| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541284 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Cholesterol content of eggs from Campania Region (Italy) is lower then reported values. ⺠We determine by gas chromatography the cholesterol content of egg yolk without the lipid saponification reaction. ⺠The cholesterol content in analysed eggs (157 ± 3 mg/egg) is lower than literature reported values. ⺠There is no correlation between egg weight or dimensions, and its cholesterol content. ⺠The egg cholesterol content does not vary after storage way after the expiration date suggested for consumption.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Daniele Naviglio, Monica Gallo, Laura Le Grottaglie, Carmine Scala, Lydia Ferrara, Antonello Santini,