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Título: | Characterization and storage stability of astaxanthin esters, fatty acid profile and α-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient |
Autor: | Gómez Estaca, Joaquín CSIC ORCID; Calvo, Marta CSIC ORCID ; Álvarez Acero, Inmaculada CSIC ORCID; Montero García, Pilar CSIC ORCID ; Gómez Guillén, M. C. CSIC ORCID | Palabras clave: | Astaxanthin Shrimp Polyunsaturated fatty acids Oxidation Food colorant DHA EPA α-Tocopherol |
Fecha de publicación: | 2017 | Editor: | Elsevier | Citación: | Food Chemistry 216: 37-44 (2017) | Resumen: | In this work a lipid extract from shrimp waste was obtained and characterized. The most abundant fatty acids found were C16:0, C18:2n6c, C18:1n9c, C22:6n3, and C20:5n3. The extract contained all-trans-astaxanthin, two cis-astaxanthin isomers, 5 astaxanthin monoesters, and 10 astaxanthin diesters (7 ± 1 mg astaxanthin/g). C22:6n3 and C20:5n3 were the most frequent fatty acids in the esterified forms. Appreciable amounts of α-tocopherol and cholesterol were also found (126 ± 11 mg/g and 65 ± 1 mg/g, respectively). Little lipid oxidation was observed after 120 days of storage at room temperature, revealed by a slight reduction of ω-3 fatty acids, but neither accumulation of TBARS nor formation of oxidized cholesterol forms was found. This is attributed to the antioxidant effect of astaxanthin and α-tocopherol, as their concentrations decreased as storage continued. The lipid extract obtained has interesting applications as food ingredient, owing to the coloring capacity and the presence of healthy components. | Versión del editor: | https://doi.org/10.1016/j.foodchem.2016.08.016 | URI: | http://hdl.handle.net/10261/171192 | DOI: | 10.1016/j.foodchem.2016.08.016 | Identificadores: | doi: 10.1016/j.foodchem.2016.08.016 issn: 0308-8146 |
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