Comparative analysis of lipophilic compounds in eggs of organically raised ISA Brown and Araucana hens
-
Adela Pintea
,
Francisc Dulf
Abstract
Hens’ eggs represent a rich source of important nutrients, including lipids and carotenoids. The lipid composition of hens’ eggs is influenced by genetic factors, age, and diet. The aim of this study was to compare the fatty acids, cholesterol, and carotenoids content of the egg yolk of ISA Brown and Araucana hens grown in free-range housing systems. Fatty acids and cholesterol were analysed by GC-FID and GC-MS and carotenoids were quantified by RP-HPLC-PDA.
The Araucana egg yolk has a higher lipid content and higher egg-to-albumen ratio than the ISA Brown yolk, while the total cholesterol, carotenoids content and profile are not significantly different. The lipids of the Araucana egg yolk have a higher content of mono-unsaturated fatty acids (MUFAs), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) and a better n-6/n-3 ratio than the ISA Brown egg yolk lipids. The major carotenoids were lutein and zeaxanthin, which account for more than 83 % in egg yolk. Eggs of both breeds, when raised organically, represent very good sources of highly bio-available lutein and zeaxanthin, pigments which are related to lower risk of age-related macular degeneration. We report for the first time on the fatty acids composition in lipid fractions and the profile and content of carotenoids of the Araucana egg yolk.
[1] Anderson, K. E. (2011). Comparison of fatty acid, cholesterol, and vitamin A and E composition in eggs from hens housed in conventional cage and range production facilities. Poultry Science, 90, 1600–1608. DOI: 10.3382/ps.2010-01289. http://dx.doi.org/10.3382/ps.2010-0128910.3382/ps.2010-01289Suche in Google Scholar
[2] Bou, R., Codony, R., Tres, A., Decker, E. A., & Guardiola, F. (2009). Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Critical Reviews in Food Science and Nutrition, 49, 800–822. DOI: 10.1080/10408390902911108. http://dx.doi.org/10.1080/1040839090291110810.1080/10408390902911108Suche in Google Scholar
[3] Breithaupt, D. E., Weller, P., & Grashorn, M. A. (2003). Quantification of carotenoids in chicken plasma after feeding free or esterified lutein and capsanthin using high-performance liquid chromatography and liquid chromatography-mass spectrometry analysis. Poultry Science, 82, 395–401. 10.1093/ps/82.3.395Suche in Google Scholar
[4] Britton, G., Liaaen-Jensen, S., & Pfander, H. (Eds.) (2004). Carotenoids handbook. Basel, Switzerland: Birkhäuser Verlag. 10.1007/978-3-0348-7836-4Suche in Google Scholar
[5] Burns-Whitmore, B. L., Haddad, E. H., Sabaté, J., Jaceldo-Siegl, K., Tanzman, J., & Rajaram, S. (2010). Effect of n-3 fatty acid enriched eggs and organic eggs on serum lutein in free-living lacto-ovo vegetarians. European Journal of Clinical Nutrition, 64, 1332–1337. DOI: 10.1038/ejcn.2010.140. http://dx.doi.org/10.1038/ejcn.2010.14010.1038/ejcn.2010.140Suche in Google Scholar
[6] Cachaldora, P., García-Rebollar, P., Alvarez, C., de Blas, J. C., & Méndez, J. (2006). Effect of type and level of fish oil supplementation on yolk fat composition and n-3 fatty acids retention efficiency in laying hens. British Poultry Science, 47, 43–49. DOI: 10.1080/00071660500475541. http://dx.doi.org/10.1080/0007166050047554110.1080/00071660500475541Suche in Google Scholar
[7] Cerolini, S., Zaniboni, L., & La Cognata, R. (2005). Lipid characteristics in eggs produced in different housing systems. Italian Journal of Animal Science, 4(suppl. 2), 520. Suche in Google Scholar
[8] Cherian, G., Holsonbake, T. B., & Goeger, M. P. (2002). Fatty acid composition and egg components of specialty eggs. Poultry Science, 81, 30–33. 10.1093/ps/81.1.30Suche in Google Scholar
[9] Christie, W.W. (1989). Gas chromatography and lipids: A practical guide. Bridgwater, UK: The Oily Press. Suche in Google Scholar
[10] Chung, H. Y., Rasmussen, H. M., & Johnson, E. J. (2004). Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men. The Journal of Nutrition, 134, 1887–1893. 10.1093/jn/134.8.1887Suche in Google Scholar
[11] De Caterina, R. (2011). n-3 Fatty acids in cardiovascular disease. The New England Journal of Medicine, 364, 2439–2450. http://dx.doi.org/10.1056/NEJMra100815310.1056/NEJMra1008153Suche in Google Scholar
[12] Folch, J., Lees, M., & Sloane Stanley, G. H. (1957). A simple method for the isolation and purification of total lipides from animal tissues. The Journal of Biological Chemistry, 226, 497–509. 10.1016/S0021-9258(18)64849-5Suche in Google Scholar
[13] Fredriksson, S., Elwinger, K., & Pickova, J. (2006). Fatty acid and carotenoid composition of egg yolk as an effect of microalgae addition to feed formula for laying hens. Food Chemistry, 99, 530–537. DOI: 10.1016/j.foodchem.2005.08.018. http://dx.doi.org/10.1016/j.foodchem.2005.08.01810.1016/j.foodchem.2005.08.018Suche in Google Scholar
[14] Gładkowski, W., Kiełbowicz, G., Chojnacka, A., Gil, M., Trziszka, T., Dobrzański, Z., & Wawrzeńczyk, C. (2011). Fatty acid composition of egg yolk phospholipid fractions following feed supplementation of Lohmann Brown hens with humic-fat preparations. Food Chemistry, 126, 1013–1018. DOI: 10.1016/j.foodchem.2010.11.112. http://dx.doi.org/10.1016/j.foodchem.2010.11.11210.1016/j.foodchem.2010.11.112Suche in Google Scholar
[15] Gultemirian, M. L., Van Nieuwenhove, C., Pérez Chaia, A., & Apella, M. C. (2009). Physical and chemical characterization of eggs from Araucana hens of free range fed in Argentina. The Journal of the Argentine Chemical Society, 97, 19–30. Suche in Google Scholar
[16] Hamilton, P. B., Tirado, F. J., & Garcia-Hernandez, F. (1990). Deposition in egg yolks of the carotenoids from saponified and unsaponified oleoresin of red pepper (Capsicum annuum) fed to laying hens. Poultry Science, 69, 462–470. DOI: 10.3382/ps.0690462. http://dx.doi.org/10.3382/ps.069046210.3382/ps.0690462Suche in Google Scholar
[17] Handelman, G. J., Nightingale, Z. D., Lichtenstein, A. H., Schaefer, E. J., & Blumberg, J. B. (1999). Lutein and zeaxanthin concentrations in plasma after dietary supplementation with egg yolk. The American Journal of Clinical Nutrition, 70, 247–251. 10.1093/ajcn.70.2.247Suche in Google Scholar
[18] Heape, A. M., Juguelin, H., Boiron, F., & Cassagne, C. (1985). Improved one-dimensional thin-layer chromatographic technique for polar lipids. Journal of Chromatography, 322, 391–395. DOI: 10.1016/s0021-9673(01)97702-7. http://dx.doi.org/10.1016/S0021-9673(01)97702-710.1016/S0021-9673(01)97702-7Suche in Google Scholar
[19] Karadas, F., Wood, N. A. R., Surai, P. F., & Sparks, N. H. C. (2005). Tissue-specific distribution of carotenoids and vitamin E in tissues of newly hatched chicks from various avian species. Comparative Biochemistry and Physiology, Part A: Molecular & Integrative Physiology, 140, 506–511. DOI: 10.1016/j.cbpb.2005.03.002. http://dx.doi.org/10.1016/j.cbpb.2005.03.00210.1016/j.cbpb.2005.03.002Suche in Google Scholar PubMed
[20] Kivini, H., Järvenpää, E. P., Aro, H., Huopalahti, R., & Ryhänen, E. L. (2004). Qualitative and quantitative liquid chromatographic analysis methods for the determination of the effects of feed supplements on hen egg yolk phospholipids. Journal of Agricultural and Food Chemistry, 52, 4289–4295. DOI: 10.1021/jf0353739. http://dx.doi.org/10.1021/jf035373910.1021/jf0353739Suche in Google Scholar PubMed
[21] Krinsky, N. I., & Johnson, E. J. (2005). Carotenoid actions and their relation to health and disease. Molecular Aspects of Medicine, 26, 459–516. DOI: 10.1016/j.mam.2005.10.001. http://dx.doi.org/10.1016/j.mam.2005.10.00110.1016/j.mam.2005.10.001Suche in Google Scholar PubMed
[22] Landrum, J. T., & Bone, R. A. (2001). Lutein, zeaxanthin, and the macular pigment. Archives of Biochemistry and Biophysics, 385, 28–40. DOI: 10.1006/abbi.2000.2171. http://dx.doi.org/10.1006/abbi.2000.217110.1006/abbi.2000.2171Suche in Google Scholar PubMed
[23] Leeson, S., & Caston, L. (2004). Enrichment of eggs with lutein. Poultry Science, 83, 1709–1712. 10.1093/ps/83.10.1709Suche in Google Scholar PubMed
[24] Lewis, N. M., Schalch, K., & Scheideler, S. E. (2000). Serum lipid response to n-3 fatty acid enriched eggs in persons with hypercholesterolemia. Journal of American Dietetic Association, 100, 365–367. DOI: 10.1016/s0002-8223(00)00111-5. http://dx.doi.org/10.1016/S0002-8223(00)00111-510.1016/S0002-8223(00)00111-5Suche in Google Scholar
[25] Milinsk, M. C., Murakami, A. E., Gomes, S. T. M., Matsushita, M., & de Souza, N. E. (2003). Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids. Food Chemistry, 83, 287–292. DOI: 10.1016/s0308-8146(03)00094-3. http://dx.doi.org/10.1016/S0308-8146(03)00094-310.1016/S0308-8146(03)00094-3Suche in Google Scholar
[26] Millet, S., De Ceulaer, K., Van Paemel, M., Raes, K., De Smet, S., & Janssens, G. P. J. (2006). Lipid profile in eggs of Araucana hens compared with Lohmann Selected Leghorn and ISA Brown hens given diets with different fat sources. British Poultry Science, 47, 294–300. DOI: 10.1080/00071660600741818. http://dx.doi.org/10.1080/0007166060074181810.1080/00071660600741818Suche in Google Scholar
[27] Morrison, W. R., & Smith, L. M. (1964). Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. The Journal of Lipid Research, 5, 600–608. 10.1016/S0022-2275(20)40190-7Suche in Google Scholar
[28] Nielsen, H. (1998). Hen age and fatty acid composition of egg yolk lipid. British Poultry Science, 39, 53–56. DOI: 10.1080/00071669889394. http://dx.doi.org/10.1080/0007166988939410.1080/00071669889394Suche in Google Scholar
[29] Oliveira, D. D., Baião, N. C., Cançado, S. V., Grimaldi, R., Souza, M. R., Lara, L. J., & Lana, A. M. Q. (2010). Effects of lipid sources in the diet of laying hens on the fatty acid profiles of egg yolks. Poultry Science, 89, 2484–2490. DOI: 10.3382/ps.2009-00522. http://dx.doi.org/10.3382/ps.2009-0052210.3382/ps.2009-00522Suche in Google Scholar
[30] Oliver, J., & Palou, A. (2000). Chromatographic determination of carotenoids in foods. Journal of Chromatography A, 881, 543–555. DOI: 10.1016/s0021-9673(00)00329-0. http://dx.doi.org/10.1016/S0021-9673(00)00329-010.1016/S0021-9673(00)00329-0Suche in Google Scholar
[31] Perry, A., Rasmussen, H., & Johnson, E. J. (2009). Xanthophyll (lutein, zeaxanthin) content in fruits, vegetables and corn and egg products. Journal of Food Composition and Analysis, 22, 9–15. DOI: 10.1016/j.jfca.2008.07.006. http://dx.doi.org/10.1016/j.jfca.2008.07.00610.1016/j.jfca.2008.07.006Suche in Google Scholar
[32] Ramstedt, B., Leppimäki, P., Axberg, M., & Slotte, J. P. (1999). Analysis of natural and synthetic sphingomyelins using highperformance thin-layer chromatography. European Journal of Biochemistry, 266, 997–1002. DOI: 10.1046/j.1432-1327.1999.00938.x. http://dx.doi.org/10.1046/j.1432-1327.1999.00938.x10.1046/j.1432-1327.1999.00938.xSuche in Google Scholar PubMed
[33] Řezanka, T., Olšovská, J., Sobotka, M., & Sigler, K. (2009). The use of APCI-MS with HPLC and other separation techniques for identification of carotenoids and related compounds. Current Analytical Chemistry, 5, 1–25. http://dx.doi.org/10.2174/15734110978704786210.2174/157341109787047862Suche in Google Scholar
[34] Samman, S., Kung, F. P., Carter, L. M., Foster, M. J., Ahmad, Z. I., Phuyal, J. L., & Petocz, P. (2009). Fatty acid composition of certified organic, conventional and omega-3 eggs. Food Chemistry, 116, 911–914. DOI: 10.1016/j.foodchem.2009.03.046. http://dx.doi.org/10.1016/j.foodchem.2009.03.04610.1016/j.foodchem.2009.03.046Suche in Google Scholar
[35] Schiedt, K., & Liaaen-Jensen, S. (1995). Isolation and analysis. In G. Britton, S. Liaaen-Jensen, S., & H. Pfander (Eds.), Carotenoids: Isolation and analysis, (Vol. 1A, pp. 81–108). Basel, Switzerland: Birkhäuser Verlag. Suche in Google Scholar
[36] Schlatterer, J., & Breithaupt, D. E. (2006). Xanthophylls in commercial egg yolks: Quantification and identification by HPLC and LC-(APCI)MS using a C30 phase. Journal of Agricultural and Food Chemistry, 54, 2267–2273. DOI: 10.1021/jf053204d. http://dx.doi.org/10.1021/jf053204d10.1021/jf053204dSuche in Google Scholar
[37] Simčic, M., Stibilj, V., & Holcman, A. (2009). The cholesterol content of eggs produced by the Slovenian autochthonous Styrian hen. Food Chemistry, 114, 1–4. DOI: 10.1016/j.foodchem.2008.09.110. http://dx.doi.org/10.1016/j.foodchem.2008.09.11010.1016/j.foodchem.2008.09.110Suche in Google Scholar
[38] Simčic, M., Stibilj, V., & Holcman, A. (2011). Fatty acid composition of eggs produced by the Slovenian autochthonous Styrian hen. Food Chemistry, 125, 873–877.DOI: 10.1016/j.foodchem.2010.09.055. http://dx.doi.org/10.1016/j.foodchem.2010.09.05510.1016/j.foodchem.2010.09.055Suche in Google Scholar
[39] Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56, 365–379. DOI: 10.1016/s0753-3322(02)00253-6. http://dx.doi.org/10.1016/S0753-3322(02)00253-610.1016/S0753-3322(02)00253-6Suche in Google Scholar
[40] Tyczkowski, J. K., & Hamilton, P. B. (1986). Absorption, transport, and deposition in chickens of lutein diester, a carotenoid extracted from marigold (Tagetes erecta) petals. Poultry Science, 65, 1526–1531. DOI: 10.3382/ps.0651526. http://dx.doi.org/10.3382/ps.065152610.3382/ps.0651526Suche in Google Scholar PubMed
[41] van Ruth, S., Alewijn, M., Rogers, K., Newton-Smith, E., Tena, N., Bollen, M., & Koot, A. (2011). Authentication of organic and conventional eggs by carotenoids profiling. Food Chemistry, 126, 1299–1305. DOI: 10.1016/j.foodchem.2010.11.081. http://dx.doi.org/10.1016/j.foodchem.2010.11.08110.1016/j.foodchem.2010.11.081Suche in Google Scholar
[42] Zhang, W., Li, P. Y., Hu, X., Zhang, F., Chen, J., & Gao, Y. (2011). Omega-3 polyunsaturated fatty acids in the brain: metabolism and neuroprotection. Frontiers in Bioscience, 16, 2653–2670. DOI: 10.2741/3878. http://dx.doi.org/10.2741/387810.2741/3878Suche in Google Scholar PubMed
© 2012 Institute of Chemistry, Slovak Academy of Sciences
Artikel in diesem Heft
- Development of polyaniline microarray electrodes for cadmium analysis
- Simultaneous determination of metal traces by ICP-MS in environmental waters using SPE preconcentration on different polymeric sorbents
- Identification of volatile aroma compounds in processed cheese analogues based on different types of fat
- Speciation of arsenic metabolites in the free-living mouse Mus spretus from Doñana National Park used as a bio-indicator for environmental pollution monitoring
- Fatty acid and phytosterol contents of some Romanian wild and cultivated berry pomaces
- Carotenoid and fatty acid profiles of bilberries and cultivated blueberries from Romania
- Changes in lipid composition of apple surface layer during long-term storage in controlled atmosphere
- Influence of various spices on acrylamide content in buckwheat ginger cakes
- Comparative analysis of lipophilic compounds in eggs of organically raised ISA Brown and Araucana hens
- Resistance of nanostructured films to permeation by industrial pollutants
- Comparison of linseed (Linum usitatissimum L.) genotypes with respect to the content of polyunsaturated fatty acids
- Rheological properties of functionalised thermosensitive copolymers for injectable applications in medicine
- Erratum to: “Csilla Mészárosová, Nadežda Kolarova, Renáta Vadkertiová, Eva Stratilová: Induction of Cryptococcus laurentii α-galactosidase”, Chemical Papers 66 (9) 806-813 (2012)
Artikel in diesem Heft
- Development of polyaniline microarray electrodes for cadmium analysis
- Simultaneous determination of metal traces by ICP-MS in environmental waters using SPE preconcentration on different polymeric sorbents
- Identification of volatile aroma compounds in processed cheese analogues based on different types of fat
- Speciation of arsenic metabolites in the free-living mouse Mus spretus from Doñana National Park used as a bio-indicator for environmental pollution monitoring
- Fatty acid and phytosterol contents of some Romanian wild and cultivated berry pomaces
- Carotenoid and fatty acid profiles of bilberries and cultivated blueberries from Romania
- Changes in lipid composition of apple surface layer during long-term storage in controlled atmosphere
- Influence of various spices on acrylamide content in buckwheat ginger cakes
- Comparative analysis of lipophilic compounds in eggs of organically raised ISA Brown and Araucana hens
- Resistance of nanostructured films to permeation by industrial pollutants
- Comparison of linseed (Linum usitatissimum L.) genotypes with respect to the content of polyunsaturated fatty acids
- Rheological properties of functionalised thermosensitive copolymers for injectable applications in medicine
- Erratum to: “Csilla Mészárosová, Nadežda Kolarova, Renáta Vadkertiová, Eva Stratilová: Induction of Cryptococcus laurentii α-galactosidase”, Chemical Papers 66 (9) 806-813 (2012)
