Improving Extraction of Lutein from Egg Yolk Using an Ultrasound-Assisted Solvent Method

• Autores: Xiaohua Yue, Zhimin Xu, Witoon Prinyawiwatkul, Joan M. King
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 4, 2006
• Idioma: inglés
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• Resumen

  • Extraction yields of lutein from egg yolk 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 egg yolk 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 lutein from the sample matrix, and presumably by avoiding degradation reactions.