Fatty Acid Determination in Chicken Egg Yolk: A Comparison of Different Methods

Wang, Y.; Sunwoo, Hoon H.; Cherian, G.; Sim, J. S.

doi:10.1093/ps/79.8.1168

Cited by 83 publications

(55 citation statements)

References 10 publications

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“…These analyses were performed following the chloroformmethanol extraction method described by Wang et al (2000). A fused silica capillary column (Omegawax 320, 30 m × 0.32 mm ID, 0.25 μm) on a Shimadzu GC-14B chromatograph, equipped with an autosampler and fl ame ionization detector, was used to separate and quantify the fatty acid methyl esters.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Quality characteristics of <i>n</i>-3 polyunsaturated fatty acid-enriched eggs

Laca¹,

Paredes²,

Dı́az³

2009

J. Anim. Feed Sci.

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The aim of this work was to develop a diet suitable for obtaining eggs enriched in omega-3 fatty acids at a suffi cient level with minimum disadvantages affecting egg quality parameters or laying hen health and yield. A trial was conducted to study the effects of two previously designed experimental diets on egg quality and fatty acid composition; these effects were compared with those of a standard diet for laying hens. Yolk fatty acid composition was determined and typical egg quality parameters were measured, in particular rheological measurements were carried out to evaluate structural yolk quality. Sensorial quality of eggs was also analysed and necropsies of laying hens were performed. The results show that a diet containing 1.5% Cantabrian blue fi sh oil and 5% linseed achieved commercially acceptable levels of omega-3 fatty acids in egg yolk avoiding most of the drawbacks reported by many authors.

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Section: Fatty Acid Compositionmentioning

confidence: 99%

Quality characteristics of <i>n</i>-3 polyunsaturated fatty acid-enriched eggs

Laca¹,

Paredes²,

Dı́az³

2009

J. Anim. Feed Sci.

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“…The ether extract from ghee residue was utilized for the analysis of fatty acid composition using Gas Chromatography. The standardization of fatty acid profile was done with egg yolk lipid as per the procedure described by Wang, et al (2000). The fatty acids analyzed include Myristic acid, Palmitic acid, Palmitoleic acid, Stearic acid, Oleic acid, Linoleic acid, Linolenic acid, Arachidic acid, Behenic acid, Ecosapentaenoic acid and Docosahexaenoic acid, the values of which were expressed as per cent dry matter basis.…”

Section: Mineral Profile Of Ghee Residuementioning

confidence: 99%

Estimation of nutritive value of ghee residue procured from western districts of Tamil Nadu, India

Selvamani

Radhakrishnan

Bandeswaran

et al. 2017

AJDFR

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An experiment was conducted to analyse the chemical composition and nutritive value of ghee residue collected from various regions of Tamil Nadu. The per cent dry matter, crude protein, crude fibre, ether extract, total ash and Nitrogen Free Extract in ghee residue was 90.61, 24.32, 0.26, 40.69, 4.71 and 30.02, respectively. The calcium, phosphorus and magnesium of ghee residue were 0.58, 0.58 and 0.58 per cent, respectively. The copper, manganese and iron levels in ghee residue were 7.06, 350.57 and 413.62 ppm, respectively. Essential amino acids like lysine and methionine were at lower levels in ghee residue. Fatty acid profile in ghee residue including myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, behenic acid, ecosapentaenoic acid, docosahexaenoic acid and other fatty acids were 12. 76, 38.13, 1.73, 12.45, 28.20, 3.81, 0.83, 0.16, 0.63, 0.50, 0.18, and 0.56 per cent, respectively. Oleic acid levels were observed to be higher in ghee residue. Thus, it could be concluded that ghee residue is a rich source of fat and protein and also a rich source of unsaturated fatty acid and oleic acid. Further in vivo trials are needed to find the digestibility and inclusion levels in mongastrics.

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“…Fatty acid methyl esters were identified by comparison with retention times of standard mixture. The fatty acid content of egg yolk was calculated using the following formula equation 2 [17,18]:…”

Section: Fatty Acids Determinationmentioning

confidence: 99%

Nutritional Composition and Colour Analysis of Cholesterol-Reduced Egg Yolk Powder

Haiyee

Hassan³

et al. 2016

MJAS

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Dietary cholesterol should be limited to less than 200 mg/day. A single large egg yolk contains approximately 275 mg of cholesterol. Thus, consumption of a single egg yolk exceeds the recommended daily intake of cholesterol. This study was focused on determination of the effect of addition of increasing amount of β-cyclodextrin (β-CD) to encapsulate cholesterol in egg yolk. The quality of cholesterol-reduced egg yolk powder was evaluated by determining its nutritional composition and colour analysis. Increasing amount of β-CD (0 -15 mM) was added in liquid egg yolk and the encapsulated cholesterol in the form of precipitate was removed. The supernatant was dried and the end product; cholesterol-reduced egg yolk powder (CREYP) was analyzed for moisture content, total lipid, fatty acids content, protein and colour. There were no significant difference (p > 0.05) in term of total solid content. However, protein content of CREYP was significantly (p < 0.05) reduced up to 7 mM β-CD and no further significant reduction was noticed with further addition of β-cyclodextrin. The appearance of the powder became lighter in colour as validated using chromameter; L*, a*, b*, C* and h o values. The results obtained from this study indicate that cholesterol can be successfully removed from egg yolk. However, slight reduction in protein content was observed. Nutritional composition of CREYP was minimally affected with the removal of encapsulated cholesterol. Therefore, cholesterolreduced egg yolk powder can be utilized as an essential ingredient in any egg yolk based products.Keywords: cholesterol, β-cyclodextrin, egg yolk, nutritional composition Abstrak Pengambilan kolesterol dalam diet seharusnya tidak melebihi 200 mg/sehari. Sebiji kuning telur mengandungi hampir 275 mg kolesterol. Maka, pengambilan sebiji kuning telur telah melebihi kadar cadangan diet seharian kolesterol. Kajian ini memfokuskan kepada kesan penambahan kuantiti β-siklodekstrin (β-CD) untuk pengkapsulan kolesterol dalam kuning telur. Kualiti serbuk kuning telur kurang-kolesterol di analisis dengan menentukan komposisi nutrien dan analisis warna. Peningkatan kuantiti β-siklodekstrin (β-CD) (0 -15 mM) ditambahkan ke dalam kuning telur dan pengkapsulan kolesterol di dalam bentuk mendakan dibuang. Supernatan dikeringkan dan hasil produk (serbuk kuning telur kurang-kolesterol) yang terhasil dianalisa untuk jumlah kandungan kelembapan, jumlah lipid, asid lemak, protein dan warna. Tiada perbezaan yang signifikan (p > 0.05) dalam jumlah kandungan pepejal. Walaubagaimanapun, kandungan protein kuning telur kurang-kolesterol berkurang secara signifikan (p < 0.05) bagi penambahan 7 mM β-CD dan tiada pengurangan yang signifikan dengan peningkatan penambahan β-CD. Serbuk kuning telur menunjukkan pengurangan warna seperti dibuktikan menggunakan kromameter; bacaan L*, a*, b*, C* dan h o . Keputusan menunjukkan bahawa kolesterol telah berjaya dibuang daripada kuning telur. Walaubagaimanapun, pengurangan sedikit kandungan protein diperhatikan. Kesan pengurangan pengka...

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Fatty Acid Determination in Chicken Egg Yolk: A Comparison of Different Methods

Cited by 83 publications

References 10 publications

Quality characteristics of <i>n</i>-3 polyunsaturated fatty acid-enriched eggs

Quality characteristics of <i>n</i>-3 polyunsaturated fatty acid-enriched eggs

Estimation of nutritive value of ghee residue procured from western districts of Tamil Nadu, India

Nutritional Composition and Colour Analysis of Cholesterol-Reduced Egg Yolk Powder

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