Discriminant Analysis of the Nutritional Components between Organic Eggs and Conventional Eggs: A 1H NMR-Based Metabolomics Study

Abstract

The difference of nutrient composition between organic eggs and conventional eggs has always been a concern of people. In this study, 1H nuclear magnetic resonance (NMR) technique combined with multivariate statistical analyses was conducted to identify the metabolite different in egg yolk and egg white in order to reveal the nutritional components information between organic and conventional eggs. The results showed that the nutrient content and composition characteristics were different between organic and conventional eggs, among which the content of glucose, putrescine, amino acids and their derivatives were found higher in the organic eggs yolk, while phospholipids were demonstrated higher in conventional eggs yolk. Organic acid, alcohol, amine, choline and amino acids were higher in conventional eggs white, but glucose and lactate in organic egg were higher. Our study demonstrated that there are more nutritive components and higher nutritional value in organic eggs than conventional eggs, especially for the growth and development of infants and young children, and conventional eggs have more advantages in promoting lipid metabolism, preventing fatty liver, and reducing serum cholesterol. Eggs have important nutritional value to human body, and these two kinds of eggs can be selected according to the actual nutrient needs.

Theoretical design of blockchain-based traceability for organic egg supply chains according to regulation (EU) 2018/848

“…Therefore, a blockchain solution for traceability of organically produced eggs seems unlikely to be implemented as an entirely self-governed system. The validation of the state of the eggs will require regular controls of the production facility and random sample checking (anywhere in the chain) by analytical methods that are being developed [ 36 , 37 ].…”

Monitoring antimicrobial residues in table eggs in Aswan governorate markets and their impact on egg quality and public health

“…The crisis of malnutrition and hunger is currently of unprecedented proportions, not only because of a shortage of food but also limited nutrient contents. The variation in nutrient composition between conventional and organic eggs has gradually aroused the attention of consumers and researchers as well ( Xia et al , 2022 ). Vitamins and minerals are among the most important nutrients ( Szymanek et al , 2019 ).…”

“…Egg protein is second to breast milk in its benefits and has the closest nature to breast milk protein. Moreover, the human body can successfully absorb approximately 98% of the protein in eggs ( Xia et al , 2022 ).…”

“…In recent years, medical and nutritional scientists discover new functions and nutritional values of eggs in health care such as the prevention and treatment of atherosclerosis, improvement of intelligence, nourishment of the brain, delaying of aging, prevention of cancer, and protection of liver ( Xia et al , 2022 ).…”

Food metabolomics: Latest hardware—developments for nontargeted food authenticity and food safety testing

“…They are now used to process a wide variety of analytical issues relating to food authenticity, food quality, and food safety. These include, for example, methods for verifying the geographical origin [2–7], the cultivation or the production method [8–10] as well as the biological identity [11–13]. In addition, knowledge about the influence of various exogenous factors on the composition of food or the detection of various contaminants or residues is increasingly important [14].…”