Abstract
BackgroundEggs are an important source of food due to its favorable effects on human health derived from the protein, fats, minerals, vitamins and bioactive components. We studied the effects of source of eggs in the retail market on fatty acids, lipid profiles and antioxidant status in eggs.MethodsEggs from four sources named A, B, C, and D in the retail market were collected to determine fatty acid, total lipid, and cholesterol profiles; hypocholesterolemic, atherogenic and thrombotic indices; antioxidant status (e.g., of malondialdehyde); and total antioxidant capacity in the whole edible parts of eggs (albumen + yolk) and egg yolk. Samples were collected four times and pooled over times to represent 5 and 10 samples per source for determinations of fatty acids and determinations of lipid profiles and antioxidant status, respectively.ResultsFatty acid, total lipid, and cholesterol profiles; hypocholesterolemic, atherogenic and thrombotic indices; presence of malondialdehyde; and total antioxidant capacity in the whole edible parts of eggs and egg yolk showed significant differences (P ≥ 0.05) among different sources of eggs in retail market. Source D showed higher levels of saturated fatty acids (SFA) and linoleic and monounsaturated fatty acid (MUFA)/polyunsaturated fatty acid (PUFA) ratio but lower levels of MUFA and linolenic, arachidonic, eicosapentaeonic (EPA), decohexaenoic (DHA), and total ω9 fatty acids and lower unsaturated fatty acids (UFA)/SFA ratio. Similar trend was shown in fatty acids profiles of the whole edible parts of eggs. On the other hand, total cholesterol, low density lipoprotein (LDL), LDL/high density lipoprotein (HDL) ratio, and atherogenic and thrombogenic indices and total antioxidant capacity of source D were significantly higher than those of other source, but levels of hypocholesterolemic index, and malondialdehyde levels were lower for source D.ConclusionEggs in the retail market in Jeddah city, Saudi Arabia, from May to August 2015 showed a different pattern of fatty acid and cholesterol profiles; hypocholesterolemic, atherogenic, and thrombogenic indices; and antioxidant status, which might reflect the nutritional and husbandry practice of laying hens. This can affect the nutritional values of eggs, and hence, customer benefits, suggesting the need for standardization and quality control based on nutrient index values.
Highlights
Eggs are an important source of food due to its favorable effects on human health derived from the protein, fats, minerals, vitamins and bioactive components
The atherogenic index has been introduced [11], and eggs with lower saturated fatty acids (SFA)/unsaturated fatty acids (UFA) ratio showed low values of atherogenic, thrombogenic, and hypercholesterolemic indices, and they were recommended for a healthy diet [10, 12, 13]
Differences among various sources of eggs were significant in terms of majority of fatty acids, except for capric, lauric, myristic, arachidic, myristoleic, palmitoleic, erucic, and linoleic acids and decohexaenoic acid (DHA)
Summary
Eggs are an important source of food due to its favorable effects on human health derived from the protein, fats, minerals, vitamins and bioactive components. Eggs are a principle food for human consumption practically for the children and elderly, it is delicious, easy to digest, and contains most of the nutrients needed by human based on recommended daily allowance. There are general belief that eggs in the retail market have similar nutrient profiles and quality, through dietary manipulation, certain fatty acids and several nutrients with important health implication can be affected [1, 7, 24, 25]. This study was performed to monitor the fatty acids, cholesterol profiles, atherogenic and thrombogenic indices, presence of malondialdehyde, and total antioxidant capacity of the eggs from four sources in the retail market in Jeddah city, Saudi Arabia, and their capability to fulfill RDA
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