Determination of total antioxidant capacity, amount of vitamins and amino acids with some peptides in different type of eggs

Vitamin A, E, C, MDA, beta-carotene, lycopene, glutathione and ghrelin levels of Farm Chicken, duck, quail and goose eggs were determined by HPLC. In the same eggs total phenolics, flavonoids content, gallic acid content, BHT and DPPH radical scavenging activity were all measured by spectrophotometer In terms of vitamin A farm chicken eggs are the most highest (6.07 ± 0.70 µg/g) whereas organic eggs are the lowest (2.33 ± 0.33 µg/g) were determined respectively. However, the highest in terms of vitamin E (3.33 ± 0.42 µg/g) are farm eggs, whereas the quail eggs are the lowest (0.32 ± 0.05, µg/g), respectively. In terms of vitamin C quail eggs are the highest (1.50 ± 0:30 µg/g), whereas goose eggs are the lowest (0.13 ± 0.03 µg/g), respectively. The highest in terms of Beta-carotene are the organic eggs (0.41 ± 0.07 µg/g), whereas the lowest are the goose eggs (0.19 ± 0.03 µg/g), respectively. However, in terms of lycopene organic eggs found to be the highest one (0.10 ± 0.01 µg/g), whereas duck eggs are the lowest (0.06 ± 0.01 µg/g), respectively. In terms of gherilin quail eggs found to be the highest (3.77 ± 0.34 µg/g), whereas farm chicken eggs are the lowest (0.17 ± 0.03 µg/g), respectively. In terms of GSH goose eggs are found to be the highest (659.25 ± 66.94 µg/g), whereas duck eggs are the lowest (50.33 ± 8.65 µg/g), respectively. Quail eggs are found to be highest in terms of GSSG (529.25 ± 77.19 µg/g), whereas organic eggs are the lowest (0.80 ± 0.08 µg/g), respectively. The phenolic content were determined from the egg yolk extract (ethanol) of farm chicken eggs, organic, duck, goose and quail eggs in µmol of gallic acid/g values; 1:28 ± 0.08; 2:10 ± 0.09; 2:49 ± 0.11; 2.88 ± 0.11 and 3.08 ± 0.24 respectively. The total amount of flavonoid content were determined from the egg yolk extract (ethanol) of farm chicken eggs, organic, duck, goose, and quail eggs in µmol of gallic acid/g values as; 1.00 ± 0.08; 1.88 ± 0.10; 1.62 ± 0.1; 1.13 ± 0.06 and 1.63 ± 0.07 respectively. The BTH and DPPH radical scavenging activity were determined from the egg yolk extract (ethanol) of farm chicken eggs, organic, duck, and quail eggs with respected values; 4.67 ± 1.32; 6.15 ± 2.50, 5.03 ± 1.20; 5.37 ± 1.61 and 4.83 ± 1.12 µg/mg.