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Fatty acid determination in chicken egg yolk: a comparison of different methods

From National Research Council Canada

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DOIResolve DOI: https://doi.org/10.1093/ps/79.8.1168
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FormatText, Article
SubjectKfatty acid assay; egg yolk
Abstract
Four different methods (direct-methylation, saponification, chloroform-methanol extraction, and postextraction saponification) were compared to determine the fatty acids in egg yolk. About 50 mg of pooled egg yolk samples, with C23:0 as an internal standard, was used for all assays. No difference (P > 0.05) was observed among the four methods for C17:0, C18:0, C18:1, C20:1, C18:2n-6, and C22:6n-3 content of egg yolk. Direct saponification resulted in a lower (P < 0.05) content of C14:0, C16:1, C18:3n-3, and C20:4n-6. Fatty acids at less than 0.5%, such as C15:0 and C14:1, were not detectable in the direct saponification method. The total saturated, monounsaturated, or polyunsaturated fatty acids did not differ (P > 0.05) among the four methods. Direct methylation of egg yolk resulted in lower variability than other methods and is fast and economic for determining egg fatty acid composition.
Publication date
PublisherPoultry Science Association
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  • Poultry Science 79, no. 8: 1168–1171.
LanguageEnglish
Peer reviewedYes
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NPARC number23001748
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Record identifier59794f1d-c01b-4195-8687-061f22bcac96
Record created2017-03-27
Record modified2020-05-30
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