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Effect of capsaicin from red pepper ( Capsicum sp) on the deposition of carotenoids in egg yolk
Author(s) -
González Maricela,
Castaño Eduardo,
Avila Ernesto,
González de Mejía Elvira
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199910)79:13<1904::aid-jsfa452>3.0.co;2-s
Subject(s) - carotenoid , pepper , capsaicin , oleoresin , yolk , saponification , chemistry , zeaxanthin , food science , pigment , meal , botany , biology , lutein , biochemistry , organic chemistry , receptor
The objective of this study was to compare the deposition of carotenoids in egg yolk in the presence of different levels of capsaicin in the diet of hens. A yellow corn basal diet was prepared and corresponded to the control treatment; the other five treatments were with red carotenoids as follows: Oleoresin and Biored (commercial unsaponified and saponified extracts of red pepper respectively) and three with red pepper meal (Guajillo) with different levels of capsaicin (0.76, 12.26 and 35.26 mg kg −1 diet). The level of total carotenoids was 20–25 mg kg −1 diet in the five treatments. The total carotenoids in egg yolks (30 ± 0.34 mg kg −1 ) of red pepper diets with three levels of capsaicin were not statistically different. However, the carotenoid content was lower in egg yolks of commercial preparations (saponified, 26 ± 0.86 mg kg −1 ; unsaponified, 24 ± 0.85 mg kg −1 ). The highest level of capsaicin had a significant effect on the deposition of capsanthin and zeaxanthin during the 3 weeks of feeding. For the commercial saponified preparation (Biored) and the unsaponified pepper in the presence of capsaicin the colour obtained was the one preferred by the consumer (9.34 ± 0.05). Oleoresin was a poor pigment. It is concluded that capsaicin had a positive effect on the deposition of carotenoids in egg yolk without affecting the productivity parameters. © 1999 Society of Chemical Industry