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Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs

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Abstract

Antioxidant activity, lipid oxidation, fatty acid composition and volatile compounds of duck eggs supplemented with clove extract were monitored over the salting period. The results indicated that application of clove extracts significantly reduced 2-thiobarbituric acid reactive substances and anisidine values as well as the conjugated dienes levels during curing. Clove extracts along with salting time had significant effects on the fatty acid composition. The predominant fatty acid in salted duck eggs supplemented with clove extracts for 14 day of the salting process was oleic acid, followed by palmitic acid and arachidonic acid. Additionally, treated eggs exhibited a higher docosahexaenoic acid content than that of control. The results of SPME GC–MS showed the presence of 46 and 37 volatiles in the treated eggs. Eugenol, as the primary bioactive component of clove, was detected in salted eggs supplemented with clove extracts. In addition, analyzing the results obtained through electronic nose showed that clove extract brought significant changes in salted eggs flavor components.

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Abbreviations

TBARS:

2-thiobarbituric acid reactive substances

DHA:

Docosahexaenoic acid

BHA:

Butylated Hydroxyanisole

BHT:

Butylated Hydroxytoluene

PG:

Propyl gallate

TBHQ:

Tertiary butylhydroquinone

MDA:

Malondialdehyde

PCA:

Principal component analysis

E-nose:

Electronic nose

RSA:

Radical scavenging ability

DPPH:

1,1-diphenyl-1-picrylhydrazyl

CD:

Conjugated diene

p-AV:

p-anisidine value

FA:

Fatty acid

ARA:

Arachidonic acid

MUFA:

Monounsaturated fatty acid

PUFA:

Polyunsaturated fatty acid

SFA:

Saturated fatty acid

UFA:

Unsaturated fatty acid

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Acknowledgements

The work was supported by the Special Fund for Agro-Scientific Research in the Public Interest (201303084) and Modern Agro-Industry Technology Research System (Project No. CARS-41-K23).

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Authors and Affiliations

  1. National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, People’s Republic of China

    Putri Widyanti Harlina, Meihu Ma, Mostafa Mahmoud Gouda & Ning Qiu

  2. College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, People’s Republic of China

    Raheel Shahzad

  3. Department of Human Nutrition and Food Science, National Research Centre, Cairo, Egypt

    Mostafa Mahmoud Gouda

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  1. Putri Widyanti Harlina
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  2. Meihu Ma
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  4. Mostafa Mahmoud Gouda
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  5. Ning Qiu
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Correspondence to Meihu Ma.

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Harlina, P.W., Ma, M., Shahzad, R. et al. Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs. J Food Sci Technol 55, 4719–4734 (2018). https://doi.org/10.1007/s13197-018-3367-8

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  • DOI: https://doi.org/10.1007/s13197-018-3367-8

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