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Antioxidant activity in cooked and gastrointestinal enzyme digested eggs
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- Author / Creator
- Remanan, Mejo Kuzhithariel
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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.
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- Subjects / Keywords
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- Graduation date
- Fall 2011
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- Type of Item
- Thesis
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- Degree
- Master of Science in Food Science and Technology
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- License
- This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.