Comparison of cholestrol and fatty acid composition of chicken eggs | Tavuk yumurtalarının kolestrol ve yağ asidi içeriklerinin karşılaştırılması
Çelik, G.
Hen eggs are good source of nutrition and contains many micronutrients for healthydiets. The aim of the study was to compare cholesterol and the fatty acid contents ofcommercially available organic, free range, conventional, and omega-3 eggs. Eggcomponents were assessed, and the fatty acid composition of yolk lipids and cholesterollevels were determined by ultra-performance liquid chromatography and gaschromatography. In this study, two chromatographic methods were validated andcompared, in order to achieve the ideal analytical method for the quantification ofcholesterol in egg yolk.Cholesterol concentration varied between 874±5 - 1299±88 mg/100 g in eggs tested.The highest cholestrol (1299±88 mg/100g) was determined in Omega 3 eggs and thelowest cholestrol was determined in commercial egg. Also no significant differences ofcholesterol content were found between commercial egg yolks (p > 0.05).Consumption of eggs fortified omega-3 has the potential to discuss health benefitsthrough the increase in intake of omega-3 fatty acids. Regarding to all tested methods ofproduction, the small differences in saturated fatty acids observed in this study areunlikely to have any significant metabolic effect on the consumer.Both gas chromatography and ultra-performance liquid chromatography methods arespecific, sensitive, precise and accurate for cholesterol analyses.
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