scholarly journals Determination of egg content in pasta

2011 ◽  
Vol 22 (No. 6) ◽  
pp. 197-203 ◽  
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.  

DETERMINATION OF FATTY ACIDS COMPONENTS COMPOSITION IN THYMUS X CIRIODORUS VAR. «SILVER QUEEN» HERBAL RAW MATERIAL

Fitoterapia ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 55-58
Author(s):  
J. M. Steshenko ◽  
◽  
O. V. Мazulin ◽  
G. P. Smoylovska ◽  
G. V. Mazulin ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Raw Material

scholarly journals Determination of egg yolk content in egg liqueurs

2011 ◽  
Vol 22 (No. 1) ◽  
pp. 9-15 ◽  
Author(s):  
H. Čížková ◽  
M. Voldřich ◽  
V. Prokorátová ◽  
F. Kvasnička
Keyword(s):  
Dry Matter ◽  
Raw Materials ◽  
Egg Yolk ◽  
Local Market ◽  
Chemical Markers ◽  
Regression Analyses ◽  
Food Law ◽  
Minimal Concentration ◽  
Egg Composition

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.  

scholarly journals A Research on Determination of Some Properties of Butter Made from Creams Extracted from Whey and Milk

2021 ◽  
Vol 3 (4) ◽  
pp. 19-24
Author(s):  
Asya Çetinkaya
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Unsaturated Fatty Acids ◽  
Raw Material ◽  
Milk Whey ◽  
Production Parameters ◽  
Butter Production

In this study, it was aimed to determine the effect of some production parameters on the characteristics of butters made from whey, which is an important dairy by-product, and creams obtained from milk. The acidity values of milk, whey, cream, and butter were respectively detected as 0.17±0.00%, 0.13±0.01%, 0.22±0.01%, 0.24±0.01%, 0.26±0.00%, 0.25±0.01%, fat values were respectively detected as; 3.50±0.14%, 0.60±0.19%, 39.0±0.34%, 43.0±0.35%, 80.0±0.46%, 84.0±0.42% and protein values were respectively detected as; 3.30±0.19%, 0.68±0.03%, 0.93±0.12%, 0.54±0.03%, 0.51±0.02%, 0.58±0.00%. 10 saturated and 7 unsaturated fatty acids were detected in cream and whey butter samples. It was seen that the most common fatty acids were palmitic, stearic, myristic and oleic acid, and the amount of oleic, stearic and linoleic acid was higher in whey butter. In conclusion, we can state that whey, which is an important dairy residue, can be used as an alternative raw material in butter production.

scholarly journals Determination of the Acid Value of Instant Noodles: Interlaboratory Study

2006 ◽  
Vol 89 (5) ◽  
pp. 1341-1346 ◽  
Author(s):  
Akiko Hakoda ◽  
Kenichi Sakaida ◽  
Tadanao Suzuki ◽  
Akemi Yasui ◽  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Statistical Treatment ◽  
Acid Value ◽  
Interlaboratory Study ◽  
Unit Weight ◽  
Test Portion ◽  
Lipid Contents ◽  
Instant Noodles

Abstract An interlaboratory study was performed to evaluate the method for determining the acid value of instant noodles, based on the Japanese Agricultural Standard (JAS), with extraction of lipid using petroleum ether at a volume of 100 mL to the test portion of 25 g. Thirteen laboratories participated and analyzed 5 test samples as blind duplicates. Statistical treatment revealed that the repeatability (RSDR) of acid value was <6.5%, and the reproducibility (RSDR) of acid value was <9.6%. The HorRat values (RSDR/predicted RSDR) were 1.21.8, where the RSDR and the predicted RSDR were obtained in terms of free fatty acids in the noodles per unit weight, using the equation [acid value = percent free fatty acids (as oleic) 1.99] and the extracted lipid contents. This method was shown to have acceptable precision by the present study.

scholarly journals Effects of dietary conjugated linoleic acid on fatty acid composition and cholesterol content of hen egg yolks

2003 ◽  
Vol 90 (1) ◽  
pp. 93-99 ◽  
Author(s):  
Beata Szymczyk ◽  
Paweł M. Pisulewski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Dietary Conjugated Linoleic Acid ◽  
Egg Yolks ◽  
Cla Isomers

The main objectives of the present study were to determine the effect of dietary conjugated linoleic acid (CLA) isomers on the fatty acid composition and cholesterol content of egg-yolk lipids. Forty-five 25-week-old laying hens were randomly distributed into five groups of nine hens each and maintained in individual laying cages, throughout 12 weeks of the experiment. They were assigned to the five treatments that consisted of commercial layer diets containing 0, 5, 10, 15 or 20g pure CLA/kg. Feed intake of hens varied little and insignificantly. Egg mass was uniformly lower (P<0·05) in the hens fed the CLA-enriched diets. Feed conversion efficiency, when expressed per kg eggs, was impaired (P<0·05), although without obvious relation to the dietary CLA concentration. Feeding the CLA-enriched diets resulted in gradually increasing deposition of CLA isomers (P<0·01) in egg-yolk lipids. Saturated fatty acids were increased (P<0·01) and monounsaturated fatty acids decreased (P<0·01). Polyunsaturated fatty acids (PUFA), when expressed as non-CLA PUFA, were also significantly decreased (P<0·01). The most striking effects (P<0·01) were observed for palmitic (16 : 0) and stearic (18 : 0) acids, which increased from 23·6 to 34% and from 7·8 to 18%, respectively. On the other hand, oleic acid (18 : 1n-9) decreased from 45·8 to 24·3%. Among non-CLA PUFA, linoleic (18 : 2n-6) and α-linolenic (18 : 3n-3) acids were strongly (P<0·01) decreased, from 14·2 to 7·7% and from 1·3 to 0·3%, respectively. The same was true for arachidonic (20:4n-6) and docosahexaenoic (22 : 6n-3) acids. The cholesterol content of egg yolks, when expressed in mg/g yolk, was not affected by the dietary CLA concentrations. In conclusion, unless the adverse effects of CLA feeding to laying hens on the fatty acid profile of egg yolks are eliminated, the CLA-enriched eggs cannot be considered functional food products.

scholarly journals Laying Performance, Egg Quality Characteristics, and Egg Yolk Fatty Acids Profile in Layer Hens Housed with Free Access to Chicory- and/or White Clover-Vegetated or Non-Vegetated Areas

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1708
Author(s):  
Canan Kop-Bozbay ◽  
Ahmet Akdag ◽  
Ayfer Bozkurt-Kiraz ◽  
Merve Gore ◽  
Orhan Kurt ◽  
...  
Keyword(s):  
Fatty Acids ◽  
White Clover ◽  
Egg Quality ◽  
Principal Component ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Free Access ◽  
Laying Performance ◽  
Conventional Diet ◽  
Layer Hens

This study investigated the laying performance, egg quality, and egg yolk fatty acids (FAs) and cholesterol content in layer hens housed with free access to chicory- and/or white clover-vegetated areas. During a 16-week study, 400 Lohmann Brown hens (32 weeks old) housed with free outdoor access were allocated randomly into four groups, each with four replicates of 25 hens. Control hens were fed a conventional diet with free access to a soil area (C), whereas other hens were fed on a conventional diet with free access to a chicory (CI)- or white clover (TR)-vegetated area or a CI and TR mixture (MIX)-vegetated area. The C hens consumed more concentrate feed (p = 0.018) than the TR and MIX hens, which had a higher herbage intake than the CI birds (p < 0.001). The C hens produced eggs with a thicker shell than those in the other treatment groups (p = 0.013). Compared with C, the saturated FAs of egg yolk decreased for MIX (p = 0.010). The polyunsaturated FAs were higher in the MIX eggs than in the C and TR eggs (p < 0.001). Although FAs were distributed in all quadrants of the principal component analysis (PCA), three main FA profiles could be identified based on the loadings of natural groupings in the PC2 versus PC1 plot. The present study shows clear evidence for the contribution of herbage to the hen diet without affecting laying performance. In addition, the FA composition of the CI and MIX vegetation contributed to the production of eggs with preferred FA attributes, such as polyunsaturated FAs and a favourable n-6 to n-3 ratio.

scholarly journals Determination of composition of fatty acids in Saponaria officinalis L.

2021 ◽  
pp. 25-30 ◽  
Author(s):  
Liliia Budniak ◽  
Liudmyla Slobodianiuk ◽  
Svitlana Marchyshyn ◽  
Liliya Kostyshyn ◽  
Oleksandrа Horoshko
Keyword(s):  
Fatty Acids ◽  
Skin Diseases ◽  
Raw Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Qualitative Composition ◽  
Fatty Acids Composition ◽  
Quantitative Content ◽  
Main Components ◽  
Saponaria Officinalis

Treatment using medicinal plants with a long history of use is of interest to our society. These plants include Saponaria officinalis L., as well commonly known as common soapwort belongs to the family Caryophyllaceae. The herb and roots of this plant used as a blood purifier, an expectorant in bronchitis, diaphoretic and diuretic, for skin diseases, to increase bile flow. The plant contains various secondary metabolites, but there is no information on the fatty acids composition of Saponaria officinalis L. herb and roots. The aim. The aim of the present study was to determine the qualitative composition and quantitative content of fatty acids by gas chromatography/mass spectrometry method (GC/MS) in Saponaria officinalis L. herb and roots. Materials and methods. The determination of fatty acids composition of Saponaria officinalis L. herb and roots were carried out by gas chromatograph Agilent 6890N (Agilent Technologies, USA). Results. The research of Saponaria officinalis L. herb showed a mixture of unsaturated (1.9 mg/g) and saturated (1.27 mg/g) fatty acids. The main components of this raw material were linolenic (1.15 mg/g), linoleic (0.75 mg/g) and heneicosylic (0.38 mg/g) acids. The main components of this raw material were palmitic (0.38 mg/g), linoleic (0.16 mg/g) and linolenic (0.09 mg/g) acids. Conclusions. As a result of Saponaria officinalis L. study, the presence of fatty acids is established in herb and roots. Using the GC/MS method determined the qualitative composition and quantitative content of fatty acids in study raw material. Twelve fatty acids were determined in the herb of Saponaria officinalis L. The dominant fatty acids in the studied raw material were linolenic and linoleic acids, their content was 1.15 mg/g and 0.75 mg/g, respectively. Nine fatty acids were determined in the Saponaria officinalis L. roots. The palmitic acid prevailed among fatty acids, it is content was 0.38 mg/g. Our findings suggest that Saponaria officinalis L. is a promising plant because of the important role of fatty acids in different biological processes

Titrimetric Determination of Nonesterified Fatty Acids in Intravenous Fat Emulsions

1987 ◽  
Vol 70 (6) ◽  
pp. 976-978
Author(s):  
Terry D Cyr ◽  
Robert C Lawrence ◽  
Edward G Lovering
Keyword(s):  
Fatty Acids ◽  
Standard Deviation ◽  
Egg Yolk ◽  
Fat Emulsion ◽  
Nonesterified Fatty Acids ◽  
Emulsifying Agent ◽  
Titrimetric Determination ◽  
The Mean ◽  
Intravenous Fat Emulsions

Abstract A titrimetric method, suitable for use at a limit of 5 mEq/L, has been developed for the determination of total noncsterified fatty acids in intravenous fat emulsion preparations. The method differentiates titrant consumed by the nonesterified fatty acids from that consumed by egg yolk phospholipids, usually present as an emulsifying agent. The total nonesterified fatty acids in 8 products from 4 manufacturers were in the range from 0.4 to 3.8 mEq/L. The mean standard deviation of the method is 0.09 mEq/L.

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