Nutritional Evaluation of Cheeses: Cholesterol and Its Oxide 7- Ketocholesterol

Abstract

Aim: The present study sought to identify and quantify the contents of cholesterol and 7-ketocholesterol in cheese samples (Mozzarella, Prato and Minas Frescal). Study Design: The study used a completely randomized design in triplicate. ANOVA was used for the HPLC results comparing the means by Tukey’s test at 5% probability. Place and Duration of Study: The experiments were conducted at the State University of Southwest Bahia, Juvino Oliveira Campus, in Itapetinga-BA, Brazil, in the LAPRON (Natural Products Research Laboratory), CEACROM (Center of Chromatographic Studies and Analysis) and Laboratory of Milk and Dairy Products. Samples of Minas Frescal cheese were purchased in the municipality of Itapetinga-BA, Brazil in the months of September and October 2013, and samples of Mozzarella and Prato cheese were purchased from a dairy farm in Nova Venecia-ES, Brazil in October 2013. Methodology: Cholesterol and 7-ketocholesterol were identified by comparing the retention time of the sample peaks with the retention time of the standard peaks, and the characteristic wavelength was determined for each substance by using reversed-phase high-performance liquid chromatography. Results: The Prato cheese showed a higher cholesterol content, followed by the Mozzarella and Minas Frescal cheeses. Conclusion: Presence of the oxide 7-ketocholesterol was not found, indicating that processing did not result in cholesterol oxidation.