Changes in Antioxidant Status between Different Cooking Methods in Eggs Yolk
Parisa Sadighara, Rooholla Ghanbari
International Journal of Biochemistry Research & Review · pp. 1–4 · Published 4 Aug 2015
10.9734/IJBCRR/2015/18465Abstract
Background: The method of cooking causes important changes in quality and safety of food. The purpose of this study was to survey the relation between nutritional- qualitative factors of eggs in different of cooking methods. Methods: The eggs were exposed in different cooking including water cooking, cooking in a microwave and frying. Lipid oxidation, Vitamin E and carotenoid of yolk were measured. Results: The changes in lipid peroxidation were not significant. There was significant change in Vitamin E level in water cooking method. The levels of vitamin E in water cooking and frying method were 0.82±0.05 and 2.6±0.6 mg/g respectively. The carotenoids content also reduced in microwave method. Conclusion: This study showed that significant differences may exist in some nutritional-qualitative factors such as vitamin E and carotenoids levels between common cooking methods of egg. Our findings offer frying as suitable method to maintain their active components.
References (4)
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