Estimation of Vitamin D3 Content in Table Eggs and its Stability during Cooking

Abstract

            Vitamin D3 has a pivotal role in bone development together with maintaining the normal level of both calcium and phosphorous inside the body. Dietary intake is of great importance as a good source of vitamin D in addition to sunlight. Eggs, for instance, are excellent sources for naturally occurring cholecalciferol (vitamin D₃) in daily meals. Hence, the aim of the current study was to measure the level of vitamin D₃ in two kinds of table eggs (Balady and farm eggs) in Assiut Governorate. 150 eggs were collected from supermarkets and outlet retails and then subjected to determine the level of vitamin D₃ using High-Performance Liquid Chromatography. Additionally, the stability of vitamin D₃ after cooking (boiling and frying methods) was estimated throughout the study. The obtained results showed that the level of vitamin D₃ was higher in farm eggs (0.13 to 8.5 mcg/100g) in comparison to Balady eggs (0.006 to 5.6 mcg/100g). After cooking, the reduction rate of vitamin D₃ content was lower after boiling (47.43 %) than frying (65.78 %). In conclusion, farm eggs are a good source for vitamin D3, and the cooking methods may be implicated in adverse loss of vitamin D₃ content in eggs. Herein, it is suggested to use the boiling method for cooking eggs than frying method to minimize the possible loss in such vitamins.