@article{Sinanoglou2011,

title = {Lipid, fatty acid and carotenoid content of edible egg yolks from avian species: A comparative study},

author = {V.J. Sinanoglou and I.F. Strati and S. Miniadis-Meimaroglou},

doi = {10.1016/j.foodchem.2010.07.037},

year  = {2011},

date = {2011-10-01},

journal = {Food Chemistry},

volume = {124},

issue = {1},

pages = {971-977},

abstract = {A comparative study has been conducted of the major lipid classes composition, as well as the fatty acid and carotenoid content in the yolk of conventional eggs from five avian species (ostrich, turkey, quail, duck and goose); the nutritional indices were calculated. The neutral lipids were the major yolk fractions but their proportions varied among species. All yolks and especially ostrich’s yolk were found to be an excellent source of dietary lecithin. Quail yolk displayed the lowest fat and cholesterol content and the lowest values for the cholesterol index (CI) and cholesterol-saturated fat index (CSI). It is therefore more appropriate for a healthier diet. Turkey and goose yolks contained significantly (P < 0.05) higher ω-3 fatty acid proportion and ω-6/ω-3 ratio. The turkey yolk was characterised by the lowest AI and TI values, which are recommended for a healthy diet. Quail yolk lipids contained a favourable PUFA/SFA ratio. All the examined yolks contained highly bioavailable functional nutrients, such as lutein and zeaxanthin.},

note = {(IF: 3.458). 32 ετεροαναφορές},

keywords = {Carotenoids, Duck, Egg yolks, fatty acids, Goose, lipids, Ostrich, Quail},

pubstate = {published},

tppubtype = {article}

}