Study on the egg components and fatty acid composition of organic egg and commercially available table eggs obtained from different establishments commonly consumed in Riyadh
Paper Details
Study on the egg components and fatty acid composition of organic egg and commercially available table eggs obtained from different establishments commonly consumed in Riyadh
Abstract
This study compares the egg components and fatty acid composition of organic eggs and commercially available table eggs commonly consumed in Riyadh. The analysis included weight, cholesterol content, and fatty acid composition determined via gas chromatography. Eggs from minimarkets had the lowest values for weight, yolk percentage, yolk weight, and albumen weight, while hypermarket eggs had the highest, except for albumen, which was highest in supermarket samples. Commercial eggs had higher egg and yolk weights compared to organic eggs, but organic eggs had a higher percentage of albumen. The edible portion was greater in organic eggs, with the order for commercial eggs being hypermarket > supermarket > minimarket. An inverse relationship was observed between yolk cholesterol concentration and egg weight, except for organic eggs. The ω-6 to ω-3 ratio was lowest in hypermarket samples and lowest overall in organic eggs when compared to commercial eggs. Total saturated fatty acids were highest in minimarket eggs, total PUFA and ω-6 were highest in supermarket eggs, and total MUFA and ω-3 were highest in hypermarket eggs. Organic eggs had higher contents of total PUFA, ω-6, ω-3, linoleic acid, and caprylic acid, and a more favorable n-6 to n-3 fatty acid ratio than commercial eggs. Organic eggs contained more n-3 and fewer n-6 fatty acids compared to conventional eggs.
Ahn DU, Kim SM, Shu H. 1997. Effects of egg size and strain and age of hens on the solids content of chicken eggs. Poultry Sci 76(6), 914–919. DOI: 10.1093/ps/76.6.914.
Alqurashi KA, Aljabri KS, Bokhari SA. 2011. Prevalence of diabetes mellitus in a Saudi community. Ann Saudi Med 31(1), 19–23. DOI: 10.4103/0256-4947.75773.
Bair CW, Marion WW. 1978. Yolk cholesterol in eggs from various avian species. Poultry Sci 57(5), 1260-1265. DOI: 10.3382/ps.0571260.
Beyer RC, Jensen LS. 1989. Research note: Cholesterol content of commercially produced eggs in Gerogia. Poultry Sci 68(12), 1703-1706. DOI: 10.3382/ps.0681703.
Bragagnalo N, Rodriguez Amaya DB. 2003. Comparison of the cholesterol content of Brazilian chicken and quail eggs. J Food Comp Anal 16(2), 147-153. DOI: 10.1016/S0889-1575(02)00129-1.
Carlson LA, Bottiger LEB, Ahfeldt PE. 1979. Risk factors for myocardial infarction in the Stockholm prospective study. Acta Med Scand 206(1-6), 351-360. DOI: 10.1111/j.0954-6820.1979.tb13526.x.
Cherian G, Holsonbake TB, Goeger MP. 2002. Fatty acid composition and egg components of Speciality eggs. Poult Sci 81(1), 30-33. DOI: 10.1093/ps/81.1.30.
Choi SH, Song KT, Oh HR. 2001. Cholesterol contents and fatty acid composition of chukar, pheasant, guinea fowl and quail egg yolk. Asian Australas J Anim Sci 14(6), 831-836. DOI: 10.5713/ajas.2001.831.
Connor WE. 2000. Importance of n-3 fatty acids in health and disease. Am J Clin Nutr 71(1suppl), 171S–175S. DOI: 10.1093/ajcn/71.1.171S.
Douny C, El Khoury R, Delmelle J, Brose F, Degand G, Moula N, Farnir F, AClinquart, Maghuin – Rogister G, Scippo ML. 2015. Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium. Food Sci Nutr 3(2), 140–152. DOI: 10.1002/fsn3.197.
Eder K. 1995. Gas chromatographic analysis of fatty acid methyl esters. J Chromatography 671(1-2), 113-131. DOI: 10.1016/0378-4347(95)00142-6.
Estruch R, Ros E, Salas-Salvadó J, Covas MI, Corella D, Arós F, Gómez-Gracia E, Ruiz-Gutiérrez V, Fiol M, Lapetra J, Lamuela-Raventos RM, Serra-Majem L, Pintó X, Basora J, Muñoz MA, Sorlí JV, Martínez JA, Fitó M, Gea A, Hernán MA, Martínez-González MA; PREDIMED Study Investigators. 2018. Primary prevention of cardiovascular disease with a Mediterranean diet supplemented with extra-virgin olive oil or nuts. New Eng J Med 378(25), e34. DOI: 10.1056/NEJMoa1800389.
FAO. 1999. Food and Agricultural Organization of the United Nations. Committee on Agriculture. Organic Agriculture (FAO). http://www.fao.org/unfao/bodies/coag/Coag15/X0075E.htm#P86_4004. Accessed on 25.03.24.
Folch J, Less M, Stanley GHS. 1957. A simple method for isolation and purification of total lipids from animal tissues. J Biol Chem 226(1), 497-509.
Freitas LW, Paz ICLA, Garcia RG, Caldara FR, Seno LO, Felix GA, Lima NDS, Ferreira VMOS, Cavichiolo F. 2011. Qualitative aspects of commercial eggs subjected to different storage conditions. 4(11), 66-72.
Han CK, Lee NH. 1992. Yolk cholesterol content in eggs from the major domestic strains of breeding hen. Asian Australas J Anim Sci 5(3), 461-464. DOI: 10.5713/ajas.1992.461.
Hermiz HN, Abas KA, Al-Khatib TR, Amin SM, Ahmed AM, Hamad DA, Denha HP. 2012. Effect of strain and storage period on egg quality characteristics of the local Iraqi laying hens. ROAVS 1(2), 98-101.
Hidalgo A, Rossi M, Clerici F, Ratti S. 2007. A market study on the quality characteristics of eggs from different housing systems. Food Chem 106, 1031-1038. DOI: 10.1016/j.foodchem.2007.07.019.
Jin YH, Lee KT, Lee WI, Han YK. 2011. Effects of Storage Temperature and Time on the Quality of Eggs from Laying Hens at Peak Production. Asian Australas J Anim Sci 24(2), 279–284. DOI: 10.5713/ajas.2011.10210.
Juturu V. 2008. Omega-3 fatty acids and the cardiometabolic syndrome. J Cardio Metab Syndr 3(4), 244–253. DOI: 10.1111/j.1559-4572.2008.00015.x.
Leskanich CO, Noble RC. 1997. Manipulation of the n-3 polyunsaturated fatty acid composition of avian eggs and meat. World’s Poult Sci J 53(2), 155-183. DOI: 10.1079/WPS19970015.
Lopez-Bote CJ, Arias RS, Rey AI, Castano A, Isabel B, Thos J. 1998. Effect of free range feeding on n-3 fatty acid and alpha-tocopherol content and oxidative stability of eggs. Animal Feed Sci Technol 72, 33-40.
Matt D, Veromann E, Luik A. 2009. Effect of housing systems on biochemical composition of chicken eggs. Agronomy Res 7 (Special issue II), 662–667.
Milinsk MC, Murakami AE, Gomes STM, Matsushita M, de Souza NE. 2003. Fatty acid profile of egg yolk lipids from hens fed diets rich in n−3 fatty acids. Food Chemistry 83(2), 287–292. DOI: 10.1016/S0308-8146(03)00094-3.
Mugnai C, Dal Bosco A, Castellini C. 2009. Effects of rearing system and season on the performance and egg characteristics of Ancona laying hens. Italian J Animal Sci 8(2), 175-188. DOI: 10.4081/ijas.2009.175.
Neuringer M, Connor WE. 1986. n-3 fatty acids in the brain and retina: Evidence of their essentiality. Nutr Rev 44 (9), 285-294. DOI: 10.1111/j.1753-4887.1986.tb07660.x.
Noble RC, Cochchi M, Turchetto E. 1990. Egg fat- a case for concern? World’s Poultry Sci J 46(2), 109-118. DOI: 10.1079/WPS19900014.
Paik IK, Blair R. 1996. Atherosclerosis, cholesterol, and egg. Asian Australian J Animal Sci 9(1), 1-25. DOI: 10.5713/ajas.1996.1.
Patterson PH, Koelkebeck KW, Bell DD, Carey JB, Anderson KE, Darre MJ. 2001. Egg marketing in national supermarkets: Specialty eggs—Part 2. Poultry Sci 80(4), 390–395. DOI: 10.1093/ps/80.4.390.
Pearson S, Stern S, McGauck TH. 1953. A rapid, accurate method for the determination of total cholesterol in serum. Anal Chem 25(5), 813–814. DOI: 10.1021/ac60077a041.
Pereira AS, Santos TT, Coelho AFS. 2014. Quality of eggs sold in different commercial establishments and the study of the conditions of storage. Food Sci Technol Campinas 34(1), 82-87. DOI: 10.1590/S0101-20612014000100012.
Prentice AM. 2014. Nutrition and chronic disease: Lessons from the developing and developed world. Nestle Nutrition Institute Workshop Series, pp.155–160. DOI: 10.1159/000354957.
Samli HE, AgMa A, Senkoylu N. 2005. Effects of storage time and temperature on egg quality in old laying hens. J Appl Poult Res 14(3), 548-553. DOI: 10.1093/japr/14.3.548.
Samman S, Kunga FP, Cartera LM, Fostera JMJ, Ahamda ZI, Phuyala JL, Petoczb P. 2009. Fatty acid composition of certified organic, conventional and omega-3 eggs. Food Chem 116(4), 911-914. DOI: 10.1016/j.foodchem.2009.03.046.
Sim JS, Kitts WD, Bragg DB. 1984. Effect of dietary saponin on egg cholesterol level and laying hen performance. Can J Anim Sci 64, 977-984. DOI: 10.4141/cjas84-110.
Simopoulos AP, Jr, Salem N. 1992. Egg yolk as a source of long chain polyunsaturated fatty acids in infant feeding. Am J Clin Nutr 55, 411-414. DOI: 10.1093/ajcn/55.2.411.
Sugano M, Matsuoka R. 2021. Nutritional viewpoints on eggs and cholesterol. Foods 10(3), 494. DOI: 10.3390/foods10030494.
Tercic D, Zlender B, Holcman A. 2012. External, internal and sensory qualities of table eggs as influenced by two different production systems. Agroznanje 13(4), 555-562. DOI: 10.7251/AGREN1204555T.
Van Dael P. 2021. Role of n-3 long-chain polyunsaturated fatty acids in human nutrition and health: review of recent studies and recommendations. Nutr Res Pract 15(2), 137-159. DOI: 10.4162/nrp.2021.15.2.137.
Nawal A. Albader, Shaista Arzoo, Doha M. Al Nouri, Manal Abdulaziz Binobead, Farah Fayez Alfayez (2024), Study on the egg components and fatty acid composition of organic egg and commercially available table eggs obtained from different establishments commonly consumed in Riyadh; IJB, V25, N2, August, P172-179
https://innspub.net/study-on-the-egg-components-and-fatty-acid-composition-of-organic-egg-and-commercially-available-table-eggs-obtained-from-different-establishments-commonly-consumed-in-riyadh/
Copyright © 2024
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0