CHOLESTEROL IN COMMERCIAL MEALS CONSUMED IN LONDRINA CITY (PR) BRAZIL

Abstract

A rapid method with modifications for cholesterol determination was applied in meal samples frequently consumed in restaurants of Londrina, Paraná State, Brazil. Analyses of cholesterol were performed by gas chromatography, with flame ionization detector and capillary column. In 119 samples assays the cholesterol content ranged from non detectable levels to 88.60 mg per 100 g respectively in the spaghetti garlic and oil and “picanha”. To examine the aforementioned criteria, the feijoada samples were analyzed ten times to measure the precision and presented 1.26% standard deviation with 2.90% variance coefficient. The applied method for cholesterol determination in food samples, handling capillary column instead of pocked column, developed high reproductibility. Meals based on meat had the highest cholesterol levels.