Decrease of cholesterol content in milk by sorption onto β-cyclodextrin crosslinked with tartaric acid; considerations and implications
Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Radlinského 9, 812 37 Bratislava, Slovak Republic
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Abstract: Elevated cholesterol intake can induce the development of cardiovascular diseases in man, especially with long term animal origin foods consumption. Therefore, this work deals with the possibility of cholesterol content decrease in milk applying b-cyclodextrin crosslinked with tartaric acid (βCDcTA) as a removal agent. Evaluation of statistic data on food consumption in the Slovak Republic in 2018 aimed at total cholesterol daily intake and effects of “milky” cholesterol content decrease on total cholesterol balance. During the experiments, various amounts of βCDcTA addition to milk were studied resulting in optimal 5 % addition resulting in the cholesterol content decrease by 85.4 % in comparison to original cholesterol content. For monitoring purposes, an HPLC method analysing cholesterol content in saponified milk was employed. The food consumption data analysis showed that total per capita daily cholesterol intake was 369.8 mg, from which 86 mg was assigned to the cholesterol contained in milk and dairy products while the application of cholesterol removal procedure could decrease the total per capita daily cholesterol intake to 296.3 mg (“milky” cholesterol amount equal to 12.6 mg), which in below the recommended value of 300 mg daily intake still valid in the Slovak Republic. This approach might prove as a meaningful step to weaken health problems associated with high long term intake of cholesterol contained in foods of animal origin.
Keywords: cholesterol intake, milk, HPLC, health, crosslinked b-cyclodextrin, cholesterol-free foods, annual consumption
Acta Chimica Slovaca, Vol. 13, No. 2, 2020, pp. 1—6, DOI: 10.2478/acs-2020-0024