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Pregled bibliografske jedinice broj: 1105381

Sample preparation and analysis of nutricines content in table eggs


Galović, Olivera; Nikolić, Marija Elena; Dornjak, Luka; Marunica, Matea; Kralik, Zlata
Sample preparation and analysis of nutricines content in table eggs // Book of Abstract of 18th Ružička days TODAY SCIENCE – TOMORROW INDUSTRY
Vukovar, Hrvatska, 2020. str. 30-30 (poster, međunarodna recenzija, sažetak, ostalo)


CROSBI ID: 1105381 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Sample preparation and analysis of nutricines content in table eggs

Autori
Galović, Olivera ; Nikolić, Marija Elena ; Dornjak, Luka ; Marunica, Matea ; Kralik, Zlata

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Book of Abstract of 18th Ružička days TODAY SCIENCE – TOMORROW INDUSTRY / - , 2020, 30-30

Skup
Book of Abstract of 18th Ružička days TODAY SCIENCE – TOMORROW INDUSTRY

Mjesto i datum
Vukovar, Hrvatska, 16-18.09.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
eggs, lutein, vitamin E, cholesterol, HPLC

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija)



POVEZANOST RADA


Projekti:
EK-KF-KK.01.1.1.01.0010 - ZCI za personaliziranu brigu o zdravlju (ZCIPersonHealth) (Secenji, Aleksandar, EK ) ( POIROT)

Ustanove:
Fakultet agrobiotehničkih znanosti Osijek,
Sveučilište u Osijeku - Odjel za kemiju

Profili:

Avatar Url Zlata Kralik (autor)

Avatar Url Olivera Galović (autor)

Citiraj ovu publikaciju

Galović, Olivera; Nikolić, Marija Elena; Dornjak, Luka; Marunica, Matea; Kralik, Zlata
Sample preparation and analysis of nutricines content in table eggs // Book of Abstract of 18th Ružička days TODAY SCIENCE – TOMORROW INDUSTRY
Vukovar, Hrvatska, 2020. str. 30-30 (poster, međunarodna recenzija, sažetak, ostalo)
Galović, O., Nikolić, M., Dornjak, L., Marunica, M. & Kralik, Z. (2020) Sample preparation and analysis of nutricines content in table eggs. U: Book of Abstract of 18th Ružička days TODAY SCIENCE – TOMORROW INDUSTRY.
@article{article, year = {2020}, pages = {30-30}, keywords = {eggs, lutein, vitamin E, cholesterol, HPLC}, title = {Sample preparation and analysis of nutricines content in table eggs}, keyword = {eggs, lutein, vitamin E, cholesterol, HPLC}, publisherplace = {Vukovar, Hrvatska} }
@article{article, year = {2020}, pages = {30-30}, keywords = {eggs, lutein, vitamin E, cholesterol, HPLC}, title = {Sample preparation and analysis of nutricines content in table eggs}, keyword = {eggs, lutein, vitamin E, cholesterol, HPLC}, publisherplace = {Vukovar, Hrvatska} }




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