Abstract
A novel process for effective separation of phospholipids, triacylglycerol and cholesterol from fresh egg yolk has been developed and validated in this study. Ethanol was the only organic solvent used in the whole procedure. Following initial separation of protein and total lipids by ethanol, most of solidified triacylglycerol was removed from total lipids by low temperature treatment of ethanol extracts within 10 h. Then, β-cyclodextrin (β-CD) was used to remove cholesterol from the remaining ethanol extracts and recycling of β-CD was also studied to obtain cholesterol and reusable β-CD powder. The highest cholesterol removal rate of nearly 99 % was obtained at β-CD: cholesterol molar ratio of 5:1, water addition of 15 g/g β-CD and reacting temperature of 50 °C. Ethanol in residual ethanol extracts was removed for obtaining phospholipids by rotary evaporation. The phospholipids produced in this procedure without cholesterol could be safety used as emulsifiers in food or cosmetic industry.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Ahn J, Kwak HS (1999) Optimizing cholesterol removal in cream using β-cyclodextrin and response surface methodology. J Food Sci 64:629–632
Araújo MVG, Vieira EKB, Lázaro GS, Conegero LS, Ferreira OP, Almeida LE, Barreto LS, Costax NB Jr, Gimenez IF (2007) Inclusion complexes of pyrimethamine in 2-hydroxypropyl-β-cyclodextrin: Characterization, phase solubility and molecular modeling. Bioorg Med Chem 15:5752–5759
Bartlett GR (1959) Phosphorus assay in column chromatography. J Biol Chem 234:466–468
Carleton RA, Finberg L, Flora J et al (1991) Report of the expert panel on population strategies for blood cholesterol reduction. Circulation 83:2154–2232
Chait A, Brunzell JD, Denke MA et al (1993) Rationale of the diet-heart statement of the American-Heart-Association report of the nutrition committee. Circulation 65:3008–3029
Claudy P, Letoffe JM, Germain P et al (1991) Physicochemical characterization of cholesterol-beta-cyclodexterin inclusion complexes. J Therm Anal 37:2497–2506
Froning RL, Wehling RL, Cuppett SL et al (1990) Extraction of cholesterol and other lipids from dried egg yolk using supercritical carbon dioxide. J Food Sci 55:95–98
Gurr MI (1992) Dietary lipids and coronary heart disease: old evidence, new perspective. Prog Lipid Res 31:195–243
Ji JR, Yoo IJ, Park WM et al (1997) Removal of cholesterol from liquid egg yolk by beta-cyclodextrin treatment. Korean J Anim Sci 39:599–604
Karathanos VT, Mourtzinos I, Yannakopoulou K, Andrikopoulos NK (2007) Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with β-cyclodextrin. Food Chem 101:652–658
Kwak HS, Suh HM, Ahn J et al (2001) Optimization of β-cyclodextrin recycling process for cholesterol removal in cream. Asian Aust J Anim Sci 14:548–552
Kwan LE, Helbig LN, Nakai S (1991) Fractionation of water soluble and insoluble components from egg yolk with minimum use of organic solvents. J Food Sci 56(6):1537–1541
Lee CM, Trevino B, Chaiyawat M (1996) A simple and rapid solvent extraction method for determining total lipids in fish tissue. J AOAC Int 79:487–492
Micich TJ (1990) Behaviors of polymer-supported digitonin with cholesterol in the absence and presence of butter oil. J Agr Food Chem 38:1839–1843
Nagatomo S (1985) Cyclodextrin-expanding the development of their formations and application. Chem Econ Eng Rev 17:28–34
Nielsen H (2000) Application of chemical methods to the determination of egg yolk contamination in commercial productions of egg white compared to enzymatic determination. LWT-Food Sci Tech 33:151–154
Nielsen H, Shukla VKS (2004) In situ solid phase extraction of lipids from spray-dried egg yolk by ethanol with subsequent removal of triacylglycerols by cold temperature crystallization. LWT - Food Sci Tech 37:613–618
Oakenfull DG, Sihdu GS (1991) Cholesterol reduction. International Patent, 91/11114
Pyorala K (1987) Dietary cholesterol in relation to plasma cholesterol and coronary heart disease. Am J Clin Nutr 45:1176–1184
Rao P, Sujatha D, Raj KR et al (2000) Safety aspects of residual β-cyclodextrin in egg treated for cholesterol removal. Eur Food Res Tech 211:393–395
Ravichandran R, Divakar S (1998) Inclusion of ring a lot of cholesterol inside the β-cyclodextrin cavity: Evidence from oxidation reactions and structural studies. J Incl Phenom Mol Recognit Chem 30:253–270
Schneider M (1989) Fractionation and purification of lecithin. In: Szuhaj BF (ed) Lecithins: sources, manufacture & uses. The American Oil Chemists’ Society, Champaign, pp 109–130
Sieber R (1993) Cholesterol removal from animal food-Can It be justified? LWT-Food Sci Tech 26:375–387
Sim JS (1995) Extraction of fresh liquid egg yolk. Canadian Patent, 1335054
Smith DM, Awad AC, Bennink MR et al (1995) Cholesterol reduction in liquid egg yolk using β-cyclodextrin. J Food Sci 60:691–694
Vianna RFL, Bentley MVLB, Ribeiro G, Carvalho FS, Neto AF, de Oliveira DCR, Collett JH (1998) Formation of cyclodextrin inclusion complexes with corticosteroids: their characterization and stability. Int J Pharm 167:205–213
Yen GC, Tsui LT (1995) Cholesterol removal from a lard-water mixture with β-cyclodextrin. J Food Sci 60:561–564
Acknowledgments
This research was supported by the Fundamental Research Funds for the Central Universities (JUSRP11222).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Su, Y., Tian, Y., Yan, R. et al. Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk. J Food Sci Technol 52, 4586–4592 (2015). https://doi.org/10.1007/s13197-014-1513-5
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-014-1513-5