The Effect of Cyclic Ozonation on the Molecular Stability of Fatty Acids and Cholesterol in Egg Yolk During Storage
4 affiliations
- 1Faculty of Technology and Life Science, Department of Chemistry and Food Toxicology, University of Rzeszow, 1a Ćwiklinskiej Street, 35-601 Rzeszów, Poland
- 2Faculty of Technology and Life Sciences, Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland
- 3Medical Post-Secondary School, Warzywna 1, 35-310 Rzeszów, Poland
- 4Faculty of Technology and Life Sciences, Department of Food and Agriculture Production Engineering, University of Rzeszow, Street Zelwerowicza 4, 35-601 Rzeszów, Poland
Abstract
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.
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BibTeX
@article{balawejder2026effect,
title = {{The Effect of Cyclic Ozonation on the Molecular Stability of Fatty Acids and Cholesterol in Egg Yolk During Storage}},
author = {Maciej Balawejder and Tomasz Piechowiak and Zofia Sokołowicz and Jacek Malec and Radosław Józefczyk and Izabela Szczepanik and Natalia Matłok},
journal = {Molecules (Basel, Switzerland)},
year = {2026},
month = oct,
doi = {10.3390/molecules31193512},
url = {https://europepmc.org/article/PMC/PMC13667165},
note = {CC BY},
}
RIS
TY - JOUR
TI - The Effect of Cyclic Ozonation on the Molecular Stability of Fatty Acids and Cholesterol in Egg Yolk During Storage
AU - Maciej Balawejder
AU - Tomasz Piechowiak
AU - Zofia Sokołowicz
AU - Jacek Malec
AU - Radosław Józefczyk
AU - Izabela Szczepanik
AU - Natalia Matłok
PY - 2026
DA - 2026/10/01
JO - Molecules (Basel, Switzerland)
DO - 10.3390/molecules31193512
UR - https://europepmc.org/article/PMC/PMC13667165
AB - 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.
SN - 1420-3049
ER -