Comparative analysis of nutrient content and energy of eggs from different chicken genotypes.

BACKGROUND: Eggs are important foods in the daily diet of humans and have great biological activity and a high digestibility. Egg yolk is a good source of biologically active substances such as fatty acids, phospholipids, sterols and tocopherols. The eggs of seven chicken genotypes were analyzed for their chemical composition, and a detailed study of the lipids in egg yolk was conducted. RESULTS: Energy composition of the egg yolk and egg albumen was 29.06-30.51 MJ kg-1 and 19.77-20.93 MJ kg-1 respectively. Regarding their chemical composition: water ranged from 471.7 to 515.4 g kg-1 and 878.3-885.9 g kg-1 ; fat content in dry matter ranged from 607 to 647 g kg-1 and 6.7-11.6 g kg-1 ; protein varied from 302 to 331.7 g kg-1 and 823.6-892.5 g kg-1 ; ash ranged from 33.7 to 37.7 g kg-1 and 63.8-74.0 g kg-1 ; and nitrogen-free extracts ranged from 12.7 to 36.5 g kg-1 and 35.0-96.2 g kg-1 . The sterols and phospholipids in the yolk lipids were 16-26 g kg-1 and 59-127 g kg-1 . The main fatty acids in the lipids were oleic (39.1-47.3%) and palmitic (26.0-35.5%) acids. Cholesterol in the yolk lipids ranged from 15.9 to 25.9 g kg-1 . Phosphatidylcholine (389-573 g kg-1 ), phosphatidylethanolamine (219-355 g kg-1 ) and phosphatidylinositol (112-284 g kg-1 ) were the main phospholipids. The content of saturated fatty acids in the phospholipids was significantly higher than that in triacylglycerols. CONCLUSION: Small variations in the chemical composition of eggs from seven different genotypes were observed. Significant differences in the fatty acid compositions of the main classes of phospholipids and the triacylglycerol fraction were established. © 2019 Society of Chemical Industry.

Biologically active components in Madia sativa seed oil.

Biologically active components in lipids (fatty acids, phospholipids, sterols and tocopherols) from three varieties of Madia sativa seeds introduced in Bulgaria (BGR 457 and BGR 458 with German origin, and BGR 459 with US origin) were investigated. Glyceride oil in the seeds was found to be 36.6, 34.2 and 35.4%, respectively. Total phospholipid content was 2.4, 1.7 and 2.6% and the main classes were phosphatidylcholine, phosphatidylinositol and phosphatidylethanolamine. The amount of sterols in the oil was 0.3% for all samples and the major component was ß-sitosterol, followed by campesterol and stigmasterol. Total tocopherols in the oils were 768, 795 and 856 mg kg-1, respectively and α-tocopherol predominated (more than 70.0%). Fatty acid composition of triacylglycerols and sterol esters was also established. Main fatty acids in triacylglycerols were linoleic (47.5-50.5%), oleic (30.2-32.4%) and palmitic acids (13.0-13.5%). The content of saturated fatty acids (palmitic and stearic) in sterol esters (40.1-50.9%) was significantly higher than in triacylglycerols (18.3-19.4%).

Lipid composition of Castanea sativa Mill. and Aesculus hippocastanum fruit oils.

BACKGROUND: Sweet and horse chestnut fruit contain carbohydrates, fibers, proteins, lipids, vitamins, glycosides and coumarin. The lipids are rich in biologically active substances as fatty acids, phospholipids, sterols and tocopherols. The fruit has been used as food, and for medicinal purposes to treat inflammatory and vascular problems. RESULTS: The fruits of sweet and horse chestnut contain 20 and 81 g kg(-1) glyceride oil respectively. The content of phospholipids in the oils was 49 and 3 g kg(-1). Sterols were found to be 8 and 12 g kg(-1). In the tocopherol fraction (1920 and 627 mg kg(-1)) γ-tocopherol predominated in the sweet chestnut oil (927 g kg(-1)); γ-tocopherol (591 g kg(-1)) and α-tocopherol (402 g kg(-1)) in horse chestnut oil. Palmitic, oleic and linoleic acids predominated in the triacylglycerols. Higher quantities of palmitic and oleic acids were established in the phospholipids and sterol esters. CONCLUSION: The fruits of horse and sweet chestnut have a close lipid composition. The oils are rich in essential fatty acids, such as linoleic and linolenic, as well as biologically active substances: phospholipids, sterols and tocopherols. This fact determines the good food value of sweet chestnut fruit and the possibilities for use of horse chestnuts in pharmacy and for technical purposes.