Unit:
Κατεύθυνση Χημεία ΤροφίμωνLibrary of the School of Science
Author:
Lantzouraki Dimitra
Dissertation committee:
ΑΝΤΩΝΙΟΣ Κ. ΚΑΛΟΚΑΙΡΙΝΟΣ, Ομότιμος Καθηγητής Ε.Κ.Π.Α.
ΒΑΣΙΛΕΙΑ Ι. ΣΙΝΑΝΟΓΛΟΥ, Καθηγήτρια ΠΑ.Δ.Α.
ΠΑΝΑΓΙΩΤΗΣ ΖΟΥΜΠΟΥΛΑΚΗΣ, Αναπληρωτής Καθηγητής ΠΑ.Δ.Α., Συνεργαζόμενος Ερευνητής Ε.Ι.Ε
ΑΝΑΣΤΑΣΙΟΣ ΟΙΚΟΝΟΜΟΥ, Καθηγητής Ε.Κ.Π.Α.
MΑΡΙΑ ΓΙΑΝΝΑΚΟΥΡΟΥ, Αναπληρώτρια Καθηγήτρια ΠΑ.Δ.Α.
ΜΙΧΑΛΗΣ ΓΚΟΛΙΟΜΥΤΗΣ, Επίκουρος Καθηγητής Γ.Π.Α.
ΧΑΡΑΛΑΜΠΟΣ ΠΡΟΕΣΤΟΣ, Αναπληρωτής Καθηγητής Ε.Κ.Π.Α
Original Title:
Study of Bioactive Constituents of Hen Egg Yolks After Receiving Enriched Feeds
Translated title:
Study of Bioactive Constituents of Hen Egg Yolks After Receiving Enriched Feeds
Summary:
Nowadays there is a major interest for the design and production of innovative
and/or fortified foods with feasibly manipulated composition, sensory characteristics,
and nutritional value, while matching at the consumers’ needs. Moreover, the
insufficient handling and exploitation of industrial food byproducts rich in functional
ingredients, yet consisting a heavy environmental pollutant, still raises major
concerns. This thesis was designed to investigate the enrichment potential of
antioxidant-rich fruit byproduct, to animal derived food, via its inclusion in livestock
feed as part of a wider study financially supported by the research grant “The Effects
of Antioxidant Dietary Supplementation on Animal Product Quality”, in the frame of
THALES programme. Particularly the egg yolk, was chosen as the investigation
matrix as it addresses many population groups, and has proven nutritional value.
Citrus fruit byproducts were selected since they are abundant in the Greek agro-
industry and are rich in well studied antioxidants including flavonoids.
The findings of this research provide insights for the modification of the egg yolk
colour, lipid profile and antioxidant capacity through the enrichment of laying hen’s
feed with orange byproducts. Furthermore, this dissertation discusses on scientific
data from the implementation of different spectrophotometric, chromatographic and
mass spectrometry methodologies towards the investigation of the lipid composition
of egg yolks, and finally identifies and highlights relevant markers as a mean to
effectively monitor the modulation of yolk constituents in “designer” eggs.
Main subject category:
Science
Keywords:
egg yolk, natural flavonoids, citrus byproducts, lipophilic compounds, antioxidant activity, gas chromatography, liquid chromatography, mass spectrometry
Number of references:
363
