title: Ultra-high pressure LC for astaxanthin determination in shrimp by-products and active food packaging.
abstract: Nowadays, there is increasing interest in natural antioxidants from food by-products. Astaxanthin is a potent antioxidant and one of the major carotenoids in crustaceans and salmonids. An ultra-high pressure liquid chromatographic method was developed and validated for the determination of astaxanthin in shrimp by-products, and its migration from new packaging materials to food simulants was also studied. The method uses an UPLC® BEH guard-column (2.1 × 5 mm, 1.7 µm particle size) and an UPLC® BEH analytical column (2.1 × 50 mm, 1.7 µm particle size). Chromatographic separation was achieved using a programmed gradient mobile phase consisting of (A) acetonitrile-methanol (containing 0.05 m ammonium acetate)-dichloromethane (75:20:5, v/v/v) and (B) ultrapure water. This method was evaluated with respect to validation parameters such as linearity, precision, limit of detection, limit of quantification and recovery. Low-density polyethylene films were prepared with different amounts of the lipid fraction of fermented shrimp waste by extrusion, and migration was evaluated into food simulants (isooctane and ethanol 95%, v/v). Migration was not detected under the tested conditions.
authors.affiliation: Department of Food and Nutrition, National Institute of Health Dr Ricardo Jorge, I.P., Av. Padre Cruz, Lisbon, Portugal. ana.silva@insa.min-saude.pt
authors.forename: A
authors.initials: A
authors.lastname: Sanches-Silva
authors.forename: T
authors.initials: T
authors.lastname: Ribeiro
authors.forename: T G
authors.initials: TG
authors.lastname: Albuquerque
authors.forename: P
authors.initials: P
authors.lastname: Paseiro
authors.forename: R
authors.initials: R
authors.lastname: Sendón
authors.forename: A Bernaldo
authors.initials: AB
authors.lastname: de Quirós
authors.forename: J
authors.initials: J
authors.lastname: López-Cervantes
authors.forename: D I
authors.initials: DI
authors.lastname: Sánchez-Machado
authors.forename: H
authors.initials: H
authors.lastname: Soto Valdez
authors.forename: I
authors.initials: I
authors.lastname: Angulo
authors.forename: G P
authors.initials: GP
authors.lastname: Aurrekoetxea
authors.forename: H S
authors.initials: HS
authors.lastname: Costa
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D018857:Food Packaging; D057230:Limit of Detection; D033561:Penaeidae / Q000737:chemistry*; D020959:Polyethylene / Q000737:chemistry; D015203:Reproducibility of Results; D012758:Shellfish / Q000032:analysis*; D024341:Xanthophylls / Q000032:analysis
chemical_list: D024341:Xanthophylls; C005948:astaxanthine; D020959:Polyethylene