Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs

The purpose of our study was to determine the impact of rosemary extract in duckeggs, as determined by in vitro antioxidant capacity, lipidoxidation, fatty acid profiles, and flavor analyses. Three groups of salted duckeggs were compared: A control group and group enriched with 0.1% and0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependentmanner, the radical scavenging activity and reduction power of eggs with0.5% (w/v) rosemary extract were significantly higher those of thecontrol at 28 days after salting. The fatty acid profiles of salted egg weresignificantly affected by rosemary extract and salting time. Palmitic acid wasthe most abundant fatty acid in salted egg treated with rosemary extract,followed by linoleic acid and arachidonic acid. Furthermore, the treated eggscontained more docosahexaenoic acid than the control ones. And the treated eggsalso have a considerable impact on the lipid oxidation process (primary andsecondary oxidation). As a result, rosemary extract can be used as a naturalantioxidant spice to prevent oxidation and extend the shelf life of eggs duringstorage. Furthermore, flavor research using solid phase microextraction - gaschromatography - mass spectrometry and an electronic nose demonstrated thatadding rosemary extract to salted eggs could give them a distinct flavor.