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

Harlina, Putri Widyanti, Ma, Meihu, Shahzad, Raheel, Gouda, Mostafa Mahmoud, Qiu, Ning
Journal of food science and technology 2018 v.55 no.12 pp. 4719-4734
antioxidant activity, arachidonic acid, bioactive compounds, cloves, docosahexaenoic acid, duck eggs, eggs, electronic nose, eugenol, fatty acid composition, flavor compounds, gas chromatography-mass spectrometry, lipid peroxidation, oleic acid, palmitic acid, plant extracts, salting, solid phase microextraction, thiobarbituric acid, volatile compounds
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.