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Adsorption of egg yolk plasma cholesterol using a hydrophobic adsorbent

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Abstract

Data on hydrophobic adsorption equilibrium of egg yolk plasma cholesterol were obtained using Streamline Phenyl® resin in batch suspension at room temperature (25 °C). Influence of two types of salt (NaCl and Na2SO4) at four concentrations (0.0; 0.05; 0.1, and 0.2 M) on equilibrium was analyzed. Increased salt concentration reduced the amount of cholesterol adsorbed in the resin. Two isotherm models (Langmuir and a modified model based on type S-isotherm) were used to represent solid-liquid equilibrium data. The latter led to a better fit of the equilibrium data, with a 99.8% value of RSSE. A 70% reduction of the cholesterol content in the plasma was obtained with a 1:4 plasma:water dilution ratio.

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Abbreviations

a :

Equation parameter

b :

Equation parameter

C p :

Cholesterol concentration in the liquid phase, at equilibrium (mg/mL)

K d :

Dissociation constant (mg/mL)

m :

Number of experimental points

p :

Number of adjusted parameters

q m :

Maximum quantity of solute adsorbed in the liquid phase (mg/g)

Q :

Quantity of cholesterol adsorbed by adsorbent mass unit (mg/g)

RSSE:

Relative sum to square errors (%)

SD:

Standard deviation (mg/mL)

δ cal :

Adsorption equilibrium data calculated values

δ exp :

Adsorption equilibrium data experimental values

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Acknowledgment

The authors thank CNPq for the financial support.

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Authors and Affiliations

  1. Laboratório de Processos de Separação (LPS), Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36571-000, Viçosa, MG, Brasil

    Edwin E. Garcia Rojas, Jane S. dos Reis Coimbra & Luis A. Minim

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  1. Edwin E. Garcia Rojas
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  2. Jane S. dos Reis Coimbra
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  3. Luis A. Minim
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Correspondence to Jane S. dos Reis Coimbra.

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Garcia Rojas, E.E., dos Reis Coimbra, J.S. & Minim, L.A. Adsorption of egg yolk plasma cholesterol using a hydrophobic adsorbent. Eur Food Res Technol 223, 705–709 (2006). https://doi.org/10.1007/s00217-006-0257-5

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  • DOI: https://doi.org/10.1007/s00217-006-0257-5

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