2015
DOI: 10.1017/jan.2015.7
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A comparative assessment of the fatty acid profiles and antioxidant status of supermarket eggs

Abstract: SummaryNutrient deposition in eggs is largely dictated by the dietary composition of laying hen feed, particularly in terms of specific fatty acids and antioxidants. In the present study, the nutritional quality of a range of commercially available egg varieties, marketed as omega-3 enriched; corn-fed; free range and standard caged, were assessed by determining fatty acid profiles and antioxidant status. Across each egg variety, significant differences were observed in key fatty acids such as palmitic, oleic, … Show more

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Cited by 7 publications
(10 citation statements)
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“…Incorporating plant and marine omega-3 FA into laying hen diets resulted in the accumulation of alpha-linolenic acid (ALA), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) in table eggs (Aydin, 2007;Jain, Proctor, & Lall, 2008;Jain, Tokle, Kelkar, & Proctor, 2008). Feeding chickens linseed oily n-3 enriched eggs have approximately 20-fold greater ALA levels and feeding fish oil results in 6-fold greater DHA relative to standard control eggs (Gaffney, O'Rourke, Taylor-Pickard, & Murphy, 2015). In addition, omega-3 eggs have up to a twofold reduction in omega-6:omega-3 ratio (Sim & Sunwoo, 2002).…”
Section: Omega-3 (N-3) Eggsmentioning
confidence: 99%
See 1 more Smart Citation
“…Incorporating plant and marine omega-3 FA into laying hen diets resulted in the accumulation of alpha-linolenic acid (ALA), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) in table eggs (Aydin, 2007;Jain, Proctor, & Lall, 2008;Jain, Tokle, Kelkar, & Proctor, 2008). Feeding chickens linseed oily n-3 enriched eggs have approximately 20-fold greater ALA levels and feeding fish oil results in 6-fold greater DHA relative to standard control eggs (Gaffney, O'Rourke, Taylor-Pickard, & Murphy, 2015). In addition, omega-3 eggs have up to a twofold reduction in omega-6:omega-3 ratio (Sim & Sunwoo, 2002).…”
Section: Omega-3 (N-3) Eggsmentioning
confidence: 99%
“…In addition, omega-3 eggs have up to a twofold reduction in omega-6:omega-3 ratio (Sim & Sunwoo, 2002). Furthermore, these eggs have significantly greater PUFA:SFA ratio (Gaffney et al, 2015;Sim & Sunwoo, 2002).…”
Section: Omega-3 (N-3) Eggsmentioning
confidence: 99%
“…Antioksidan ini sendiri terdapat pada bagian kuning telur. Namun, tidak semua telur puyuh mengandung antioksidan, telur puyuh yang berasal dari puyuh yang diberi pakan mengandung asam lemak omega-6 lebih rendah mengandung antioksidan yang tinggi (Gaffney et al, 2015). Pada produk telur semakin tinggi nilai MDA maka berkorealsi terhadap rendahnya aktivi-tas antioksidan sehingga memacu produksi Reactive Oxygen Species (ROS) sebagai mediator maladaptif pada jantung (Liou dan Storz, 2014).…”
Section: Pendahuluanunclassified
“…Peran antioksidan adalah untuk mengubah bentuk radikal bebas ke dalam ikatan-ikatan yang aman sehingga menghentikan proses peroksidasi lipid. Efek antioksidan senyawa fenolik dikarenakan sifat oksidasi yang berperan dalam menetralisasi radikal bebas (Gaffney et al, 2015). Besarnya kandungan antioksidan yang terkandung dalam tepung pegagan, maka akan semakin besar potensinya dalam menurunkan MDA karena peran antioksidan yaitu menghambat terjadinya peroksidasi lipid.…”
Section: Hasil Dan Pembahasanunclassified
“…Gas chromatography with flame ionization detection (GC-FID) has been established as the principle technique for analyzing fatty acids in foods, with the original method of fatty acids extraction and methylation to yield methyl ester derivatives being described by Folch et al [15]. The method has been referenced in several publications in the analysis of DHA and fatty acids in eggs [11] [16]. In addition, variations of the method have been examined with a view to further developing the method in the analysis of eggs [17] [18].…”
Section: Introductionmentioning
confidence: 99%