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dc.contributor.authorGómez Estaca, Joaquín-
dc.contributor.authorCalvo, Marta-
dc.contributor.authorÁlvarez Acero, Inmaculada-
dc.contributor.authorMontero García, Pilar-
dc.contributor.authorGómez Guillén, M. C.-
dc.date.accessioned2018-10-18T06:25:49Z-
dc.date.available2018-10-18T06:25:49Z-
dc.date.issued2017-
dc.identifierdoi: 10.1016/j.foodchem.2016.08.016-
dc.identifierissn: 0308-8146-
dc.identifier.citationFood Chemistry 216: 37-44 (2017)-
dc.identifier.urihttp://hdl.handle.net/10261/171192-
dc.description.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.-
dc.description.sponsorshipThe authors wish to thank the Spanish Ministry of Economy and Competitiveness for financial support through projects AGL2011-27607, AGL2014-52825, and 201370E036, and for J. Gómez-Estaca’s “Juan de la Cierva” fellowship.-
dc.publisherElsevier-
dc.relationMINECO/ICTI2013-2016/AGL2014-52825-R-
dc.relation.isversionofPostprint-
dc.rightsopenAccess-
dc.subjectAstaxanthin-
dc.subjectShrimp-
dc.subjectPolyunsaturated fatty acids-
dc.subjectOxidation-
dc.subjectFood colorant-
dc.subjectDHA-
dc.subjectEPA-
dc.subjectα-Tocopherol-
dc.titleCharacterization 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-
dc.typeArtículo-
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2016.08.016-
dc.date.updated2018-10-18T06:25:50Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.pmid27596389-
Appears in Collections:(ICTAN) Artículos
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