1. RESULTS Table 1- Fatty acid composition of yolk and fractions (Granule and plasma) on mg/g sample INTRODUCTION Egg yolk contributes to human dietary requirement by supplying high-quality protein, minerals, vitamins, and essential fatty acids. But, egg continues to suffer from decreased consumption because of the cholesterol problem. Figure 1. Nutritional value of egg yolk. Cholesterol myth and its association with coronary heart disease reduced yolk consumption. Egg yolk can be fractionated into component parts by centrifugation. But, industrial use of fractional components other than yolks is limited. The aim of our study was to fractionate native yolk into two fractions of plasma and granule by using a tubular bowl centrifuge without using chemicals. The cholesterol content and fatty acid composition of each fraction was compared with native egg yolk. METHODOLOGY Figure 2. Fractionation of egg yolk using tubular bowl centrifuge ANALYTICAL METHODS The cholesterol was extracted and analyzed by HPLC analysis (Daneshfar et al. 2009). Fatty acids were extracted (Folch et al.,1957) and determined by gas chromatographic analysis (AOAC, 1990). CONCLUSIONS C18:1, C16:0, C18:2 were the main fatty acid in yolk & fractions. The presented fractionation process allows obtaining two fractions: granules & plasma. Granules have shown to have lower cholesterol content (Figure 5). The granule showed significantly (P<0.05) lower TSFA compared to yolk and plasma. The ratio of PUFA/SFA=0.14 in granule was higher comparing to egg yolk and plasma. These results highlight the potential benefits of our fractionation method to obtain egg yolk granules, with a description of their cholesterol and fatty acid composition and the possibility of employing them as ingredient in food industry. F ATTY ACID PROFILE AND CHOLESTEROL CONTENT OF GRANULE SEPARATED FROM HEN EGG YOLK BY USING TUBULAR BOWL CENTRIFUGE High quality protein All vitamins except vit C Essential amino acids HIGH CHOLESTEROL Centrifugation 40,000 ×g Diluted Yolk (1:1 w/w) Plasma Granule Figure 4. Ratio of polyunsaturated * to saturated fatty acids (mg/g dry product). *Arachidonic acid C20:4, Gamma-linolenic acid (GLA), alpha-linolenic acid (ALA), Docosapentaenoic acid (DPA), Docosahexaenoic acid (DHA). Figure 3. Total saturated fatty acids * (mg/100 g dry product) in yolk and fractions. *(Myristic Acid C14:0, Palmitic Acid C16:0, Stearic Acid C18:0) Figure 5. Cholesterol (g/100 g dry product) content of native yolk and fractions N ASSIM N ADERI 1, J AMES D.H OUSE 1,2, Y VES P OULIOT 1 1.Institute of Nutrition and Functional Foods, Université Laval,Québec, QC, Canada, G1V 0A6. 2.Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada, R3T 2N2. REFERENCES 1.Daneshfar, A., Khezeli, T., Lotfi, H.J., 2009. Journal of Chromatography B. 877, 456–4600. 2.Folch, J., Lees, M., Sloane Stanley, G.H., 1957. J Biol Chem 226, 497–509. 3.Naderi, N., House, J.D., Pouliot, Y., 2014. J. Food Eng. 141, 85–92. 4.Strixner, T., Kulozik, U., 2013. J. Food Eng. 117, 89–98. Fractionation Plasma Granule Less CHOLESTEROL Less SFA