[Characterization of the lipid portion of pink shrimp commercial samples].
The objective of this study was to describe the fresh cooled pink-shrimp (Penaeus brasiliensis and Penaeus paulensis) lipid. The total lipid content was 1.13 +/- 0.09 g/100 g while fatty acid profile showed 32.9% saturated, 20.4% monounsaturated and 40.5% polyunsaturated. Eighteen fatty acids were detected, seven saturated (14:0, 15:0, 16:0, 17:0, 18:0, 20:0, 22:0), four monounsaturated (16:1w7, 17:1w9, 18:1w9, 20:1w9) and seven polyunsaturated (18:2w6, 18:3w3, 20:2w6, 20:4w6, 20:5w3, 22:5w3, 22:6w3). The free cholesterol content was 92 to 136 mg/100 g with average of 118 mg/100 g. In same time, was observed the occurrence of free 7-ketocholesterol, a product of cholesterol oxidation, in levels of 0.185 to 0.366 microgram/g. The fatty acid profile was obtained by gas chromatography with a fused silica column Supelcowax 10. The cholesterol and 7-ketocholesterol was determined by high performance liquid chromatography using a mu-Porasil column, normal phase, and a diode array detector.
de Moura
Andréa Figueiredo Procópio
AF
Faculdade de Ciêcias Farmacêuticas, Universidade de São Paulo, SP, Brasil.
Torres
Rosângela Pavan
RP
Mancini-Filho
Jorge
J
Tenuta Filho
Alfredo
A
D000818:Animals; D002784:Cholesterol / Q000032:analysis*; D033364:Decapoda / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis*; D007653:Ketocholesterols / Q000032:analysis; D012758:Shellfish / Q000032:analysis*
D005227:Fatty Acids; D007653:Ketocholesterols; D002784:Cholesterol