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Permanent link (DOI): https://doi.org/10.7939/R37K65

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Antioxidant activity in cooked and gastrointestinal enzyme digested eggs Open Access

Descriptions

Other title
Subject/Keyword
Antioxidant activity
Eggs
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Remanan, Mejo Kuzhithariel
Supervisor and department
Wu, Jianping (Agricultural, Food and Nutritional Science)
Examining committee member and department
Liu, Yang (Civil & Environmental Engineering)
Jacobs, Rene (Agricultural, Food and Nutritional Science)
Department
Department of Agricultural, Food and Nutritional Science
Specialization

Date accepted
2011-09-30T19:59:21Z
Graduation date
2011-11
Degree
Master of Science in Food Science and Technology
Degree level
Master's
Abstract
The avian egg is an excellent source of nutrients, and consists of components with beneficial properties but there is a limited knowledge on the effect of various cooking methods and gastrointestinal digestion on antioxidant activity of eggs. The present study was focused on the effect of cooking and simulated gastrointestinal digestion on antioxidant activity of eggs by 3 assays; Oxygen radical absorbance capacity (ORAC) assay, 2, 2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) ABTS decolorization assay, and 1, 1-Diphenyl-2-picryl-hydrazyl (DPPH) assay. The results suggest that fresh egg yolk have higher antioxidant activity than fresh egg white and whole eggs. Cooking reduced but simulated gastrointestinal digestion increased the antioxidant activity. Boiled egg white hydrolysate showed the highest antioxidant activity; a total of 63 peptides were identified, indicative of the formation of novel antioxidant peptides upon simulated gastrointestinal digestion. This study suggests the potential role of eggs as dietary source of antioxidants.
Language
English
DOI
doi:10.7939/R37K65
Rights
License granted by MEJO REMANAN (remanan@ualberta.ca) on 2011-09-28T20:05:35Z (GMT): 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 the above terms. The author reserves all other publication and other rights in association with the copyright in the thesis, and except as herein 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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