The Effect of Cyclic Ozonation on the Molecular Stability of Fatty Acids and Cholesterol in Egg Yolk During Storage.
Balawejder Maciej M, Piechowiak Tomasz T, Sokołowicz Zofia Z, Malec Jacek J et al.
Egg yolks are a valuable source of fatty acids and cholesterol; however, their lipid fraction undergoes natural degradative changes during storage. This study evaluated the effect of cyclic gaseous ozonation (5 ppm for 10 min, applied once weekly) on the fatty acid profile and cholesterol content of hen egg yolk during 5 weeks of storage. Chromatographic analyses (GC-MS) were conducted at weekly intervals (Weeks 0-5). In the control group (without ozonation), storage duration exerted a statistically significant effect on the lipid profile, leading to a progressive decline in the relative proportion of polyunsaturated fatty acids (PUFAs). Specifically, the linoleic acid content decreased from 8.88% to 5.6% by Week 5, while docosahexaenoic acid (DHA) underwent degradation to trace levels. Conversely, the ozonated group showed no statistically significant differences in the relative content of any of the thirteen identified fatty acids over the 5-week period, confirming the relative preservation and stability of the lipid profile. Cholesterol content remained stable (initial value 16.89 mg g-1) and was not significantly altered in either group throughout the storage period. These results indicate that cyclic gaseous ozonation represents an effective approach for preserving the relative stability of the yolk fatty acid profile (including DHA) without adversely affecting cholesterol levels, while the direct evaluation of primary oxidation indices remains a subject for future research.