Dried tomato peel (DTP) was tested in vivo (n=10) in 42 week-old laying hens at rates of 0, 40, 70, 100 and 130g/kg DM feed. Laying hens were fed in group 120 g DM/day/animal for 26 days. After 21 days, feed intake was not affected after DTP incorporation (97% of the offered feed in the five groups). Laying rate was not significantly different after DTP incorporation at 4 and 10% from the control group. Egg yolk resulting from DTP-enriched diets, contained lower amounts of cholesterol (14 to 17mg/g) and triglyceride (188mg/g) compared to the control group (22 and 241 mg/g, respectively) (P<0.0001). After DTP-enriched diets, content in total phenol was 2.0 to 3.6-fold higher, β-carotene 1.7 to 2.7-fold higher, and lycopene increased between 26.5 and 42.8μg/g compared to the control (P<0.0001). The optimal incorporation rate was 7% DTP.
<p>[1] A. Venket Rao, and S. Agarwal, “Role of antioxidant lycopene in cancer
and heart,” J. Am. Coll. Nutr., vol. 19, no. 5, pp. 563–569, 2000.
[2] J. Shi, and M. Le Maguer, “Lycopene in tomatoes: Chemical and
physical properties affected by food processing,” Crit. Rev. Biotechnol.,
vol. 20, no. 4, pp. 293–334, 2000.
[3] J. H. Weisburger, “Lycopene and tomato products in health promotion,”
Exp. Biol. Med., vol. 227, no. 10, pp. 924–927, 2002.
[4] S. M. Choudhari, and L. Ananthanarayan, “Enzyme aided extraction of
lycopene from tomato tissues”, Food Chem., vol. 102, no. 1, pp. 77–81,
2007.
[5] A. Benakmoum, S. Abbeddou, A. Ammouche, P. Kefalas, and D.
Gerasopolous, “Valorisation of low quality edible oil with tomato peel
waste,” Food Chem., vol. 110, no. 3, pp. 684–690, 2008.
[6] E. Applegate, “Introduction: Nutritional and functional roles of eggs in
the diet,” J. Am. Coll. Nutr., vol. 19, no. Suppl. 5, pp. 495S–498S, 2000.
[7] V. Njike, Z. Faridi, S. Dutta, A.L. Gonzalez-Simon, and D.L. Katz,
“Daily egg consumption in hyperlipidemic adults - effects on endothelial
e Table gives average values from triplicate measurements ± standard
deviation.
function and cardiovascular risk,” Nutr. J., vol. 9, no. 28, pp. 1475–
2891, 2010.
[8] R. G. Elkin, “Reducing shell egg cholesterol content. I. Overview,
genetic approaches, and nutritional strategies,” World’s Poult. Sci. J.,
vol. 62, no. 4, pp. 665–687, 2006.
[9] D. Narahari, P. Michealraj, A. Kirubakaran, and T. Sujatha,
“Antioxidant, cholesterol reducing, immunomodulating and other health
promoting properties of herbal enriched designer eggs,” World's Poult.
Sci. Ass., Beekbergen, The Nerherlands, pp. 194–201, 2005.
[10] S. –H. Bok, S. –H. Lee, Y. –B. Park, K. –H. Bae, K. –H. Son, T. –S.
Jeong, and M. –S. Choi, “Plasma and hepatic cholesterol and hepatic
activities of 3-Hydroxy-3-methyl-glutaryl-CoA Reductase and Acyl
CoA: Cholesterol transferase are lower in rats fed Citrus peel extract or a
mixture of Citrus bioflavonoids,” J. Nutr., vol. 129, no. 6, pp. 1182–
1185, 1999.
[11] P. M. Beardsworth, and J. –M. Hernandez, “Yolk colour – an important
egg quality attribute,” Int. Poult. Prod., vol. 12, no. 5, pp. 17–18, 2004.
[12] E. F. Goodrow, T. A. Wilson, S. C. Houde, R. Vishwanathan, P. A.
Scollin, G. Handelman, and R. J. Nicolosi, “Consumption of one egg per
day increases serum lutein and zeaxanthin concentrations in older adults
without altering serum lipid and lipoprotein cholesterol concentrations,”
J. Nutr., vol. 136, no. 10., pp. 2519–2524, 2006.
[13] AFNOR, “Recueil de norms Françaises des produits dérivés des fruits et
légumes, jus de fruits,” Association Française de Normalisation, ed.
AFNOR, p. 327, 1982.
[14] S. Kumazawa, M. Taniguchi, Y. Suzuki, M. Shimura, M. S. Kwon, and
T. Nakayama, “Antioxidant activity of polyphenols in carob pods,” J.
Agric. Food Chem., vol. 50, no. 2, pp. 373–377, 2002.
[15] V. L. Singleton, R. Orthofer, and R. M. Lamuela-Raventós, “Analysis of total phenols and other oxidation substrates and antioxidants
by means of folin-Ciocalteu reagent,” in Methods in Enzymology,
Academix Press, 1999, pp. 152–178.
[16] H. S. Lee, “Characterization of carotenoids in juice of red navel orange
(Cara Cara),” J. Agric. Food Chem., vol. 49, no. 5, pp. 5263–5268, 2001.
[17] G. Pasin, G. M. Smith, and M. O’Mahony, “Rapid determination of total
cholesterol in egg yolk using commercial diagnostic cholesterol
reagent,” Food Chem., vol. 61, no. 1-2, pp. 255–259, 1998.
[18] C. Nimalaratne, D. Lopes-Lutz, A. Schieber, and J. Wu, “Free aromatic
amino acids in egg yolk show antioxidant properties,” Food Chem., vol.
129, no. 1, pp. 155–161, 2011.
[19] G. Sadler, J. Davis, and D. Dezman, “Rapid extraction of lycopene and
β-carotene from reconstituted tomato paste and pink grapefruit
homogenates,” J. Food Sci., vol. 55, no. 5, pp. 1460–1461, 1990.
[20] S. Georgé, F. Tourniaire, H. Gautier, P. Goupy, E. Rock, and C. Caris-
Veyrat, « Changes in the contents of carotenoids, phenolic compounds
and vitamin C during technical processing and lyophilisation of red and
yellow tomatoes,” Food Chem., vol. 124, no. 4, pp. 1603–1611, 2011.
[21] M. M. Calvo, M. L. García, and M. D. Selgas, “Dry fermented sausages
enriched with lycopene from tomato peel,” Meat Sci., vol. 80, no. 2, pp.
167–172, 2008.
[22] A. Laca, M. C. Sáenz, B. Paredes, and M. Díaz, “Rheological properties,
stability and sensory evaluation of low-cholesterol mayonnaises
prepared using egg yolk granules as emulsifying agent,” J. Food Eng.,
vol. 97, no. 2, pp. 243–252, 2010.
[23] T. F. Lien, H. S. Yeh, and W. T. Su, “Effect of adding extracted
hesperetin, naringenin and pectin on egg cholesterol, serum traits and
antioxidant activity in laying hens,” Arch. Anim. Nutr., vol. 62, no. 1,
pp. 33–43, 2008.
[24] S. H. Lee, Y. B. Park, K. H. Bae, S. H. Bok, Y. K. Kwon, E. S. Lee, and
M. S. Choi, “Cholesterol-lowering activity of naringenin via inhibition
of 3-hydroxy-3-methylglutaryl coenzyme A reductase and acyl
coenzyme A:cholesterol acyltransferase in rats,” Ann. Nutr. Metab., vol.
43, no. 3, pp. 173–180, 1999.
[25] M. K. Lee, S. S. Moon, S. E. Lee, S. H. Bok, T. S. Jeong, Y. B. Park,
and M. S. Choi, “Naringenin 7-O-cetyl ether as inhibitor of HMG-CoA
reductase and modulator of plasma and hepatic lipids in high
cholesterol-fed rats,” Bioorg. Med. Chem., vol. 11, no. 3, pp. 393–398,
2003.
[26] S. –H. Bok, Y. W. Shin, K. –H. Bae, T. –S. Jeong, Y. –K. Kwon, Y. B.
Park, and M. –S. Choi, “Effects of naringin and lovastatin on plasma and
hepatic lipids in high-fat and high-cholesterol fed rats,’ Nutr. Res., vol.
20, no. 7, pp. 1007–1015, 2000.
[27] S. Oshima, H. Sakamoto, Y. Ishiguro, and J. Terao, “Accumulation and
clearance of capsanthin in blood plasma after the ingestion of paprika
juice in men,” J. Nutr., vol. 127, no. 8, pp. 1475–1479, 1997.
[28] A. V. Rao, and H. Shen, “Effect of low dose lycopene intake on
lycopene bioavailability and oxidative stress,” Nutr. Res., vol. 22, no.
10, pp. 1125–1131, 2002.
[29] K. Sahin, M. Onderci, N. Sahin, M. F. Gursu, F. Khachik, and O. Kucuk,
“Effects of lycopene supplementation on antioxidant status, oxidative
stress, performance and carcass characteristics in heat-stressed Japanese
quail,” J. Therm. Biol., vol. 31, no. 4, pp. 307–312, 2006.
[30] P. F. Surai, G. R. Bortolotti, A. L. Fidgett, J. D. Blount, and B. K.
Speake, “Effects of piscivory on the fatty acid profiles and antioxidants
of avian yolk: studies on eggs of the gannet, skua, pelican and
cormorant, “ J. Zool., vol. 255, no. 3, pp. 305–312, 2001.
[31] A. P. Møller, C. Biard, J. D. Blount, D. C. Houston, P. Ninni, N. Saino,
and P. F. Surai, “Carotenoid-dependent signals: indicators of foraging
efficiency, immunocompetence or detoxification ability?,” Avian Poult.
Biol. Rev., vol. 11, no. 3, pp. 137–159, 2000.
[32] N. Sahin, F. Akdemir, C. Orhan, O. Kucuk, A. Hayirli, and K. Sahin,
Lycopene-enriched quail egg as functional food for humans,” Food Res.
Int., vol. 41, no. 3, pp. 295–300, 2008.
[33] M. Knoblich, B. Anderson, and D. Latshaw, “Analyses of tomato peel
and seed byproducts and their use as a source of carotenoids,” J. Sci.
Food Agr., vol. 85, no. 7, pp. 1166–1170, 2005.
[34] F. Karadas, E. Grammenidis, P. F. Surai, T. Acamovic, and C. Sparks,
“Effects of carotenoids from lucerne, marigold and tomato on egg yolk
pigmentation and carotenoid composition,” Brit. Poultry Sci., vol. 47,
no. 5, pp. 561–566, 2006.
[35] B. Mansoori, M. Modirsanei, and M. M. Kiaei, “Influence of dried
tomato pomace as an alternative to wheat bran in maize or wheat based
diets, on the performance of laying hens and traits of produced eggs,”
Iran. J. Vet. Res., vol. 9, no. 4, pp. 341–346, 2008.</p>
<p>[1] A. Venket Rao, and S. Agarwal, “Role of antioxidant lycopene in cancer
and heart,” J. Am. Coll. Nutr., vol. 19, no. 5, pp. 563–569, 2000.
[2] J. Shi, and M. Le Maguer, “Lycopene in tomatoes: Chemical and
physical properties affected by food processing,” Crit. Rev. Biotechnol.,
vol. 20, no. 4, pp. 293–334, 2000.
[3] J. H. Weisburger, “Lycopene and tomato products in health promotion,”
Exp. Biol. Med., vol. 227, no. 10, pp. 924–927, 2002.
[4] S. M. Choudhari, and L. Ananthanarayan, “Enzyme aided extraction of
lycopene from tomato tissues”, Food Chem., vol. 102, no. 1, pp. 77–81,
2007.
[5] A. Benakmoum, S. Abbeddou, A. Ammouche, P. Kefalas, and D.
Gerasopolous, “Valorisation of low quality edible oil with tomato peel
waste,” Food Chem., vol. 110, no. 3, pp. 684–690, 2008.
[6] E. Applegate, “Introduction: Nutritional and functional roles of eggs in
the diet,” J. Am. Coll. Nutr., vol. 19, no. Suppl. 5, pp. 495S–498S, 2000.
[7] V. Njike, Z. Faridi, S. Dutta, A.L. Gonzalez-Simon, and D.L. Katz,
“Daily egg consumption in hyperlipidemic adults - effects on endothelial
e Table gives average values from triplicate measurements ± standard
deviation.
function and cardiovascular risk,” Nutr. J., vol. 9, no. 28, pp. 1475–
2891, 2010.
[8] R. G. Elkin, “Reducing shell egg cholesterol content. I. Overview,
genetic approaches, and nutritional strategies,” World’s Poult. Sci. J.,
vol. 62, no. 4, pp. 665–687, 2006.
[9] D. Narahari, P. Michealraj, A. Kirubakaran, and T. Sujatha,
“Antioxidant, cholesterol reducing, immunomodulating and other health
promoting properties of herbal enriched designer eggs,” World's Poult.
Sci. Ass., Beekbergen, The Nerherlands, pp. 194–201, 2005.
[10] S. –H. Bok, S. –H. Lee, Y. –B. Park, K. –H. Bae, K. –H. Son, T. –S.
Jeong, and M. –S. Choi, “Plasma and hepatic cholesterol and hepatic
activities of 3-Hydroxy-3-methyl-glutaryl-CoA Reductase and Acyl
CoA: Cholesterol transferase are lower in rats fed Citrus peel extract or a
mixture of Citrus bioflavonoids,” J. Nutr., vol. 129, no. 6, pp. 1182–
1185, 1999.
[11] P. M. Beardsworth, and J. –M. Hernandez, “Yolk colour – an important
egg quality attribute,” Int. Poult. Prod., vol. 12, no. 5, pp. 17–18, 2004.
[12] E. F. Goodrow, T. A. Wilson, S. C. Houde, R. Vishwanathan, P. A.
Scollin, G. Handelman, and R. J. Nicolosi, “Consumption of one egg per
day increases serum lutein and zeaxanthin concentrations in older adults
without altering serum lipid and lipoprotein cholesterol concentrations,”
J. Nutr., vol. 136, no. 10., pp. 2519–2524, 2006.
[13] AFNOR, “Recueil de norms Françaises des produits dérivés des fruits et
légumes, jus de fruits,” Association Française de Normalisation, ed.
AFNOR, p. 327, 1982.
[14] S. Kumazawa, M. Taniguchi, Y. Suzuki, M. Shimura, M. S. Kwon, and
T. Nakayama, “Antioxidant activity of polyphenols in carob pods,” J.
Agric. Food Chem., vol. 50, no. 2, pp. 373–377, 2002.
[15] V. L. Singleton, R. Orthofer, and R. M. Lamuela-Raventós, “Analysis of total phenols and other oxidation substrates and antioxidants
by means of folin-Ciocalteu reagent,” in Methods in Enzymology,
Academix Press, 1999, pp. 152–178.
[16] H. S. Lee, “Characterization of carotenoids in juice of red navel orange
(Cara Cara),” J. Agric. Food Chem., vol. 49, no. 5, pp. 5263–5268, 2001.
[17] G. Pasin, G. M. Smith, and M. O’Mahony, “Rapid determination of total
cholesterol in egg yolk using commercial diagnostic cholesterol
reagent,” Food Chem., vol. 61, no. 1-2, pp. 255–259, 1998.
[18] C. Nimalaratne, D. Lopes-Lutz, A. Schieber, and J. Wu, “Free aromatic
amino acids in egg yolk show antioxidant properties,” Food Chem., vol.
129, no. 1, pp. 155–161, 2011.
[19] G. Sadler, J. Davis, and D. Dezman, “Rapid extraction of lycopene and
β-carotene from reconstituted tomato paste and pink grapefruit
homogenates,” J. Food Sci., vol. 55, no. 5, pp. 1460–1461, 1990.
[20] S. Georgé, F. Tourniaire, H. Gautier, P. Goupy, E. Rock, and C. Caris-
Veyrat, « Changes in the contents of carotenoids, phenolic compounds
and vitamin C during technical processing and lyophilisation of red and
yellow tomatoes,” Food Chem., vol. 124, no. 4, pp. 1603–1611, 2011.
[21] M. M. Calvo, M. L. García, and M. D. Selgas, “Dry fermented sausages
enriched with lycopene from tomato peel,” Meat Sci., vol. 80, no. 2, pp.
167–172, 2008.
[22] A. Laca, M. C. Sáenz, B. Paredes, and M. Díaz, “Rheological properties,
stability and sensory evaluation of low-cholesterol mayonnaises
prepared using egg yolk granules as emulsifying agent,” J. Food Eng.,
vol. 97, no. 2, pp. 243–252, 2010.
[23] T. F. Lien, H. S. Yeh, and W. T. Su, “Effect of adding extracted
hesperetin, naringenin and pectin on egg cholesterol, serum traits and
antioxidant activity in laying hens,” Arch. Anim. Nutr., vol. 62, no. 1,
pp. 33–43, 2008.
[24] S. H. Lee, Y. B. Park, K. H. Bae, S. H. Bok, Y. K. Kwon, E. S. Lee, and
M. S. Choi, “Cholesterol-lowering activity of naringenin via inhibition
of 3-hydroxy-3-methylglutaryl coenzyme A reductase and acyl
coenzyme A:cholesterol acyltransferase in rats,” Ann. Nutr. Metab., vol.
43, no. 3, pp. 173–180, 1999.
[25] M. K. Lee, S. S. Moon, S. E. Lee, S. H. Bok, T. S. Jeong, Y. B. Park,
and M. S. Choi, “Naringenin 7-O-cetyl ether as inhibitor of HMG-CoA
reductase and modulator of plasma and hepatic lipids in high
cholesterol-fed rats,” Bioorg. Med. Chem., vol. 11, no. 3, pp. 393–398,
2003.
[26] S. –H. Bok, Y. W. Shin, K. –H. Bae, T. –S. Jeong, Y. –K. Kwon, Y. B.
Park, and M. –S. Choi, “Effects of naringin and lovastatin on plasma and
hepatic lipids in high-fat and high-cholesterol fed rats,’ Nutr. Res., vol.
20, no. 7, pp. 1007–1015, 2000.
[27] S. Oshima, H. Sakamoto, Y. Ishiguro, and J. Terao, “Accumulation and
clearance of capsanthin in blood plasma after the ingestion of paprika
juice in men,” J. Nutr., vol. 127, no. 8, pp. 1475–1479, 1997.
[28] A. V. Rao, and H. Shen, “Effect of low dose lycopene intake on
lycopene bioavailability and oxidative stress,” Nutr. Res., vol. 22, no.
10, pp. 1125–1131, 2002.
[29] K. Sahin, M. Onderci, N. Sahin, M. F. Gursu, F. Khachik, and O. Kucuk,
“Effects of lycopene supplementation on antioxidant status, oxidative
stress, performance and carcass characteristics in heat-stressed Japanese
quail,” J. Therm. Biol., vol. 31, no. 4, pp. 307–312, 2006.
[30] P. F. Surai, G. R. Bortolotti, A. L. Fidgett, J. D. Blount, and B. K.
Speake, “Effects of piscivory on the fatty acid profiles and antioxidants
of avian yolk: studies on eggs of the gannet, skua, pelican and
cormorant, “ J. Zool., vol. 255, no. 3, pp. 305–312, 2001.
[31] A. P. Møller, C. Biard, J. D. Blount, D. C. Houston, P. Ninni, N. Saino,
and P. F. Surai, “Carotenoid-dependent signals: indicators of foraging
efficiency, immunocompetence or detoxification ability?,” Avian Poult.
Biol. Rev., vol. 11, no. 3, pp. 137–159, 2000.
[32] N. Sahin, F. Akdemir, C. Orhan, O. Kucuk, A. Hayirli, and K. Sahin,
Lycopene-enriched quail egg as functional food for humans,” Food Res.
Int., vol. 41, no. 3, pp. 295–300, 2008.
[33] M. Knoblich, B. Anderson, and D. Latshaw, “Analyses of tomato peel
and seed byproducts and their use as a source of carotenoids,” J. Sci.
Food Agr., vol. 85, no. 7, pp. 1166–1170, 2005.
[34] F. Karadas, E. Grammenidis, P. F. Surai, T. Acamovic, and C. Sparks,
“Effects of carotenoids from lucerne, marigold and tomato on egg yolk
pigmentation and carotenoid composition,” Brit. Poultry Sci., vol. 47,
no. 5, pp. 561–566, 2006.
[35] B. Mansoori, M. Modirsanei, and M. M. Kiaei, “Influence of dried
tomato pomace as an alternative to wheat bran in maize or wheat based
diets, on the performance of laying hens and traits of produced eggs,”
Iran. J. Vet. Res., vol. 9, no. 4, pp. 341–346, 2008.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:63175", author = "Amar Benakmoum and Rosa Larid and Sofiane Zidani", title = "Enriching Egg Yolk with Carotenoids and Phenols", abstract = "Dried tomato peel (DTP) was tested in vivo (n=10) in 42 week-old laying hens at rates of 0, 40, 70, 100 and 130g/kg DM feed. Laying hens were fed in group 120 g DM/day/animal for 26 days. After 21 days, feed intake was not affected after DTP incorporation (97% of the offered feed in the five groups). Laying rate was not significantly different after DTP incorporation at 4 and 10% from the control group. Egg yolk resulting from DTP-enriched diets, contained lower amounts of cholesterol (14 to 17mg/g) and triglyceride (188mg/g) compared to the control group (22 and 241 mg/g, respectively) (P", keywords = "Carotenoid, dried tomato peel, lycopene, laying
hens, phenols.", volume = "7", number = "7", pages = "727-5", }
