Journal of the American Oil Chemists' Society

, Volume 82, Issue 8, pp 565–569

Extraction of egg-yolk lecithin


DOI: 10.1007/s11746-005-1110-5

Cite this article as:
Palacios, L.E. & Wang, T. J Amer Oil Chem Soc (2005) 82: 565. doi:10.1007/s11746-005-1110-5


In this research, the extraction of egg-yolk lecithin with ethanol was studied. Extraction was performed with deoiled and undeoiled yolks and with heated and unheated yolks. The yield of the extracted fraction relative to the initial material, phospholipid (PL) purity, and cholesterol content of both the PC-enriched fractions and the remaining PL fractions were determined. The yield and PL purity of the PC-enriched fractions obtained from the undeoiled yolks were 23.9 and 35.7%, and those obtained from deoiled yolks were 13.5 and 53.3%. The recovery of total PL in the two fractions was higher from the undeoiled (70%) than from the deoiled yolks (60%). However, heating had a negligible effect on PL extraction. Better enrichment of PC was observed by extraction from the undeoiled than from the deoiled yolks. The cholesterol content of the PC-enriched fraction obtained from the undeoiled yolks was much higher than that from the deoiled yolks.

Key Words

Cholesterol egg yolks extraction lecithin phospholipids 

Copyright information

© AOCS Press 2005

Authors and Affiliations

  1. 1.Department of Food Science and Human Nutrition, Center for Crops Utilization ResearchIowa State UniversityAmes.

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