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.
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±1mg 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±11mg/g and 65±1mg/g, respectively). Little lipid oxidation was observed after 120days 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.
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid Spain. Electronic address: joaquin.gomez@csic.es.
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Gómez-Estaca
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid Spain. Electronic address: mmcalvo@ictan.csic.es.
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Calvo
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid Spain.
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Álvarez-Acero
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid Spain.
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Montero
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid Spain.
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Gómez-Guillén
D000818:Animals; D000975:Antioxidants / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D005229:Fatty Acids, Monounsaturated / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D061353:Food Storage; D050356:Lipid Metabolism; D033561:Penaeidae / Q000737:chemistry*; D012758:Shellfish / Q000032:analysis; D013696:Temperature; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D024341:Xanthophylls / Q000032:analysis; D024502:alpha-Tocopherol / Q000032:analysis*
D000975:Antioxidants; D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated; D017392:Thiobarbituric Acid Reactive Substances; D024341:Xanthophylls; C005948:astaxanthine; D024502:alpha-Tocopherol
Astaxanthin; DHA; EPA; Food colorant; Oxidation; Polyunsaturated fatty acids; Shrimp; α-Tocopherol