a
Department of Agricultural Food and Nutritional Science (AFNS),
University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, AB,
Canada
b Department of Nutritional and Food Sciences, University of Bonn, Roemerstrasse 164, Bonn, Germany
b Department of Nutritional and Food Sciences, University of Bonn, Roemerstrasse 164, Bonn, Germany
Abstract
Abstract The aromatic
amino acids and carotenoids are the major contributors to the
antioxidant properties of egg yolk. This study aimed to evaluate the
effect of simulated retail storage and domestic cooking on the
antioxidant activity as well as on the aromatic amino acid and
carotenoid contents in ordinary table eggs, omega 3/lutein (n-3/lutein)
enriched eggs, and eggs from heritage chicken breeds.
The oxygen radical scavenging capacity (ORAC) was the highest in
n-3/lutein enriched eggs (161.4 μmol TE/g sample), while eggs from
heritage white leghorns (HW) showed the lowest levels (127.6 μmol TE/g
sample). Six weeks of storage at refrigerated temperature did not change
the ORAC values, as well as the contents of free amino acid,
carotenoid, and malondialdehyde (MDA) in egg yolk. Boiling and frying
however, significantly reduced the ORAC value, and the contents of free
amino acid, lutein and zeaxanthin, and increased the MDA content in
eggs. Our results showed that the antioxidant activity is stable during
six weeks of simulated retail storage. © 2015 Elsevier Ltd.
Author keywords
Antioxidants; Carotenoids; Egg yolk; Free amino acids; Nutrient-enriched eggs; Storage
Indexed keywords
Engineering controlled terms: Agents; Amino acids; Antioxidants; Aromatic compounds; Energy storage; Free radicals; Pigments; Plants (botany)
Anti-oxidant activities; Antioxidant capacity;
Antioxidant properties; Aromatic amino acid; Carotenoids; Domestic
cooking; Egg yolks; Free amino acids
Engineering main heading: Food storage
EMTREE drug terms: amino acid; aromatic amino acid; carotenoid; malonaldehyde; omega 3 fatty acid; oxygen radical; xanthophyll; zeaxanthin
EMTREE medical terms: antioxidant activity; Article; chicken breed; controlled study; cooking; egg; egg laying; egg yolk; food freezing; food storage; frying; hen; Leghorn chicken; nonhuman; ORAC assay; simulation; storage temperature
Chemicals and CAS Registry Numbers: amino acid, 65072-01-7; malonaldehyde, 542-78-9; xanthophyll, 127-40-2, 52842-48-5; zeaxanthin, 144-68-3
ISSN: 03088146
CODEN: FOCHDSource Type: Journal
Original language: English
DOI: 10.1016/j.foodchem.2015.07.116Document Type: Article
Publisher: Elsevier Ltd
Funding Details
Acronym; Sponsor: NSERC; University of Alberta
Acronym; Sponsor: U of A; University of Alberta
Acronym; Sponsor: U of A; University of Alberta
