Effects of egg source and extraction method on physicochemical properties, volatile profiles, and in vitro antioxidant capacity of egg yolk oil
Year: 2026
Type: article
Abstract: Egg yolk is rich in lipids, phospholipids and other fat-soluble compounds, which are generally considered to contribute to its nutritional and technological value and have supported its use in flavor bases and functional-food formulations. However, the quality and flavor development of egg yolk oil (EYO) depend on egg source and preparation method. Here, egg yolk oils from conventional chicken eggs and Taihe Black-Bone Silk Fowl eggs were prepared by traditional thermal extraction or ethanol extraction. Physical properties, volatile compounds, and in vitro antioxidant activities were compared to define their flavor characteristics. Both egg source and extraction method influenced oil quality, although extraction method exerted the greater effect on the overall odor profile. Ethanol extraction increased extract yield and reduced viscosity. Thermal extraction produced stronger browning, and aldehydes and furans were the most numerous classes in its volatile profile. In total, 33 volatile compounds were putatively identified across the samples. Ethanol-extracted oils contained relatively higher levels of esters, ketones and pyrazines. Electronic-nose analysis further distinguished the odor fingerprints associated with the two extraction methods. Ethanol extraction of Taihe Black-Bone Silk Fowl egg yolk produced a relatively high extract yield, strong in vitro free-radical-scavenging activity. Thus, ethanol extraction is well suited to producing egg yolk oil with good fluidity, high in vitro antioxidant capacity and distinctive flavor characteristics. These findings support the value-added use of Taihe Black-Bone Silk Fowl eggs and optimization of processing methods for distinctive egg yolk oil products.
Source: Frontiers in Nutrition
Institution: Jinggangshan University
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: gold
Estimated APC paid: $3,801
OpenAlex ID: W7225652511