Comparison of the cholesterol content of Brazilian chicken and quail eggs

被引：55

作者：

Bragagnolo, N ^{[1
]}

Rodriguez-Amaya, DB ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Engn Alimentos, Dept Ciencia Alimentos, BR-13083970 Campinas, SP, Brazil

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2003年 / 16卷 / 02期

关键词：

chicken egg; quail egg; cholesterol; HPLC analysis;

D O I：

10.1016/S0889-1575(02)00129-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

There was no significant difference in the cholesterol levels of large, white- and dark-shelled eggs. Although slightly lower, the cholesterol concentration of small; white-shelled eggs was also not significantly different in terms of mg/g yolk. The cholesterol content of the quail egg in mg/g yolk was very similar to that of the chicken egg. No significant difference was seen also when the cholesterol levels of raw and cooked chicken eggs were compared. The overall Average of the cholesterol content of the chicken egg was 12.0 mg/g yolk and that of the quail egg was 12.1 mg/g yolk. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：147 / 153

页数：7

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