TY - JOUR ID - TI - Effect of Storage on the Antioxidant Activity of Yolk Lipid for Some Kinds of Eggs AU - Aum-El Bashar H.J. Al-Moussawi ام البشر حميد جاسم الموسوي AU - Sara H.M. Shareef سارة هاشم محمد شريف PY - 2018 VL - 31 IS - 1 SP - 78 EP - 84 JO - Basrah Journal of Agricultural Sciences مجلة البصرة للعلوم الزراعية SN - 18175868 AB - The current study included estimating the antioxidant activity of yolklipid for the quail egg, Coturnix japonica (quail), Gallus gallus L. (hen), AnasPlatyrhynchos L. (duck) and Gygnus cygnus L.(goose). The yolk and the white ofthose were separated from each other and the yolk lipid was separated also. Theantioxidant activity, reducing power, chelating of iron ions and scavenging ofhydrogen peroxide of yolk lipid for fresh egg were studied. The effect of egg storageat laboratory temperature (25-30°C) and refrigerator temperature (4±1°C) onantioxidant activity of egg yolk lipid was studied. The results showed that there wasa significant decrease (P˂0.05) in all the antioxidant activity tests with duration ofstorage compared to yolk lipid of fresh egg. The decrease was more obvious whenstoring the egg at lab temperature (25-30°C) compared with the stored egg inrefrigeration (4±1°C).

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