Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks

Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Pub Date : 2021-05-16 DOI:10.15835/BUASVMCN-FST:2021.0004

Mariana Alexandra Piţurlea, A. Pintea, Florina Copaciu, Elena Gherasim, Cristina Tudor

{"title":"Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks","authors":"Mariana Alexandra Piţurlea, A. Pintea, Florina Copaciu, Elena Gherasim, Cristina Tudor","doi":"10.15835/BUASVMCN-FST:2021.0004","DOIUrl":null,"url":null,"abstract":"The present study investigated the carotenoid content and composition of several commercial eggs produced in different housing systems and the amount of macular xanthophylls that becomes available for absorption by the intestinal cells (bio-accessible) after the ingestion of boiled organic egg yolks. The highest total carotenoid content was observed in the case of organic egg yolks (7.02 mg/100 g). Carotenoid concentration varied not only between egg yolks obtained through different housing methods (free-range, barn and battery-cage), but also between egg yolks from the same housing method obtained by different producers. Except for organic egg yolks that had lutein and zeaxanthin as the major carotenoids, canthaxanthin was observed in all the investigated egg yolks to a different extent. Both lutein and zeaxanthin displayed a high bioaccessibility from boiled organic egg yolks, 86% and 91%, respectively).","PeriodicalId":9380,"journal":{"name":"Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","volume":"33 1","pages":"77"},"PeriodicalIF":0.0000,"publicationDate":"2021-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15835/BUASVMCN-FST:2021.0004","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

The present study investigated the carotenoid content and composition of several commercial eggs produced in different housing systems and the amount of macular xanthophylls that becomes available for absorption by the intestinal cells (bio-accessible) after the ingestion of boiled organic egg yolks. The highest total carotenoid content was observed in the case of organic egg yolks (7.02 mg/100 g). Carotenoid concentration varied not only between egg yolks obtained through different housing methods (free-range, barn and battery-cage), but also between egg yolks from the same housing method obtained by different producers. Except for organic egg yolks that had lutein and zeaxanthin as the major carotenoids, canthaxanthin was observed in all the investigated egg yolks to a different extent. Both lutein and zeaxanthin displayed a high bioaccessibility from boiled organic egg yolks, 86% and 91%, respectively).

查看原文本刊更多论文

部分市售鸡蛋类胡萝卜素含量和特征及有机蛋黄叶黄素和玉米黄质的体外生物可及性

本研究调查了在不同饲养系统中生产的几种商品鸡蛋的类胡萝卜素含量和组成，以及食用煮熟的有机蛋黄后可被肠道细胞吸收的黄斑叶黄素的数量(生物可及性)。有机蛋黄的类胡萝卜素总含量最高，为7.02 mg/100 g。类胡萝卜素的含量不仅在不同饲养方式(散养、圈养和网箱)的蛋黄之间存在差异，而且在不同生产厂家生产的相同饲养方式的蛋黄之间也存在差异。除有机蛋黄中叶黄素和玉米黄质为主要类胡萝卜素外，其余蛋黄中均存在不同程度的角黄素。叶黄素和玉米黄质在煮熟的有机蛋黄中具有较高的生物可及性(分别为86%和91%)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca

自引率

0.00%

发文量