Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks
Type de document
journalArticle
Langue source
-- Langue source --
Titre
Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks
Titre français
Titre anglais
Auteur(s)
- PIŢURLEA Alexandra
- PINTEA Adela
- COPACIU Florina
- GHERASIM Elena Cristina
- TUDOR Cristina
Editeur(s)
Autre(s)
Id
PZ2YXXYJ
Version
4119
Date ajout
25 mai 2021 13:25
Date modification
25 mai 2021 13:25
Résumé
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).
Note
None
CRAW tags
- AB - Spécifique
- FREDO alimentation humaine
- FREDO qualité des produits
- GEO Roumanie
- oeufs
- poule pondeuse
- volaille
- élevage
WEB tags
Pages
11
Date caractères
14/05/2021
Date publication
14 mai 2021