Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks
Mariana Alexandra PIŢURLEA | Adela PINTEA | Florina COPACIU | Elena Cristina GHERASIM | Cristina TUDOR
The present study investigated the carotenoid content and composition of several commercial eggs produced in different housing systems and the amount of macular xanthophylls that becomes available for absorption by the intestinal cells (bio-accessible) after the ingestion of boiled organic egg yolks. The highest total carotenoid content was observed in the case of organic egg yolks (7.02 mg/100 g). Carotenoid concentration varied not only between egg yolks obtained through different housing methods (free-range, barn and battery-cage), but also between egg yolks from the same housing method obtained by different producers. Except for organic egg yolks that had lutein and zeaxanthin as the major carotenoids, canthaxanthin was observed in all the investigated egg yolks to a different extent. Both lutein and zeaxanthin displayed a high bioaccessibility from boiled organic egg yolks, 86% and 91%, respectively).
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