The aromatic amino acids and carotenoids are the major contributors to the antioxidant properties of egg
yolk. This study aimed to evaluate the effect of simulated retail storage and domestic cooking on the
antioxidant activity as well as on the aromatic amino acid and carotenoid contents in ordinary table eggs,
omega 3/lutein (n-3/lutein) enriched eggs, and eggs from heritage chicken breeds. The oxygen radical
scavenging capacity (ORAC) was the highest in n-3/lutein enriched eggs (161.4 lmol TE/g sample), while
eggs from heritage white leghorns (HW) showed the lowest levels (127.6 lmol TE/g sample). Six weeks of
storage at refrigerated temperature did not change the ORAC values, as well as the contents of free amino
acid, carotenoid, and malondialdehyde (MDA) in egg yolk. Boiling and frying however, significantly
reduced the ORAC value, and the contents of free amino acid, lutein and zeaxanthin, and increased the
MDA content in eggs. Our results showed that the antioxidant activity is stable during six weeks of simulated
retail storage.