Determination of omega-3 and omega-6 fatty acids content of eggs

Authors

  • Vekoslava STIBILJ 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

Keywords:

eggs, omega-3 enriched eggs, fatty acids, gas chromatography

Abstract

The aim of our work was to determine fatty acid composition of ordinary eggs and fatty acid composition of eggs enriched with omega-3 polyunsaturated fatty acids. Lipid extraction preceeding fatty acid methyl esters (FAME-s) preparation for gas chromatography is time consuming and cumbersome. We omitted the lipid extraction and performed in situ transesterification (ISTE) by heating lipid - containing eggs at 90C for 10 min after adding 0.5 N NaOH in methanol for methanolysis and continued heating another 10 min for further methylation after adding 12 % BF3 in methanol. Due to simplicity, speed and reduced organic solvent usage, we used ISTE method for determination eggs fatty acid composition. The analytical results are in good accordance with literature data. Omega-3 enriched eggs on the Slovene market(producer JATA Reja) have a better fatty acid profile (EPA+DHA = 4.42 ut%) than ordinary commercial eggs (EPA+DHA = 1.34 ut%) of the same producer.

Published

15. 12. 1997

Issue

Section

Short Scientific Article

How to Cite

STIBILJ, V., & KOMAN RAJŠP, M. (1997). Determination of omega-3 and omega-6 fatty acids content of eggs. Acta Agriculturae Slovenica, 70(1), 211–217. https://journals.uni-lj.si/aas/article/view/16158

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