Isolation and purification of egg yolk phospholipids using liquid extraction and pilot-scale supercritical fluid techniques |
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Authors: | Heikki Aro Eila P Järvenpää Karoliina Könkö Mikko Sihvonen Veli Hietaniemi Rainer Huopalahti |
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Affiliation: | (1) MTT Agrifood Research Finland, 31600 Jokioinen, Finland;(2) Department of Biochemistry and Food Chemistry, University of Turku, 20014 Turku, Finland;(3) Present address: Employment and Economic Development Centre, TE Centre for Southwestern Finland, Ratapihank 36, 20100 Turku, Finland;(4) Deloitte, PO Box 122, 00181 Helsinki, Finland |
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Abstract: | Egg yolk is an excellent source of phospholipids. Egg yolk powder (EYP) contains about 60% lipids, which consist of, on average,
neutral lipids (65%), phospholipids (31%) and cholesterol (4%). The utilization of supercritical fluid techniques is a new
way to selectively extract and fractionate non-polar and slightly polar components from foods and food products. In this study,
we developed pilot-scale production methods for the isolation of high-purity egg yolk phospholipids. The method involves either
liquid ethanol or supercritical fluid extraction (SFE) as isolation method and supercritical antisolvent process as precipitation
method. EYP was fractionated to lipid- and protein-rich fractions using liquid ethanol or supercritical fluid as an extraction
medium. In both cases, the target fraction was phospholipids dissolved in ethanol. From this solution, phospholipids were
precipitated using supercritical carbon dioxide as antisolvent. Depending on the process conditions, 72–99% of the precipitate
consisted of phosphatidyl choline and phosphatidyl ethanolamine, which appeared in ratios 6:1–7:1. The highest purity of phospholipids
was obtained via precipitation of the isolate obtained using two-step SFE. |
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Keywords: | Phospholipids Phosphatidyl choline Supercritical fluids Antisolvent Egg yolk |
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