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Characterization of vitamin E and total cholesterol levels in meat of lamb produced in the south of Sonora State, México by HPLC

Author(s): María Isabel Cruz | Jaime López-Cervantes | Javier Munguía-Xóchihua | Norma Güemes-Vera | Lourdes Mariana Díaz-Tenorio | Juan Francisco Hernandez-Chavez

Journal: Nacameh
ISSN 2007-0373

Volume: 7;
Issue: 1;
Start page: 17;
Date: 2013;
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Keywords: HPLC | Cholesterol | Vitamin E | Quality | Lamb meat

The higher cholesterol content in some meat species has been associated in many scientific papers with degenerative and cardiovascular illness. Nonetheless, there are no specific studies on Sonora’s lamb meat vitamin E and cholesterol content. The use of analytical techniques to determinate meat quality and healthiness are important as routine food analysis. The objective of this work was to characterize cholesterol and vitamin E levels in lamb meat produced in Sonora using high pressure liquid chromatography (HPLC) as a precise analytical technique. Samples (15 from criollo race Longissimus dorsi muscle, 35-40 kg live weight produced in a stabled system feed with corn) was lyophilized to determinate -tocopherol and cholesterol via HPLC. Results shown that the average concentration were 2.3±1.06 mg/mL and 135.62±31.4 mg/mL in 100 g of meat for α-tocopherol and cholesterol, respectively. The characterization of these analites is important to provide the necessary purchase information to consumer, increasing lamb meat added value.
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