Changes in Antioxidant Status between Different Cooking Methods in Eggs Yolk
Parisa Sadighara *
Department of Environmental Health Engineer, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Rooholla Ghanbari
Department of Environmental Health Engineer, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Vitamin E, carotenoids, lipid peroxidation, cooking methods