ABSTRACTThe sterol content of a variety of seafoods was determined by an acid‐ferric chloride method. Digitonides prepared from sterol obtained either after direct chloroform‐methanol extraction or after saponification followed by petroleum ether extraction were used. The yield of sterol from haddock and oyster was greater in saponified samples. To assay total sterol, steryl digitonides prepared from saponified samples were assayed using an anthrone reagent which is specific for the carbohydrate moiety of digitonin. Results of this assay were compared with those obtained by the acid‐ferric chloride method, whose chromogen is measured at the maximum wavelength for cholesterol and not all sterols give color maxima at this wavelength. Differences in sterol content obtained by the two methods may be attributed to the presence of sterols other than cholesterol. The use of anthrone reagent to assay seafood steryl digitonides may help to eliminate the variability in seafood sterol content reported in the liter
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