Comparison of Composition and Content of Fatty Acid in Egg Yolk Oil among General and Functional Eggs

일반란 및 기능란의 난황속의 지방산 조성 및 함량 비교

  • 왕수경 (대전대학교 식품영양학과) ;
  • 구난숙 (대전대학교 식품영양학과)
  • Published : 2001.02.01


This study was designed to compare content and composition of fatty acid in egg yolk oil among general eggs from chicken, quail, duck. We also compared those of general and functional chicken egg. Fatty acids were determined by GC method and the results were as follows: Palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and timnodonic acid were identified in egg of chicken, quail and duck. The major fatty acid was oleic acid and palmitic acid in three kinds of eggs. Arachidonic acid and docosahexaenoic acid (DHA) were analyzed in egg of quail , but no in chicken. Monounsaturaterd fatty acid (MUFA) was higher in egg yolk oil of chicken and quail. Polyunsaturated fatty acid (PUFA) was higher in duck egg. Ginseng egg had significantly higher palmitic acid and oleic acid lower than general chicken egg. Gamgoal egg had lower palmitic acid and oleic acid, and higher palmitoleic acid and stearic acid than general chiekcn egg. The content of oleic acid was lower in DHA egg than in general chiecken egg, but arachidonic acid was detected only in DHA egg. Ginseng egg had the highest content of saturated fatty acid among chicken eggs. The content of MUFA acid was the highest in gamgoal egg and general chicken egg. DHA egg had the most amount of PUFA among all chicken egg.


  1. National nutrition survey report Ministry of health welfare
  2. fatty acids foods and their health implcations Ching k. C.
  3. Handbook of lipids in human nutrition Gene A. S.
  4. AM. J. Clin. Nutr. v.60 Influence of stearic acid on cholesterol metabolism relative to other long-chain fatty acid Scott M. C.
  5. J. Int. Med v.220 no.SUP.1 Clincical studies on the effects of n-3 fatty acids on cells and eicosanoids in the cardisvascular system Weber P. C.
  6. The annual report KFDA v.1 Studies on the composition of Korean foods-Determination of fatty acid contents(ⅱ);Department of Food Evalution Kwon H. H.;Lee T.S.;Kim I. B.;Lee H. Y.;Jang J. H.;Kim D. S.;Choi J. T.;Yun I. S.
  7. Nutr. Rev. v.44 Linolenate-derived polyunsaturated fatty acids and prevention of atherosclerosis Dyerberg J.
  8. Am. J. Clin. Nutr. v.33 The composition of eskimo food in north western Greenland Bang H. O.;Oyerberg J.;Sinclair H. M.
  9. The possible role of n3 polyubsaturated fatty acids in the prevention and heart disease Sara M. H.;James L. C.
  10. Thrombosis and Hemostasis v.57 Effect of n3 fatty supplementation on platelet aggregability and platelet produced thromboxane Ritta S.;Tapio N.;Kari S.;Juha M. V.
  11. 日本食品成分表
  12. Progress in Food and Nutrition Science v.13 Nutritional composition of fats in seafoods Ackman R. G.
  13. NOAA Technical Report NMFS Proximate and fatty acid composition of 40 southeastern U. S. Finish species Gooch J. A.;Hale M. B.;Brown T.;Bonnet J. C.;Brand C. G.
  14. Biophysical. Acta v.834 Onset of changes in phospholipid fatty acid composition and prostaglandin synthesis following dietary manipulation with n-6 and n-3 fatty acids in the rat biochem Croft K. D.;Codde J. P.;Barden A.;Vandongen R.;Beilin L. J.
  15. J. Lipid Res v.31 Interaction of saturated n6 and n3 polyunsaturated fatty acids to modulate arachidonic acid metabolism Manohar L. C.;Alan B. R.;Michael T. C.
  16. N. Engl. J. Med v.314 Comparison of monounsaturated fatty acids and carbohydrates for plasma cholesterol lowering Grundy S. M.
  17. Recommended dietary allowances for Koreans 6th Revision The Korean Nutrition Society
  18. The Annual Report of KFDA v.1 Studies on the composition of Korean Foods-Determination of Fatty acid contents(ⅰ);Department of Food Evaluation Kwon H. H.;Lee T. S.;Kim L. B.;Lee H. Y.;Jang J. H.;Kim D. S.;Choi J. T.;Yun I. S.
  19. M. S. Thesis Studies on the lipid components in egg yolk oils Kim J. S.
  20. Eumsik-gunghab Yoo. T. J.