. 2018 Dec 20;8(1):1. doi: 10.3390/foods8010001

Table 7.

Measurement techniques meant for cholesterol in food samples.

Matrix	Extraction Method	Measurement Method, Chromatographic Column	Sensitivity, mg L⁻¹ or mg kg⁻¹	Reference
Egg-, dairy-and meat-based products	ACN/2-propanol	1. Supelcosil^TM LC-18-DB 150 × 4.6 mm, 3 μm	3	[166]
Egg-, dairy-and meat-based products	ACN/2-propanol	2. Acquity UPLC^® BEH C₁₈ 50 × 2.1 mm, 1.7 µm, UV 210 nm	0.7	[166]
Seafood	1. In situ: KOH 2 mol L⁻¹/MeOH, 80 °C, N₂, C₆H₁₄	Vitamin E: FLD λ_ex 290 λ_em 330). Cholesterol: UV 210 nm, Supelcosil™ LCSI 75 × 3.0 mm, 3 μm, mobile phase: n-hexane and 1,4-dioxane (97.5:2.5) IS: tocol	Vitamin E: 0.05 Cholesterol: 10	[169]
	2. Modified Folch: MeOH/CH₂Cl₂ (1:2), saponification
	3. Smedes: 2-propanol/cyclohexane (1:1.25), saponification
Seafood	KOH 50 g/100 g/EtOH, 25 °C, 22 h, in the dark, C₆H₁₄	1. Nova Pack CN HP 300 × 3.9 mm, 4 μm, n-hexane/2-propanol (97:3), UV 210 nm (cholesterol oxides), RID (cholesterol and epoxides)	0.01	[170]
Seafood	KOH 50 g/100 g/EtOH, 25 °C, 22 h, in the dark, C₆H₁₄	2. Confirmation: HPLC-APCI-MS QTRAP^®	0.01	[170]
Dairy product	KOH 50 g/100 g/EtOH, 25 °C, 22 h, in the dark, C₆H₁₄	Restek C₁₈ 150 × 6 mm, 5μm, mobile phase: ACN/2-propanol (95:5), UV 202 nm 25-hydroxy and cholesterol, 227 nm 7-ketocholesterol	11.10	[171]
Egg and dairy product and vegetable oil	1. Egg yolk and milk: pretreatment with ACN	CLC-ODS-C₈ 150 × 6 mm, 5μm. Mobile phase: ACN/EtOH (50:50), HPLC-UV 210 nm,	0.01	[172]
Egg and dairy product and vegetable oil	2. Liquid–liquid dispersion (DLLME) EtOH (800 µL)/CCl₄ (35 µL).		0.01	[172]