Change in α-tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long-chain ω3 polyunsaturated fatty acids after different processing methods

Journal of the Science of Food and Agriculture

Volumn 83, Issue 8, 2003, Pages 820-829

  Cortinas, Lucía ^a   Galobart, Jaume ^a   Barroeta, Ana C ^a   Baucells, María D ^a   Grashorn, Michael A ^b  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

3 fatty acid enriched eggs; Dietary tocopherol supplementation; Hard boiled and scrambled eggs; Lipid oxidation; Liver and plasma

Indexed keywords

EGG;

CORYDALIS AUREA; INSECTA; SIGANUS;

EID: 0038323046     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1418     Document Type: Article

References (46)

1. Kinsella JE, Lokesh B and Stone RA, Dietary n-3 polyunsaturated fatty acid and amelioration of cardiovascular disease: possible mechanism. J Food Sci 52:1-28 (1990).
2. Knapp HP, Effects of dietary fatty acids on blood pressure: epidemiology and biochemistry, in Health Effects of Dietary Fatty Acids. Ed Nelson GJ, American Oil Chemistry Society, Champaign, pp 94-106 (1991).
3. Van Elswyk ME, Sams AR and Hargis PS, Composition, functionality, and sensory evaluation of eggs from hens fed dietary menhaden oil. J Food Sci 57:342-344 (1992).
4. Marshall AC, Sams AR and Van Elswyk ME, Oxidative stability and sensory quality of stored eggs from hens fed 1.5% menhaden oil. J Food Sci 59(3):561-563 (1994).
5. Aymond WM and Van Elswyk ME, Yolk thiobarbituric acid reactive substances and n-3 fatty acids in response to whole and ground flaxseed. PoultSci 74:1388-1394 (1995).
6. Cherian G, Wolfe FW and Sim JS, Feeding dietary oils with tocopherols: effects on internal qualities of eggs during storage. J Food Sci 61:15-18 (1996).
7. Cherian G, Wolfe FW and Sim JS, Dietary oils with added tocopherols: effects on egg or tissue tocopherols, fatty acids and oxidative stability. Poult Sci 75:423-431 (1996).
8. Baucells MD, Crespo N, Barroeta AC, López-Ferrer S and Grashorn MA, Incorporation of different polyunsaturated fatty acids into eggs. Poult Sci 79:51-59 (2000).
9. Galobart J, Barroeta AC, Baucells MD and Guardiola F, Lipid oxidation in fresh and spray-dried eggs enriched with ω3 and ω6 polyunsaturated fatty acids during storage as affected by dietary vitamin E and canthaxanthin supplementation. Poult Sci 80:327-337 (2001).
10. Galobart J, Barroeta AC, Baucells MD, Codony R and Ternes W, Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with ω3-fatty acids. Poult Sci 80:460-467 (2001).
11. Galobart J, Barroeta AC, Baucells MD, Cortinas L and Guardiola F, α-Tocopherol transfer efficiency and lipid oxidation in fresh and spray-dried eggs enriched with ω3-polyunsaturated fatty acids during storage. Poult Sci 80:1496-1505 (2001).
12. Galobart J, Guardiola F, Barroeta AC, López-Ferrer S and Baucells MD, Infuence of dietary supplementation with α-tocopheryl acetate and cathaxantin on cholesterol oxidation in ω3 and ω6 fatty acid-enriched spray-dried eggs. J Food Sci 67:2460-2466 (2002).
13. Nelson GJ, Dietary fatty acids and lipid metabolism, in Fatty Acids in Foods and Their Health Implications. Ed Chirig Kuang Chow, New York, pp 437-471 (1992).
14. Harris WS, Fish oils and plasma lipid and lipoprotein metabolism in humans: a critical review. J Lipid Res 30:785-807 (1989).
15. Chow CK, Biological effects of oxidized fatty acids, in Fatty Acids in Foods and Their Health Implications. Ed Chirig kuang Chow, Dekker Inc, New York, pp 689-705 (1992).
16. Wahle KWJ, Hoppe PP and McIntosh G, Effects of storage and various intrinsic vitamin E concentrations on lipid oxidation in dried egg powders. J Sci Food Agric 61:463-469 (1993).
17. Qi G-H and Sim JS, Natural tocopherol enrichment and its effect in n-3 fatty acid modified chicken eggs. J Agric Food Chem 46:1920-1926 (1998).
18. Caboni MF, Rodriguez-Estrada MT, Boselli E, Tallarico N, Franchini A and Lercker G, Oxidative problems of food based on egg ingredient, in Proceedings of the VIII European Symposium on the Quality of Eggs and Egg Products, Bologne, Italy, pp 345-349 (1999).
19. National Research Council, Nutrient Requirement for Poultry, 9th Rev. National Academy Press, Washington, DC Ed by Subcommittee on Poultry nutrition, Committee on Animal nutrition, Board of Agriculture (1994).
20. Galobart J, Barroeta AC, Cortinas L, Baucells MD and Codony R. Accumulation of ≈-tocopherol in eggs enriched with ω3 and ω6 polyunsaturated fatty acids. Poult Sci 81:1873-1876 (2002).
21. Irmiter TF, Dawson LE and Reagan JG, Methods of preparing hard cooked eggs. Poult Sci 49:1232-1236 (1970).
22. Folch J, Lees M and Sloan-Stanley GN, A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226:497-509 (1957).
23. Morrison WR and Smith ML, Preparation of fatty acid methyl esters and dimethylacetates from lipid with boron trifluoride methanol. J Lipid Res 5:600-608 (1964).
24. Witting LA and Horwitt MK, Effect of degree of fatty acid unsaturation in tocopherol deficiency-induced creatinuria. J Nutr 82:19-33 (1964).
25. Manz U and Philipp K, A method for the routine determination of tocopherols in animal feed and human foodstuffs with the aid of high performance liquid chromatography. Int J Vit Nutr Res 51:342-348 (1981).
26. Abdollahi A, Rosenholtz NS and Garwin JL, Tocopherol microextraction method with application to quantitative analysis of lipophilic nutrients. J Food Sci 58:663-666 (1993).
27. Drotleff AM and Ternes W, Cis/trans isomers of tocotrienols-occurrence and bioavailability. Eur Food Res Technol 210:1-8 (1999).
28. Grau A, Guardiola F, Boatella J, Barroeta AC and Codony R, Measurement of 2-thiobarbituric acid values in dark chicken meat through derivative spectrophotometry: influence of various parameters. J Agric Food Chem 48:1155-1159 (2000).
29. Jentzsch AM, Bachmann H, Fürst P and Biesalski HK, Improved analysis of malondialdehyde in human body fluids. Free Radical Biol Med 20:251-256 (1996).
30. Hargis PS, Van Elswyk ME and Hargis BM, Dietary modification of yolk lipid with menhaden oil. Poult Sci 70:874-883 (1991).
31. Jiang YH, McGeachin RB and Bailey CA, α-Tocopherol, β-carotene, and retinol enrichment of chicken eggs. Poult Sci 73:1137-1143 (1994).
32. Meluzzi A, Sirri F, Manfreda G, Tallarico N and Franchini A, Effects of dietary vitamin E on the quality of table eggs enriched with n-3 long-chain fatty acids. Poult Sci 79:539-545 (2000).
33. Meluzzi A, Sirri F, Tallarico N and Vandi L, Dietary vitamin E in producing eggs enriched with n-3 fatty acids, in Proceedings of the VIII European Symposium on the Quality of Eggs and Egg Products, Bologne, Italy, pp 153-159 (1999).
34. Galobart J, Millora de l'estabilitat oxidativa d'ous i ovoproductes enriquits and acids grassos poliinsaturats: α-tocoferol, cantaxantina i extracte de romani. Doctoral thesis, Universitat Autònoma de Barcelona, Barcelona, Spain (2000).
35. Murcia MA, Martinez-Tomé M, del Cerro I, Sotillo F and Ramirez A, Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven. J Sci Food Agric 79:1550-1556 (1999).
36. Christiansen EN, Lund JS, Rortveit T and Rustan AC, Effect of dietary n-3 and n-6 fatty acids on fatty acid desaturation in rat liver. Biochim Biophys Acta 1082:57-62 (1991).
37. Frigg M, Whitehead CC and Weber S, Absence of effects of dietary α-tocopherol on egg yolk pigmentation. Br Poult Sci 33:347-353 (1992).
38. Miller EL and Huang YX, Improving the nutritional value of broiler meat through increased n-3 fatty acid and vitamin E content, in 11th European Symposium on the Quality of Poultry Meat, Tours, France, pp 404-411 (1993).
39. Gallo-Torres R, Obligatory role of bile for the intestinal absorption of vitamin E. Lipids 5:379-384 (1970).
40. Velioglu YS, Mazza G, Gao L and Oomah BD, Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J Agric Food Chem 46:4113-4117 (1998).
41. Yoshida H and Kajimoto G, Effects of microwave treatment on the trypsin inhibitor and molecular species of triglycerides in soybeans. J Lipid Res 33:1756-1760 (1988).
42. Pike OA and Peng IC, Stability of shell egg and liquid yolk to lipid oxidation. Poult Sci 64:1470-1475 (1985).
43. Burley RW and Vadehra DV. The Avian egg. Chemistry and Biology. Wiley-Interscience, New York (1989).
44. Ternes W and Leitsch S, Chemistry of egg yolk, in Proceedings of the VII European Symposium on the Quality of Eggs and Egg Products, Poznan, Poland, pp 127-144 (1997).
45. Grashorn MA and Steinhilber S, Effect of dietary fat with different relations between omega-6 and omega-3 fatty acids on egg quality, in Proceedings of the VIII European Symposium on the Quality of Eggs and Egg Products, Bologne, Italy, pp 95-100 (1999).
46. Saito M, Kubo K and Ikegami S, An assessment of docosa-hexaenoic acid (DHA) intake with special reference to lipid metabolism in rats. J Nutr Sci Vitaminol 42:195-207 (1996).