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 egg powder purchased from Korean markets, and to determine whether significant differences exist among various egg products, since a variety of products are available in Korean markets and there are no recent databases for cholesterol. To evaluate the cholesterol content in chicken egg sold in Korean local market, a simple method using non-heated saponification to determine cholesterol for emulsified foods was applied. The results of recovery for egg and egg powder were in a range of 92.4-105.0%, with a relative standard deviation between 1.1% and 2.8% by using gas chromatography-flame ionization detector. 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 estimated between 2.94 and 3.49 mg/g (AV 3.23±0.15). We suggested method that can be applicable to chicken egg and egg powder matrix as providing rapid and accurate determination of cholesterol in egg and egg powder. This information will be helpful for processed food producers for deciding food labels of cholesterol content.