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 ± 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.
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Elsevier
2017
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Subjects: | Astaxanthin, Shrimp, Polyunsaturated fatty acids, Oxidation, Food colorant, DHA, EPA, α-Tocopherol, |
Online Access: | http://hdl.handle.net/10261/171192 http://dx.doi.org/10.13039/501100003329 |
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dig-ictan-es-10261-1711922020-12-12T16:56:48Z 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 Gómez Estaca, Joaquín Calvo, Marta Álvarez Acero, Inmaculada Montero García, Pilar Gómez Guillén, M. C. Ministerio de Economía y Competitividad (España) Astaxanthin Shrimp Polyunsaturated fatty acids Oxidation Food colorant DHA EPA α-Tocopherol 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 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. The 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. Peer Reviewed 2018-10-18T06:25:49Z 2018-10-18T06:25:49Z 2017 2018-10-18T06:25:50Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.foodchem.2016.08.016 issn: 0308-8146 Food Chemistry 216: 37-44 (2017) http://hdl.handle.net/10261/171192 10.1016/j.foodchem.2016.08.016 http://dx.doi.org/10.13039/501100003329 27596389 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52825-R Postprint https://doi.org/10.1016/j.foodchem.2016.08.016 Sí open Elsevier |
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Astaxanthin Shrimp Polyunsaturated fatty acids Oxidation Food colorant DHA EPA α-Tocopherol Astaxanthin Shrimp Polyunsaturated fatty acids Oxidation Food colorant DHA EPA α-Tocopherol |
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Astaxanthin Shrimp Polyunsaturated fatty acids Oxidation Food colorant DHA EPA α-Tocopherol Astaxanthin Shrimp Polyunsaturated fatty acids Oxidation Food colorant DHA EPA α-Tocopherol Gómez Estaca, Joaquín Calvo, Marta Álvarez Acero, Inmaculada Montero García, Pilar Gómez Guillén, M. C. 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 |
description |
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 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. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Gómez Estaca, Joaquín Calvo, Marta Álvarez Acero, Inmaculada Montero García, Pilar Gómez Guillén, M. C. |
format |
artículo |
topic_facet |
Astaxanthin Shrimp Polyunsaturated fatty acids Oxidation Food colorant DHA EPA α-Tocopherol |
author |
Gómez Estaca, Joaquín Calvo, Marta Álvarez Acero, Inmaculada Montero García, Pilar Gómez Guillén, M. C. |
author_sort |
Gómez Estaca, Joaquín |
title |
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 |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
publisher |
Elsevier |
publishDate |
2017 |
url |
http://hdl.handle.net/10261/171192 http://dx.doi.org/10.13039/501100003329 |
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