Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods

Variation in the extent of cooking time, temperature and heating source may greatly affect the polyunsaturated fatty acid (PUFA) double bond stability in eggs. A study was carried out to determine the oxidative stability of PUFA content of designer eggs subjected to different cooking methods. A total of 160 eggs of 4 commercial brands were obtained: A: conventional, B: DHA Gold™, C: LTK™, and D: Safegg™, and equally and randomly assigned to 4 cooking methods: (i) no cooking, (ii) boiling, (iii) frying, and (iv) microwaving. The results showed that brand and cooking method significantly influenced the PUFA content in the eggs. B had the highest n-3 and n-6 PUFA contents, and the lowest n-6/n-3 PUFA ratio compared to brands A, B, and D. The brand B had the lowest malondialdehyde (MDA) concentration compared to other brands. All methods of cooking increased MDA content (P<0.05). The n-6/n-3 PUFA ratio was not affected by cooking method only in brands C and D (P>0.05). In conclusion, boiling appeared to be the most and microwaving the least suitable method of cooking for eggs, as measured by PUFA and MDA content.

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