Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks
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...
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| Format: | Article |
| Language: | English |
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AcademicPres
2021-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/14119 |
| _version_ | 1818726444254101504 |
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| author | Mariana Alexandra PIŢURLEA Adela PINTEA Florina COPACIU Elena Cristina GHERASIM Cristina TUDOR |
| author_facet | Mariana Alexandra PIŢURLEA Adela PINTEA Florina COPACIU Elena Cristina GHERASIM Cristina TUDOR |
| author_sort | Mariana Alexandra PIŢURLEA |
| collection | DOAJ |
| description | 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). |
| first_indexed | 2024-12-17T21:58:18Z |
| format | Article |
| id | doaj.art-6417ef218f114ae99868eec14b30e5b6 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-17T21:58:18Z |
| publishDate | 2021-05-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-6417ef218f114ae99868eec14b30e5b62022-12-21T21:31:04ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002021-05-01781778710.15835/buasvmcn-fst:2021.000411520Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg YolksMariana Alexandra PIŢURLEA0Adela PINTEA1Florina COPACIU2Elena Cristina GHERASIM3Cristina TUDOR4University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaThe 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).http://journals.usamvcluj.ro/index.php/fst/article/view/14119macular xanthophyllsegg yolksimulated digestionbioaccessibility. |
| spellingShingle | Mariana Alexandra PIŢURLEA Adela PINTEA Florina COPACIU Elena Cristina GHERASIM Cristina TUDOR Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology macular xanthophylls egg yolk simulated digestion bioaccessibility. |
| title | Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks |
| title_full | Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks |
| title_fullStr | Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks |
| title_full_unstemmed | Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks |
| title_short | Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks |
| title_sort | carotenoid content and profile of some commercially available eggs and in vitro bioaccessibility of lutein and zeaxanthin from organic egg yolks |
| topic | macular xanthophylls egg yolk simulated digestion bioaccessibility. |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/14119 |
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