Increase of cholesterol oxidation and decrease of PUFA as a result of thermal processing and storage in eggs enriched with n-3 fatty acids.
In this work, cholesterol oxide formation and alteration of fatty acid composition were analyzed in n-3 enriched eggs under different storage periods and two temperatures. The eggs enriched with n-3 fatty acids were stored at 5 or 25 degrees C for 45 days and subsequently boiled or fried. For each treatment, 12 yolks were analyzed every 15 days including time zero. The concentrations of the cholesterol oxides 7-ketocholesterol, 7beta-hydroxycholesterol, and 7alpha-hydroxycholesterol increased during the storage period and were higher in fried eggs. Only the 7-ketocholesterol was affected by the storage temperature, and its concentration was highest in eggs stored at 25 degrees C. There was no significant difference in the contents of cholesterol and vitamin E at the different storage periods; however, the concentration of vitamin E decreased with thermal treatment. In addition, the n-3 polyunsaturated fatty acids, especially 18:3, 20:5, and 22:6, were reduced throughout the storage at 5 and 25 degrees C.
Mazalli
Mônica Roberta
MR
Department of Food Engineering, Faculty of Zootecnia and Food Engineering, University of Sao Paulo, Pirassununga, Sao Paulo, Brazil.
Bragagnolo
Neura
N
D002784:Cholesterol / Q000737:chemistry*; D004531:Eggs / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D005231:Fatty Acids, Unsaturated / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D010084:Oxidation-Reduction; D013696:Temperature
D015525:Fatty Acids, Omega-3; D005231:Fatty Acids, Unsaturated; D002784:Cholesterol