Endogenous Antioxidant Activity in the Egg Whites of Various Types of Local Poultry Eggs in South Sulawesi, Indonesia
DOI:
https://doi.org/10.3923/ijps.2014.21.25Keywords:
Egg white, endogenous antioxidants, local poultry eggs, South sulawesiAbstract
Egg is a food that had been identified as a material containing the inhibitory activity of endogenous antioxidant against free radicals. This study aimed to evaluate the potential of endogenous antioxidant activity of egg white from different kinds of local South Sulawesi poultry eggs. The materials used are kampung chicken eggs, chicken eggs and duck eggs, which were obtained from the same farm. The variables measured were proximate analysis, antioxidant activity and polyphenol content of egg whites. The results showed that the average of endogenous antioxidant activity of eggs was 20.99% which higher than that of kampung chicken eggs (9.57%) and duck eggs (15.70%). There was a tendency that antioxidant activity of duck eggs higher than that of the kampung chicken eggs, but phenolic acid and flavonoid content varied in all three types of poultry eggs. The presence of antioxidant activity in egg whites provide a positive added value in eggs and the highest was found in egg white of chicken egg.
References
AOAC, 1984. Official Methods of Analysis. 12th Edn., Association of Official Analytical Chemists, Washington, DC., USA.
Balasuriya, B.N. and H.V. Rupasinghe, 2011. Plant flavonoids as angiotensin converting enzyme inhibitors in regulation of hypertension. Funct. Foods Health Dis., 5: 172-188.
Biard, C., P.F. Surai and A.P. Moller, 2005. Effects of carotenoid availability during laying on reproduction in the blue tit. Oecologia, 144: 32-44.
Cruz, R., T. Gomes, A. Ferreira, E. Mendes and P. Baptista et al., 2014. Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues. Food Chem., 145: 95-101.
Gasic, U., S. Keckes, D. Dabic, J. Trifkovic, D. Milojkovic-Opsenica, M. Natic and Z. Tesic, 2014. Phenolic profile and antioxidant activity of Serbian polyfloral honeys. Food Chem., 145: 599-607.
Girgih, A.T., C.C. Udenigwe, F.M. Hasan, T.A. Gill and R.E. Aluko, 2013. Antioxidant properties of Salmon (Salmo salar) protein hydrolysate and peptide fractions isolated by reverse-phase HPLC. Food Res. Int., 52: 315-322.
Hernandez, P., L. Zomeno, B. Arino and A. Blasco, 2004. Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes. Meat Sci., 66: 525-529.
Ismoyowati and J. Sumarmono, 2011. Fat and cholesterol contents of local duck (Anas platyrhynchos platyrhynchos) meat fed mash, paste and crumble feeds. Asian J. Poult. Sci., 5: 150-154.
Jing, H. and D.D. Kitts, 2004. Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems. Arch. Biochem. Biophys., 429: 154-163.
Jung, W.K., P.J. Park, C.B. Ahn and J.Y. Je, 2014. Preparation and antioxidant potential of maillard reaction products from (MRPs) chitooligomer. Food Chem., 145: 173-178.
Kim, H.J., E.J. Chang, S.H. Cho, S.K. Chung, H.D. Park and S.W. Choi, 2002. Antioxidative activity of resveratrol and its derivatives isolated from seeds of Paeonia lactiflora. Biosci. Biotechnol. Biochem., 66: 1990-1993.
Mine, Y. and I. D'Silva, 2008. Bioactive Component in Egg White. In: Egg Bioscience and Biotechnology, Mine, Y. (Ed.). John Willey and Sons Inc., New Jersey.
Morelli, R., S. Russo-Volpe, N., Bruno and R. Scalzo, 2003. Fenton-dependent damage to carbohydrates: Free radical scavenging activity of some simple sugars. J. Agric. Food Chem., 51: 7418-7425.
Nimalaratne, C., D. Lopes-Lutz, A. Schieber and J. Wu, 2011. Free aromatic amino acids in egg yolk show antioxidant properties. Food Chem., 129: 155-161.
Okarini, I.A., H. Purnomo and L.E. Radiati, 2013. Proximate, total phenolic, antioxidant activity and amino acids profile of bali indigenous chicken, spent laying hen and broiler breast fillet. Int. J. Poult. Sci., 12: 415-420.
Pająk, P., R. Socha, D. Gałkowska, J. Rożnowski and T. Fortuna, 2014. Phenolic profile and antioxidant activity in selected seeds and sprouts. Food Chem., 143: 300-306.
Perry, A., H. Rasmussen and E.J. Johnson, 2009. Xanthophyll (lutein, zeaxanthin) content in fruits, vegetables and corn and egg products. J. Food Comp. Anal., 22: 9-15.
Powrie, W.D. and S. Nakai, 1994. Egg Science and Technology. In: The Chemistry of Egg and Egg Product, Stadelman, W.J. and O.J. Cotterill (Eds.). The Haworth Press, New York.
Robbins, R.J., 2003. Phenolic acids in foods: An overview of analytical methodology. J. Agric. Food Chem., 51: 2866-2887.
Settharaksa, S., A. Jongjareonrak, P. Hmadhlu, W. Chansuwan and S. Siripongvutikorn, 2012. Flavonoid, phenolic contents and antioxidant properties of Thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature. Int. Food Res. J., 19: 1581-1587.
Sun, Y., S. Hayakawa and K. Izumori, 2004. Modification of ovalbumin with a rare ketohexose through the Maillard reaction: Effect on protein structure and gel properties. J. Agric. Food Chem., 52: 1293-1299.
Siger, A., J. Czubinski, P. Kachlicki, K. Dwiecki, E. Lampart-Szczapa and M. Nogala-Kalucka, 2012. Antioxidant activity and phenolic content in three lupin species. J. Food Comp. Anal., 25: 190-197.
Surai, P.F., 2003. Natural Antioksidans in Avian Nutrition and Reproduction. Nottingham University Press, Nottingham, UK.
Wiriyaphan, C., B. Chitsomboon and J. Yongsawadigul, 2012. Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts. Food Chem., 132: 104-111.
Yu, Z., Y. Yin, W. Zhao, Y. Yu, B. Liu, J. Liu and F. Chen, 2011. Novel peptides derived from egg white protein inhibiting alpha-glucosidase. Food Chem., 129: 1376-1382.
Downloads
Published
Issue
Section
License
Copyright (c) 2014 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
