J Food Process Preserv. 2019;00:e13986. wileyonlinelibrary.com/journal/jfpp | 1 of 5 https://doi.org/10.1111/jfpp.13986 © 2019 Wiley Periodicals, Inc. 1 | INTRODUCTION Egg is a vital component of human diet among majority of people in the world. Traditionally, they are consumed as breakfast foods, preparation of home meal, and also used as food ingredients. Among eggs from birds, those from hen and duck are the most common and also highly nutritious. Recently, there is an increase in the demand of functional foods by consumers that can prevent several diseases (Cherian, Holsonbake, & Goeger, 2002; Kaewmanee, Benjakul, & Vissanguan, 2009). Research has been conducted on the effect of heating on oil yield and fatty acid composition of eggs cooked in drying oven, microwave, and boiling (Al‐Juhaimi et al. 2017). Factors such as bird's age influences the metabolism of a breeder hen and this can cause changes in the fatty composition of yolk (Alatas & Citil, 2013; Latour et al., 1998). Oils from egg yolk is rich in bioactive compounds like unsaturated fatty acids, pigments, and oil‐soluble vitamins. Studies have shown direct correlation between the con‐ tents of bioactive compounds in eggs and hen feed (Kovalcuks, 2015). There is variation between bioactive compounds in eggs from different birds (Anderson, 2011). Also, the ratio of omega‐6 and omega‐3 fatty acid is very essential for human health (Simopoulos, 2000; Surai, Papazyan, Sparks, & Speake, 2008) and health spe‐ cialists reported a best ratio of 4:1 or 2:1 for omega‐6 to omega‐3 (Kovalcuks, 2015). Recently, there is an increase in the study of lipid composition of eggs since egg is one of the major sources of dietary lipids (Campos et al., 2016). Furthermore, eggs are rich source of Received: 10 December 2018 | Revised: 22 March 2019 | Accepted: 16 April 2019 DOI: 10.1111/jfpp.13986 ORIGINAL ARTICLE Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils Mehmet Musa Özcan 1 | Fahad Al Juhaimi 2 | Nurhan Uslu 1 | Kashif Ghafoor 2 | Elfadil E. Babiker 2 | Isam A. Mohamed Ahmed 2 | Omer N. Alsawmahi 2 1 Faculty of Agriculture, Department of Food Engineering, Selcuk University, Konya, Turkey 2 Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Correspondence Fahad AlJuhaimi, Department of Food Science & Nutrition, College of Food and Agricultural, King Saud University, Riadh, Saudi Arabia. Email: faljuhaimi@ksu.edu.sa Funding information King Saud University, Grant/Award Number: RG‐1435‐049 Abstract The palmitic acid contents of control groups varied between 22.96% (duck) and 25.09% (hen), while that of boiled egg oils are found between 22.93% (duck) and 23.72% (quail). Oleic acid contents of control group oils changed between 43.04% (quail) and 64.91% (duck) while that of boiled egg oils vary between 43.18% (quail) and 64.17% (duck). Linoleic acid contents of control groups and boiled egg oils changed between 4.34% (duck) and 23.24% (quail) to 5.31% (duck) and 19.81% (quail), respectively. While DL‐α‐tocopherol contents of raw (control) egg oils change between 16.92 mg/100 g (hen) and 26.16 mg/100 g (quail), DL‐α‐tocopherol contents of boiled egg oils were found between 20.47 mg/100 g (hen) and 72.26 mg/100 g (quail). β‐Tocopherol contents of raw egg and boiled egg oils were determined between 8.46 mg/100 g (hen) and 10.41 mg/100 g (duck) to 9.10 (hen) and 13.25 mg/100 g (quail), respectively. γ‐Tocopherol contents of boiled egg oils changed between 3.27 mg/100 g (duck) and 7.43 mg/100 g (quail). Practical applications Eggs are consumed as breakfast foods, preparation of home meal, and also used as food ingredients. Among eggs from birds, those from hen and duck are the most com‐ mon and also highly nutritious. Recently, there is an increase in the demand of func‐ tional foods by consumers that can prevent several diseases. Egg yolk oils are rich in bioactive compounds like unsaturated fatty acids, pigments, and oil‐soluble vitamins.