Fatty acid composition of eggs enriched with omega –3 fatty acids on the market

Authors

  • Vekoslava STIBILJ Institut “Jožef Stefan”, Jamova 39, SI-1000 Ljubljana and Univ. of Ljubljana, Biotechnical Fac., Zootechnical Dept., Groblje 3, SI-1230 Domžale, Slovenia
  • Mojca KOMAN RAJŠP Univ. of Ljubljana, Biotechnical Fac., Zootechnical Dept., Groblje 3, SI-1230 Domžale, Slovenia
  • Antonija HOLCMAN Univ. of Ljubljana, Biotechnical Fac., Zootechnical Dept., Groblje 3, SI-1230 Domžale, Slovenia

DOI:

https://doi.org/10.14720/aas.1999.74.2.15868

Keywords:

poultry, eggs, fatty acids, omega-3 fatty acids, analytical chemistry, gas chromatography

Abstract

The aim of our work was to determine fatty acid content in eggs enriched with omega-3 polyunsaturated fatty acids from various producers on the market. Due to simplicity, speed and reduced organic solvent usage, we used the in situ trans-esterification ISTE method for the determination of the fatty acid composition in eggs. The method was checked by the analysis of certified reference material CRM 164 (Anhydrous Milk Fat). The analytical results are in good accordance with certified values. The obtained results show that enriched eggs have a better fatty acid composition than average table eggs, regardless the producer. The ratio of FAs w -6 to w -3 in enriched eggs is less than 5, being 10 in ordinary eggs. An approximately equal content of alpha linolenic acid (18:3, n-3) was found in the enriched eggs from Jata Reja and Maia, 1.29 wt % and 1.25 wt % respect., while it was 11.28 wt % in the Fisher-Weppler’s eggs. The comparison of obtained results, the fatty acid content per 100 g egg content, with literature data is quite difficult, because authors calculate the content of FA in various ways. According to recent data from the literature (Weihrauch et al., 1977, Guardiola et al., 1994, Fatty acids, 1998, Kunachowicz et al., 1998), we have chosen a conversion factor of 0.83 in order to calculate the total fatty acids content in a 100 g egg content. The producers should declare the fatty acid composition, i.e. the content of w -3 PUFA-s, EPA and DHA on the package so that consumers are informed about the nutritional value of the food.

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Published

15. 12. 1999

Issue

Section

Original Scientific Article

How to Cite

STIBILJ, V., KOMAN RAJŠP, M., & HOLCMAN, A. (1999). Fatty acid composition of eggs enriched with omega –3 fatty acids on the market. Acta Agriculturae Slovenica, 74(2), 27–36. https://doi.org/10.14720/aas.1999.74.2.15868

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