The well-stirred egg yolk (0.5 g) was added to acetone (10 ml), vortexed for 15 min and then centrifuged at 4000 rpm for 15 min. The absorbance value of the supernatant at 475 nm was determined by UV–visible spectrophotometer. Carotenoids content was calculated according to the following formula:
where A is absorbance value at 475 nm; V is the volume of acetone being added, ml; 0.16 is molar extinction coefficient of carotene; W is weight of the egg yolk used in the measurement process, g.
where A is absorbance value at 475 nm; V is the volume of acetone being added, ml; 0.16 is molar extinction coefficient of carotene; W is weight of the egg yolk used in the measurement process, g.
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