Lipid, fatty acid and carotenoid content of edible egg yolks from avian species

dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Στρατή, Ειρήνη	el
dc.contributor.author	Μηνιάδου - Μεϊμάρογλου, Σοφία	el
dc.date.accessioned	2015-05-28T19:48:30Z
dc.date.available	2015-05-28T19:48:30Z
dc.date.issued	2015-05-28
dc.identifier.uri	http://hdl.handle.net/11400/11460
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com	en
dc.source	http://www.sciencedirect.com/science/article/pii/S0308814610008770	en
dc.subject	Κρόκος αυγού
dc.subject	Λιπίδια
dc.subject	Λιπαρά οξέα
dc.subject	Πτηνά
dc.title	Lipid, fatty acid and carotenoid content of edible egg yolks from avian species	en
heal.type	journalArticle
heal.secondaryTitle	a comparative study	en
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1016/j.foodchem.2010.07.037
heal.language	en
heal.access	campus
heal.publicationDate	2011-02-01
heal.bibliographicCitation	Sinanoglou, V., Strati, I. and Miniadis-Meimaroglou, S. (2011) Lipid, fatty acid and carotenoid content of edible egg yolks from avian species: A comparative study. "Food Chemistry", 124 (1), p.971-977	el
heal.abstract	A comparative study has been conducted of the major lipid classes composition, as well as the fatty acid and carotenoid content in the yolk of conventional eggs from five avian species (ostrich, turkey, quail, duck and goose); the nutritional indices were calculated. The neutral lipids were the major yolk fractions but their proportions varied among species. All yolks and especially ostrich’s yolk were found to be an excellent source of dietary lecithin. Quail yolk displayed the lowest fat and cholesterol content and the lowest values for the cholesterol index (CI) and cholesterol-saturated fat index (CSI). It is therefore more appropriate for a healthier diet. Turkey and goose yolks contained significantly (P < 0.05) higher ω-3 fatty acid proportion and ω-6/ω-3 ratio. The turkey yolk was characterised by the lowest AI and TI values, which are recommended for a healthy diet. Quail yolk lipids contained a favourable PUFA/SFA ratio. All the examined yolks contained highly bioavailable functional nutrients, such as lutein and zeaxanthin.	en
heal.publisher	Elsevier	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false