Influence of dietary supplementation with α-tocopheryl acetate and canthaxanthin on cholesterol oxidation in ω3 and ω6 fatty acid-enriched spray-dried eggs

J. Galobart, F. Guardiola, A. C. Barroeta, S. Löapez-Ferrer, M. D. Baucells

Research output: Contribution to journalArticleResearchpeer-review

15 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)2460-2466
JournalJournal of Food Science
Volume67
DOIs
Publication statusPublished - 1 Jan 2002

Keywords

  • Canthaxanthin
  • Cholesterol oxidation
  • Enriched eggs
  • Spray-dried eggs
  • α-tocopherol
  • ω3 and ω6 fatty acid

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