Microwave-Based Technique for Determination of Cholesterol in Milk Products

A new method for determination of cholesterol in milk products has been developed based on dielectric properties of the cholesterol enzymatic reaction at microwave frequencies in the range of 0.2-20 GHz. The dielectric properties of cholesterol solutions, enzyme and the product of cholesterol-enzyme...

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Main Author:	Abu Jahar, Noorhasmiera
Format:	Thesis
Language:	English English
Published:	2011
Subjects:	Microwaves Dairy products Food - Cholesterol content
Online Access:	http://psasir.upm.edu.my/id/eprint/19622/1/FS_2011_33.pdf
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id	my-upm-ir.19622
record_format	uketd_dc
spelling	my-upm-ir.196222014-04-15T02:23:27Z Microwave-Based Technique for Determination of Cholesterol in Milk Products 2011-06 Abu Jahar, Noorhasmiera A new method for determination of cholesterol in milk products has been developed based on dielectric properties of the cholesterol enzymatic reaction at microwave frequencies in the range of 0.2-20 GHz. The dielectric properties of cholesterol solutions, enzyme and the product of cholesterol-enzyme reaction were measured using an Open Ended Coaxial Probe (OECP) coupled with automated network analyzer (ANA) at room temperature (25C). At frequency 4.98GHz and 10.9GHz the dielectric loss difference was obtain by subtracting the dielectric after the enzymatic reaction of cholesterol with dielectric of cholesterol oxidase alone. The cholesterol to cholesterol oxidase ratio at 1:2 is the best experimental condition for the detection of cholesterol using this system. The relative standard deviation (RSD) of the reproducilibity was calculated to be 1.85% for frequency 4.98 GHz and 2.06% for frequency 10.9 GHz at concentration of 38.67 ppm. The limit of detection was calculated to be 0.83 ppm at frequency 4.98GHz and 1.18 ppm at frequency 10.9 GHz. The results obtained from the developed method were compared with the standard method of cholesterol determination (BOHAC extraction- HPLC). The comparison result shows a poor agreement between the developed method and tandard method. The value of tcalc > ttable at 95% confidence level, thus, there is significant difference between both techniques at this confidence level. This may be due to interference of other compound such as protein, calcium, water and carbohydrate in the milk that affects the dielectric loss and because dielectric loss is too sensitive compared to dielectric constant. Microwaves Dairy products Food - Cholesterol content 2011-06 Thesis http://psasir.upm.edu.my/id/eprint/19622/ http://psasir.upm.edu.my/id/eprint/19622/1/FS_2011_33.pdf application/pdf en public masters Universiti Putra Malaysia Microwaves Dairy products Food - Cholesterol content Faculty of Science English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Microwaves Dairy products Food - Cholesterol content
spellingShingle	Microwaves Dairy products Food - Cholesterol content Abu Jahar, Noorhasmiera Microwave-Based Technique for Determination of Cholesterol in Milk Products
description	A new method for determination of cholesterol in milk products has been developed based on dielectric properties of the cholesterol enzymatic reaction at microwave frequencies in the range of 0.2-20 GHz. The dielectric properties of cholesterol solutions, enzyme and the product of cholesterol-enzyme reaction were measured using an Open Ended Coaxial Probe (OECP) coupled with automated network analyzer (ANA) at room temperature (25C). At frequency 4.98GHz and 10.9GHz the dielectric loss difference was obtain by subtracting the dielectric after the enzymatic reaction of cholesterol with dielectric of cholesterol oxidase alone. The cholesterol to cholesterol oxidase ratio at 1:2 is the best experimental condition for the detection of cholesterol using this system. The relative standard deviation (RSD) of the reproducilibity was calculated to be 1.85% for frequency 4.98 GHz and 2.06% for frequency 10.9 GHz at concentration of 38.67 ppm. The limit of detection was calculated to be 0.83 ppm at frequency 4.98GHz and 1.18 ppm at frequency 10.9 GHz. The results obtained from the developed method were compared with the standard method of cholesterol determination (BOHAC extraction- HPLC). The comparison result shows a poor agreement between the developed method and tandard method. The value of tcalc > ttable at 95% confidence level, thus, there is significant difference between both techniques at this confidence level. This may be due to interference of other compound such as protein, calcium, water and carbohydrate in the milk that affects the dielectric loss and because dielectric loss is too sensitive compared to dielectric constant.
format	Thesis
qualification_level	Master's degree
author	Abu Jahar, Noorhasmiera
author_facet	Abu Jahar, Noorhasmiera
author_sort	Abu Jahar, Noorhasmiera
title	Microwave-Based Technique for Determination of Cholesterol in Milk Products
title_short	Microwave-Based Technique for Determination of Cholesterol in Milk Products
title_full	Microwave-Based Technique for Determination of Cholesterol in Milk Products
title_fullStr	Microwave-Based Technique for Determination of Cholesterol in Milk Products
title_full_unstemmed	Microwave-Based Technique for Determination of Cholesterol in Milk Products
title_sort	microwave-based technique for determination of cholesterol in milk products
granting_institution	Universiti Putra Malaysia
granting_department	Faculty of Science
publishDate	2011
url	http://psasir.upm.edu.my/id/eprint/19622/1/FS_2011_33.pdf
_version_	1747811426827763712

Microwave-Based Technique for Determination of Cholesterol in Milk Products

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