Evidence map›Paper›PMID 42883278›Full record

ArticleMolecules (Basel, Switzerland)2026

The Effect of Cyclic Ozonation on the Molecular Stability of Fatty Acids and Cholesterol in Egg Yolk During Storage.

Maciej Balawejder, Tomasz Piechowiak, Zofia Sokołowicz, Jacek Malec, Radosław Józefczyk, Izabela Szczepanik, Natalia Matłok

Abstract readEvaluation Study
PubMed Full text at PMC Publisher
In one paragraph

Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Maciej BalawejderFaculty of Technology and Life Science, Department of Chemistry and Food Toxicology, University of Rzeszow, 1a Ćwiklinskiej Street, 35-601 Rzeszów, Poland.ORCID 0000-0003-1674-3602
Tomasz PiechowiakFaculty of Technology and Life Science, Department of Chemistry and Food Toxicology, University of Rzeszow, 1a Ćwiklinskiej Street, 35-601 Rzeszów, Poland.ORCID 0000-0001-5579-1629
Zofia SokołowiczFaculty 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.
Jacek MalecMedical Post-Secondary School, Warzywna 1, 35-310 Rzeszów, Poland.ORCID 0009-0003-1833-3882
Radosław JózefczykFaculty of Technology and Life Science, Department of Chemistry and Food Toxicology, University of Rzeszow, 1a Ćwiklinskiej Street, 35-601 Rzeszów, Poland.
Izabela SzczepanikFaculty of Technology and Life Science, Department of Chemistry and Food Toxicology, University of Rzeszow, 1a Ćwiklinskiej Street, 35-601 Rzeszów, Poland.
Natalia MatłokFaculty of Technology and Life Sciences, Department of Food and Agriculture Production Engineering, University of Rzeszow, Street Zelwerowicza 4, 35-601 Rzeszów, Poland.ORCID 0000-0003-3658-7176

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

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

Indexed as

Egg YolkFood PreservationOzoneCholesterolFatty AcidsFood StorageCholesterolFatty AcidsOzonecholesterol stabilitydocosahexaenoic acid (DHA)egg qualityeggshell barriersgaseous ozonationlipid oxidationlipid profilepolyunsaturated fatty acids (PUFAs)

Identifiers

PMID42883278
PMCPMC13667165

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.