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

被引：0
|
作者：
Nimalaratne, Chamila [1 ]
Wu, Jianping [1 ]
Schieber, Andreas [1 ]
机构：
[1] Univ Alberta, Agr Forestry Ctr 4 10, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada
来源：
CAROTENOID CLEAVAGE PRODUCTS | 2013年 / 1134卷
关键词：
OXIDATIVE CHEMICAL-CHANGES; ORGANOLEPTIC PROPERTIES; BIOAVAILABILITY; STORAGE; LUTEIN; IDENTIFICATION; XANTHOPHYLLS; COMPONENTS; CHEMISTRY; RADIATION;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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.
引用
收藏
页码：219 / 225
页数：7
相关论文
共 50 条
  • [31] Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil
    Bai, Xueying
    Zhang, Qin
    Zhou, Xiatao
    Yao, Jingyu
    Wan, Peng
    Chen, De-Wei
    FOOD CHEMISTRY, 2024, 451
  • [32] The Study on the Thermal Stability of CLA in Egg Yolk
    Yang Lin * 1
    2. Food and Nutritional Sciences Programme
    合成化学, 2004, (S1) : 149 - 149
  • [33] Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules
    Yuying Fu
    Junze Yao
    Huanhuan Su
    Teng Li
    Food Biophysics, 2022, 17 : 302 - 313
  • [34] Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules
    Fu, Yuying
    Yao, Junze
    Su, Huanhuan
    Li, Teng
    FOOD BIOPHYSICS, 2022, 17 (03) : 302 - 313
  • [35] Effects of Temperature and Duration of Storage on the Stability of Antioxidant Compounds in Egg Yolk and Plasma
    Hargitai, Rita
    Nyiri, Zoltan
    Eke, Zsuzsanna
    Torok, Janos
    PHYSIOLOGICAL AND BIOCHEMICAL ZOOLOGY, 2016, 89 (02): : 161 - 167
  • [36] Tropical fruits as a source of carotenoids: biosynthesis, composition, bioavailability and processing effects
    Chacon Ordonez, Tania
    Esquivel Rodriguez, Patricia
    REVISTA VENEZOLANA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS, 2013, 4 (01): : 1 - 23
  • [37] STUDIES ON EGG YOLK PIGMENTATION .I. A COMPARISON BETWEEN VISUAL SCORING OF YOLK COLOR AND COLORIMETRIC ASSAY OF YOLK CAROTENOIDS
    BORNSTEIN, S
    BARTOV, I
    POULTRY SCIENCE, 1966, 45 (02) : 287 - +
  • [38] Tocopherol content, oxidative stability and fatty acid composition of egg yolk influenced by dietary α-tocopherol
    Gebert, S
    Karin, A
    Ruth, M
    Wenk, C
    VITAMINS AND ADDITIVES IN HUMAN AND ANIMAL NUTRITION, 1999, : 399 - 402
  • [39] Effects of maternal dietary supplementation with three sources of carotenoids on the retinyl esters of egg yolk and developing quail liver
    Karadas, F
    Surai, PF
    Sparks, NHC
    Grammenidis, E
    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-MOLECULAR & INTEGRATIVE PHYSIOLOGY, 2005, 140 (04): : 430 - 435
  • [40] RED PALM OIL IN LAYING DUCKS DIETS: EFFECTS ON PRODUCTIVE PERFORMANCE, EGG QUALITY, CONCENTRATIONS OF YOLK CAROTENOIDS
    Lu, Yifei
    Dong, Shunan
    Zhou, Haiteng
    Yang, Ligang
    Wang, Zhaodan
    Pan, Da
    Yang, Xian
    Xia, Hui
    Sun, Guiju
    Wang, Shaokang
    JOURNAL OF OIL PALM RESEARCH, 2021, 33 (04): : 703 - 712
12345