Determination of Omega Fatty Acid Profiles in Egg Yolk by HILIC-LC-MS and GC-MS

Abstract

The paper presents the analysis of the profile composition of fatty acids in the molecules of phosphatidylcholine and phosphatidylethanolamine, by using hydrophilic interaction liquid chromatography and gas chromatography coupled with mass spectrometry. The profiles of 15 phosphatidylcholine and 8 phosphatidylethanolamine species were analyzed with a newly developed hydrophilic interaction liquid chromatography (HILIC)-electrospray ionization (ESI)-tandem mass spectroscopy (MS/ MS) method, by using a new stationary bonded phase. The application of the new method in control and experimental groups of egg yolk revealed significant differences in the composition of phospholipid species containing mainly polyunsaturated fatty acids. Additionally, using GC-MS, the profile of fatty acids in four groups with different dietary supplementation of hens was analyzed and 20 fatty acids in egg yolks were determined. Monounsaturated fatty acids were found in higher amounts than saturated fatty acids and polyunsaturated fatty acids in egg yolks. Oleic acid (18:1) was the major monounsaturated fatty acid in egg yolk while palmitic acid (16:0) was the major saturated fatty acid. Linoleic acid (18:2), arachidonic acid (20:4), and docosahexaenoic acid (22:6) reached the highest levels among the polyunsaturated fatty acids.

Cholesterol Content, Fatty Acid Profile and Health Lipid Indices in the Egg Yolk of Eggs from Hens at the End of the Laying Cycle, Following Alpha-Ketoglutarate Supplementation

“…Palmitic acid, C18:1n-9 (oleic acid) and C18:2n-6 (linoleic acid) were the most abundant FA noted in the egg yolk, irrespective of the AKG supplementation. This FA profile is in accordance with that presented in the literature [10,11].…”

“…The lack of AKG effect on palmitic acid, the most abundant SFA in the egg yolk, is beneficial from a nutritional point of view, since increased dietary and circulating concentrations of palmitic acid have been shown to increase the risk of cardiovascular disease [45]. Moreover, palmitic acid was detected at a lower level than that previously presented in the literature [10,11]. Higher dietary intake of OCFA (C15:0, pentadecylic acid, and C17:0, margaric acid), is associated with lower risks of cardiovascular diseases and liver diseases and lower mortality.…”

Oleic Acid, Cholesterol, and Linoleic Acid as Angiogenesis Initiators

“…The metabolome database ( ) was searched manually for the confirmation of lipids presented by the NIST database, according to their mass to charge ratio, fragmentation pattern, and relative abundance. 23 , 27 , 88 , 89 …”

Effect of dietary phyto-humic preparations on lipids indices of commercial laying hen eggs

“…Ilość i jakość substancji lipidowych w jajach spożywczych jest ważnym kryterium ich wartości dietetycznej i akceptowalności konsumenckiej. Szczególnie istotny jest udział w tłuszczu żółtka (a także mleka i mięsa) frakcji kwasów wielonienasyconych (PUFA) oraz stosunek kwasów n-6/n-3 (7,17,36,50,58). Interesujące wydaje się więc połączenie surowców huminowych z niektórymi ziołami czy lucerną do wytwarzania preparatów fito--huminowych i przebadanie ich pod kątem oddziaływania na wskaźniki lipidowe żółtka jaj.…”

“…Tak więc poprzez wprowadzenie ziół i innych roślin zawierających biologicznie aktywne związki stymulujące aktywność wątroby można w pewnym stopniu wpływać na metabolizm cholesterolu u drobiu. Nowsze badania wskazują, że u kur Leghorn stosując w paszy dodatek ekstraktu z tymianku (40 mg/kg), kopru włoskiego (40 mg/kg) z udziałem 10% nasion lnu uzyskano spadek zawartości cholesterolu całkowitego o 27,9% (z 227,2 do 163,7 mg/żółtko) (58). Autorzy nie podają, czy miało to wpływ na cechy organoleptyczne jaj.…”