Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils

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dc.authorid0000-0002-5024-9512
dc.authorid0000-0001-5617-6476
dc.authorid0000-0003-1240-5358
dc.authorid0000-0001-6220-084X
dc.authorid0000-0002-6578-0795
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorUslu, Nurhan
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorAhmed, Isam A. Mohamed
dc.contributor.authorAlsawmahi, Omer N.
dc.date.accessioned2020-03-26T20:13:34Z
dc.date.available2020-03-26T20:13:34Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe palmitic acid contents of control groups varied between 22.96% (duck) and 25.09% (hen), while that of boiled egg oils are found between 22.93% (duck) and 23.72% (quail). Oleic acid contents of control group oils changed between 43.04% (quail) and 64.91% (duck) while that of boiled egg oils vary between 43.18% (quail) and 64.17% (duck). Linoleic acid contents of control groups and boiled egg oils changed between 4.34% (duck) and 23.24% (quail) to 5.31% (duck) and 19.81% (quail), respectively. While DL-alpha-tocopherol contents of raw (control) egg oils change between 16.92mg/100g (hen) and 26.16mg/100g (quail), DL-alpha-tocopherol contents of boiled egg oils were found between 20.47mg/100g(hen) and 72.26mg/100g (quail). beta-Tocopherol contents of raw egg and boiled egg oils were determined between 8.46mg/100g (hen) and 10.41mg/100g(duck) to 9.10 (hen) and 13.25mg/100g (quail), respectively. gamma-Tocopherol contents of boiled egg oils changed between 3.27mg/100g (duck) and 7.43mg/100g (quail). Practical applicationsEggs are consumed as breakfast foods, preparation of home meal, and also used as food ingredients. Among eggs from birds, those from hen and duck are the most common and also highly nutritious. Recently, there is an increase in the demand of functional foods by consumers that can prevent several diseases. Egg yolk oils are rich in bioactive compounds like unsaturated fatty acids, pigments, and oil-soluble vitamins.en_US
dc.description.sponsorshipKing Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipKing Saud University, Grant/Award Number: RG-1435-049en_US
dc.identifier.citationÖzcan, M. M., Al Juhaimi, F., Uslu, N., Ghafoor, K., Babiker, E. E., Mohamed Ahmed, I. A., Alsawmahi, O. N. (2019). Effect of Boiling on Fatty Acid Composition and Tocopherol Content of Hen, Duck, and Quail Egg Oils. Journal of Food Processing and Preservation, 43(7), e13986.
dc.identifier.doi10.1111/jfpp.13986en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issn1745-4549en_US
dc.identifier.issue7en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1111/jfpp.13986
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37721
dc.identifier.volume43en_US
dc.identifier.wosWOS:000478813700038en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.institutionauthorUslu, Nurhan
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectfatty acid composition
dc.subjecttocopherol
dc.subjecthen egg
dc.subjectduck egg
dc.subjectquail egg
dc.titleEffect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oilsen_US
dc.typeArticleen_US

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