Influence of Pasteurization, Spray- and Freeze-Drying, and Storage on the Carotenoid Content in Egg Yolk

Abstract

A liquid chromatography-atmospheric pressure chemical ionization mass spectrometry [LC-(APCI)MS] method was developed to identify and quantify the carotenoids present in fresh, pasteurized, and freeze- and spray-dried egg yolk in two independent batches. The egg yolk powders in each batch were stored in the dark for 6 months at -18 or 20 degrees C. Carotenoids were isolated by solvent extraction without saponification and analyzed by HPLC using a C(30) column coupled to a photodiode array and mass detector. The most abundant carotenoids were all-E-canthaxanthin, all-E-lutein, all-E-zeaxanthin, 9-Z-canthaxanthin, and beta-apo-8'-carotenoic acid ethyl ester. Pasteurization of the egg yolk caused no critical changes in the carotenoid content. On the contrary, drying to a dry matter of 98-99% led to higher carotenoid contents, induced by a denaturation of binding proteins, and a destabilization of the cell matrix. After the 6 months of storage, the contents of all main carotenoids in the egg yolk powder were significantly lower. The synthetic carotenoids canthaxanthin and beta-apo-8'-carotenoic acid ethyl ester showed a higher retention rate, and the greatest losses occurred within the first 8 weeks. Statistical tests (ANOVA, P < 0.05) also proved that after 26 weeks, the egg yolk powders stored at -18 degrees C showed only a slightly higher retention of carotenoids when compared to the powders stored at 20 degrees C.

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

“…Research techniques for the fast determination or analysis of carotenoids continue to be reported by range of researchers. These techniques include high-performance liquid chromatography (HPLC), liquid chromatography-mass spectrometry (LC-MS), liquid chromatography-tandem mass spectrometry (LC-MS/MS), and ultra-high performance liquid chromatography (UHPLC) (Brulc et al, 2013;Kopec, Cooperstone, Cichon, & Schwartz, 2012;Machmudah & Goto, 2013;Ow, Salim, Noirel, Evans, & Wright, 2011;Rivera & Canela-Garayoa, 2012;Swartz, 2005;Wenzel, Seuss-Baum, & Schlich, 2010. Brief details and application of these techniques are given here.…”

Quality characteristics of dehydrated egg yolk paneer and changes during storage

“…At the end of 6 months of storage about 38% loss in carotenoid content was recorded. Wenzel et al (2010) reported, after the 6 months of storage, the contents of carotenoids in the egg yolk powder were significantly lower. Similar observations were made by Tavarini et al (2007) (Pesek and Wilson 1986), degree of exposure to light (Kim et al 2002) and interaction of ingredients (Osuna-Garcia et al 1997).…”

A simplified and small-scale sample preparation technique for determining astaxanthin, canthaxanthin, and β-apo-8′-carotenoic acid ethyl ester in hen’s egg yolk

“…In comparison to the previous techniques for determining xanthophylls in egg yolk samples [18][19][20], the procedure used in this study is an easy and small-scale technique that minimizes organic solvent consumption in the preparation of AX, CX, and ACAEE. The extract obtained by the extracting operation was purified by subsequent centrifugal monolithic silica spin mini-column, MonoSpin ® -SI.…”

“…Without regard for industrial nations and developing countries, the optimal harmonized method for chemical monitoring in foods must be simple, small scale, economical in time and cost, and must cause negligible harm to the environment and analysts. Several techniques based on high-performance liquid chromatography (HPLC) for the quantification of xanthophylls in egg yolk samples have been reported [18][19][20][21]. However, these methods cannot detect simultaneous AX, CX, and ACAEE; and they involve several analytical steps in the sample preparation, which are time-and cost-consuming and do not permit the determination of a large number of samples.…”