Edible fats and oils reference materials for sterol analysis with particular attention to cholesterol. Part 2. Certification of sterols mass fraction

Abstract

The design and results of an interlaboratory exercise for the certification of the cholesterol mass fraction in three edible oils and fats reference materials within the EEC Measurements and Testing programme (formerly Community Bureau of Reference-BCR) are described. The certified cholesterol contents are 2.5 ± 0.5, 133.6 ± 4.7 and 274.7 ± 9.0 mg of cholesterol per 100 grams for CRM 162 (soya–maize oil blend), CRM 163 (a pig and beef fat blend) and CRM 164 (anhydrous milk-fat), respectively. Phytosterols (β-sitosterol, stigmasterol and campesterol) added as ‘markers’ to milk-fat not destined for manufacturing butter have also been certified at 52.9 ± 4.0, 20.3 ± 0.6 and 35.6 ± 1.3 mg per 100 grams of fat, respectively. Indicative values for the sterol content of CRM 162 are also presented.