A comparative assessment of the fatty acid profiles and antioxidant status of supermarket eggs

Gaffney, Mark; O’Rourke, Rachel; Taylor-Pickard, J. A.; Murphy, Richard

doi:10.1017/jan.2015.7

Cited by 7 publications

(10 citation statements)

References 22 publications

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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%

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Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

Shinn

Proctor

Baum

2018

J Americ Oil Chem Soc

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The new American Dietary Guidelines now recommend optimizing the types of fat consumed instead of reducing or eliminating fat from the diet. Chicken eggs are a means to deliver essential and beneficial human dietary fatty acids (FA), and can be staple component of healthy eating behavior. Additionally, polyunsaturated fatty acids can be increased in the avian egg yolk by simply incorporating selected lipid sources into the avian diet. Poultry feed rich in omega-3 FA (omega-3) has allowed commercialization of enriched eggs containing up to 600 mg of omega-3. Conjugated linoleic acid (CLA) has also been used in the research setting to enrich eggs to provide a portion of the 3-4 g CLA day −1 needed to promote weight loss to combat obesity. However, Americans consume only 50% of the omega-3 recommended adequate intake, and average CLA consumption is under 600 mg day. While a variety of foods are naturally rich in omega-3, conventional sources of CLA are limited to bovine milk and meat, which do not provide enough CLA to produce clinical effects in a balanced diet. Since eggs and egg-based products are common in the Western diet, eggs enriched with both omega-3 and CLA using dietary additions to poultry feed may promote consumption of the recommended levels of these FA. This article reviews the design of poultry eggs with enhanced lipid profiles through dietary intervention, and discusses the future direction of enriched egg research.

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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%

Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

Shinn

Proctor

Baum

2018

J Americ Oil Chem Soc

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“…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

Malondialdehyde (MDA) and Cholesterol in Quail Eggs With Feed Addition Pegagan Flour (Centella asiatika)

Nurfianti

Tribudi

2016

JTP

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Telur puyuh merupakan jenis telur dengan kadar kolesterol tertinggi kedua setelah telur bebek. Telur puyuh memiliki kadar kolesterol dua kali lebih tinggi (844 mg/dL) dibandingkan telur ayam (423 mg/dL), namun dengan kandungan gizi yang lebih baik daripada susu sapi segar. Telur puyuh banyak diminati karena terjangkau secara ekonomi dan tampilan yang unik. Antioksidan dari kuning telur dapat dilihat dari kadar Malondialdehida (MDA) atau penanda indikator radikal bebas. Antioksidan dalam telur puyuh dapat mengurangi efek oksidasi kolesterol dalam darah yang berpengaruh pada penyempitan arteri. Pada penelitian ini ekstrak daun pegagan (Centella asiatika) ditambahkan pada tepung pakan burung puyuh. Penelitian ini bertujuan mengidentifikasi efektivitas pakan tambahan tepung pegagan burung puyuh terhadap penurunan nilai MDA dan kolesterol produk telur. Dua ratus burung puyuh (Coturnix coturnix japonica L.) betina dibagi dalam 4 kelompok dan diberi intervensi pakan dengan tambahan tepung pegagan selama 3 bulan. Berdasarkan perhitungan ANOVA, kuning telur puyuh dari burung puyuh yang diberi pakan tambahan tepung daun pegagan 1.5% menunjukkan penurunan kadar MDA (1.77 ± 0.22 µg/dL) dan kolesterol (19.26 ± 1.49 mg/dL), dibandingkan kelompok lainnya dengan kadar tepung pegagan yang lebih rendah. Hasil penelitian ini menunjukkan bahwa tepung daun pegagan mampu menurunkan nilai MDA dan kolesterol pada telur puyuh sehingga berimplikasi pada peningkatan kadar antioksidan

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“…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%

Matrix Extension with Fitness for Purpose and Stability Assessment of DHA and Additional Fatty Acids in Individual Whole Chicken Eggs

Dillon¹,

Yiannikouris²,

Brandl³

et al. 2019

FNS

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The consumption of long chain polyunsaturated fatty acids (LC-PUFA) is associated with several human health benefits. Most notable of these LC-PUFA is docosahexaenoic acid (DHA C 22:6) whose inclusion is considered essential for optimum human health. Biofortification of common foods such as eggs with DHA has emerged as a specific approach to increase the intake of DHA in human populations. This can be achieved by supplementing poultry rations with feeds like microalgae or fish oil that are rich in DHA, which results in an increased uptake in the egg. Gas chromatography with flame ionization detection (GC-FID) is the method of choice when analyzing food such as eggs for DHA and other fatty acids. For regulatory studies it is desirable to demonstrate that the method is specifically suitable for the analysis of DHA and fatty acids in eggs. The purpose of this paper is to further extend the scope of the AOAC 996.06 methodology examined in the paper by Dillon et al., and to demonstrate the fitness for purpose of the method by examining specific validation parameters. It is a further objective to investigate the stability of DHA and other fatty acids of short and long timepoints. A validation of the method for the determination of DHA and three other fatty acids in eggs is thus presented.

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A comparative assessment of the fatty acid profiles and antioxidant status of supermarket eggs

Cited by 7 publications

References 22 publications

Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

Malondialdehyde (MDA) and Cholesterol in Quail Eggs With Feed Addition Pegagan Flour (Centella asiatika)

Matrix Extension with Fitness for Purpose and Stability Assessment of DHA and Additional Fatty Acids in Individual Whole Chicken Eggs

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