The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples and Reagents
2.2. Cholesterol Removal
2.3. Lipid Extraction
2.4. Determination of Cholesterol
2.5. Fatty Acid Analysis
2.6. Statistical Analysis
3. Results and Discussion
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Sample | Control | 5%-β-CD | Reduction (%) |
---|---|---|---|
Natural egg yolk | 396.54 ± 28.94 | 71.37 ± 5.45 | 82.12 ± 5.36 * |
Powdered egg yolk | 383.59 ± 25.64 | 76.72 ± 5.96 | 80.04 ± 4.91 * |
Duck liver paté | 78.64 ± 6.85 | 15.73 ± 0.12 | 80.21± 5.28 * |
Fatty Acid | Natural Egg Yolk | Powdered Egg Yolk | Duck Liver Paté | |||
---|---|---|---|---|---|---|
Control | 5%-β-CD | Control | 5%-β-CD | Control | 5%-β-CD | |
C14:0 | 0.21 ± 0.03 | 0.23 ± 0.03 | 0.29 ± 0.04 | 0.27 ± 0.04 | 0.38 ± 0.05 | 0.41 ± 0.05 |
C16:0 | 24.63 ± 1.35 | 24.22 ± 1.48 | 23.47 ± 1.42 | 23.50 ± 1.52 | 32.40 ± 1.68 | 32.97 ± 1.72 |
C16:1 | 3.25 ± 0.12 | 3.27 ± 0.15 | 2.75 ± 0.13 | 2.63 ± 0.15 | 0.60 ± 0.18 | 0.57 ± 0.16 |
C18:0 | 8.41 ± 0.68 | 8.45 ± 0.62 | 7.72 ± 0.58 | 7.42 ± 0.51 | 26.94 ± 1.95 | 27.40 ± 2.02 |
C18:1 | 46.37 ± 1.96 | 45.68 ± 2.01 | 49.02 ± 2.12 | 49.53 ± 2.24 | 22.21 ± 1.52 | 20.68 ± 1.69 |
C18:2 | 12.86 ± 1.10 | 13.84 ± 1.21 | 12.19 ± 1.15 | 12.38 ± 1.19 | 16.92 ± 1.18 | 17.36 ± 1.22 |
C18:3 | 4.26 ± 0.41 | 4.38 ± 0.39 | 4.07 ± 0.34 | 4.05 ± 0.31 | 0.56 ± 0.04 | 0.61 ± 0.04 |
Total SFA | 33.54 ± 1.61 | 32.90 ± 1.72 | 31.48 ± 1.65 | 31.19 ± 1.73 | 9.72 ± 1.79 | 60.78 ± 2.44 |
Total UFA | 66.74 ± 3.28 | 67.17 ± 3.47 | 68.05 ± 3.49 | 68.59 ± 3.66 | 40.29 ± 2.89 | 39.22 ± 3.08 |
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Alonso, L.; Calvo, M.V.; Fontecha, J. The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté. Foods 2019, 8, 241. https://doi.org/10.3390/foods8070241
Alonso L, Calvo MV, Fontecha J. The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté. Foods. 2019; 8(7):241. https://doi.org/10.3390/foods8070241
Chicago/Turabian StyleAlonso, Leocadio, María V. Calvo, and Javier Fontecha. 2019. "The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté" Foods 8, no. 7: 241. https://doi.org/10.3390/foods8070241