Solvent extraction of egg oil from liquid egg yolk
2014
Kovalcuks, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Duma, M., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry
The egg yolk lipids have a very high nutritional value. Due to the fatty acid profile, high oil soluble vitamin and lecithin content egg yolk oil can be used as a very good additive to a human nutrition. There are several methods for oil extraction from egg yolks known, but in this manuscript solvent extraction of egg yolk oil from the liquid egg yolk was studied as a most economically reasonable method. The aim of this study was to compare two different solvent mixtures ethanol/chloroform (30/70 by volume) and 2-propanol/hexane (30/70 by volume) for oil extraction from liquid egg yolk and determine quality and nutritional properties of extracted oils. As a liquid egg yolk was used for extraction of oil, the choice of the solvents was based on solvents polarities. Also volatility and toxicity of the solvents were taken in account. The yield of extracted crude oil, water content, solvent residue, fatty acid profile and β-carotene content were determined and compared. The results show that extraction with 2-propanol/hexane gave higher yield of the crude oil than ethanol/chloroform, 28.90±0.27% and 26.37±1.04%, respectively. High water content and solvent residue in both oils mean that there is a purification of solvent extracted egg yolk oil needed. There was no significant difference in fatty acid profile in both oils, but β-carotene content was higher in oil extracted with 2-propanol/hexane 81.02±0.37 mg kgE-1, than in ethanol/chloroform extract 73.16±1.53 mg kgE-1.
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