanaCholesterol 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 (R2=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.http://dx.doi.org/10.1155/2019/9045938 |
| spellingShingle | Joseph K. Adu Cedric D. K. Amengor Naomi Kabiri Emmanuel Orman Stella Abla Gameli Patamia Bernice Korkor Okrah 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 |
| title | Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana |
| title_full | Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana |
| title_fullStr | Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana |
| title_full_unstemmed | Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana |
| title_short | Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana |
| title_sort | validation of a simple and robust liebermann burchard colorimetric method for the assay of cholesterol in selected milk products in ghana |
| url | http://dx.doi.org/10.1155/2019/9045938 |
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