La composizione della frazione lipidica dell'uovo

The study was undertaken in light of the importance of both semifinished egg based industrial products and recently reported nutritional implications of several by-products deriving from cholesterol oxidation. High resolution gas chromatography was employed directly to examine the total lipid extract and, separately, the fatty acid composition of the individual fractions collected via thin layer chromatography. The content of the individual lipid fractions were found to be similar to those of the fractions already studied and reported in the literature. By contrast the composition assays of both the fatty acids per fraction (glycerides, phospholipids and free fatty acids) and of total fatty acids found highly notable differences and, unlike reports in literature no trace of C22:6