Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs

被引:14
作者
Harlina, Putri Widyanti [1 ]
Ma, Meihu [2 ]
Shahzad, Raheel [3 ]
Khalifa, Ibrahim [4 ]
机构
[1] Univ Padjadjaran, Fac Agroind Technol, Dept Food Ind Technol, Bandung 45363, Indonesia
[2] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
[3] Univ Muhammadiyah Bandung, Fac Sci & Technol, Dept Biotechnol, Bandung 40614, Indonesia
[4] Benha Univ, Fac Agr, Food Technol Dept, Moshtohor 13736, Egypt
关键词
salted duck egg; rosemary extract; fatty acid; lipid oxidation; flavor analysis; RADICAL SCAVENGING CAPACITY; CARNOSIC ACID; ROSMARINUS-OFFICINALIS; ESSENTIAL OIL; NATURAL ANTIOXIDANTS; ELECTRONIC NOSE; MEAT; STABILITY; PROFILE; TOCOPHEROLS;
D O I
10.5851/kosfa.2022.e30
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction -gas chromatography -mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.
引用
收藏
页码:689 / 711
页数:23
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