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Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea

The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, α-glucosidase inhibition activity, and antiox...

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Autores principales: Sujiwo, Joko, Kim, Dongwook, Yoon, Ji-Yeol, Kim, Hanna, Kim, Jung-Soo, Lee, Sung-Ki, Jang, Aera
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434205/
https://www.ncbi.nlm.nih.gov/pubmed/28515642
http://dx.doi.org/10.5851/kosfa.2017.37.2.181
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author Sujiwo, Joko
Kim, Dongwook
Yoon, Ji-Yeol
Kim, Hanna
Kim, Jung-Soo
Lee, Sung-Ki
Jang, Aera
author_facet Sujiwo, Joko
Kim, Dongwook
Yoon, Ji-Yeol
Kim, Hanna
Kim, Jung-Soo
Lee, Sung-Ki
Jang, Aera
author_sort Sujiwo, Joko
collection PubMed
description The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, α-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE. However, shell thickness and weight of BE were higher than those of CE (p<0.05). Lightness of BE was significantly higher than that of CE (85.20 vs. 58.80), while redness (a*) and yellowness (b*) of BE were lower than those of CE (a*: −4.75 vs. 14.20; b*: 10.45 vs. 30.63). The fatty acid [C18:1n7 (cis-vaccenic acid) and C18:3n6 (gamma-linolenic acid)] contents of BE were significantly higher than those of CE. The total cholesterol contents of BE and CE were similar. DPPH radical scavenging activity of BE was significantly higher than that of CE (40.78 vs. 35.35). Interestingly, α-glucosidase inhibition activity of whole egg and egg yolk in BE (19.27 and 36.06) was significantly higher than that of whole egg and egg yolk in CE (13.95 and 32.46). This result indicated that BE could potentially be used as a functional food material. Further studies are required to evaluate the specific compounds that affect functional activity.
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spelling pubmed-54342052017-05-17 Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea Sujiwo, Joko Kim, Dongwook Yoon, Ji-Yeol Kim, Hanna Kim, Jung-Soo Lee, Sung-Ki Jang, Aera Korean J Food Sci Anim Resour Article The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, α-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE. However, shell thickness and weight of BE were higher than those of CE (p<0.05). Lightness of BE was significantly higher than that of CE (85.20 vs. 58.80), while redness (a*) and yellowness (b*) of BE were lower than those of CE (a*: −4.75 vs. 14.20; b*: 10.45 vs. 30.63). The fatty acid [C18:1n7 (cis-vaccenic acid) and C18:3n6 (gamma-linolenic acid)] contents of BE were significantly higher than those of CE. The total cholesterol contents of BE and CE were similar. DPPH radical scavenging activity of BE was significantly higher than that of CE (40.78 vs. 35.35). Interestingly, α-glucosidase inhibition activity of whole egg and egg yolk in BE (19.27 and 36.06) was significantly higher than that of whole egg and egg yolk in CE (13.95 and 32.46). This result indicated that BE could potentially be used as a functional food material. Further studies are required to evaluate the specific compounds that affect functional activity. Korean Society for Food Science of Animal Resources 2017 2017-04-30 /pmc/articles/PMC5434205/ /pubmed/28515642 http://dx.doi.org/10.5851/kosfa.2017.37.2.181 Text en Copyright © 2017, Korean Society for Food Science of Animal Resources https://creativecommons.org/licenses/by-nc/3.0/This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Sujiwo, Joko
Kim, Dongwook
Yoon, Ji-Yeol
Kim, Hanna
Kim, Jung-Soo
Lee, Sung-Ki
Jang, Aera
Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
title Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
title_full Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
title_fullStr Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
title_full_unstemmed Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
title_short Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
title_sort physicochemical and functional characterization of blue-shelled eggs in korea
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434205/
https://www.ncbi.nlm.nih.gov/pubmed/28515642
http://dx.doi.org/10.5851/kosfa.2017.37.2.181
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