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Oxidative Stability of Cholesterol‐Free Egg Lipid Fractions
Author(s) -
BLACKWELDER J.A.,
PIKE O.A.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06024.x
Subject(s) - chemistry , silicic acid , chromatography , phospholipid , cholesterol , yolk , oxidative phosphorylation , thiobarbituric acid , cholesteryl ester , biochemistry , organic chemistry , lipid peroxidation , food science , antioxidant , lipoprotein , membrane
Lipids were extracted from fresh egg yolk using hexane:isopropanol (3:2.v/v) and separated on a silicic acid column into triacylglycerol (TG), phospholipid (PL), cholesteryl ester and cholesterol fractions using hexane, ethyl acetate and methanol. TG and PL fractions were cholesterol‐free. Oxidative stability at 35° C of crude lipids, TG, PL and combined TG + PL was evaluated over 12 days by measuring conjugated dienes, conjugated trienes and thiobarbituric acid reactive substances. PL and TG exhibited significantly higher oxidation than the crude lipids (alpha = 0.01). Combined TG + PL was not significantly different than the crude lipids (alpha = 0.01), showing much higher stability than individual TG or PL fractions.