Characterization and storage stability of astaxanthin esters, fatty acid profile and alpha-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient

卷:216

Gomez-Estaca, J. ; Calvo, M. M. ; Alvarez-Acero, I. ; Montero, P. ; Gomez-Guillen, M. C.

Inst Food Sci Technol & Nutr ICTAN CSIC

关键词: Polyunsaturated fatty acids;    alpha-Tocopherol;    Astaxanthin;    Oxidation;    Food colorant;    DHA;    EPA;    Shrimp;   

DOI  :  10.1016/j.foodchem.2016.08.016

学科分类：食品科学和技术

【 摘 要 】

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 +/- 1 mg astaxanthin/g). C22:6n3 and C20:5n3 were the most frequent fatty acids in the esterified forms. Appreciable amounts of alpha-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 omega-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 c-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. (C) 2016 Elsevier Ltd. All rights reserved.