Determination of Total Antioxidant Capacity in Different Type of Eggs
DOI:
https://doi.org/10.5281/zenodo.16745420Keywords:
Eggs, phenolic substance, flavonoid substance, total antioxidant capacityAbstract
Total phenolics, flavonoids and, gallic acid content of different egg types (Farm chicken, duck, quail goose eggs) and radical scavenging activity 2, 2-diphenyl-1-picrylhydrazyl (DPPH) were determined. The phenolic substance content in the ethanol extract of farm chicken egg, organic, duck, goose and quail egg yolk were determined as 1.28±0.08; 2.10±0.09; 2.49±0.11; 3.08±0.11 and 2.88±0.24 µmol gallic acid/g extract, respectively.
The total amount of flavonoid content was determined from the egg yolk from ethanol extract of farm chicken eggs, organic, duck, goose, and quail eggs in µmol of gallic acid/g extract values as; 1.00 ± 0.08; 1.88 ± 0.10; 1.62 ± 0.1; 1.13 ± 0.06 and 1.63 ± 0.07 respectively.
The DPPH radical scavenging activity were determined from the egg yolk extract (ethanol) of farm chicken eggs, organic, duck, and quail eggs with respected values; 3.67 ± 0.32; 5.15 ± 0.50, 4.03 ± 0.41; 4.37 ± 0.46 and 3.83 ± 0.37µg/mL. While the total phenolic substance amounts in farm chicken, local chicken, duck and quail egg yolks are different from each other (p<0.05), there is no difference in quail and goose eggs (p˃0.05). The flavonoid substance in farm chicken and quail, and in duck and goose eggs is statistically no different from each other (p˃0.05), while the others are different from each other (p<0.05). In terms of IC50, farm chicken, goose, duck and quail eggs are statistically no different from each other (p˃0.05).
From these results, it can be said that the best egg is gas egg in terms of total phenolic substance, local chicken in terms of flavonoid amount and farm chicken in terms of total antioxidant capacity.
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