期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 60, 期 51, 页码 12547-12552出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf303828n
关键词
egg yolk; xanthophylls; domestic cooking methods; LC-(APCI)-MS/MS
资金
- Egg Farmers of Canada (EFC)
- Alberta Egg Producers (AEP)
- Agriculture and Food Council
- Food for Health Initiative (Vitamin Fund) of the Faculty of Agricultural, Life & Environmental Science of the University of Alberta
- Burnbrae Farms Limited
- Poultry Industry Council
- Natural Sciences, and Engineering Research Council (NSERC) of Canada
Xanthophylls are a class of bioactive compounds known to play an important role in preventing age-related macular degeneration. Egg yolk is a rich source of highly bioavailable xanthophylls including lutein and zeaxanthin. The effects of domestic cooking methods (boiling, frying, microwaving) on egg yolk xanthophyll content were investigated. A LC-(APCI)-MS/MS method was used to identify and quantify all-E- and Z-isomers of lutein, zeaxanthin, canthaxanthin, and beta-apo-8'-carotenoic acid ethyl ester in fresh and cooked egg yolks. Both fresh and cooked yolks showed similar xanthophyll profiles but with higher contents of Z-isomers in cooked samples. All-E-lutein was the most affected, with 22.5%, 16.7%, and 19.3% reductions in boiled, microwaved, and fried yolk extracts, respectively. Total xanthophyll losses ranged from 6% to 18%. The results presented here could be useful in calculating the dietary intake of xanthophylls and also in assessing the xanthophyll profiles and contents of egg-containing products.
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