Lipid, fatty acid and carotenoid content of edible egg yolks from avian species: A comparative study

Sinanoglou, Vassilia J.; Strati, Irini F.; Miniadis‐Meimaroglou, Sofia

doi:10.1016/j.foodchem.2010.07.037

Cited by 93 publications

(82 citation statements)

References 26 publications

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“…The PUFA/SFA ratios are beneficial, as their values were higher to the recommended value of 0.45 [24] in all samples. Furthermore, the PUFA/SFA ratio of both shrimps muscle TL was 2-2.6 times higher than the respective one of the cephalothorax.…”

Section: Fatty Acidsmentioning

confidence: 69%

Assessment of Functional Lipid Constituents of Red (Aristaeomorpha foliacea) and Pink (Parapenaeus longirostris) Shrimps

Soultani¹,

Strati²

2016

J Aquac Res Development

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Section: Fatty Acidsmentioning

confidence: 69%

Assessment of Functional Lipid Constituents of Red (Aristaeomorpha foliacea) and Pink (Parapenaeus longirostris) Shrimps

Soultani¹,

Strati²

2016

J Aquac Res Development

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“…They found that the cholesterol level between chicken and quail eggs in terms of yolk were not significant difference. Opposite results were presented by Kaźmierska et al [25], who reported higher cholesterol content in quail egg yolk (13.6 mg/g) compared to Tunsaringkarn et al [23].…”

Section: Sensory Propertiesmentioning

confidence: 70%

Nutritional Composition of Quail Meatballs and Quail Pickled Eggs

Hm¹,

Ma²,

Gm³

2017

J Nutr Food Sci

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The aims of this study were to evaluate the acceptance of meatballs and pickled quail eggs, determine the nutritional composition of the quail pickled eggs and quail meatballs. Data indicate that quail meatballs and pickled quail eggs are an acceptable market product. The quail meatballs have 70.56% moisture content and 29.44% dry matter which include 7.78%, 12.98%, 7.10% and 2.48% in wet basis for total lipids, proteins, ash and carbohydrate, respectively. Total cholesterol content in quail meatballs was 0.087 g/100g. Regarding pickled quail eggs, the values of moisture, dry matter, total lipids, proteins, ash and carbohydrate are 53.32%, 46.68%, 20.09%, 20.38%, 4.70% and 1.51% in wet basis, respectively. Average of cholesterol content in pickled quail eggs is 2.06 g/100 g yolk. Total essential amino acids were 6.17 g/100 g protein in quail meatballs, while total non-essential amino acids were 5.87g/100g protein in quail meatballs. In pickled quail eggs the values of total essential amino acids and nonessential amino acids were 6.84 g/100g and 8.81 g/100g protein, respectively. Total saturated fatty acids (SFAs) in quail meatballs and quail pickled eggs are 26.37% and 37.52%, respectively. Total mono-unsaturated fatty acids and poly-unsaturated fatty acids contents in quail meatballs are 36.61% and 36.21, respectively, while these values for pickled quail eggs are 54.12% and 8.36%, respectively.

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“…Fatty acids were identi�ed by comparing the retention times of FAME with the Supelco 37 Component FAME Mix, Supelco PUFA No.1, Marine Source (Table 2). FAMEs not included in these standards were compared with the peaks of well-recognized samples, that is, egg yolk, mollusc, and crustacean total lipid fatty acids from previous studies realised by the same research team and under similar conditions [9][10][11][12]. According to the results of Table 2, FAME retention time (RT) is in�uenced by stationary phase polarity, column length, temperature program, fatty acid molecule chain length, unsaturation degree, and isomerisation and chromatographic conditions, as expected.…”

Section: Separation Of Neutral and Polar Lipids By Iatroscanmentioning

confidence: 99%

On the Combined Application of Iatroscan TLC-FID and GC-FID to Identify Total, Neutral, and Polar Lipids and Their Fatty Acids Extracted from Foods

Sinanoglou

Strati

Bratakos

et al. 2013

ISRN Chromatography

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An efficient separation and quanti�cation of the individual neutral and polar lipid classes and their constituent fatty acids was achieved by the combination of two different detection techniques: Iatroscan TLC-FID and GC-FID. e solvent composition and ratio of development system, the sample size, the �delity, and precision were tested in order to estimate the effectiveness of separation of individual neutral and polar lipid classes and the quantitative reproducibility of the Iatroscan TLC-FID technique. GC-FID method, with a high-quality capillary column, allowed sensitive and reproducible fatty acid qualitative and quantitative analyses, separation of fatty acid structural isomers (e.g., n-C16:0, iso-C16:0 and anteiso-C16:0), positional isomers (e.g., C18:1 -9 and C18:1 -7), geometrical isomers (cis-trans), and homologues (e.g., C16:0, C17:0, C18:0, etc.) in standards and complex lipid samples. Seventeen (17) lipid classes and ��y-two (52) saturated (SFA), monounsaturated (M�FA), and polyunsaturated (P�FA) fatty acids were identi�ed and quanti�ed, respectively, in samples of standard lipid and fatty acid mixtures, simulating the composition of natural lipids and their fatty acid methyl esters in common foods. e wide number of applications establishes this combination of Iatroscan TLC-FID and GC-FID methods as a powerful tool for lipid class and fatty acid analysis of any fat origin.

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Lipid, fatty acid and carotenoid content of edible egg yolks from avian species: A comparative study

Cited by 93 publications

References 26 publications

Assessment of Functional Lipid Constituents of Red (Aristaeomorpha foliacea) and Pink (Parapenaeus longirostris) Shrimps

Assessment of Functional Lipid Constituents of Red (Aristaeomorpha foliacea) and Pink (Parapenaeus longirostris) Shrimps

Nutritional Composition of Quail Meatballs and Quail Pickled Eggs

On the Combined Application of Iatroscan TLC-FID and GC-FID to Identify Total, Neutral, and Polar Lipids and Their Fatty Acids Extracted from Foods

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