ASSESSMENT OF THE PRESENCE OF SELECTED METALS IN THREE TYPES OF BOILED EGG ALBUMEN AND WINES.

Abstract

Three species of egg from (poultry foul, native foul and guinea fowl) and wines (red and green). were assessed for the present of selected metal, (dietry essential elements). constituent with respect to there co-enzymes activities in relation to scavanging and chain radical properties, using standard methods. The results of the analysis shows, Fe: range between 1.039±0.01mg/l - 16.501±0.02mg/l, Cu: range between 0.019±0.01mg/l -- 0.116±0.01mg/l, Zn: range between 0.241±0.01mg/l --- 0.575±0.02mg/l and Se: were not detected, and the red wine has values; Cu: 0.01±0.01mg/l, Fe: 0.01±0.01mg/l and the green wine with all the selected metals were not detectable. The I R spectrum indicated five peaks for red wine and three peaks for green wine and both reveal, the present of 0 ----H, > C = 0 and N – H functional group and it indicate, the present of ester, phenols and alcohol with the resvertriol and selantonin characteristics, that are polyphenols and antioxidants. In conclusion, the present of these transition elements, polyphenols and serotinin indicate the antioxidant properties of these samples and therefore their, consumption should be encouraged, and that, the fowls feed should be supplemented with food containing Cu, Se, Zn and Fe, and the wines during production which, must be within the maximum allowable limit, because of there healthy functional important benefits in the area of healing,and resistance to diseases and cancer.