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KMID : 1134820110400091328
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 9 p.1328 ~ p.1332
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Changes in Antioxidant Activity of Duck Egg after Pressurized Soaking in Green Tea Extract
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Choi Young-Min
Lee Seon-Mi
Hwang In-Guk
Jeong Heon-Sang
Lee Jun-soo
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Abstract
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This study was carried out to investigate changes in epigallocatechin gallate (EGCG) contents and antioxidant activity of duck egg after pressurized soaking in green tea extract. The duck eggs were soaked in different concentrations of green tea extract (10～30%) and subjected to pressures of 0.1～5.0 MPa for 30 min at ambient temperature in a lab model high-pressure rig. After pressured treatment at 5.0 MPa in 30% green tea extract, EGCG content of duck egg white (20 mg/100 g) markedly increased compared to that of untreated sample (0.17 mg/100 g). Moreover, the antioxidant, hepato-protective, and cellular antioxidant activities of duck egg white after pressured treatment at 5 MPa in 30% green tea extract were all higher than those of untreated sample. Our results could have a direct impact on duck egg consumption by increasing consumer awareness of the health benefits of duck eggs.
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KEYWORD
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duck egg, pressurized treatment, antioxidant, green tea, EGCG
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