The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D3-Enriched Eggs
Abstract
:1. Introduction
2. Materials and Methods
2.1. Obtainment of 25-D3-Enriched Eggs and Experimental Design
2.2. Egg Processing and Cooking
2.3. Extraction and Analysis of Vitamin D3 and 25-Hydroxyvitamin D3
2.4. Data Calculations
2.5. Statistical Analysis
3. Results
3.1. Effects of Time of Lay on D3, 25-D3 and Calculated Total VD Content of Enriched Eggs
3.2. Effects of Storage on D3, 25-D3 and Calculated Total VD Content of Enriched Eggs
3.3. Effects of Cooking on D3, 25-D3 and Calculated Total VD Content of Enriched Eggs
3.4. Comparison of Raw Values to Current UK Food Compositional Data for Eggs [5]
4. Discussion
4.1. Effect of Time of Lay on VD Metabolites
4.2. Effect of Storage on VD Metabolites
4.3. Effect of Cooking on VD Metabolites
4.4. Use of 25-D3-Enriched Eggs as a Source of VD
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Batch 1 | Batch 2 | Batch 3 | Batch 4 | Batch 5 | Batch 6 | Batch 7 | |
---|---|---|---|---|---|---|---|
Date received at Newcastle University | 07/06/2019 | 01/07/2019 | 29/07/2019 | 19/08/2019 | 17/09/2019 | 16/10/2019 | 11/11/2019 |
Age of Laying Hens | Week 48 | Week 52 | Week 56 | Week 60 | Week 64 | Week 68 | Week 72 |
Assigned Treatments (n = 10 composites each) | Week 48 | Week 52 | Week 56 | Week 60 (d0) AS-d28 RS-28 S-AS | Week 64 (d0) S-RS B-AS B-RS | Week 68 (d0) M-AS M-RS F-RS | Week 72 (d0) F-AS P-AS P-RS |
Metabolite 2 | Week | ||||||
---|---|---|---|---|---|---|---|
48 | 52 | 56 | 60 | 64 | 68 | 72 | |
Vitamin D3 (µg/100 g whole egg) | A 0.41 (0.11) | A 0.48 (0.20) | AB 0.45 (0.21) | AB 0.39 (0.16) | A 0.41 (0.11) | BC 0.21 (0.09) | C 0.12 (0.01) |
25-hydroxyvitamin D3 (µg/100 g whole egg) | BC 1.01 (0.11) | ABE 1.18 (0.16) | AB 1.25 (0.19) | CD 0.90 (0.07) | CD 0.87 (0.13) | D 0.80 (0.06) | CDE 0.93 (0.09) |
Total VD (µg/100 g whole egg) | BC 5.45 (0.61) | AB 6.36 (0.89) | AB 6.70 (0.91) | CD 4.88 (0.42) | CD 4.77 (0.76) | D 4.22 (0.29) | CD 4.76 (0.47) |
d0 (n = 10) | AS-d28 (n = 10) | RS-d28 (n = 10) | AS-d28 (n = 10) | RS-d28 (n = 10) | |
---|---|---|---|---|---|
Metabolite | µg/100 g Egg | µg/100 g Egg | µg/100 g Egg | TR% | TR% |
Vitamin D3 | 0.39 (0.16) | 0.43 (0.07) | 0.30 (0.11) | A 111.91 (19.14) | B 83.13 (29.53) |
25-hydroxyvitamin D3 | 0.90 (0.07) | 0.92 (0.06) | 0.86 (0.05) | 103.68 (9.01) | 103.09 (6.50) |
Total VD | 4.88 (0.42) | A 5.02 (0.34) | B 4.62 (0.26) | 104.34 (9.06) | 101.48 (6.78) |
Condition 2 | Vitamin D3 TR% | 25-Hydroxyvitamin D3 TR% | Total VD TR% | |
---|---|---|---|---|
Scrambled | Ambient (n = 10) | BC 152.36 (59.73) | B 91.88 (7.61) | A 109.55 (6.44) |
Refrigerated (n = 10) | B 93.42 (24.91) | BC 94.94 (9.37) | B 94.81 (9.83) | |
Hard-Boiled | Ambient (n = 10) | AB 90.62 (21.14) | D 79.66 (7.18) | C 80.61 (7.18) |
Refrigerated (n = 10) | AB 79.43 (33.57) | D 85.01 (5.99) | C 84.53 (5.58) | |
Microwaved | Ambient (n = 10) | A 70.10 (12.74) | A 111.40 (7.22) | A 109.50 (7.37) |
Refrigerated (n = 10) | A 56.58 (5.88) | B 101.78 (7.54) | B 98.60 (6.23) | |
Fried | Ambient (n = 10) | C 127.41 (13.83) | DE 75.93 (5.79) | C 78.11 (5.78) |
Refrigerated (n = 10) | A 50.54 (5.35) | E 72.64 (5.89) | D 70.71 (5.85) | |
Poached | Ambient (n = 10) | B 95.59 (11.20) | BC 92.51 (4.85) | B 92.56 (5.37) |
Refrigerated (n = 10) | B 96.35 (10.26) | CD 91.11 (4.33) | BC 91.16 (4.91) | |
Storage | <0.01 | 0.491 | <0.01 | |
Method | <0.01 | <0.01 | <0.01 | |
Storage × Method | <0.01 | 0.013 | <0.01 |
Condition | D3 (µg/100 g Whole Egg) | 25-Hydroxyvitamin D3 (µg/100 g Whole Egg) | Total VD (µg/100 g Whole Egg) | Total VD UK Reference Values (µg/100 g Whole Egg) 2 | |
---|---|---|---|---|---|
Scrambled | AS | 0.61 (0.25) | 0.96 (0.05) | 5.43 (0.41) | N/A |
RS | 0.40 (0.11) | 0.86 (0.10) | 4.72 (0.59) | ||
Hard-Boiled | AS | 0.38 (0.09) | 0.71 (0.05) | 3.92 (0.28) | 3.2 |
RS | 0.32 (0.13) | 0.72 (0.06) | 3.89 (0.31) | ||
Microwaved | AS | 0.16 (0.03) | 0.97 (0.05) | 5.02 (0.29) | N/A |
RS | 0.12 (0.01) | 0.83 (0.05) | 4.27 (0.23) | ||
Fried | AS | 0.18 (0.02) | 0.85 (0.05) | 4.41 (0.24) | 1.9 |
RS | 0.12 (0.01) | 0.67 (0.06) | 3.45 (0.28) | ||
Poached | AS | 0.12 (0.02) | 0.91 (0.05) | 4.69 (0.27) | 2.9 |
RS | 0.11 (0.01) | 0.87 (0.04) | 4.46 (0.21) |
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Clark, A.; Kuznesof, S.; Waller, A.; Davies, S.; Wilson, S.; Ritchie, A.; Duesterloh, A.; Harbord, L.; Hill, T.R. The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D3-Enriched Eggs. Foods 2023, 12, 2522. https://doi.org/10.3390/foods12132522
Clark A, Kuznesof S, Waller A, Davies S, Wilson S, Ritchie A, Duesterloh A, Harbord L, Hill TR. The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D3-Enriched Eggs. Foods. 2023; 12(13):2522. https://doi.org/10.3390/foods12132522
Chicago/Turabian StyleClark, Adam, Sharron Kuznesof, Anthony Waller, Sarah Davies, Simon Wilson, Avril Ritchie, Andre Duesterloh, Lance Harbord, and Thomas Robert Hill. 2023. "The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D3-Enriched Eggs" Foods 12, no. 13: 2522. https://doi.org/10.3390/foods12132522
APA StyleClark, A., Kuznesof, S., Waller, A., Davies, S., Wilson, S., Ritchie, A., Duesterloh, A., Harbord, L., & Hill, T. R. (2023). The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D3-Enriched Eggs. Foods, 12(13), 2522. https://doi.org/10.3390/foods12132522