Análise do perfil de ácidos graxos ômega em ovos naturais e enriquecidos por eletroforese capilar

Abstract

Eggs are considered essential feed for a balanced diet due to their high protein composition associated with a wide variety of essential amino acids, fatty acids, vitamins and minerals. In order to achieve a healthier diet, modified eggs have been produced by addition of omega 3 polyunsaturated fatty acids and vitamin E through hens’ diet changing. However no visual difference is found between enriched and natural chicken eggs, and a dozen enriched eggs can cost up to 2.0 times the price paid for a dozen natural eggs. By still having a considerable room for the viability of new proposals for analysis of polyunsaturated fatty acids in foods is that this work has as the main objective the development of a methodology by cappilary electrophoresis able to differentiate enriched and naturals eggs using the ω fatty acid profile as a chemical marker. In the present work it was developed a methodology for the analysis of qualitative differentiation between enriched and naturals eggs through omega 3 fatty acid profiles by capillary electrophoresis under direct UV detection at 200 nm. The electrolyte background consisted of 12.0 mmol/L tetraborate buffer (pH 9.2) mixed with 12.0 mmol/L Brij 35, 17% acetonitrile and 33% methanol. Omega 3 fatty acid profile in egg samples were analyzed by capillary electrophoresis system and confirmed by single-quadrupole mass spectrometry with an electrospray ionization after the preparation sample of the sample by the Folch method. The results showed that ω fatty acid profiles analyzed can differentiate naturals eggs from the and enriched eggs with time of run 10 minutes. The developed method the present as advantages short analysis time, low cost, absence of derivatization steps for sample preparation and easy data interpretation.