Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods
Variation in the extent of cooking time, temperature and heating source may greatly affect the polyunsaturated fatty acid (PUFA) double bond stability in eggs. A study was carried out to determine the oxidative stability of PUFA content of designer eggs subjected to different cooking methods. A tota...
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| Format: | Article |
| Language: | English |
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Malaysian Society of Animal Production
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14384/ http://psasir.upm.edu.my/id/eprint/14384/1/Oxidative%20stability%20of%20polyunsaturated%20fatty%20acids%20of%20n-3%20designer%20eggs%20under%20different%20cooking%20methods.pdf |
| _version_ | 1848842378653204480 |
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| author | Maroufyan, Elham Fadil, M. Bello, Alhassan Usman Ebrahimi, Mahdi Goh, Yong Meng Farjam, Abdoreza Soleimani |
| author_facet | Maroufyan, Elham Fadil, M. Bello, Alhassan Usman Ebrahimi, Mahdi Goh, Yong Meng Farjam, Abdoreza Soleimani |
| author_sort | Maroufyan, Elham |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Variation in the extent of cooking time, temperature and heating source may greatly affect the polyunsaturated fatty acid (PUFA) double bond stability in eggs. A study was carried out to determine the oxidative stability of PUFA content of designer eggs subjected to different cooking methods. A total of 160 eggs of 4 commercial brands were obtained: A: conventional, B: DHA Gold™, C: LTK™, and D: Safegg™, and equally and randomly assigned to 4 cooking methods: (i) no cooking, (ii) boiling, (iii) frying, and (iv) microwaving. The results showed that brand and cooking method significantly influenced the PUFA content in the eggs. B had the highest n-3 and n-6 PUFA contents, and the lowest n-6/n-3 PUFA ratio compared to brands A, B, and D. The brand B had the lowest malondialdehyde (MDA) concentration compared to other brands. All methods of cooking increased MDA content (P<0.05). The n-6/n-3 PUFA ratio was not affected by cooking method only in brands C and D (P>0.05). In conclusion, boiling appeared to be the most and microwaving the least suitable method of cooking for eggs, as measured by PUFA and MDA content. |
| first_indexed | 2025-11-15T07:58:11Z |
| format | Article |
| id | upm-14384 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:58:11Z |
| publishDate | 2017 |
| publisher | Malaysian Society of Animal Production |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-143842019-04-08T08:35:21Z http://psasir.upm.edu.my/id/eprint/14384/ Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods Maroufyan, Elham Fadil, M. Bello, Alhassan Usman Ebrahimi, Mahdi Goh, Yong Meng Farjam, Abdoreza Soleimani Variation in the extent of cooking time, temperature and heating source may greatly affect the polyunsaturated fatty acid (PUFA) double bond stability in eggs. A study was carried out to determine the oxidative stability of PUFA content of designer eggs subjected to different cooking methods. A total of 160 eggs of 4 commercial brands were obtained: A: conventional, B: DHA Gold™, C: LTK™, and D: Safegg™, and equally and randomly assigned to 4 cooking methods: (i) no cooking, (ii) boiling, (iii) frying, and (iv) microwaving. The results showed that brand and cooking method significantly influenced the PUFA content in the eggs. B had the highest n-3 and n-6 PUFA contents, and the lowest n-6/n-3 PUFA ratio compared to brands A, B, and D. The brand B had the lowest malondialdehyde (MDA) concentration compared to other brands. All methods of cooking increased MDA content (P<0.05). The n-6/n-3 PUFA ratio was not affected by cooking method only in brands C and D (P>0.05). In conclusion, boiling appeared to be the most and microwaving the least suitable method of cooking for eggs, as measured by PUFA and MDA content. Malaysian Society of Animal Production 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/14384/1/Oxidative%20stability%20of%20polyunsaturated%20fatty%20acids%20of%20n-3%20designer%20eggs%20under%20different%20cooking%20methods.pdf Maroufyan, Elham and Fadil, M. and Bello, Alhassan Usman and Ebrahimi, Mahdi and Goh, Yong Meng and Farjam, Abdoreza Soleimani (2017) Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods. Malaysian Journal of Animal Science, 20 (2). pp. 75-81. ISSN 1394-3227; ESSN: 2550-2123 http://mjas.my/mjas-v2/rf/pages/viewpaper.php?id=207 |
| spellingShingle | Maroufyan, Elham Fadil, M. Bello, Alhassan Usman Ebrahimi, Mahdi Goh, Yong Meng Farjam, Abdoreza Soleimani Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods |
| title | Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods |
| title_full | Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods |
| title_fullStr | Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods |
| title_full_unstemmed | Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods |
| title_short | Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods |
| title_sort | oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods |
| url | http://psasir.upm.edu.my/id/eprint/14384/ http://psasir.upm.edu.my/id/eprint/14384/ http://psasir.upm.edu.my/id/eprint/14384/1/Oxidative%20stability%20of%20polyunsaturated%20fatty%20acids%20of%20n-3%20designer%20eggs%20under%20different%20cooking%20methods.pdf |