Effect of domestic cooking methods on egg yolk xanthophylls.

Abstract

Xanthophylls are a class of bioactive compounds known to play an important role in preventing age-related macular degeneration. Egg yolk is a rich source of highly bioavailable xanthophylls including lutein and zeaxanthin. The effects of domestic cooking methods (boiling, frying, microwaving) on egg yolk xanthophyll content were investigated. A LC-(APCI)-MS/MS method was used to identify and quantify all-E- and Z-isomers of lutein, zeaxanthin, canthaxanthin, and β-apo-8'-carotenoic acid ethyl ester in fresh and cooked egg yolks. Both fresh and cooked yolks showed similar xanthophyll profiles but with higher contents of Z-isomers in cooked samples. All-E-lutein was the most affected, with 22.5%, 16.7%, and 19.3% reductions in boiled, microwaved, and fried yolk extracts, respectively. Total xanthophyll losses ranged from 6% to 18%. The results presented here could be useful in calculating the dietary intake of xanthophylls and also in assessing the xanthophyll profiles and contents of egg-containing products.

• Authors: Chamila Nimalaratne, Daise Lopes-Lutz, Andreas Schieber, Jianping Wu
• Journal: Journal of agricultural and food chemistry (J Agric Food Chem) Vol. 60 Issue 51 Pg. 12547-52 (Dec 26 2012) ISSN: 1520-5118 [Electronic] United States
• PMID: 23205520 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't)

Chemical References

• Xanthophylls
• Zeaxanthins
• Canthaxanthin
• Lutein

Topics

• Canthaxanthin (analysis)
• Chromatography, High Pressure Liquid
• Cooking (methods)
• Egg Yolk (chemistry)
• Hot Temperature
• Lutein (analysis)
• Microwaves
• Tandem Mass Spectrometry
• Xanthophylls (analysis)
• Zeaxanthins