Application of the official AOAC chloresterol Method to a wide variety of food products.

This paper presents analytical data on the cholesterol content of selected consumer food products including some fats and oils. The cholesterol data are grouped by food products. To determine the reproducibility of cholesterol values, recovery data were obtained from samples of pure vegetable shortening spiked at 40 and 20 mg cholesterol (as cholesteryl palmitate)/100 g fat. Average recoveries were 97.1% and 95.5% with coefficients of variation of 1.27 and 3.24%, respectively.