Keywords
lipids
ostrich egg
How to Cite
Abstract
The present study compared the total lipids and lipid fractions contents of ostrich eggs with of chicken eggs, both in natura, and the methodologies used for these determinations were assessed. Total lipids were quantified by Folch and Soxhlet technique. Cholesterol contents was quantified by colorimetric method and using a C18 HPLC column, mobile phase composed of acetonitrile: isopropanol (80:20), and the detection level was adjusted to 210 nm. Fatty acids were determined by gas chromatography. No significant differences in the results were found in determining cholesterol by both methods. In natura ostrich egg yolk presents higher percentage of mono and polyunsaturated fatty acids and lower percentage of saturated fatty acids when compared to in natura chicken egg yolk. Although ostrich egg yolk presented higher lipid contents, the amount of cholesterol was similar in both egg types. In natura ostrich egg yolk contains highest rate of monounsaturated, polyunsaturated and saturated, which could be considered as the best nutritional quality fat.References
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