The effect of Plukenetia Volubilis residue on Omega-3 enriched eggs
Background: Omega-3 DHA-enriched eggs provide the consumer with a value-added product that delivers a clear, functional benefit for an increasingly health conscious population. Human requires an omega-6: omega-3 ratio of 4:1. The typical Thai diet which use a lot of vegetable oil for cooking provide...
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Manipal College of Medical Sciences, Pokhara
2020-01-01
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doaj-5fc66afbd02548c0999c18cd476972df2020-11-25T02:53:45ZengManipal College of Medical Sciences, PokharaAsian Journal of Medical Sciences2467-91002091-05762020-01-011112632https://doi.org/10.3126/ajms.v11i1.26525The effect of Plukenetia Volubilis residue on Omega-3 enriched eggsPhakkharawat Sittiprapaporn0Assistant Professor and Head, Brain Science and Engineering Innovation Research Group, School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, Bangkok, Thailand, and Department of Anti-Aging Science, School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, Bangkok, Thailand http://orcid.org/0000-0002-4103-9396Background: Omega-3 DHA-enriched eggs provide the consumer with a value-added product that delivers a clear, functional benefit for an increasingly health conscious population. Human requires an omega-6: omega-3 ratio of 4:1. The typical Thai diet which use a lot of vegetable oil for cooking provides a dramatically high 20:1 ratio. Lowering this ratio may reduce the risk of many chronic diseases including cardiovascular disease, coronary heart disease, Alzheimer's disease and some cancers. A healthy omega-6:omega-3 ratio promotes the health benefits. The increased levels of DHA provides much needed nutrient essential to human brain functions e.g. brain activities. Aims and Objective: The purpose of this study was to study the Omega-3,6,9 concentration in raw and boiled eggs feeding with Plukenetia Volubilis residue. Materials and Methods: A sample was selected from raw and boiled eggs feeding with Plukenetia Volubilis residue. Results: The result showed that total level of Omega-3 with 37869.65 mg/100mL and Omega-6 with 38490.67 mg/100mL which was not much different in Plukenetia Volubilis oil. However total Omega-9 is only 8394.74 mg/100mL compared to 37869.65 (Omega-3) and 38490.67 (Omega-6) which is almost 5 times lower than Omega-3,6.In addition, the comparison of Omega-3,6,9 concentration between raw and boiled eggs from hen feeding by Plukenetia Volubilis Oil. The total level of Omega-3,6,9 in boiled eggs was higher than in raw eggs (Omega-3: 122.85 mg/100g (raw egg), 158.12 mg/100g (boiled eggs); Omega-6: 1479.18 mg/100g (raw egg), 1766.53 mg/100g (boiled eggs); Omega-9: 3009.16 mg/100g (raw egg), 3375.23 mg/100g (boiled eggs)). Conclusion: There is constantly growing demand from consumers for food products of superior health quality. We can increase the omega-3 content of eggs through the enrichment of the layers’ diet with Plukenetia Volubilis. However, the relationship of Plukenetia Volubilis residue in chicken egg is still needed for further study.https://www.nepjol.info/index.php/AJMS/article/view/26525eggsacha inchiplukenetia volubilis residue |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Phakkharawat Sittiprapaporn |
spellingShingle |
Phakkharawat Sittiprapaporn The effect of Plukenetia Volubilis residue on Omega-3 enriched eggs Asian Journal of Medical Sciences egg sacha inchi plukenetia volubilis residue |
author_facet |
Phakkharawat Sittiprapaporn |
author_sort |
Phakkharawat Sittiprapaporn |
title |
The effect of Plukenetia Volubilis residue on Omega-3 enriched eggs |
title_short |
The effect of Plukenetia Volubilis residue on Omega-3 enriched eggs |
title_full |
The effect of Plukenetia Volubilis residue on Omega-3 enriched eggs |
title_fullStr |
The effect of Plukenetia Volubilis residue on Omega-3 enriched eggs |
title_full_unstemmed |
The effect of Plukenetia Volubilis residue on Omega-3 enriched eggs |
title_sort |
effect of plukenetia volubilis residue on omega-3 enriched eggs |
publisher |
Manipal College of Medical Sciences, Pokhara |
series |
Asian Journal of Medical Sciences |
issn |
2467-9100 2091-0576 |
publishDate |
2020-01-01 |
description |
Background: Omega-3 DHA-enriched eggs provide the consumer with a value-added product that delivers a clear, functional benefit for an increasingly health conscious population. Human requires an omega-6: omega-3 ratio of 4:1. The typical Thai diet which use a lot of vegetable oil for cooking provides a dramatically high 20:1 ratio. Lowering this ratio may reduce the risk of many chronic diseases including cardiovascular disease, coronary heart disease, Alzheimer's disease and some cancers. A healthy omega-6:omega-3 ratio promotes the health benefits. The increased levels of DHA provides much needed nutrient essential to human brain functions e.g. brain activities.
Aims and Objective: The purpose of this study was to study the Omega-3,6,9 concentration in raw and boiled eggs feeding with Plukenetia Volubilis residue.
Materials and Methods: A sample was selected from raw and boiled eggs feeding with Plukenetia Volubilis residue.
Results: The result showed that total level of Omega-3 with 37869.65 mg/100mL and Omega-6 with 38490.67 mg/100mL which was not much different in Plukenetia Volubilis oil. However total Omega-9 is only 8394.74 mg/100mL compared to 37869.65 (Omega-3) and 38490.67 (Omega-6) which is almost 5 times lower than Omega-3,6.In addition, the comparison of Omega-3,6,9 concentration between raw and boiled eggs from hen feeding by Plukenetia Volubilis Oil. The total level of Omega-3,6,9 in boiled eggs was higher than in raw eggs (Omega-3: 122.85 mg/100g (raw egg), 158.12 mg/100g (boiled eggs); Omega-6: 1479.18 mg/100g (raw egg), 1766.53 mg/100g (boiled eggs); Omega-9: 3009.16 mg/100g (raw egg), 3375.23 mg/100g (boiled eggs)).
Conclusion: There is constantly growing demand from consumers for food products of superior health quality. We can increase the omega-3 content of eggs through the enrichment of the layers’ diet with Plukenetia Volubilis. However, the relationship of Plukenetia Volubilis residue in chicken egg is still needed for further study. |
topic |
egg sacha inchi plukenetia volubilis residue |
url |
https://www.nepjol.info/index.php/AJMS/article/view/26525 |
work_keys_str_mv |
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