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

Authors

  • SUZANA LUCY NIXDORF universidade Estadual de Londrina
  • MAKOTO MATSUSHITA Universidade Estadual de Maringá PR
  • NILSON EVELÁZIO DE SOUZA Universidade Estadual de Maringá PR

DOI:

https://doi.org/10.5380/cep.v15i2.14047

Keywords:

COLESTEROL, CROMATOGRAFIA EM FASE GASOSA. CHOLESTEROL, GAS CHROMATOGRAPHY.

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.

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How to Cite

NIXDORF, S. L., MATSUSHITA, M., & SOUZA, N. E. D. (1997). CHOLESTEROL IN COMMERCIAL MEALS CONSUMED IN LONDRINA CITY (PR) BRAZIL. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 15(2). https://doi.org/10.5380/cep.v15i2.14047

Issue

Vol. 15 No. 2 (1997)

Section

Artigos

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Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.