Application of Rapid Sample Preparation Method and Monitoring for Cholesterol Content in Chicken Egg and Egg powder

The aim of this study was to develop sample preparation method and evaluate the exact cholesterol content in egg and eggpowder purchased from Korean markets, and to determine whether significant differences exist among various egg prod-ucts, since a variety of products are available in Korean markets and there are no recent databases for cholesterol. To eval-uate the cholesterol content in chicken egg sold in Korean local market, a simple method using non-heated saponification todetermine cholesterol for emulsified foods was applied. The results of recovery for egg and egg powder were in a range of92.4-105.0%, with a relative standard deviation between 1.1% and 2.8% by using gas chromatography-flame ionizationdetector. Therefore, the total cholesterol content in whole egg was estimated between 160.8 and 226.3 mg/egg (AV(average)186.8±3.5), which is similar or lower than previously reported levels. The value for cholesterol in egg powder was estimatedbetween 2.94 and 3.49 mg/g (AV 3.23±0.15). We suggested method that can be applicable to chicken egg and egg powdermatrix as providing rapid and accurate determination of cholesterol in egg and egg powder. This information will be helpfulfor processed food producers for deciding food labels of cholesterol content.Key words: egg, egg powder, cholesterol, non-heated saponification, gas chromatography