Determination of egg yolk content in egg liqueurs

The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonnaises, egg pastas, egg liqueurs), however, the methods for the determination of egg and/or egg yolk content are not sufficiently specified. The presented study deals with the development and evaluation of the analytical methods for the determination of egg yolk content in egg liqueurs. Due to the high variability of the egg composition and a possible effect of processing on the composition of the product, several chemical markers were taken into the consideration: dry matter, phosphorus, fat, cholesterol, fatty acids, and lysozyme concentrations. The egg yolk content was estimated by means of multiple regression analyses of the calibration set (model samples) and the data obtained for raw materials and described in literature. According to the egg yolk content determined, only 6 from 10 analysed samples of egg liqueurs obtained from the local market met the limit of 140 g/l (calculated with the 10% standard deviation error of estimation) required by the recent Czech legislation.  

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Determination of egg content in pasta

Czech Journal of Food Sciences ◽

10.17221/3424-cjfs ◽

2011 ◽

Vol 22 (No. 6) ◽

pp. 197-203 ◽

Cited By ~ 7

Author(s):

H. Čížková ◽

V. Prokorátová ◽

M. Voldřich ◽

F. Kvasnička ◽

V. Soukupová

Keyword(s):

Fatty Acids ◽

Egg Yolk ◽

Cholesterol Content ◽

Raw Material ◽

Multiple Regression Equation ◽

Minimum Concentration ◽

Lipid Contents ◽

Food Law ◽

Egg Pasta

The recent Czech Food Law (Decree No. 264/2003 Col., 93/2000 Col. and 57/2003 Col. of the law No 110/1997 Col. as amended) specifies the requirements for the presence or minimum concentration of egg or egg yolk contents in relevant food products (mayonnaises, egg pastas, egg liqueurs). However, the methods for the determination of egg and/or egg yolk contents are not sufficiently specified. Three methods based on the determination of cholesterol, lysozyme, fatty acids and lipid contents were experimentally validated to evaluate the egg content in egg pasta. The concentration of egg solid in the real egg pasta samples was calculated according to (1) average cholesterol content in the raw material analysed, (2) average lysozyme content in the raw material analysed, and (3) multiple regression equation for 21 model samples with the known egg contents. The comparison of the obtained data with the requirements of Czech legislation revealed that only 12 of 23 analysed samples (52%) and 3 of 13 samples of Czech origin (27%), declared as egg pasta, contained two or more eggs per 1 kg of flour.  

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High Performance Thin Layer Chromatographic Determination of Chrysin inOroxylum IndicumVent. from Different Geographical Regions of India

E-Journal of Chemistry ◽

10.1155/2012/616431 ◽

2012 ◽

Vol 9 (1) ◽

pp. 313-317 ◽

Cited By ~ 3

Author(s):

K. Srilatha Srinivas ◽

A. Saraf Aparna

Keyword(s):

Western Ghats ◽

High Performance ◽

Raw Materials ◽

Uttar Pradesh ◽

Chromatographic Determination ◽

Solvent System ◽

Chemical Markers ◽

Geographical Regions ◽

Maximum Content

HPTLC fingerprints can be used for documentation and quantification of chemical markers to identify morphological and geographical variation in herbal raw materials. The current work was aimed at developing phytochemical fingerprints ofOroxylum indicumvent. from different geographical regions of Indiaviz. Western Ghats (Maharashtra) and Northern Uttar Pradesh. Fingerprint of flavonoid, chrysin was developed for roots, leaves and bark of the plant from different regions using cold extraction and suitable solvent system. HPTLC technique was successfully used for evaluating regional variations. The fingerprints were also utilized for quantification of the flavonoid, chrysin from different parts of the plants from two distinct geographical regions. Maximum content of chrysin was found in plant collected from Western Ghats than in U.P.

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