Improving extraction of lutein from egg yolk using an ultrasound-assisted solvent method
Document Type
Article
Publication Date
5-1-2006
Abstract
Extraction yields of lutein from eggyolk using both hexane solvent (SOL) and ultrasound-assisted solvent (UA-SOL) extraction methods at different levels of saponification were compared. The yields obtained with SOL and UA-SOL were significantly different. The broad range of extraction yield in the SOL method at different levels of saponification was from 6.3 to 63.8 μg/g. Compared to the SOL method, the extraction yield using UA-SOL was significantly higher at each corresponding saponification level. The yield of the UA-SOL method without alkaline solution was the highest (89.9 μg/g) of all. The yield of the UA-SOL decreased as the level of saponification increased. The results indicated that alkaline significantly affected stability of lutein in eggyolk and resulted in underestimation of its concentration. Compared with the traditional saponification solvent extraction method, the UA-SOL extraction method was more effective in extracting Iutein from the sample matrix, and presumably by avoiding degradation reactions. © 2006 Institute of Food Technologists.
Publication Source (Journal or Book title)
Journal of Food Science
Recommended Citation
Yue, X., Xu, Z., Prinyawiwatkul, W., & King, J. (2006). Improving extraction of lutein from egg yolk using an ultrasound-assisted solvent method. Journal of Food Science, 71 (4) https://doi.org/10.1111/j.1750-3841.2006.00027.x