PENGEMBANGAN METODE ANALISIS SPEKTROFOTOMETRY UNTUK PENENTUAN KOLESTEROL DI DALAM MAKANAN TRADISIONAL

The development of analytical UV-Vis spectrophotometric method for the determination of cholesterol is explained. The assay performed by enzymatic catalytic reaction using cholesterol oxidase (COx) to oxidise cholesterol into cholestenon and hydrogen peroxide followed by catalytic reduction of hydrogen peroxide with o-dianicidine by using enzyme peroxidase (POx) to produce red colour reduced o-dianicideine that can be measured at λ 520 nm. The modified method gave sensitive response to cholesterol, where the detection linearity to cholesterol lies between 0.01–5.0 mM cholesterol, slope 0.158 au/mM cholesterol, and the detection limit of 0.01 mM cholesterol. The method has been applied for the determination of cholesterol in traditional food samples, where the concentrations of cholesterol in food are lies between 0.052-0.799 mM cholesterol.