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.
carotenoid
concentration |
|||||
---|---|---|---|---|---|
hen diet | cooking method | lutein | zeaxanthin | β-cryptoxanthin | total carotenoidsC |
tangerine peel | raw | 12.8 ± 1.1 | 11.9 ± 1.1 | 4.7 ± 0.8c | 30.2 ± 2.9 |
microwaved | 10.6 ± 1.5 | 9.9 ± 1.4 | 3.8 ± 0.5d | 25.2 ± 3.2 | |
hard boiled | 11.0 ± 1.2 | 10.2 ± 1.2 | 4.0 ± 0.6cd | 26.2 ± 2.9 | |
fried | 11.1 ± 1.4 | 10.1 ± 1.3 | 4.2 ± 0.8cd | 26.5 ± 3.2 | |
scrambled | 10.5 ± 1.7 | 9.9 ± 1.4 | 3.9 ± 0.8cd | 25.4 ± 4.0 | |
biofortified maize | raw | 17.7 ± 3.6 | 40.3 ± 8.1 | 8.3 ± 0.8a | 67.8 ± 12.6 |
microwaved | 18.5 ± 2.0 | 39.5 ± 6.6 | 8.1 ± 0.8a | 67.7 ± 9.2 | |
hard boiled | 18.7 ± 2.5 | 41.9 ± 5.2 | 8.0 ± 0.5a | 70.3 ± 8.0 | |
fried | 18.3 ± 3.2 | 40.4 ± 7.0 | 8.4 ± 0.6a | 68.9 ± 10.8 | |
scrambled | 15.4 ± 1.5 | 34.7 ± 3.7 | 6.9 ± 0.6b | 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 ± 11.0b | 82.8 ± 10.7c | 80.2 ± 9.3c | 83.5 ± 9.9c | |
hard boiled | 86.6 ± 90.2b | 85.7 ± 9.0bc | 85.7 ± 12.3bc | 86.7 ± 9.0c | |
fried | 87.1 ± 10.1b | 84.6 ± 10.1bc | 90.0 ± 15.6abc | 87.6 ± 9.8bc | |
scrambled | 82.4 ± 12.3b | 82.9 ± 11.1c | 84.1 ± 15.7c | 83.9 ± 12.1c | |
biofortified maize | raw | 100 | 100 | 100 | 100 |
microwaved | 104 ± 10.2a | 98.0 ± 15.1ab | 97.5 ± 8.5ab | 100. ± 12.5ab | |
hard boiled | 105 ± 13.3a | 104 ± 11.9a | 97.4 ± 5.2ab | 104 ± 10.9a | |
fried | 103 ± 16.8a | 100. ± 16.0a | 102 ± 6.2a | 102 ± 14.7a | |
scrambled | 86.8 ± 7.9b | 86.2 ± 8.5bc | 84.0 ± 7.1c | 86.4 ± 7.8c |
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.