Oxidative Stability of Omega-3 Polyunsaturated Fatty Acids Enriched Eggs

• Main Author: Ren, Yuan
• Other Authors: Renema, Robert (Agricultural, Food and Nutritional Science)
• Format: Others
• Language: en_US
• Published: 2009
• Subjects: Omega-3 Polyunsaturated Fatty Acids; Oxidative Stability; Vitamin-E; Selenium; Cooked-eggs; Cholesterol Oxidation Products
• Online Access: http://hdl.handle.net/10048/759

Omega-3 polyunsaturated fatty acids (n-3 PUFA) enriched eggs are an increasingly important contributor to the egg industry due to the health benefits of n-3 PUFA. During storage and cooking, n-3 PUFA could undergo oxidation and further cause cholesterol oxidation. This study examined stability of n-3 PUFA enriched eggs fortified with antioxidants (vitamin E or organic Selenium [Sel-Plex] or both) following storage and cooking. Total n-3 PUFA was not affected by cooking and storage, although long chain n-3 PUFA concentration decreased. Overall, both vitamin E and Sel-Plex decreased oxidation of yolk lipids and cholesterol. Cooking increased the lipid and cholesterol oxidation. Four weeks of storage did not affect the cholesterol oxidation products (COPs) content, but increased lipid oxidation. It is possible to make the n-3 PUFA in enriched eggs more stable with dietary antioxidants. === Food Science and Technology