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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

AuthorsGómez Estaca, Joaquín ; Calvo, Marta ; Álvarez Acero, Inmaculada ; Montero García, Pilar ; Gómez Guillén, M. C.
Polyunsaturated fatty acids
Food colorant
Issue Date2017
CitationFood Chemistry 216: 37-44 (2017)
AbstractIn 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.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2016.08.016
Identifiersdoi: 10.1016/j.foodchem.2016.08.016
issn: 0308-8146
Appears in Collections:(ICTAN) Artículos
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