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J Agric Food Chem. 2013 Nov 27;61(47):11595-602. doi: 10.1021/jf403039m. Epub 2013 Nov 13.

Oxidative stability of omega-3 polyunsaturated fatty acids enriched eggs.

Author information

1
Department of Agricultural Food and Nutritional Science, 4-10 Agriculture/Forestry Center, University of Alberta , Edmonton, Alberta, Canada.

Abstract

Omega-3 polyunsaturated fatty acids (n-3 PUFA) enriched eggs have a growing market share in the egg industry. This study examined the stability of n-3 PUFA enriched eggs fortified with antioxidants (vitamin E or organic Selenium [Sel-Plex] or both) following cooking and storage. The total fat content was not affected by cooking or simulated retail storage conditions, whereas, n-3 fatty acids were reduced. The content of n-3 fatty acids in boiled eggs was higher than in fried eggs. Lipid oxidation was significantly affected by the different cooking methods. Fried eggs contained higher levels of malondialdehyde (MDA, 2.02 μg/kg) and cholesterol oxidation products (COPs, 13.58 μg/g) compared to boiled (1.44 and 10.15 μg/kg) and raw eggs (0.95 and 9.03 μg/kg, respectively, for MDA and COPs). Supplementation of antioxidants reduced the formation of MDA by 40% and COPs by 12% in fried eggs. Although the content of MDA was significantly increased after 28 days of storage, COPs were not affected by storage. Our study indicated that the n-3 PUFA in enriched eggs was relatively stable during storage and home cooking in the presence of antioxidants.

PMID:
24164329
DOI:
10.1021/jf403039m
[Indexed for MEDLINE]

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