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Validation of two methods for Fatty acids analysis in eggs.

Mazalli MR, Bragagnolo N

Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862, Campinas, SP, Brazil, neura@fea.unicamp.br.

A comparative study between two methods (lipid extraction followed by saponification and methylation, and direct methylation) to determine the fatty acids in egg yolk was evaluated. Direct methylation of the samples resulted in lower fatty acid content and greater variation in the results than the lipid extraction followed by saponification and methylation. The low repeatability observed for the direct HCl methylation method was probably due to a less efficient extraction and conversion of the fatty acids into their methyl esters as compared to the same procedure starting with the lipid extract. As the lipid extraction followed by esterification method was shown to be more precise it was validated using powdered egg certified as reference material (RM 8415, NIST) and applied to samples of egg, egg enriched with polyunsaturated omega-3 fatty acids (n-3 PUFA), and commercial spray-dried whole egg powder.

Published 3 May 2007 in Lipids, 42(5): 483-90.
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