EFFECT OF SOME NATURAL ANTIOXIDANT SOURCES ON OXIDATIVE STABILITY OF EGG POWDER DURING STORAGE

Abstract

This study was designed to evaluate the effect of some natural antioxidant (NA) sources (turmeric, ginger and clove) on the oxidative stability of whole egg powder stored over a period of 90 days. A total of one hundred and twenty (120) eggs were freshly purchased from a reputable farm and allotted into four (4) groups with same mean weight and size. Each group had three (3) replicate containing 10 eggs per replicate. Eggs in the various treatment groups were treated with; 0g/kg of natural antioxidant, 2.00g/kg of ginger, 2.00g/kg of turmeric and 2.00g/kg of clove, in a completely randomized design (CRD). Fresh whole eggs (yolk and albumen) treated with natural sources of antioxidants were homogenized and dehydrated at 65°C for 19 hours using a thermostat oven, the dried eggs were allowed to cool before it was blended, weighed, sieved and packaged using an air-tight container in an aseptic condition. The samples were evaluated over a period of three (3) month in the laboratory for oxidative stability (Malondialdehyde (MDA), superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH). Data generated was subjected to analysis of variance using SAS and differences in treatment means were separated using Fisher's LSD method. From the result obtained, oxidative parameters measured had no significant (p>0.05) difference across treatment groups. Turmeric treated egg powder at 2g/kg demonstrated superior antioxidant properties during the 90 Days storage period. Ginger treated egg powder was more effective in lipid peroxidation.