Endogenous antioxidant activity in the egg whites of various types of local poultry eggs in South Sulawesi, Indonesia

Abstract

Egg is a food that had been identified as a material containing the inhibitory activity of endogenous antioxidant against free radicals. This study aimed to evaluate the potential of endogenous antioxidant activity of egg white from different kinds of local South Sulawesi poultry eggs. The materials used are kampung chicken eggs, chicken eggs and duck eggs, which were obtained from the same farm. The variables measured were proximate analysis, antioxidant activity and polyphenol content of egg whites. The results showed that the average of endogenous antioxidant activity of eggs was 20.99% which higher than that of kampung chicken eggs (9.57%) and duck eggs (15.70%). There was a tendency that antioxidant activity of duck eggs higher than that of the kampung chicken eggs, but phenolic acid and flavonoid content varied in all three types of poultry eggs. The presence of antioxidant activity in egg whites provide a positive added value in eggs and the highest was found in egg white of chicken egg.

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