FATTY ACID COMPOSITION OF EGGS ENRICHED WITH OMEGA 3 FATTY ACIDS ON THE MARKET

Dedicated to Professor Jasna Stekar, University of Ljubljana, on the occasion of her 70th birthday The aim of our work was to determine fatty acid content in eggs enriched with omega-3 polyunsaturated fatty acids from various producers on the market. Due to simplicity, speed and reduced organic solvent usage, we used the in situ trans-esterification ISTE method for the determination of the fatty acid composition in eggs. The method was checked by the analysis of certified reference material CRM 164 (Anhydrous Milk Fat). The analytical results are in good accordance with certified values. The obtained results show that enriched eggs have a better fatty acid composition than average table eggs, regardless the producer. The ratio of FAs ω-6 to ω-3 in enriched eggs is less than 5, being 10 in ordinary eggs. An approximately equal content of alpha linolenic acid (18:3, n-3) was found in the enriched eggs from Jata Reja and Maia, 1.29 wt % and 1.25 wt % respect., while it was 11.28 wt % in the Fisher-Wepplers eggs. The comparison of obtained results, the fatty acid content per 100 g egg content, with literature data is quite difficult, because authors calculate the content of FA in various ways. According t