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Egg Yolk Phosphatidylethanolamine: Extraction Optimization, Antioxidative Activity, and Molecular Structure Profiling by Na Sun; Jin Chen; Zhijie Bao; Di Wang; Baihui An; Songyi Lin is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Egg Yolk Phosphatidylethanolamine: Extraction Optimization, Antioxidative Activity, and Molecular Structure Profiling about?

## Abstract Although phosphatidylethanolamine (PE) is an important functional phospholipid, there have been very few reports on its antioxidant activity and corresponding molecular composition. Crude PE was extracted from egg yolk with various solvents, and response surface modeling was carried out to determine the optimum extraction conditions for PE, under which the PE content in extracts reached 58.94 μg/mL. The crude PE was purified using silica gel‐based column chromatography. High‐purity PE (98%), identified by high‐performance liquid chromatography‐evaporative light‐scattering detector, was obtained using isocratic elution with a mixed solvent (chloroform: methanol: acetic acid = 18:5:1) eluent. PE purified from egg yolk exhibited high radical‐scavenging activity, determined by electron paramagnetic resonance (EPR). The result was attributed to the high unsaturated fatty acids (83.10%) content in egg yolk PE, and the unsaturated fatty acids were identified as PE‐16:0/18:1^Δ^^9^, PE‐16:0/18:2^Δ^^9,12^, PE‐16:0/20:4^Δ^^5,8,11,14^, PE‐18:0/18:1^Δ^^9^, PE‐18:0/18:2^Δ^^9,12^, and PE‐18:0/20:4^Δ^^5,8,11,14^ by MALDI‐TOF MS combined with gas chromatography mass spectrometry. ## Pra

Who reads Egg Yolk Phosphatidylethanolamine: Extraction Optimization, Antioxidative Activity, and Molecular Structure Profiling?

Author

Na Sun; Jin Chen; Zhijie Bao; Di Wang; Baihui An; Songyi Lin

Publisher

Institute of Food Technologists; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0022-1147)

Published

2019

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)