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Permanent link (DOI): https://doi.org/10.7939/R3G13P

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Oxidative Stability of Omega-3 Polyunsaturated Fatty Acids Enriched Eggs Open Access

Descriptions

Other title
Subject/Keyword
Cooked-eggs
Vitamin-E
Selenium
Omega-3 Polyunsaturated Fatty Acids
Cholesterol Oxidation Products
Oxidative Stability
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Ren, Yuan
Supervisor and department
Renema, Robert (Agricultural, Food and Nutritional Science)
Wu, Jianping (Agricultural, Food and Nutritional Science)
Examining committee member and department
Anders, Sven (Rural Economy)
Zuidhof, Martin (Agricultural, Food and Nutritional Science)
Betti, Mirko (Agricultural, Food and Nutritional Science)
Department
Department of Agricultural, Food, and Nutritional Science
Specialization

Date accepted
2009-10-02T21:20:27Z
Graduation date
2009-11
Degree
Master of Science
Degree level
Master's
Abstract
Omega-3 polyunsaturated fatty acids (n-3 PUFA) enriched eggs are an increasingly important contributor to the egg industry due to the health benefits of n-3 PUFA. During storage and cooking, n-3 PUFA could undergo oxidation and further cause cholesterol oxidation. This study examined stability of n-3 PUFA enriched eggs fortified with antioxidants (vitamin E or organic Selenium [Sel-Plex] or both) following storage and cooking. Total n-3 PUFA was not affected by cooking and storage, although long chain n-3 PUFA concentration decreased. Overall, both vitamin E and Sel-Plex decreased oxidation of yolk lipids and cholesterol. Cooking increased the lipid and cholesterol oxidation. Four weeks of storage did not affect the cholesterol oxidation products (COPs) content, but increased lipid oxidation. It is possible to make the n-3 PUFA in enriched eggs more stable with dietary antioxidants.
Language
English
DOI
doi:10.7939/R3G13P
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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File title: Chapter 1
File author: renyuan
Page count: 121
File language: en-US
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