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http://dx.doi.org/10.5851/kosfa.2022.e30

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

Harlina, Putri Widyanti (Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran)
Ma, Meihu (College of Food Science and Technology, Huazhong Agricultural University)
Shahzad, Raheel (Department of Biotechnology, Faculty of Science and Technology, Universitas Muhammadiyah Bandung)
Khalifa, Ibrahim (Food Technology Department, Faculty of Agriculture, Benha University)
Publication Information
Food Science of Animal Resources / v.42, no.4, 2022 , pp. 689-711 More about this Journal
Abstract
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.
Keywords
salted duck egg; rosemary extract; fatty acid; lipid oxidation; flavor analysis;
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