engleski

Sample preparation and analysis of nutricines content in table eggs

Egg is a food rich in various nutrients, which is why it can be used daily in human consumption. Due to the large number of nutrients, eggs are a complex matrix for sample preparation and analysis of nutricines. In this study the content of nutricines (lutein, vitamin E) and cholesterol from laying hens eggs of two producers available at Croatian market (A, B) was determined. The eggs were purchased at the mall where they were stored at 4˚C. Nutricines and cholesterol were determined on a total of 20 L-weight class egg yolks (egg mass 63g – 73g). For the analysis 10 egg yolks of each producer was used. For the extraction and measurement of concentration of nutricines and cholesterol the previously described methods were used but with minor modifications. The concentrations was determined by means of high resolution liquid chromatography (HPLC). According to the literature, the concentration of total vitamin E is 5.21 mg (α tocopherol 5.16 mg), lutein 0.575 mg and cholesterol 1255 mg/100 g of egg yolk. In the analyzed samples, vitamin E content in both groups was 30% lesser than in the literature, the lutein content in group A was 12% and in group B 90% higher, and the cholesterol content in both groups was 25% lesser than the literature data.

eggs ; lutein ; vitamin E ; cholesterol ; HPLC

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