Distribution of Phospholipids, Cholesterol and Carotenoids in Two-Solvent System during Egg Yolk Oil Solvent Extraction
References:
[1] M. Anton, “Low-density Lipoproteins (LDL) or Lipovitellenin Fraction,“ in Bioactive Egg Compounds. R. Huopalahti, R. López-Fandiño, M. Anton, and R. Schade, Eds. Springer Science & Business Media, 2007, pp. 7–12.
[2] A. Kovalcuks, “Purification of egg yolk oil obtained by solvent extraction from liquid egg yolk,” in Annual 20th International Scientific Conference Research for Rural Development, Jelgava, Latvia, 21–23 May 2014, pp. 142–147.
[3] C. N. Blesso, “Egg Phospholipids and Cardiovascular Health,” Nutrients, vol. 7, pp. 2731–2747, 2015.
[4] L. E. Palacios, T. Wang, “Extraction of egg-yolk lecithin,” Journal of the American Oil Chemists’ Society, vol. 82, no. 8, pp. 565–569, August 2005.
[5] L. K. Paik, R. Blair, “Atherosclerosis, cholesterol and egg,” AJAS, vol. 9, no. 1, pp. 1–25, 1996.
[6] M. Anton, “Composition and Structure of Hen Egg Yolk,“ in Bioactive Egg Compounds. R. Huopalahti, R. López-Fandiño, M. Anton, and R. Schade, Eds. Springer Science & Business Media, 2007, pp. 1–6.
[7] Sigma-Aldrich. Available at: http://www.sigmaaldrich.com/technical-service-home/product-catalog.html
[8] S. Baluja, R. Gajera, N. Vekariya, M. Bhatt, and R. Bhalodia, “Solubility of cholesterol in some alcohols from 293.15 to 318.15 K,” Archives of Applied Science Research, vol. 1, no. 2, pp. 263–270, 2009.
[9] T. T. N. Dinh, L. D. Thompson, M. L. Galyean, J. C. Brooks, K. Y. Patterson, and L. M. Boylan, “Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry,” Comprehensive Reviews in Food Science and Food Safety, vol. 10, pp. 269–289, 2011.
[10] S. Zaripheh, J. W. Erdman, Jr, “Factors That Influence the Bioavailablity of Xanthophylls,” J. Nutr., vol. 132, pp. 531S–534S, 2002.
[11] K. M. S. Islam, F. J. Schweigert, “Comparison of three spectrophotometric methods for analysis of egg yolk carotenoids,” Food Chemistry, vol. 172, pp. 233–237, 2015.
[12] C. Nimalaratne, J. Wu, and A. Schieber, “Egg Yolk Carotenoids: Composition, Analysis, and Effects of Processing on Their Stability,” in Carotenoid Cleavage Product, P. Winterhalter, S. E. Ebeler, Ed. vol. 1134, pp. 219–225, 2013.
[13] S. Rivera, R. Canela, “Influence of Sample Processing on the Analysis of Carotenoids in Maize,” Molecules, vol. 17, pp. 11255–11268, 2012.
[14] A. Perry, H. Rasmussen, E. J. Johnson, “Xanthophyll (lutein, zeaxanthin) content in fruits, vegetables and corn and egg products,” Journal of Food Composition and Analysis, vol. 22, pp. 9–15, 2009.
[15] C. Qian, T. Zhang, S. Pi, and X. Chen, “Solubility of Canthaxanthin in Pure Solvents from (293.15 to 343.15) K,” J. Chem. Eng. Data, vol. 54, no. 3, pp. 1115–1116, 2009.
[16] N. E. Craft, “Relative Solubility, Stability, and Absorptivity of Lutein and β-Carotene in Organic Solvents,” J. Agric. Food Chem., vol. 40, 431–434, 1992.
[17] J. Folch, M. Lees, and G. H. S. Stanley, “A simple method for the isolation and purification of total lipids from animal tissues,” J. Biol. Chem., vol. 226, pp. 497–509, 1957.
[18] T. L. Mounts, S. L. Abidi, and K. A. Rennick, “HPLC Analysis of Phospholipids by Evaporative laser light-Scattering Detection,” JAOCS, vol. 69, no. 5, pp. 438–442, 1992.
[19] H. I. Seri, H. Y. Naim, and T. Hassan, “A high performance liquid chromatography (HPLC) method with evaporative light scattering detector for quantification of major phospholipids classes of donkey serum,” Veterinarsi Arhiv, vol. 80, no. 3, pp. 365–373, 2010.
[20] H. Yalçyn, M. K. Ünal, and H. Basmacyoolu, “The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed,” Grasas Y Aceites, vol. 58, no. 4, pp. 372–378, 2007.
[21] H. Y. Chung, H. Rasmussen, and E. J. Johnson, “Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men,” J. Nutr., vol. 134, pp. 1857–1893, 2004.
[22] M. J. González-Muñoz, S. Bastida, O. Jiménez, C. Lorenzo de, G.Vergara, and F. J. Sánchez-Muniz, “The effect of dietary fat on the fatty acid composition and cholesterol content of the eggs from Hy-line and Warren hens,” Grasas Y Aceites, vol. 60, no. 4, pp. 350–359, 2009.
[23] Y. H. Jiang, R. B. McGeachin, and C. A. Bailey, “α-tocopherol, b-carotene, and retinol enrichment of chicken eggs,” Poult. Sci., vol. 73, no. 7, pp. 1137–1143, 1994.
[24] J. Hamulka, J. Koczara, and M. Gronek, “Lutein content of selected Polish foods and estimation of its intake,” Pol. J. Food Nutr. Sci., vol. 14/55, no 2, pp. 201–206, 2005.
[25] EFSA, “Scientific opinion on the safety and efficacy of canthaxanthin as a feed additive for poultry and for ornamental birds and ornamental fish,” EFSA Journal, vol. 12, no. 1:3527, 2014.
[26] D. U. Ahn, S. H. Lee, H. Singam, E. J. Lee, and J. C. Kim, “Sequential separation of main components of chicken egg yolk,” Food Sci. Biotechnol., vol. 15, no. 2, pp. 189–195, 2006.
[27] W. Chen, B. Su, H. Xing, Y. Yang, and Q. Ren, “Solubilities of cholesterol and desmosterol in binary solvent mixtures of n-hexane + ethanol.” Fluid Phase Equilibria, vol. 287, no. 1, pp. 1–6, 2009.
[28] V. A. Daragan, A. M. Voloshin, S. V. Chochina, T. N. Khazanovich, W. G. Wood, N. A. Avdulov, and K. H. Mayo, “Specific Binding of Ethanol to Cholesterol in Organic Solvents,” Biophysical Journal, vol. 79, pp. 406–415, 2000.
[29] E. F. Goodrow, T. A. Wilson, S. C. Houde, R. Vishwanathan, P. A. Scollin, G. Handelman, and R. J. Nicolosi, “Consumption of One Egg Per Day Increases Serum Lutein and Zeaxanthin Concentrations in Older Adults without Altering Serum Lipid and Lipoprotein Cholesterol Concentrations,” The Journal of Nutrition, vol. 136, no. 10, pp. 2519–2524, 2006.