title: Effects of storage and cooking on the antioxidant capacity of laying hen eggs.
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 (161.4μmolTE/gsample), while eggs from heritage white leghorns (HW) showed the lowest levels (127.6μmolTE/gsample). 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.
authors.affiliation: Department of Agricultural, Food and Nutritional Science (AFNS), 4-10 Agriculture/Forestry Centre, University of Alberta, Edmonton, AB T6G 2P5, Canada.
authors.forename: Chamila
authors.initials: C
authors.lastname: Nimalaratne
authors.affiliation: Department of Agricultural, Food and Nutritional Science (AFNS), 4-10 Agriculture/Forestry Centre, University of Alberta, Edmonton, AB T6G 2P5, Canada; Department of Nutritional and Food Sciences, University of Bonn, Roemerstrasse 164, D-53117 Bonn, Germany.
authors.forename: Andreas
authors.initials: A
authors.lastname: Schieber
authors.affiliation: Department of Agricultural, Food and Nutritional Science (AFNS), 4-10 Agriculture/Forestry Centre, University of Alberta, Edmonton, AB T6G 2P5, Canada. Electronic address: jwu3@ualberta.ca.
authors.forename: Jianping
authors.initials: J
authors.lastname: Wu
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D002338:Carotenoids / Q000737:chemistry*; D002645:Chickens / Q000378:metabolism*; D003296:Cooking; D004530:Egg Yolk / Q000737:chemistry; D004531:Eggs / Q000032:analysis*; D061353:Food Storage
chemical_list: D000975:Antioxidants; D002338:Carotenoids
keywords: Antioxidants; Carotenoids; Egg yolk; Free amino acids; Nutrient-enriched eggs; Storage