The authors are grateful to F. Hoffmann-La Roche Ltd. for the donation of the additives used and for the canthaxanthin and α-tocopherol analyses performed. The authors are also grateful to Olga Baños of the Unitat de Nutrició i Alimentació Animals for her skilled technical assistance. This work was supported, in part, by research grants from the Comissió Interdepartamental de Recerca i Innovació Tecnològica (CIRIT), and the Comisión Interministerial de Cienciay Tecnologia (CICYT).
Influence of Dietary Supplementation with α-Tocopheryl Acetate and Canthaxanthin on Cholesterol Oxidation in ω3 and ω6 Fatty Acid-enriched Spray-dried Eggs
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 7, pages 2460–2466, September 2002
How to Cite
Galobart, J., Guardiola, F., Barroeta, A.C., Löapez-Ferrer, S. and Baucells, M.D. (2002), Influence of Dietary Supplementation with α-Tocopheryl Acetate and Canthaxanthin on Cholesterol Oxidation in ω3 and ω6 Fatty Acid-enriched Spray-dried Eggs. Journal of Food Science, 67: 2460–2466. doi: 10.1111/j.1365-2621.2002.tb08759.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20000928 Submitted 9/15/00, Accepted 6/1/01, Received 6/8/01
- cholesterol oxidation;
- ω3 and ω6 fatty acid;
- enriched eggs;
- spray-dried eggs
ABSTRACT: The effect of feeding laying hens linseed oil or sunflower oil, with and without α-tocopheryl acetate and/or canthaxanthin, was evaluated on cholesterol oxidation in spray-dried whole egg at various storage periods. Storage of spray-dried eggs at room temperature in the dark resulted in an increase in cholesterol oxidation products from 18.1 μg/g, after spray drying, to 39.3 μg/g, at 12 mo of storage. No differences were found with either dietary oil or canthaxanthin supplementation. However, α-tocopheryl acetate supplementation resulted in a lower formation of cholesterol oxidation products during storage. No synergistic effect between α-tocopherol and canthaxanthin was detected.