Egg Yolk Carotenoids: Composition, Analysis, and Effects of Processing on Their Stability

Carotenoids present in egg yolk have been demonstrated to be highly bioavailable, which makes eggs an interesting carrier of these biologically active pigments. The profile of carotenoids can be manipulated through the diet of laying hens. Eggs are usually cooked prior to consumption, which may lead to degradation and isomerization of carotenoids. This review summarizes selected studies on the composition of egg yolk carotenoids, their changes upon heating, and also provides a brief overview of common methods for carotenoid analysis.