Assessment of phospholipid content of locally produced chicken eggs for phospholipid composition in Tororo District.
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Date
2026-08-19
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Busitema University
Abstract
This study investigated the extraction, characterization, and oxidative stability of phospholipids obtained from local and exotic chicken eggs collected from Tororo District. Lecithin was extracted from (30 g) of egg yolk using the Folch extraction method. Phospholipid classes were analyzed by thin-layer chromatography (TLC) with ninhydrin and iodine vapor visualization, and oxidative stability was assessed spectrophotometrically at (570 nm) over 7 days. Functional groups present in the extracted phospholipids were identified using Fourier Transform Infrared (FT/IR) spectroscopy. The results showed that local eggs produced (10.094 g) of crude lecithin from 30 g of yolk, whereas exotic eggs produced (7.760 g), indicating a higher lecithin yield in local eggs. TLC analysis confirmed the presence of phosphatidylcholine, phosphatidylethanolamine, and phosphatidylserine in both egg types. However, local egg lecithin consistently exhibited higher Rf values, suggesting the presence of more hydrophobic and possibly more saturated fatty acid chains. Oxidation studies revealed that local egg lecithin had lower absorbance values over 7 days, increasing from 0.712 on day 0 to 1.819 on day 7, compared to exotic egg lecithin, which increased from 0.973 to 2.335. These findings indicated that local egg phospholipids were more resistant to oxidation. FTIR analysis further confirmed the presence of characteristic phospholipid functional groups, including O-H, C-H, C=O, P=O, and P-O-C stretches in both samples. The sharper carbonyl absorption band observed in local egg lecithin suggested a greater degree of fatty acid saturation. Overall, the study demonstrated that local chicken eggs contain more stable phospholipids and may therefore provide advantages in nutritional and industrial applications.
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Ssebutinde, K. (2026). Assessment of phospholipid content of locally produced chicken eggs for phospholipid composition in Tororo District. [Underdraduate research report]. Busitema University.