Assessment of Functional Lipid Constituents of Red (Aristaeomorpha foliacea) and Pink (Parapenaeus longirostris) Shrimps

Soultani, Georgia; Strati, Irini F.

doi:10.4172/2155-9546.1000452

Cited by 5 publications

(3 citation statements)

References 22 publications

(44 reference statements)

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“…Seasonal variation was found for CSI (3.85-4.79) and CI (3.7-4.06). The calculated CSI and CI values are comparable with those calculated for red and pink shrimps from the Ionian Sea [50]. The low values of both indices found for the Black Sea mussel lipids indicated their high functional properties and protective role against the risk of cardiovascular disease [51].…”

Section: Assessment Of the Nutritional Quality Of The Mussel Lipidssupporting

confidence: 58%

Assessment of Proximate and Bioactive Lipid Composition of Black Sea Mussels (M. galloprovincialis) from Bulgaria

Merdzhanova¹,

Dobreva²,

Panayotova³

2018

Biological Resources of Water

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Farmed marine mussels from genera Mytilus are important for the human diet by providing high levels of proteins, omega-3 polyunsaturated fatty acids (PUFAs), fat soluble vitamins and carbohydrates. Recently, black mussels are commercially important species from the Bulgarian Black Sea. The aim of this study was to assess the seasonal changes in proximate composition and to focus on the lipid bioactive components such as fatty acids, cholesterol, fat-soluble vitamins (A, E and D 3 ), and carotenoids (astaxanthin, beta-carotene) in farmed mussels (M. galloprovincialis) from the northern part of the Bulgarian Black Sea coast. All analyzed samples presented high protein and low lipid content. The fatty acids (FA) profile was characterized by the highest amount of PUFA, as 22:6 omega-3 (n-3) dominated, regardless of the seasons. In all seasons, the content of n-3 was significantly higher than the omega-6 PUFA. The amounts of cholesterol were in the range 62.3 (summer) to 78 (autumn) mg 100 g ww) were found in the summer season. The studied mussel aquaculture from Bulgaria presented a high beneficial potential in all seasons in terms of human health protection.

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Section: Assessment Of the Nutritional Quality Of The Mussel Lipidssupporting

confidence: 58%

Assessment of Proximate and Bioactive Lipid Composition of Black Sea Mussels (M. galloprovincialis) from Bulgaria

Merdzhanova¹,

Dobreva²,

Panayotova³

2018

Biological Resources of Water

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“…This result was in agreement with Takeungwongtrakul et al and Lin et al, who found that PUFAs were the major fatty acids in Pacific white shrimp. Shrimp cephalothorax contained palmitic acid as the most abundant fatty acid, followed by oleic acid, and linoleic acid . Takeungwongtrakul et al also reported similar composition of fatty acids in shrimp cephalothorax.…”

Section: Resultsmentioning

confidence: 92%

Ultrasound Waves Increase the Yield and Carotenoid Content of Lipid Extracted From Cephalothorax of Pacific White Shrimp (Litopenaeus vannamei)

Gulzar

Benjakul

2018

Euro J Lipid Sci & Tech

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Lipids from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) are obtained using solvent extraction and ultrasonic assisted extraction (UAE). Among all solvents used, the mixture of hexane:isopropane (1:1) provided the highest yield (25.32% dry weight basis) and carotenoid content (1.97 mg g−1 lipid). When ultrasonication with different amplitudes (50–90%) is used for 25 min, the highest yield is obtained at 80% amplitude (p < 0.05). With the same ultrasonication time, UAE with continuous mode rendered the higher yield than pulse mode (p < 0.05). Lipid extracted with hexane:isopropanol mixture with UAE process has the yield of 49.81%. Phospholipids are major constituents of lipids extracted by solvent extraction. However, more free fatty acids, mono, and diglycerides are found in lipids extracted by UAE process, indicating increased hydrolysis. UAE process resulted in higher oxidation of lipids as evidenced by increased peroxide values (PVs) and thiobarbituric acid reactive substances (TBARS). Those alterations are more pronounced in lipids extracted using UAE with continuous mode than pulse mode as confirmed by fourier transform infrared (FTIR) spectra. Overall, UAE process markedly increased the yield of lipids from shrimp cephalothorax, but oxidation and hydrolysis took place to some degree. Practical Applications: Cephalothorax of Pacific white shrimp contains high value products, especially lipids rich in polyunsaturated fatty acids (PUFAs) and astaxanthin. These value‐added products can serve as excellent source of nutrients as well as bioactive compounds with proven health benefits. The extraction yield of lipid and carotenoid are significantly higher when UAE was implemented, compared to the conventional solvent extraction method. The lipids extracted by UAE process are found to have high free fatty acids (FFAs). The lipids rich in FFAs can be used as alternative raw material for manufacturing of biodiesel or other marketable products. Lipids from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) are obtained using solvent extraction and ultrasonic assisted extraction (UAE). Different solvents are used to investigate for the highest yield and a mixture of hexane:isopropanol (1:1) provided the highest yield of 25.32% (db). Ultrasonication with different amplitudes (50–90%) is used for 25 min and the highest yield is obtained at 80% amplitude with continuous mode.

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“…[ 25 , 26 ], and shrimps of Parapenaeus longirostris sp. [ 27 ]—no systematic investigation has been reported so far on the evolution of their PL with thermal treatments.…”

Section: Introductionmentioning

confidence: 99%

Tracing the Thermal History of Seafood Products through Lysophospholipid Analysis by Hydrophilic Interaction Liquid Chromatography–Electrospray Ionization Fourier Transform Mass Spectrometry

et al. 2018

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Low temperature treatments commonly applied to seafood products have been shown to influence their phospholipid (PL) profile through enzymatic hydrolysis. In the present study, the generation of lysophospholipids (LPL) resulting from this process was systematically investigated for selected, commercially relevant seafood products, namely oysters, clams, octopuses, and shrimps. These products were subjected to thermal treatments like refrigeration or freezing after being purchased as fresh, defrozen, or frozen products depending on the case. The coupling between hydrophilic interaction liquid chromatography (HILIC) and electrospray ionization with high resolution/accuracy Fourier transform mass spectrometry (ESI-FTMS) was exploited to evaluate the PL profile of the cited products, especially the incidence of LPL related to the two main PL classes of seafood products—phosphatidylcholines (PC) and phosphatidylethanolamines (PE)—in the lipid extracts. The lyso forms of PE (LPE) were found to be generally more sensitive than those of PC (LPC) to thermal treatments, usually exhibiting a significant increase upon prolonged refrigeration at 4 °C in all types of investigated products except European flat oysters. Moreover, the distinction between fresh and frozen or defrozen products could be achieved in the case of octopuses and shrimps, respectively.

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Assessment of Functional Lipid Constituents of Red (Aristaeomorpha foliacea) and Pink (Parapenaeus longirostris) Shrimps

Cited by 5 publications

References 22 publications

Assessment of Proximate and Bioactive Lipid Composition of Black Sea Mussels (M. galloprovincialis) from Bulgaria

Assessment of Proximate and Bioactive Lipid Composition of Black Sea Mussels (M. galloprovincialis) from Bulgaria

Ultrasound Waves Increase the Yield and Carotenoid Content of Lipid Extracted From Cephalothorax of Pacific White Shrimp (Litopenaeus vannamei)

Tracing the Thermal History of Seafood Products through Lysophospholipid Analysis by Hydrophilic Interaction Liquid Chromatography–Electrospray Ionization Fourier Transform Mass Spectrometry

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