Skip to main content
SpringerLink
Log in

Comparative analysis of lipophilic compounds in eggs of organically raised ISA Brown and Araucana hens

  • Original Paper
  • Published:
Chemical Papers Aims and scope Submit manuscript

Abstract

Hens’ eggs represent a rich source of important nutrients, including lipids and carotenoids. The lipid composition of hens’ eggs is influenced by genetic factors, age, and diet. The aim of this study was to compare the fatty acids, cholesterol, and carotenoids content of the egg yolk of ISA Brown and Araucana hens grown in free-range housing systems. Fatty acids and cholesterol were analysed by GC-FID and GC-MS and carotenoids were quantified by RP-HPLC-PDA.

The Araucana egg yolk has a higher lipid content and higher egg-to-albumen ratio than the ISA Brown yolk, while the total cholesterol, carotenoids content and profile are not significantly different. The lipids of the Araucana egg yolk have a higher content of mono-unsaturated fatty acids (MUFAs), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) and a better n-6/n-3 ratio than the ISA Brown egg yolk lipids. The major carotenoids were lutein and zeaxanthin, which account for more than 83 % in egg yolk. Eggs of both breeds, when raised organically, represent very good sources of highly bio-available lutein and zeaxanthin, pigments which are related to lower risk of age-related macular degeneration. We report for the first time on the fatty acids composition in lipid fractions and the profile and content of carotenoids of the Araucana egg yolk.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Anderson, K. E. (2011). Comparison of fatty acid, cholesterol, and vitamin A and E composition in eggs from hens housed in conventional cage and range production facilities. Poultry Science, 90, 1600–1608. DOI: 10.3382/ps.2010-01289.

    Article  CAS  Google Scholar 

  • Bou, R., Codony, R., Tres, A., Decker, E. A., & Guardiola, F. (2009). Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Critical Reviews in Food Science and Nutrition, 49, 800–822. DOI: 10.1080/10408390902911108.

    Article  CAS  Google Scholar 

  • Breithaupt, D. E., Weller, P., & Grashorn, M. A. (2003). Quantification of carotenoids in chicken plasma after feeding free or esterified lutein and capsanthin using high-performance liquid chromatography and liquid chromatography-mass spectrometry analysis. Poultry Science, 82, 395–401.

    CAS  Google Scholar 

  • Britton, G., Liaaen-Jensen, S., & Pfander, H. (Eds.) (2004). Carotenoids handbook. Basel, Switzerland: Birkhäuser Verlag.

    Google Scholar 

  • Burns-Whitmore, B. L., Haddad, E. H., Sabaté, J., Jaceldo-Siegl, K., Tanzman, J., & Rajaram, S. (2010). Effect of n-3 fatty acid enriched eggs and organic eggs on serum lutein in free-living lacto-ovo vegetarians. European Journal of Clinical Nutrition, 64, 1332–1337. DOI: 10.1038/ejcn.2010.140.

    Article  CAS  Google Scholar 

  • Cachaldora, P., García-Rebollar, P., Alvarez, C., de Blas, J. C., & Méndez, J. (2006). Effect of type and level of fish oil supplementation on yolk fat composition and n-3 fatty acids retention efficiency in laying hens. British Poultry Science, 47, 43–49. DOI: 10.1080/00071660500475541.

    Article  CAS  Google Scholar 

  • Cerolini, S., Zaniboni, L., & La Cognata, R. (2005). Lipid characteristics in eggs produced in different housing systems. Italian Journal of Animal Science, 4(suppl. 2), 520.

    Google Scholar 

  • Cherian, G., Holsonbake, T. B., & Goeger, M. P. (2002). Fatty acid composition and egg components of specialty eggs. Poultry Science, 81, 30–33.

    CAS  Google Scholar 

  • Christie, W.W. (1989). Gas chromatography and lipids: A practical guide. Bridgwater, UK: The Oily Press.

    Google Scholar 

  • Chung, H. Y., Rasmussen, H. M., & Johnson, E. J. (2004). Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men. The Journal of Nutrition, 134, 1887–1893.

    CAS  Google Scholar 

  • De Caterina, R. (2011). n-3 Fatty acids in cardiovascular disease. The New England Journal of Medicine, 364, 2439–2450.

    Article  Google Scholar 

  • Folch, J., Lees, M., & Sloane Stanley, G. H. (1957). A simple method for the isolation and purification of total lipides from animal tissues. The Journal of Biological Chemistry, 226, 497–509.

    CAS  Google Scholar 

  • Fredriksson, S., Elwinger, K., & Pickova, J. (2006). Fatty acid and carotenoid composition of egg yolk as an effect of microalgae addition to feed formula for laying hens. Food Chemistry, 99, 530–537. DOI: 10.1016/j.foodchem.2005.08.018.

    Article  CAS  Google Scholar 

  • Gładkowski, W., Kiełbowicz, G., Chojnacka, A., Gil, M., Trziszka, T., Dobrzański, Z., & Wawrzeńczyk, C. (2011). Fatty acid composition of egg yolk phospholipid fractions following feed supplementation of Lohmann Brown hens with humic-fat preparations. Food Chemistry, 126, 1013–1018. DOI: 10.1016/j.foodchem.2010.11.112.

    Article  Google Scholar 

  • Gultemirian, M. L., Van Nieuwenhove, C., Pérez Chaia, A., & Apella, M. C. (2009). Physical and chemical characterization of eggs from Araucana hens of free range fed in Argentina. The Journal of the Argentine Chemical Society, 97, 19–30.

    CAS  Google Scholar 

  • Hamilton, P. B., Tirado, F. J., & Garcia-Hernandez, F. (1990). Deposition in egg yolks of the carotenoids from saponified and unsaponified oleoresin of red pepper (Capsicum annuum) fed to laying hens. Poultry Science, 69, 462–470. DOI: 10.3382/ps.0690462.

    Article  CAS  Google Scholar 

  • Handelman, G. J., Nightingale, Z. D., Lichtenstein, A. H., Schaefer, E. J., & Blumberg, J. B. (1999). Lutein and zeaxanthin concentrations in plasma after dietary supplementation with egg yolk. The American Journal of Clinical Nutrition, 70, 247–251.

    CAS  Google Scholar 

  • Heape, A. M., Juguelin, H., Boiron, F., & Cassagne, C. (1985). Improved one-dimensional thin-layer chromatographic technique for polar lipids. Journal of Chromatography, 322, 391–395. DOI: 10.1016/s0021-9673(01)97702-7.

    Article  CAS  Google Scholar 

  • Karadas, F., Wood, N. A. R., Surai, P. F., & Sparks, N. H. C. (2005). Tissue-specific distribution of carotenoids and vitamin E in tissues of newly hatched chicks from various avian species. Comparative Biochemistry and Physiology, Part A: Molecular & Integrative Physiology, 140, 506–511. DOI: 10.1016/j.cbpb.2005.03.002.

    Article  Google Scholar 

  • Kivini, H., Järvenpää, E. P., Aro, H., Huopalahti, R., & Ryhänen, E. L. (2004). Qualitative and quantitative liquid chromatographic analysis methods for the determination of the effects of feed supplements on hen egg yolk phospholipids. Journal of Agricultural and Food Chemistry, 52, 4289–4295. DOI: 10.1021/jf0353739.

    Article  CAS  Google Scholar 

  • Krinsky, N. I., & Johnson, E. J. (2005). Carotenoid actions and their relation to health and disease. Molecular Aspects of Medicine, 26, 459–516. DOI: 10.1016/j.mam.2005.10.001.

    Article  CAS  Google Scholar 

  • Landrum, J. T., & Bone, R. A. (2001). Lutein, zeaxanthin, and the macular pigment. Archives of Biochemistry and Biophysics, 385, 28–40. DOI: 10.1006/abbi.2000.2171.

    Article  CAS  Google Scholar 

  • Leeson, S., & Caston, L. (2004). Enrichment of eggs with lutein. Poultry Science, 83, 1709–1712.

    CAS  Google Scholar 

  • Lewis, N. M., Schalch, K., & Scheideler, S. E. (2000). Serum lipid response to n-3 fatty acid enriched eggs in persons with hypercholesterolemia. Journal of American Dietetic Association, 100, 365–367. DOI: 10.1016/s0002-8223(00)00111-5.

    Article  CAS  Google Scholar 

  • Milinsk, M. C., Murakami, A. E., Gomes, S. T. M., Matsushita, M., & de Souza, N. E. (2003). Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids. Food Chemistry, 83, 287–292. DOI: 10.1016/s0308-8146(03)00094-3.

    Article  CAS  Google Scholar 

  • Millet, S., De Ceulaer, K., Van Paemel, M., Raes, K., De Smet, S., & Janssens, G. P. J. (2006). Lipid profile in eggs of Araucana hens compared with Lohmann Selected Leghorn and ISA Brown hens given diets with different fat sources. British Poultry Science, 47, 294–300. DOI: 10.1080/00071660600741818.

    Article  CAS  Google Scholar 

  • Morrison, W. R., & Smith, L. M. (1964). Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. The Journal of Lipid Research, 5, 600–608.

    CAS  Google Scholar 

  • Nielsen, H. (1998). Hen age and fatty acid composition of egg yolk lipid. British Poultry Science, 39, 53–56. DOI: 10.1080/00071669889394.

    Article  CAS  Google Scholar 

  • Oliveira, D. D., Baião, N. C., Cançado, S. V., Grimaldi, R., Souza, M. R., Lara, L. J., & Lana, A. M. Q. (2010). Effects of lipid sources in the diet of laying hens on the fatty acid profiles of egg yolks. Poultry Science, 89, 2484–2490. DOI: 10.3382/ps.2009-00522.

    Article  CAS  Google Scholar 

  • Oliver, J., & Palou, A. (2000). Chromatographic determination of carotenoids in foods. Journal of Chromatography A, 881, 543–555. DOI: 10.1016/s0021-9673(00)00329-0.

    Article  CAS  Google Scholar 

  • Perry, A., Rasmussen, H., & Johnson, E. J. (2009). Xanthophyll (lutein, zeaxanthin) content in fruits, vegetables and corn and egg products. Journal of Food Composition and Analysis, 22, 9–15. DOI: 10.1016/j.jfca.2008.07.006.

    Article  CAS  Google Scholar 

  • Ramstedt, B., Leppimäki, P., Axberg, M., & Slotte, J. P. (1999). Analysis of natural and synthetic sphingomyelins using highperformance thin-layer chromatography. European Journal of Biochemistry, 266, 997–1002. DOI: 10.1046/j.1432-1327.1999.00938.x.

    Article  CAS  Google Scholar 

  • Řezanka, T., Olšovská, J., Sobotka, M., & Sigler, K. (2009). The use of APCI-MS with HPLC and other separation techniques for identification of carotenoids and related compounds. Current Analytical Chemistry, 5, 1–25.

    Article  Google Scholar 

  • Samman, S., Kung, F. P., Carter, L. M., Foster, M. J., Ahmad, Z. I., Phuyal, J. L., & Petocz, P. (2009). Fatty acid composition of certified organic, conventional and omega-3 eggs. Food Chemistry, 116, 911–914. DOI: 10.1016/j.foodchem.2009.03.046.

    Article  CAS  Google Scholar 

  • Schiedt, K., & Liaaen-Jensen, S. (1995). Isolation and analysis. In G. Britton, S. Liaaen-Jensen, S., & H. Pfander (Eds.), Carotenoids: Isolation and analysis, (Vol. 1A, pp. 81–108). Basel, Switzerland: Birkhäuser Verlag.

    Google Scholar 

  • Schlatterer, J., & Breithaupt, D. E. (2006). Xanthophylls in commercial egg yolks: Quantification and identification by HPLC and LC-(APCI)MS using a C30 phase. Journal of Agricultural and Food Chemistry, 54, 2267–2273. DOI: 10.1021/jf053204d.

    Article  CAS  Google Scholar 

  • Simčic, M., Stibilj, V., & Holcman, A. (2009). The cholesterol content of eggs produced by the Slovenian autochthonous Styrian hen. Food Chemistry, 114, 1–4. DOI: 10.1016/j.foodchem.2008.09.110.

    Article  Google Scholar 

  • Simčic, M., Stibilj, V., & Holcman, A. (2011). Fatty acid composition of eggs produced by the Slovenian autochthonous Styrian hen. Food Chemistry, 125, 873–877.DOI: 10.1016/j.foodchem.2010.09.055.

    Article  Google Scholar 

  • Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56, 365–379. DOI: 10.1016/s0753-3322(02)00253-6.

    Article  CAS  Google Scholar 

  • Tyczkowski, J. K., & Hamilton, P. B. (1986). Absorption, transport, and deposition in chickens of lutein diester, a carotenoid extracted from marigold (Tagetes erecta) petals. Poultry Science, 65, 1526–1531. DOI: 10.3382/ps.0651526.

    Article  CAS  Google Scholar 

  • van Ruth, S., Alewijn, M., Rogers, K., Newton-Smith, E., Tena, N., Bollen, M., & Koot, A. (2011). Authentication of organic and conventional eggs by carotenoids profiling. Food Chemistry, 126, 1299–1305. DOI: 10.1016/j.foodchem.2010.11.081.

    Article  Google Scholar 

  • Zhang, W., Li, P. Y., Hu, X., Zhang, F., Chen, J., & Gao, Y. (2011). Omega-3 polyunsaturated fatty acids in the brain: metabolism and neuroprotection. Frontiers in Bioscience, 16, 2653–2670. DOI: 10.2741/3878.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. University of Agricultural Science and Veterinary Medicine, 3-5 Manastur Street, 400372, Cluj-Napoca, Romania

    Adela Pintea, Francisc V. Dulf, Andrea Bunea, Cristian Matea & Sanda Andrei

Authors
  1. Adela Pintea
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Francisc V. Dulf
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Andrea Bunea
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Cristian Matea
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Sanda Andrei
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Francisc V. Dulf.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Pintea, A., Dulf, F.V., Bunea, A. et al. Comparative analysis of lipophilic compounds in eggs of organically raised ISA Brown and Araucana hens. Chem. Pap. 66, 955–963 (2012). https://doi.org/10.2478/s11696-012-0219-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.2478/s11696-012-0219-2

Keywords

Search

Navigation