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The Vitamin D Content of Certain Egg and Egg Oil Products
The Vitamin D Content of Certain Egg and Egg Oil Products RUTH
REDER
Oklahoma Agricultural Experiment Station, Stillwater, Oklahoma (Received for publication April 14, 1938)
M
EXPERIMENTAL AND RESULTS
The substances assayed were a commercial preparation of dried whole egg, egg oil, and the unsaponifiable matter of egg oil before and after incubation. The dried whole egg was a sprayed product prepared by Domestic Egg Products, Incorporated, Fort Worth, Texas. Egg oil was prepared by a procedure adapted from that followed by Kon and Booth (1934). In this method an equal volume of 8 percent NaCl is added to the egg yolks and the mixture is extracted with ether. In carrying out the extractions it was found that the formation of an emulsion frequently retarded or completely prevented the separation of the mixture into
layers. To prevent this, one volume of a mixture of equal parts of di-ethyl and petroleum ethers and one-third volume of alcohol were used for the first extraction. The yolks were extracted four times, a mixture of equal volumes of di-ethyl and petroleum ethers being used in the last three extractions. The combined extracts were washed twice with water, dried over anhydrous sodium sulfate, and freed of solvents by vacuum distillation. By this method 70S gm. of oil were obtained from 2,347 gm. of egg yolk. The non-saponifiable matter of egg oil was prepared according to the method of Boemer-Vbbelohde, as described by Griffin (1927). For irradiation of the various materials, the method described by Steenbock and Wirwick (1930) for the irradiation of butter was used. The source of ultra-violet light was an Alpine sun-lamp. The distance of exposure was 18 inches, the time of exposure, 30 minutes. The melted egg oil was irradiated in bright pie tins, the depth of the oil being approximately 0.16 cm. The unsaponifiable matter and dried whole egg were irradiated at the same distance and for the same period. Assay of the vitamin D content of the substances was carried out in accordance with the regulations of the U.S.P. Vitamin Advisory Board (1934). The line test method was used to determine the degree of healing produced by the various amounts of the substances assayed. Table 1 presents the results of the assays
[S21]
Downloaded from http://ps.oxfordjournals.org/ by guest on April 15, 2015
ELLANBY (1921) was the first to demonstrate the antirachitic properties of egg yolk. It is now recognized that, with the exception of fish oils, egg yolk is the only natural food which contains an appreciable quantity of vitamin D. Investigations of the vitamin D content of egg yolk have been reviewed by Branion, Drake, and Tisdall (1934) and by Bethke, et al (1936). It has been shown that the vitamin D content of eggs depends upon the amount and source of the vitamin in the diet of the hen, the amount of irradiation which the hen receives, and the rate of egg production. The purpose of the present experiment was to make a vitamin D essay of certain egg and egg oil products and to determine the extent to which the vitamin D content of these substances could be increased by irradiation.
522
RUTH REDER TABLE 1.—Vitamin D content of whole dried egg and egg oil products before and after irradiation Irradiated
Non-irradiated Substance
Dried whole egg Egg oil Unsaponifiable matter of egg oil Fortified egg oil3 Standardized cod liver oil
Minimum dose
1
mg. 150 100 20 3.5
2
Units per gram
Minimum dose
Units per gram
2.2 3.3 16.6
mg. 10 10 0.4 3.5
33.3 33.3 831.0 95.0
Increase by irradiation
15X 10X 50X
95.
1
Minimum amount of the substance which when fed daily for 8 days to rats rendered rachitic in the prescribed manner produced in the rachitic metaphysis a condition described as a narrow continuous line of calcification but less than an extent and degree of calcification described as complete healing. 2 International units. 3 A mixture consisting of 93.5 percent irradiated egg oil and 65 percent irradiated non-saponifiable matter of egg oil.
SUMMARY
Vitamin D assays were made of commercially dried whole egg, egg oil, and the unsaponifiable matter of egg oil, prior to and after irradiation. By irradiation the potencies of the three substances were increased 15, 10, and 50 times, respectively.
A fortified egg oil, consisting of 93.5 percent irradiated egg oil and 6.5 percent irradiated unsaponifiable matter had the same vitamin D content as a standard cod liver oil. REFERENCES
Bethke, R. M., P. R. Record, O. H. M. Wilder, and C. H. Kick, 1936. Effect of different sources of vitamin D on the laying bird. 2. Storage of vitamin D in the egg and chick and mineral composition of the mature embryo. Poultry Sci. 15:336-344. Branion, H. D., T. G. H. Drake, and F. F. Tisdall, 1934. Vitamin D content of egg yolk. U. S. Egg and Poultry Mag. 40, No. 8:20-22 and S4-S7. Griffin, R. C., 1927. "Technical Methods of Analysis." Second edition. McGraw-Hill Book Co., Inc. pp. 343-344. Kon, S., and R. G. Booth, 1934. XVIII. The vitamin D activity of butter. III. An attempt to elucidate the nature of the labile factor in butter antirachitic for the rat. The antirachitic potency of lard, olive oil, egg oil and the fatty acids of butters and lard. Biochem. Jour. 28:121-130. Mellanby, E., 1921. Experimental rickets. Med. Res. Council, Special Rpt. No. 61. Steenbock, H., and A. M. Wirwick, 1930. XXXI. Butter fat: Its antirachitic properties and its artificial activation. Jour. Dairy Sci. 13 :497-S21. U. S. P. Advisory Board, 1934. U. S. P. X. Interim Revision Announcement No. 2.
Downloaded from http://ps.oxfordjournals.org/ by guest on April 15, 2015
of the various egg products, showing the minimum amounts required to produce the desired degree of calcification and the units of vitamin D present in the original substances and in the irradiated products. Dried whole egg, egg oil, and the unsaponifiable matter of egg oil contained 2.2, 3.3, and 16.6 International Units of vitamin D, per gram, respectively. The antirachitic potency of each of these substances was increased by irradiation, the most marked increase occurring in the unsaponifiable matter of the oil, the vitamin D content of which was increased SO times. A mixture containing 93.5 percent irradiated egg oil and 6.5 percent irradiated unsaponifiable matter was prepared. This fortified egg oil had a vitamin D content of 95 International Units per gram, which is slightly greater than the required vitamin D content of cod liver oil.
REDER
Oklahoma Agricultural Experiment Station, Stillwater, Oklahoma (Received for publication April 14, 1938)
M
EXPERIMENTAL AND RESULTS
The substances assayed were a commercial preparation of dried whole egg, egg oil, and the unsaponifiable matter of egg oil before and after incubation. The dried whole egg was a sprayed product prepared by Domestic Egg Products, Incorporated, Fort Worth, Texas. Egg oil was prepared by a procedure adapted from that followed by Kon and Booth (1934). In this method an equal volume of 8 percent NaCl is added to the egg yolks and the mixture is extracted with ether. In carrying out the extractions it was found that the formation of an emulsion frequently retarded or completely prevented the separation of the mixture into
layers. To prevent this, one volume of a mixture of equal parts of di-ethyl and petroleum ethers and one-third volume of alcohol were used for the first extraction. The yolks were extracted four times, a mixture of equal volumes of di-ethyl and petroleum ethers being used in the last three extractions. The combined extracts were washed twice with water, dried over anhydrous sodium sulfate, and freed of solvents by vacuum distillation. By this method 70S gm. of oil were obtained from 2,347 gm. of egg yolk. The non-saponifiable matter of egg oil was prepared according to the method of Boemer-Vbbelohde, as described by Griffin (1927). For irradiation of the various materials, the method described by Steenbock and Wirwick (1930) for the irradiation of butter was used. The source of ultra-violet light was an Alpine sun-lamp. The distance of exposure was 18 inches, the time of exposure, 30 minutes. The melted egg oil was irradiated in bright pie tins, the depth of the oil being approximately 0.16 cm. The unsaponifiable matter and dried whole egg were irradiated at the same distance and for the same period. Assay of the vitamin D content of the substances was carried out in accordance with the regulations of the U.S.P. Vitamin Advisory Board (1934). The line test method was used to determine the degree of healing produced by the various amounts of the substances assayed. Table 1 presents the results of the assays
[S21]
Downloaded from http://ps.oxfordjournals.org/ by guest on April 15, 2015
ELLANBY (1921) was the first to demonstrate the antirachitic properties of egg yolk. It is now recognized that, with the exception of fish oils, egg yolk is the only natural food which contains an appreciable quantity of vitamin D. Investigations of the vitamin D content of egg yolk have been reviewed by Branion, Drake, and Tisdall (1934) and by Bethke, et al (1936). It has been shown that the vitamin D content of eggs depends upon the amount and source of the vitamin in the diet of the hen, the amount of irradiation which the hen receives, and the rate of egg production. The purpose of the present experiment was to make a vitamin D essay of certain egg and egg oil products and to determine the extent to which the vitamin D content of these substances could be increased by irradiation.
522
RUTH REDER TABLE 1.—Vitamin D content of whole dried egg and egg oil products before and after irradiation Irradiated
Non-irradiated Substance
Dried whole egg Egg oil Unsaponifiable matter of egg oil Fortified egg oil3 Standardized cod liver oil
Minimum dose
1
mg. 150 100 20 3.5
2
Units per gram
Minimum dose
Units per gram
2.2 3.3 16.6
mg. 10 10 0.4 3.5
33.3 33.3 831.0 95.0
Increase by irradiation
15X 10X 50X
95.
1
Minimum amount of the substance which when fed daily for 8 days to rats rendered rachitic in the prescribed manner produced in the rachitic metaphysis a condition described as a narrow continuous line of calcification but less than an extent and degree of calcification described as complete healing. 2 International units. 3 A mixture consisting of 93.5 percent irradiated egg oil and 65 percent irradiated non-saponifiable matter of egg oil.
SUMMARY
Vitamin D assays were made of commercially dried whole egg, egg oil, and the unsaponifiable matter of egg oil, prior to and after irradiation. By irradiation the potencies of the three substances were increased 15, 10, and 50 times, respectively.
A fortified egg oil, consisting of 93.5 percent irradiated egg oil and 6.5 percent irradiated unsaponifiable matter had the same vitamin D content as a standard cod liver oil. REFERENCES
Bethke, R. M., P. R. Record, O. H. M. Wilder, and C. H. Kick, 1936. Effect of different sources of vitamin D on the laying bird. 2. Storage of vitamin D in the egg and chick and mineral composition of the mature embryo. Poultry Sci. 15:336-344. Branion, H. D., T. G. H. Drake, and F. F. Tisdall, 1934. Vitamin D content of egg yolk. U. S. Egg and Poultry Mag. 40, No. 8:20-22 and S4-S7. Griffin, R. C., 1927. "Technical Methods of Analysis." Second edition. McGraw-Hill Book Co., Inc. pp. 343-344. Kon, S., and R. G. Booth, 1934. XVIII. The vitamin D activity of butter. III. An attempt to elucidate the nature of the labile factor in butter antirachitic for the rat. The antirachitic potency of lard, olive oil, egg oil and the fatty acids of butters and lard. Biochem. Jour. 28:121-130. Mellanby, E., 1921. Experimental rickets. Med. Res. Council, Special Rpt. No. 61. Steenbock, H., and A. M. Wirwick, 1930. XXXI. Butter fat: Its antirachitic properties and its artificial activation. Jour. Dairy Sci. 13 :497-S21. U. S. P. Advisory Board, 1934. U. S. P. X. Interim Revision Announcement No. 2.
Downloaded from http://ps.oxfordjournals.org/ by guest on April 15, 2015
of the various egg products, showing the minimum amounts required to produce the desired degree of calcification and the units of vitamin D present in the original substances and in the irradiated products. Dried whole egg, egg oil, and the unsaponifiable matter of egg oil contained 2.2, 3.3, and 16.6 International Units of vitamin D, per gram, respectively. The antirachitic potency of each of these substances was increased by irradiation, the most marked increase occurring in the unsaponifiable matter of the oil, the vitamin D content of which was increased SO times. A mixture containing 93.5 percent irradiated egg oil and 6.5 percent irradiated unsaponifiable matter was prepared. This fortified egg oil had a vitamin D content of 95 International Units per gram, which is slightly greater than the required vitamin D content of cod liver oil.