Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods

• Main Authors: Maroufyan, Elham, Fadil, M., Bello, Alhassan Usman, Ebrahimi, Mahdi, Goh, Yong Meng, Farjam, Abdoreza Soleimani
• Format: Article
• Language: English
• Published: Malaysian Society of Animal Production 2017
• Online Access: 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; http://psasir.upm.edu.my/id/eprint/14384/; http://mjas.my/mjas-v2/rf/pages/viewpaper.php?id=207
• Institution: Universiti Putra Malaysia

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.