. 2017 Oct 27;2(10):7320–7328. doi: 10.1021/acsomega.7b01202

Table 3. Final Carotenoid Concentrations (nmol/g DW) of Biofortified Chicken Eggs Produced from Hens Fed High-β-Cryptoxanthin Maize or Tangerine Peel-fortified Feed after Four Different Cooking Methods^A.

	carotenoid concentration
hen diet	cooking method	lutein	zeaxanthin	β-cryptoxanthin	total carotenoids^C
tangerine peel	raw	12.8 ± 1.1	11.9 ± 1.1	4.7 ± 0.8^c	30.2 ± 2.9
	microwaved	10.6 ± 1.5	9.9 ± 1.4	3.8 ± 0.5^d	25.2 ± 3.2
	hard boiled	11.0 ± 1.2	10.2 ± 1.2	4.0 ± 0.6^cd	26.2 ± 2.9
	fried	11.1 ± 1.4	10.1 ± 1.3	4.2 ± 0.8^cd	26.5 ± 3.2
	scrambled	10.5 ± 1.7	9.9 ± 1.4	3.9 ± 0.8^cd	25.4 ± 4.0
biofortified maize	raw	17.7 ± 3.6	40.3 ± 8.1	8.3 ± 0.8^a	67.8 ± 12.6
	microwaved	18.5 ± 2.0	39.5 ± 6.6	8.1 ± 0.8^a	67.7 ± 9.2
	hard boiled	18.7 ± 2.5	41.9 ± 5.2	8.0 ± 0.5^a	70.3 ± 8.0
	fried	18.3 ± 3.2	40.4 ± 7.0	8.4 ± 0.6^a	68.9 ± 10.8
	scrambled	15.4 ± 1.5	34.7 ± 3.7	6.9 ± 0.6^b	58.5 ± 5.7

	xanthophyll retention (%)^B
hen diet	cooking method	lutein	zeaxanthin	β-cryptoxanthin	total carotenoids
tangerine peel	raw	100	100	100	100
	microwaved	84.5 ± 11.0^b	82.8 ± 10.7^c	80.2 ± 9.3^c	83.5 ± 9.9^c
	hard boiled	86.6 ± 90.2^b	85.7 ± 9.0^bc	85.7 ± 12.3^bc	86.7 ± 9.0^c
	fried	87.1 ± 10.1^b	84.6 ± 10.1^bc	90.0 ± 15.6^abc	87.6 ± 9.8^bc
	scrambled	82.4 ± 12.3^b	82.9 ± 11.1^c	84.1 ± 15.7^c	83.9 ± 12.1^c
biofortified maize	raw	100	100	100	100
	microwaved	104 ± 10.2^a	98.0 ± 15.1^ab	97.5 ± 8.5^ab	100. ± 12.5^ab
	hard boiled	105 ± 13.3^a	104 ± 11.9^a	97.4 ± 5.2^ab	104 ± 10.9^a
	fried	103 ± 16.8^a	100. ± 16.0^a	102 ± 6.2^a	102 ± 14.7^a
	scrambled	86.8 ± 7.9^b	86.2 ± 8.5^bc	84.0 ± 7.1^c	86.4 ± 7.8^c

All of the values are shown as the mean of seven determinations ± SD, except for raw eggs (mean of five determinations). Different letters within a column indicate Fisher’s LSD-adjusted significant differences (P < 0.05) between means across egg types and cooking treatments.

Percent retention is calculated by dividing carotenoid content of cooked eggs by carotenoid content of raw eggs.

Total carotenoids represents the sum of the carotenoids quantified; lutein, zeaxanthin, and β-cryptoxanthin.

Table 3. Final Carotenoid Concentrations (nmol/g DW) of Biofortified Chicken Eggs Produced from Hens Fed High-β-Cryptoxanthin Maize or Tangerine Peel-fortified Feed after Four Different Cooking MethodsA.

Table 3. Final Carotenoid Concentrations (nmol/g DW) of Biofortified Chicken Eggs Produced from Hens Fed High-β-Cryptoxanthin Maize or Tangerine Peel-fortified Feed after Four Different Cooking Methods^A.