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Fatty acid profiles of processed chicken egg yolks.
J Agric Food Chem 2006; 54(17):6255-60JA

Abstract

The fatty acid compositions of egg yolks subjected to industrial processing treatments, namely, homogenization, pasteurization, drying, and "omega-3-enrichment", were studied. In general, the total contents of C16:0, C18:0, C18:1 n-9, and C18:2 n-6 fatty acids accounted for close to 90% of the total fatty acids. Statistical analysis of the data revealed correlations among the fatty acids; significant differences existed depending on the egg source and type of processing. Yolk samples enriched with omega-3 fatty acids clustered together owing to their higher C16:0, C16:1 n-7, C18:3 n-6, and C24:0 contents. Nonpasteurized/non-heat-treated samples formed another cluster because of their higher C18:1 n-11 and C18:1 n-9 contents, and the remaining samples formed another group due to their higher proportions of C18:0, C18:2 n-6, and C20:4 n-6. The relative proportions of essential fatty acids were similar in the four types of samples examined.

Authors+Show Affiliations

Departamento de Farmacología y Terapéutica, Facultad de Medicina, Universidad de Valladolid, 47005 Valladolid, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

16910716

Citation

Tesedo, Javier, et al. "Fatty Acid Profiles of Processed Chicken Egg Yolks." Journal of Agricultural and Food Chemistry, vol. 54, no. 17, 2006, pp. 6255-60.
Tesedo J, Barrado E, Sanz MA, et al. Fatty acid profiles of processed chicken egg yolks. J Agric Food Chem. 2006;54(17):6255-60.
Tesedo, J., Barrado, E., Sanz, M. A., Tesedo, A., & de la Rosa, F. (2006). Fatty acid profiles of processed chicken egg yolks. Journal of Agricultural and Food Chemistry, 54(17), pp. 6255-60.
Tesedo J, et al. Fatty Acid Profiles of Processed Chicken Egg Yolks. J Agric Food Chem. 2006 Aug 23;54(17):6255-60. PubMed PMID: 16910716.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fatty acid profiles of processed chicken egg yolks. AU - Tesedo,Javier, AU - Barrado,Enrique, AU - Sanz,M Angeles, AU - Tesedo,Angel, AU - de la Rosa,Francisco, PY - 2006/8/17/pubmed PY - 2006/10/21/medline PY - 2006/8/17/entrez SP - 6255 EP - 60 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 54 IS - 17 N2 - The fatty acid compositions of egg yolks subjected to industrial processing treatments, namely, homogenization, pasteurization, drying, and "omega-3-enrichment", were studied. In general, the total contents of C16:0, C18:0, C18:1 n-9, and C18:2 n-6 fatty acids accounted for close to 90% of the total fatty acids. Statistical analysis of the data revealed correlations among the fatty acids; significant differences existed depending on the egg source and type of processing. Yolk samples enriched with omega-3 fatty acids clustered together owing to their higher C16:0, C16:1 n-7, C18:3 n-6, and C24:0 contents. Nonpasteurized/non-heat-treated samples formed another cluster because of their higher C18:1 n-11 and C18:1 n-9 contents, and the remaining samples formed another group due to their higher proportions of C18:0, C18:2 n-6, and C20:4 n-6. The relative proportions of essential fatty acids were similar in the four types of samples examined. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16910716/Fatty_acid_profiles_of_processed_chicken_egg_yolks_ L2 - https://dx.doi.org/10.1021/jf060134h DB - PRIME DP - Unbound Medicine ER -