Astaxanthin improved the storage stability of docosahexaenoic acid-enriched eggs by inhibiting oxidation of non-esterified poly-unsaturated fatty acids

文献类型： 外文期刊

第一作者： Wang, Hao

作者： Wang, Hao;He, Weizhao;Dansou, Dieudonne Mahukpego;Zhang, Huiyan;Nugroho, Ramdhan Dwi;Tang, Chaohua;Guo, Xiaoqing;Yu, Yanan;Zhao, Qingyu;Qin, Yuchang;Zhang, Junmin;Wang, Hao;He, Weizhao;Dansou, Dieudonne Mahukpego;Zhang, Huiyan;Nugroho, Ramdhan Dwi;Tang, Chaohua;Guo, Xiaoqing;Yu, Yanan;Zhao, Qingyu;Zhang, Junmin

作者机构：

关键词： Docosahexaenoic acid-enriched egg; Astaxanthin; Storage; Oxidized products; Lipidomic

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 381 卷

页码：

收录情况： SCI

摘要： ABSTR A C T This study assessed the potential and mechanism of action of astaxanthin, to improve the stability of docosahexaenoic acid (22:6(n-3); DHA) enriched egg products, during storage at 4 C. The reduction in DHA content after 42 days of storage in astaxanthin-DHA eggs (from hens fed supplemental astaxanthin and DHA) was < 3%, whereas the reduction in regular-DHA eggs (hens fed DHA only) was over 17%. Astaxanthin also decreased production of oxidation products including 4-hydroxy-2-hexenal, 4-hydroxy-2-nonenal and malondialdehyde in eggs during storage, thus markedly improving the oxidative stability of DHA-enriched eggs. The yolk lipidomic profile showed higher intensities for most DHA-containing lipids, especially DHA-phosphatidylcholine, DHA-phosphatidylethanolamine and DHA-non-esterified fatty acid, compared with regular-DHA eggs. Astaxanthin acts primarily by suppressing oxidation of DHA-non-esterified fatty acid, which minimizes the degradation of DHA and appears to be the primary protection mode of yolk DHA during storage.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序