عنوان المقالة:فتح محتوى الكوليسترول: تحليل شامل لمستويات الكوليسترول في منتجات الألبان والدهون والزيوت من خلال جهاز الاستشراب السائل عالي الأداء Unlocking the Cholesterol Content: A Comprehensive Analysis of Cholesterol Levels in Dairy Products, Fats, and Oils Through High-Performance Liquid Chromatography
Mokhtar S. S. Al-Salimi, Fares S. S. Al-Saidi, Adel A. M. Saeed*
الملخص الانجليزي
This study aimed to evaluate the cholesterol content in various dairy products
commonly consumed by the general population, as well as fats and oils used in
cooking and food preparation. The samples were collected from local markets and
farmers in the Aden and Abyan Governorates. To analyze the samples, a highly
sensitive high-performance liquid chromatography (HPLC) instrument was utilized.
The findings of this study indicated that the highest cholesterol levels were observed
in samples of animal ghee and hydrogenated vegetable ghee. Additionally, dairy
products derived from full-fat animal milk displayed higher cholesterol content.
Specifically, Bint ghee had the highest cholesterol percentage (495.0 mg/100g),
followed by local ghee (b) (481.5 mg/100g), Qamaria ghee (453.48 mg/100g),
Amazon ghee (411.83 mg/100g), Jabli ghee (368.14 mg/100g), and local ghee (a)
(304 mg/100g). Butter samples had a cholesterol concentration of 245 mg/100g,
while sheep cheese contained 84.3 mg/100g. Areej ghee recorded 51.9 mg/100g, and
bovine cheese had 49.3 mg/100g. The cholesterol percentage in Saudi cheddar
cheese reached 42.0 mg/100g. On the other hand, cream, margarine, sesame oil, and
Shifa oil samples had cholesterol concentrations below the detection limits,
indicating minimal or no cholesterol content
تاريخ النشر
25/05/2024
الناشر
Stardom Journal for Natural and Engineering Sciences (SJNES)
د. عادل أحمد محمد سعيد | Dr. Adel Ahmed Mohammed Seaad | 13633