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
  • [41] Quantitative lipidomic analysis of egg yolk, yolk granule, and yolk plasma
    He, Xiaoqi
    Wang, Jinqiu
    Wang, Yi
    Wang, Beibei
    Zhang, Jiamin
    Geng, Fang
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2023, 115
  • [42] The effects of sources of supplemental fat on performance, egg quality, and fatty acid composition of egg yolk in laying hens
    Celebi, Saban
    Macit, Muhlis
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2008, 88 (13) : 2382 - 2387
  • [43] HEAT EFFECTS ON EGG YOLK PROPERTIES
    COTTERILL, OJ
    WORLDS POULTRY SCIENCE JOURNAL, 1970, 26 (04) : 781 - +
  • [44] EFFECTS OF CROTOXIN (LECITHINASE-A) ON EGG YOLK AND YOLK CONSTITUENTS
    FEENEY, RE
    MACDONNELL, LR
    FRAENKELCONRAT, H
    ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1954, 48 (01) : 130 - 140
  • [45] Effects of dietary fennel volatile oil on performance, egg quality, and egg yolk oxidative stability of laying quails
    Deniz, Gulay
    Cengiz, Serife Sule
    Efil, Mukaddes Merve
    Tursun, Hakan
    Símsek, Nuray
    Kocayilmaz, Halil
    ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI, 2025, 72 (01): : 59 - 66
  • [46] EFFECT OF THERMAL PROCESSING AND INGREDIENTS ON EGG YOLK QUALITY
    Thamjedsada, Nutthawee
    Pradipasena, Pasawadee
    Pradistsuwana, Chidphong
    PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES, 2018, 55 (01): : 159 - 168
  • [47] EFFECT OF DIET ON COMPOSITION OF EGG-YOLK TRIGLYCERIDES
    COUCH, JR
    SALOMA, AE
    POULTRY SCIENCE, 1972, 51 (05) : 1797 - &
  • [48] Composition and functional properties of cholesterol reduced egg yolk
    Awad, AC
    Bennink, MR
    Smith, DM
    POULTRY SCIENCE, 1997, 76 (04) : 649 - 653
  • [49] Parental investment and egg yolk lipid composition in gulls
    Royle, NJ
    Surai, PF
    McCartney, RJ
    Speake, BK
    FUNCTIONAL ECOLOGY, 1999, 13 (03) : 298 - 306
  • [50] Influence of thermal processing on egg yolk lecithin extraction
    Li, Menglong
    Lu, Xiaoming
    Ren, Fazheng
    Jing, Hao
    Jing, H., 1600, Chinese Institute of Food Science and Technology (13): : 119 - 125
12345