Comparative analysis of fatty acid profile and cholesterol content of egg yolks of different bird species
2005
Kazmierska, M. (Wroclaw Agricultural University (Poland). Dept. of Animal Products Technology), E-mail: [email protected] | Jarosz, B. (Wroclaw Agricultural University (Poland). Dept. of Chemistry) | Korzeniowska, M. | Trziszka, T. (Wroclaw Agricultural University (Poland). Dept. of Animal Products Technology) | Dobrzanski, Z. (Wroclaw Agricultural University (Poland). Dept. of Animal Hygiene and Environment)
The aim of the study was to analyse the content of fatty acids, cholesterol and products of cholesterol oxygenation in eggs collected from different bird species: hens, quails, pheasants, ostriches and ducks. Lipids were extracted from homogeneous yolk samples with a mixture of methylene chloride: methanol and processed to esters by the methylation reaction. The analysis of fatty acid profile was performed using gas chromatography GC/MS (Agilent Technologies). Separation of fatty acids was carried out in a column DB-225 MS. Cholesterol content was analysed using standard method with a gas chromatograph. Moreover, analyses of the cholesterol oxidation products were carried out using HPLC (Agilent Technologies). The results of the study showed that the average content of saturated fatty acids in all analysed eggs was at a level of 28 percent. Monounsaturated fatty acids content of egg yolks ranged between 46 and 47 percent. Eggs collected from hens and quails were characterized by significantly lower content of monounsaturated fatty acids. A higher concentration of polyunsaturated fatty acids from group n-6 was observed in hen and pheasant eggs. Quail egg yolks had the highest level of n-3 polyunsaturated fatty acids. The best ratio of n-6/n-3 fatty acids was counted for quail eggs (5.6). In all other analysed bird eggs, the ratio was significantly higher. The highest cholesterol content was observed in ostrich and duck eggs, whereas the lowest in quail eggs. The oxidation products of cholesterol were not detected in all analysed eggs, which indicates perfect protective functions of the egg components
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