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
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- 作者：J. Gó ; mez-Estaca ; joaquin.gomez@csic.es" class="auth_mail" title="E-mail the corresponding author ; M.M. Calvo ; mmcalvo@ictan.csic.es" class="auth_mail" title="E-mail the corresponding author ; I. Á ; lvarez-Acero ; P. Montero ; M.C. Gó ; mez-Guillé ; n
- 关键词：Polyunsaturated fatty acids ; α-Tocopherol ; Astaxanthin ; Oxidation ; Food colorant ; DHA ; EPA ; Shrimp
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：37-44
- 全文大小：401 K
文摘
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Lipids from shrimp waste composed of fat, α-tocopherol, cholesterol, and astaxanthin.
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C16:0, C18:2n6c, C18:1n9c, C22:6n3, and C20:5n3 fatty acids were the most abundant.
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SFA, MUFA, and PUFA accounted for ≈31%, ≈25%, and ≈44% of total fatty acids.
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All-trans-astaxanthin, 2 cis isomers, 5 astaxanthin monoesters, and 10 diesters found.
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Astaxanthin, α-tocopherol gradually degraded upon storage; no lipid oxidation found.