33G-12 |
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A. J. S. Hamad, Departamento de Ciência e Tecnologia de Alimentos, Florianópolis, 88034001, Brazil, C. M. T. Campos, Departamento de Ciências Farmacêuticas - CCS, Universidade Federal de Santa Catarina, Caixa Postal 476, Florianópolis, 88034001, Brazil, D. BARRERA- ARELLANO, Departamento de Tecnologia de alimentos, Universidade Estadual de Campinas, Campinas, 13081-970, Brazil, and J. M. Block, Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, 88034-001, Brazil. The fatty acids w-3 specially EPA and DHA have been related with several beneficial fisiological effects. However the relation between fatty acids w-6 and w-3 in western diets is very unbalanced being necessary to increase the consuption of fatty acids w-3. In this work the composition of fatty acids w-3 and w-6 and specially DHA were determined by gas chromatografy in freeze-dried chicken embryoneted eggs with pre-determined incubation periods (time 0 to fertile eggs and 3, 5, 7, 9 and 11 days to embryonated eggs. Fertile and embryo eggs presented palmitic (23.18 + 0.54%), stearic (7.70 +0.28%), palmitoleic (3.00 + 0.19%), oleic (36.28 + 0.58%), linoleic (22.18 +0.34%), linolenic (1.08 + 0.04%), arachidonic (2.04 + 0.03%), docosahexaenoic(0.91 + 0.03%), total w-3 acids (2.26 + 0.10%) and total w-6 acids (24.62 +0.33%). These results suggest that there were no significant differences in total contents of w-3 fatty acids (p=0.1226) between freeze-dried chicken embryo eggs with different incubation periods (3, 5, 7, 9, and 11 days) and fertile freeze-dried chicken eggs (day 0). However, there were significant differences in total medium contents of w-6 fatty acids (p=0.0001). There was also a strong statistical evidence that quadratic model was related with expected values of DHA content (p=0.0013).
Session 33G, Nutraceuticals & Functional Foods: Lipid and probiotic functional foods
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