Determination of cholesterol in Italian chicken eggs

Chicken eggs represent a relevant diet source of cholesterol. With the aim of evaluating the cholesterol content of the eggs from Campania Region (Italy) and to test a new analytical procedure, a sample of 100 chicken eggs from local market was analysed by gas chromatography using a polar capillary column. The total free cholesterol was extracted from the egg yolk with n-hexane and trichloroacetic acid, and analysed without the saponification step commonly used. This alternative procedure was compared with the official method. The results indicate that the total free cholesterol content is in the range of 120–193 mg/egg (average value 157 ± 3 mg/egg) lower than the previously reported value of 213 mg/egg. The total free cholesterol quantity is not related to the yolk weight. The bound cholesterol contribution to the total cholesterol was negligible. Dietary recommendations aimed at restricting the egg consumption should be taken with caution and should not include all individuals.