Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left"></td><td class="align_center">Melting point</td><td class="align_center">Wavelength maxima (<i>λ</i><sub>max</sub>)</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">Working standard (cholesterol)</td><td class="align_center">148°C–150°C</td><td class="align_center">420 nm</td></tr><tr><td class="align_left">Reference</td><td class="align_center">147°C–150°C [<a href="/journals/ijfs/2019/9045938/#B16" target="_blank">16</a>]</td><td class="align_center">410 nm [<a href="/journals/ijfs/2019/9045938/#B15" target="_blank">15</a>, <a href="/journals/ijfs/2019/9045938/#B17" target="_blank">17</a>]</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Confirming the identity of cholesterol standard.</div>

International Journal of Food Science

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Table 1

Table 1: Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana 