Extraction of Cholesterol and Other Lipids from Dried Egg Yolk Using Supercritical Carbon Dioxide

Froning, G. W.; Wehling, Randy L.; Cuppett, Susan L.; Pierce, M.M.; Niemann, Lynn; Siekman, D.K.

doi:10.1111/j.1365-2621.1990.tb06025.x

Cited by 114 publications

(56 citation statements)

References 19 publications

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“…Therefore, many attempts had been made to remove cholesterol from egg yolk. Supercritical fluid extraction was used to reduce cholesterol from egg yolk in 1990s (Froning et al 1990), but the methodology had not been developed to commercial scale for its high costs of the equipments. The removal of cholesterol by adsorption with β-cyclodextrin (β-CD) was an alternative approach.…”

Section: Introductionmentioning

confidence: 99%

Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk

Tian

Yan

et al. 2014

J Food Sci Technol

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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.

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Section: Introductionmentioning

confidence: 99%

Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk

Tian

Yan

et al. 2014

J Food Sci Technol

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“…This was observed at all extraction pressures and temperatures studied by Froning et al (1990) except at 374atm/55°C, ie.…”

Section: Supercritical Fluid Extractionmentioning

confidence: 87%

“…Food scientists are also investigating such applications as the extraction of spices, removal of oil from snack foods, extraction of oil from cotton seed, corn and soybeans, and extraction of oil from full-fat soy (Froning et al, 1990). Smaller scale successes have been achieved with fluid milk and butter (Hegenbart, 1989).…”

Section: Supercritical Fluid Extractionmentioning

confidence: 99%

“…However, an economical technique to recover the cholesterol from the significant amount of co-extracted egg lipid is required as a prerequisite for commercial feasibility (Froning etal, 1990;Hung and Unger, 1993). Froning et al (1990) managed to extract two-thirds of the cholesterol from dried egg yolk at 306atm/45°C or 374atm/55°C compared to 163atm/40°C or 238atm/45°C. The authors explained that this was due to the increased fluid density and greater volatility of cholesterol at the higher temperature/pressure conditions.…”

Section: Supercritical Fluid Extractionmentioning

confidence: 99%

“…Organic solvents remove phospholipids and denature proteins, both of which are responsible for functional properties (Froning et al, 1990).…”

Section: Organic Solventsmentioning

confidence: 99%

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Enzymatic Degradation of Egg Yolk Cholesterol

Christodoulou¹,

Hung²,

Trewhell³

et al. 1994

Journal of Food Protection

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CONTENTS Page Abstract xiii Publications & Communications xv List of Abbreviations xvi List of Figures and Tables xviii CHAPTER 1 Literature Review Introduction 92 Preparation and Characterisation of COD 93 Specificity and Mode of Action of COD 94 Cofactors of Cholesterol Oxidase 96 Cholesterol Oxidation Byproducts 96 COD Activity and Cholesterol Assay 97Potential Application for Cholesterol Degradation 98 Results and Discussion 99 Effect of Time and Temperature 99 Effect of Concentration 105Cholesterol Degradation Products 107 CHAPTER 5 Microbial Degradation of Egg and Milk Cholesterol Cholesterol Degradation in Milk 120 Effect of Culture Growth Medium on the Cholesterol Degrading Activity of Cells in Milk and Egg Yolk 121 A Comparison of Milk and Egg Yolk CholesterolDegradation 124 Products of Cholesterol Degradation in Egg Yolk COMMUNICATIONSThe following communications have been presented to learned societies: Christodoulou S., T. V. Hung, M.A. Trewhella and R. Black (1993) Enzymatic degradation of egg cholesterol 26th Convention ProceedingsA I F S T 2nd-6th May, Adelaide PP.4. Christodoulou S., T. V. Hung, M. A. Trewhella and R. Black (1993)Cholesterol content of some western foods and oriental analogues X V International Congress of Nutrition 26 September-1st October, Adelaide P31. Christodoulou S., T. V.Hung, M. A. Trewhella and R. Black (1994) Degradation of milk and egg cholesterol by enzymes and microorganisms 24thInternational Dairy Congress 18th-22nd September, Melbourne. E g g Nutritional ValueEggs are among the most nutritious foods known, providing a unique, wellbalanced source of nutrients for persons of all ages. They contribute to the body's nutrient needs during rapid growth, and are an excellent food for young children and teenagers. Their high nutrient content, comparatively low caloric value and ease of digestibility make eggs valuable in many therapeutic diets for adults (Cook and Briggs, 1977).Although eggs contain about 74% water, they are a rich source of high qual proteins. Experimental nutritionists use egg proteins as a standard for measuring the quality of other food proteins (Cook and Briggs, 1977). Eggs are also an important source of iron, phospholipids, trace minerals, vitamin A, B (including B12), E and K. A s a source of vitamin D, eggs rank second only to fish-liver oils.Eggs are low in calcium, however, and contain very little, or no, vitamin C (Cook and Briggs, 1977). Egg CompositionWhole egg is composed of approximately 64% white and 36% yolk (Pratt, 1975 The yolk contains all of the egg lipid; 195-270mg/egg (Feeley, 1972; Beyer and Jensen, 1989a; Holden et al, 1989,).Most of the cholesterol in egg yolk is found in the low density lipoprotei (Gornall and Kuksis, 1971). The composition of L D L in egg yolk comprises of protein (11-17%), phospholipid (22-28%) and neutral lipid (59-67%) (Holdsworth and Finean, 1972).Egg yolk LDL particles appear to be spheres of lipid surrounded by a layer glycoprotein, phospholipid and cholesterol with hydrophobic groups on ...

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