Rapid method for quantification of cholesterol in turkey meat and products

A. J. King, P. Paniangvait, A. D. Jones, J. B. German

Research output: Contribution to journalArticlepeer-review

20 Scopus citations


A direct saponification method was developed to determine cholesterol quantitatively in turkey meat and its processed products at a detection limit of 10 ppm. Five solvents and two derivatizing agents were evaluated. The method involved direct saponification with ethanolic KOH, homogeneous-phase toluene extraction of unsaponiflables, derivatization of cholesterol to a trimethylsilyl ether and quantitation by gas chromatography with flame ionization detection using 5α-cholestane as internal standard. Compounds were confirmed by gas chromatography-mass spectrometry.

Original languageEnglish (US)
Pages (from-to)382-385
Number of pages4
JournalJournal of Food Science
Issue number3
StatePublished - May 1998


  • 7-ketocholesterol
  • Cholesterol
  • Cholesterol oxides
  • Direct saponification
  • Turkey products

ASJC Scopus subject areas

  • Food Science


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