Determination of cholesterol levels in eggs of local and hybrid chicken

Abstract

Cholesterol, the most abundant sterol in animal tissue was extracted from different egg yolk samples using acetone followed by methanol after filtration and evaporation  respectively. The cholesterol extract was coupled with jerk reagent to enhance absorption  at visible light region. The cholesterol was then quantified by spectrophotometry using a  UV-double beam spectrophotometer. It was found that the hybrid egg had the least value of cholesterol hence is safer for consumption based on the cholesterol content.

Keywords: cholesterol, egg, hybrid chicken, egg yoke

Journal of Pharmaceutical and Allied Sciences, Vol. 7 No. 1 (2010)