Determination of cholesterol in dairy products using infrared techniques: 1. FTIR spectroscopy

Manish M. Paradkar, Joseph Irudayaraj

Research output: Contribution to journalArticlepeer-review


A Fourier transformed infrared (FTIR) spectroscopic method is described to estimate cholesterol after a single step extraction instead of the conventional colorimetric method. FTIR spectrum of pure cholesterol was characterized and the region between 2800 and 3200 cm-1 was used for quantitative estimation. Partial least square (PLS) and principal component regression (PCR) analysis were used for quantitative analysis. FTIR spectroscopy with chemometrics could predict the cholesterol content accurate to an r2 greater than 0.99 and a standard error of prediction (SEP) of less than 0.98. The developed model was successfully applied to predict cholesterol in commercial dairy products and validated with standard method and recovery studies. Results indicate that FTIR spectroscopy can determine the cholesterol content in dairy products in approximately 5 min.

Original languageEnglish (US)
Pages (from-to)127-132
Number of pages6
JournalInternational Journal of Dairy Technology
Issue number3
StatePublished - Aug 2002
Externally publishedYes


  • Chemometrics
  • Cholesterol
  • FTIR spectroscopy

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology


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