Document Detail

Increase of cholesterol oxidation and decrease of PUFA as a result of thermal processing and storage in eggs enriched with n-3 fatty acids.
MedLine Citation:
PMID:  19438228     Owner:  NLM     Status:  MEDLINE    
In this work, cholesterol oxide formation and alteration of fatty acid composition were analyzed in n-3 enriched eggs under different storage periods and two temperatures. The eggs enriched with n-3 fatty acids were stored at 5 or 25 degrees C for 45 days and subsequently boiled or fried. For each treatment, 12 yolks were analyzed every 15 days including time zero. The concentrations of the cholesterol oxides 7-ketocholesterol, 7beta-hydroxycholesterol, and 7alpha-hydroxycholesterol increased during the storage period and were higher in fried eggs. Only the 7-ketocholesterol was affected by the storage temperature, and its concentration was highest in eggs stored at 25 degrees C. There was no significant difference in the contents of cholesterol and vitamin E at the different storage periods; however, the concentration of vitamin E decreased with thermal treatment. In addition, the n-3 polyunsaturated fatty acids, especially 18:3, 20:5, and 22:6, were reduced throughout the storage at 5 and 25 degrees C.
Mônica Roberta Mazalli; Neura Bragagnolo
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Publication Detail:
Type:  Evaluation Studies; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  57     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2009 Jun 
Date Detail:
Created Date:  2009-06-03     Completed Date:  2009-07-28     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5028-34     Citation Subset:  IM    
Department of Food Engineering, Faculty of Zootecnia and Food Engineering, University of Sao Paulo, Pirassununga, Sao Paulo, Brazil.
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MeSH Terms
Cholesterol / chemistry*
Eggs / analysis*
Fatty Acids, Omega-3 / chemistry*
Fatty Acids, Unsaturated / chemistry*
Food Handling / methods*
Hot Temperature
Reg. No./Substance:
0/Fatty Acids, Omega-3; 0/Fatty Acids, Unsaturated; 57-88-5/Cholesterol

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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