Cholesterol levels in country chicken eggs, in those of farm raised chickens, and in quail eggs stored under different conditions
Vol. 66 No. 3 (2007), ORIGINAL ARTICLE
Vol. 66 No. 3 (2007)

Cholesterol levels in country chicken eggs, in those of farm raised chickens, and in quail eggs stored under different conditions

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.2007.66.32803
Published 2007-08-01
Heryka M. M. Ramalho
Universidade Federal do Rio Grande do Norte, Centro de Biociências, Departamento de Bioquímica, Natal, RN
Ana Paula M. da Costa
Universidade Federal do Rio Grande do Norte, Curso de Nutrição, Natal, RN
Nathália K. M. Soares
Universidade Federal do Rio Grande do Norte, Curso de Nutrição, Natal, RN
Keith H. D. Silva
Universidade Federal do Rio Grande do Norte, Curso de Nutrição, Natal, RN
Videanny V. A. Santos
Universidade Federal do Rio Grande do Norte, Centro de Biociências, Departamento de Bioquímica, Natal, RN
Roberto Dimenstein
Universidade Federal do Rio Grande do Norte, Centro de Biociências, Departamento de Bioquímica, Laboratório de Bioquímica de Alimentos e Nutrição, Natal, RN
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Keywords

cholesterol
eggs
chicken
quail
enzymatic method

How to Cite

1.
Ramalho HMM, Costa APM da, Soares NKM, Silva KHD, Santos VVA, Dimenstein R. Cholesterol levels in country chicken eggs, in those of farm raised chickens, and in quail eggs stored under different conditions. Rev Inst Adolfo Lutz [Internet]. 2007 Aug. 1 [cited 2024 Jul. 22];66(3):256-60. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32803
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Abstract

The lack of information of cholesterol in food items and the implications of its consumption has resulted in a reduction in the use of animal food products. The purpose of this study was to determine the cholesterol concentrations in country chicken eggs, farm grown chicken eggs, and quail eggs that have been stored under different temperature conditions. Thirty fresh eggs were divided in five groups of six. The cholesterol content of one group was immediately analyzed; two groups were maintained at room temperature for 10 and 20 days; and other two groups were stored under refrigeration for the same period. The cholesterol dosage was performed by enzymatic method. The fresh eggs presented cholesterol concentrations of 956mg/100g, 813mg/100g and 921mg/100g, for the country chicken eggs, farm grown eggs, and quail eggs, respectively. In all types of eggs an increase of cholesterol concentration was observed during storage at room temperature and with refrigeration. In eggs stored at room temperature the increase was significant after 10 days, while under refrigeration, only after 20 days. We concluded that there was increase in the concentration of cholesterol eggs, and this increase was observed in less time, when the eggs were stored at room temperature.
https://doi.org/10.53393/rial.2007.66.32803
PDF (Português (Brasil))

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