Author: Mokhtar S. S. Al-Salimi

                  Adel A. M. Saeed²

This study aimed to evaluate the cholesterol content in various dairy products commonly consumed by the general population, as well as fats and oils used in cooking and food preparation. The samples were collected from local markets and farmers in the Aden and Abyan Governorates. To analyze the samples, a highly sensitive high-performance liquid chromatography (HPLC) instrument was utilized. The findings of this study indicated that the highest cholesterol levels were observed in samples of animal ghee and hydrogenated vegetable ghee. Additionally, dairy products derived from full-fat animal milk displayed higher cholesterol content. Specifically, Bint ghee had the highest cholesterol percentage (495.0 mg/100g), followed by local ghee (b) (481.5 mg/100g), Qamaria ghee (453.48 mg/100g), Amazon ghee (411.83 mg/100g), Jabli ghee (368.14 mg/100g), and local ghee (a) (304 mg/100g). Butter samples had a cholesterol concentration of 245 mg/100g, while sheep cheese contained 84.3 mg/100g. Areej ghee recorded 51.9 mg/100g, and bovine cheese had 49.3 mg/100g. The cholesterol percentage in Saudi cheddar cheese reached 42.0 mg/100g. On the other hand, cream, margarine, sesame oil, and Shifa oil samples had cholesterol concentrations below the detection limits, indicating minimal or no cholesterol content.