Rapid measurement of phytosterols in fortified food using gas chromatography with flame ionization detection

Abstract

A novel method for the measurement of total phytosterols in fortified food was developed and tested using gas chromatography with flame ionization detection. Unlike existing methods, this technique is capable of simultaneously extracting sterols during saponification thus significantly reducing extraction time and cost. The rapid method is suitable for sterol determination in a range of complex fortified foods including milk, cheese, fat spreads, oils and meat. The main enhancements of this new method include accuracy and precision, robustness, cost effectiveness and labour/time efficiencies. To achieve these advantages, quantification and the critical aspects of saponification were investig..