Comparative study of lipid composition and fatty acid content of different egg yolks

dc.contributor.author	Στρατή, Ειρήνη	el
dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Γόγολου, Έλλη	el
dc.contributor.author	Βιδάκης, Ιωάννης	el
dc.contributor.author	Φίλη, Ευλαμπία	el
dc.date.accessioned	2015-06-02T18:05:51Z
dc.date.issued	2015-06-02
dc.identifier.uri	http://hdl.handle.net/11400/14889
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.eurofedlipid.org/	en
dc.subject	Κρόκος αυγού
dc.subject	Λιπίδια
dc.subject	Λιπαρά οξέα
dc.subject	Στρουθοκάμηλος
dc.subject	Γαλοπούλα
dc.subject	Αυγό
dc.subject	Egg
dc.title	Comparative study of lipid composition and fatty acid content of different egg yolks	en
heal.type	conferenceItem
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.contributorName	Χατζή, Παναγιώτα	el
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.publicationDate	2009-10-18
heal.bibliographicCitation	Strati, I., Sinanoglou, V., Gogolou, E., Vidakis, I., Fili, E. et al. (2009) Comparative study of lipid composition and fatty acid content of different egg yolks. In Eurofed Lipids - 2009. 18th to 21st October 2009. Graz	en
heal.abstract	A comparative study has been made of the major lipid classes composition and the fatty acid content in the yolk of eggs from ostrich (Struthio camelus), turkey and quail. There were considerable differences in the total lipid content between the yolks. In all groups of yolks neutral lipids were the major fractions but their proportions varied among species. The neutral lipids were predominantly triglycerides, lesser amounts of sterols and in decreasing amounts, sterol esters, free fatty acids, diglycerides, and monoglycerides; polar lipids were mainly phosphatidylcholine, phosphatidylethanolamine and sphingomyelin. Gas chromatography (GC) analysis of fatty acid methyl esters from the lipids of all egg yolks revealed the presence of 31 fatty acids. The main total lipid saturated, monounsaturated and polyunsaturated fatty acids in all yolks were C16:0, C16:1ω-9, C18:0, C18:1ω-9, C18:1ω-7, C18:2ω-6 and C20:4ω-6. Turkey egg yolks contained significantly (P<0.05) higher ω -3 fatty acids proportion (e.g. 18:3ω-3 18:4ω-3 22:5ω-3 and 22:6ω-3) than quail and ostrich egg yolk as well as the lower ω-6/ω-3 ratio. The SFA/PUFA, C16:0/C18:0, C18:1ω-9/C18:2ω-6 as well as ω- 6/ω-3 ratios were significantly (P<0.05) higher in the lipids of the ostrich egg yolks compared with those of the turkey and quail. The opposite was observed with SFA/MUFA ratio. The specific variation of lipid contents and fatty acid composition between samples may relate to the species, age, egg and yolk weight, and diet.	en
heal.fullTextAvailability	true
heal.conferenceName	Eurofed Lipids - 2009	en
heal.conferenceItemType	poster