کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1183047 1492076 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
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
ترجمه فارسی عنوان
ثبات خواص و ذخیره سازیاسترهای آستاگزانتین، اسید چرب مشخصات و α توکوفرول عصاره چربی از میگو (وانامی) زباله با کاربردهای بالقوه به عنوان مواد تشکیل دهنده غذا
کلمات کلیدی
اسیدهای چرب اشباع نشده؛ آلفا توکوفرول؛ آستاگزانتین؛ اکسیداسیون؛ مو غذایی؛ DHA؛ سازمان حفاظت محیط زیست؛ میگو
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• Lipids from shrimp waste composed of fat, α-tocopherol, cholesterol, and astaxanthin.
• C16:0, C18:2n6c, C18:1n9c, C22:6n3, and C20:5n3 fatty acids were the most abundant.
• SFA, MUFA, and PUFA accounted for ≈31%, ≈25%, and ≈44% of total fatty acids.
• All-trans-astaxanthin, 2 cis isomers, 5 astaxanthin monoesters, and 10 diesters found.
• Astaxanthin, α-tocopherol gradually degraded upon storage; no lipid oxidation found.

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 216, 1 February 2017, Pages 37–44
نویسندگان
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