Browse > Article
http://dx.doi.org/10.3746/jkfn.2011.40.9.1328

Changes in Antioxidant Activity of Duck Egg after Pressurized Soaking in Green Tea Extract  

Choi, Young-Min (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Seon-Mi (Dept. of Food Science and Technology, Chungbuk National University)
Hwang, In-Guk (Dept. of Agro-Food Resources, National Academy of Agricultural Science, Rural Development Administration)
Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.9, 2011 , pp. 1328-1332 More about this Journal
Abstract
This study was carried out to investigate changes in epigallocatechin gallate (EGCG) contents and antioxidant activity of duck egg after pressurized soaking in green tea extract. The duck eggs were soaked in different concentrations of green tea extract (10~30%) and subjected to pressures of 0.1~5.0 MPa for 30 min at ambient temperature in a lab model high-pressure rig. After pressured treatment at 5.0 MPa in 30% green tea extract, EGCG content of duck egg white (20 mg/100 g) markedly increased compared to that of untreated sample (0.17 mg/100 g). Moreover, the antioxidant, hepato-protective, and cellular antioxidant activities of duck egg white after pressured treatment at 5 MPa in 30% green tea extract were all higher than those of untreated sample. Our results could have a direct impact on duck egg consumption by increasing consumer awareness of the health benefits of duck eggs.
Keywords
duck egg; pressurized treatment; antioxidant; green tea; EGCG;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Lee MH, Park SJ. 1997. Distribution of the trace minerals in the wild duck egg. Korean J Sanit 12: 9-13.   과학기술학회마을
2 Ryu IH, Jung IT, Lee KS. 2004. Effect of drying condition of steamed egg yolk on acid value of duck egg yolk oil. Korean J Food Nutr 17: 206-211.
3 Lee CH, Nam KT, Kim JB, Han SH. 1996. The effects of extracts from Puerariae radix roots on the storage stability of egg and serum cholesterol level in the laying hens. Korean J Food Sci Anim Resour 16: 102-105.
4 Park BS. 2004. Effect of dietary $\beta$-cyclodextrin on egg quality and cholesterol content of egg yolks. J Korean Soc Food Sci Nutr 33: 614-620.   과학기술학회마을   DOI
5 Messens W, Camp JV, Huyghebaert AL. 1997. The use of high pressure to modify the functionality of food proteins. Trends Food Sci Technol 8: 107-112.   DOI
6 Okamoto M, Kawamura Y, Hayashr R. 1990. Application of high pressure to food processing: textural comparison of pressure and heat-induced gels of food proteins. Agric Biol Chem 54: 183-189.   DOI
7 Wang H, Joseph JA. 1999. Quantifying cellular oxidative stress by dichlorofluorescein assay using microplate reader. Free Radic Biol Med 27: 612-616.   DOI
8 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237.   DOI
9 Mau JL, Lin HC, Song SF. 2002. Antioxidant properties of several specialty mushrooms. Food Res Int 35: 519-526.   DOI
10 Denizot F, Lang R. 1986. Rapid colorimetric assay for cell growth and survival. Modifications to the tetrazolium dye procedure giving improved sensitivity and reliability. J Immunol Methods 89: 271-277.   DOI
11 Nanjo F, Goto K, Seto R, Suzuki M, Sakai M, Hara Y. 1996. Scavenging effects of tea catechins and their derivatives on 1,1-diphenyl-2-picrylhydrazyl radical. Free Radic Biol Med 21: 895-902.   DOI
12 Hong IJ, Yoon HK, Koo SJ. 1999. Analysis of lipid composition and fatty acids in poultry eggs-cage system, open barn system's hen egg, moscovy duck's egg, mallard's egg. Korean J Soc Food Sci 15: 645-651.
13 Kim SH, Han D, Park JD. 2004. Changes of some chemical compounds of Korean green tea according to harvest periods. Korean J Food Sci Technol 36: 542-546.   과학기술학회마을
14 Hara Y, Watanabe M. 1989. Antibacterial activities of tea polyphenols against Clostridium botulinum. J Food Sci Technol 36: 951-955.   DOI
15 Ryu BH, Park CO. 1997. Antioxidant effect of green tea extracts on enzymatic activities of hairless mice skin induced by ultraviolet B light. Korean J Food Sci Technol 29: 355-361.   과학기술학회마을
16 Kye IS, Jeon YS, No JK, Kim YJ, Lee KH, Shim KH, Kim J, Yokozawa T, Chung H. 1999. Reactive oxygen scavenging activity of green tea polyphenols. Korean J Gerontol 9: 10-17.
17 Davalos A, Miguel M, Bartolome B, Lopez-Fandino R. 2004. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J Food Prot 67: 1939-1944.   DOI
18 Chen Y, Chang H, Wang C, Cheng F. 2009. Antioxidative activities of hydrolysates from duck egg white using enzymatic hydrolysis. Asian-Australasian J Anim Sci 22: 1587-1593.   과학기술학회마을   DOI
19 Augustyniak A, Waszkiewicz E, Skrzydlewska E. 2005. Preventive action of green tea from changes in the liver antioxidant abilities of different aged rats intoxicated with ethanol. Nutrition 21: 925-932.   DOI
20 Landis-Piwowar KR, Huo C, Chen D, Milacic V, Shi1 G, Chan TH, Dou QP. 2007. A novel prodrug of the green tea polyphenol (-)-epigallocatechin-3-gallate as a potential anticancer agent. Cancer Res 67: 4303-4310.   DOI   ScienceOn
21 Sin MK, Han SH, Han GJ. 1997. The effects of green tea on the serum lipid and liver tissue of cholesterol fed rats. Korean J Food Sci Technol 29: 1255-1263.   과학기술학회마을
22 Kim DW, Kim JH, Kang GH, Kang HK, Choi JY, Kim SH, Kang CW. 2010. Effects of water extract mixtures from Artemisia capillaris, Camellia sinensis, Schizandra chinensis, and Viscum album var. coloratum on laying performance, egg quality, blood characteristics, and egg storage stability in laying hens. Korean J Food Sci Anim Resour 30: 449-457.   과학기술학회마을   DOI
23 Sung HC, Suk YO, Han SM, Yu KH, Sung YK. 2002. Effect of feeding with chitosan on egg production rate and yolk cholesterol level. J Chitin Chitosan 7: 29-32.