Effects of silage preservation on astaxanthin forms and fatty acid profiles of processed shrimp (Pandalus borealis) waste

Guillou, Alain; Khalil, Michel; Adambounou, L.T.

doi:10.1016/0044-8486(94)00324-h

Cited by 61 publications

(39 citation statements)

References 22 publications

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“…There are reports indicating that the acid fermentation could facilitate availability or extraction of carotenoproteins, carotenoid pigments and valuable fatty acids. 15,35 The FTIR spectra of the processed samples (Fig 3) were used to estimate their DA. 29 There were only minor differences between the three chitin spectra, despite the differences in chemical composition, mainly in protein content.…”

Section: Resultsmentioning

confidence: 99%

Comparison of chitins produced by chemical and bioprocessing methods

Beaney

Lizardi‐Mendoza

Healy

2004

J of Chemical Tech & Biotech

120

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Lactic acid fermentation was used to extract chitin from prawn shell (Nephrops norvegicus) at two different scales of operation. The fermentation products were characterized and compared with chitin extracted from the same source by a chemical method. Chitosans produced from the obtained chitins were evaluated in terms of their intrinsic viscosity, molecular weight and degree of acetylation (DA). The fermentation removed 690 g kg −1 and 770 g kg −1 of inorganic matter, 490 and 440 g kg −1 of protein and 540 and 770 g kg −1 of lipids from the shells at laboratory and pilot plant scales, respectively. However, the functional properties such as the DA of the chitin, the molecular weight and the DA of the chitosans were similar to those obtained for the chemically-obtained chitin and its chitosan. Despite the incomplete extraction of chitin this biological process could be useful to produce chitin and chitosan in a more environment-friendly approach.

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Section: Resultsmentioning

confidence: 99%

Comparison of chitins produced by chemical and bioprocessing methods

Beaney

Lizardi‐Mendoza

Healy

2004

J of Chemical Tech & Biotech

120

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“…Lactic acid fermentation of shrimp waste has been reported to be a workable and economical technique to protect the shrimp biomass from bacterial decomposition. The fermented waste forms a silage containing a protein-rich liquor, a lipid fraction (mainly astaxanthin, sterols, and vitamins A and E), and the insoluble chitin (Guillou et al, 1995;Chkrabarti, 2002;López-Cervantes et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Quantification of astaxanthin in shrimp waste hydrolysate by HPLC

López-Cervantes

Sánchez-Machado

Gutiérrez-Coronado

et al. 2006

Biomedical Chromatography

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In the present study, a simple and rapid reversed-phase HPLC method for the determination of astaxanthin in shrimp waste hydrolysate has been developed and validated. The analytical procedure involves the direct extraction of astaxanthin from the lipid fraction with methanol. The analytical column, SS Exil ODS, was operated at 25C. The mobile phase consisted of a mixture of water:methanol:dichloromethane:acetonitrile (4.5:28:22:45.5 v/v/v/v) at a flow rate of 1.0 mL/min. Detection and identification were performed using a photodiode array detector (lambda(detection) = 476 nm). The proposed HPLC method showed adequate linearity, repeatability and accuracy.

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“…Los ácidos grasos en menor proporción son el linolénico (C18:3n3), gadoleico (C20:1n9), araquidóni- co (C20:4n6) y eicosatetraenoico (C20:4n3), representando el 5%. Guillou et al (1995) reportan que los ácidos oleico y palmítico predominan en el aceite crudo extraído químicamente de los residuos de camarón. Por otro lado, Shahidi y Synowieck (1991) encontraron que el ácido oleico es más abundante en los extractos de residuos de cangrejo sin fermentar.…”

Section: Composición De áCidos Grasosunclassified

“…López-Cervantes et al (2006a) reportaron que la fracción lipídi-ca del fermentado de los residuos de camarón sin centrifugar contiene 2.21 mg de astaxantina por gramo de muestra seca. El aceite extraído con acetona del ensilaje de residuos de camarón (Pandalus borealis) contiene 4.57 mg de pigmento/g, estas diferencias se pueden atribuir al proceso de extracción y a la especie de camarón (Guillou et al, 1995). Según Rao et al (2007) la estabilización del pigmento en los aceites depende de su composición de ácidos grasos.…”

Section: Cuantificación De Astaxantinaunclassified

Evaluación físico-química de aceite pigmentado obtenido de la cabeza de camarón

et al. 2011

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RESUMENEvaluación físico-química de aceite pigmentado obtenido de la cabeza de camarón.En este trabajo se presenta el análisis proximal, caracterización físico-química, perfil de ácidos grasos y contenido de astaxantina en aceite pigmentado aislado por fermentación láctica de los residuos de camarón. Los lípidos son los componentes mayoritarios (95%). El índice de saponificación es 178.62 mg KOH/g, el de yodo 139.8 cg yodo/g, y los peróxidos no fueron detectados. La densidad y la viscosidad fueron de 0.92 mg/ml y 64 centipoises, respectivamente. Los ácidos grasos en mayor cantidad fueron el linoleico (C18:2n6), oleico (C18:1n9) y palmítico (C16:0). El ácido eicosapentaenoico (C20:5n3, EPA) y el docosahexaenoico (C22:6n3, DHA) suman el 9% del total. El contenido promedio de astaxantina fue de 2.72 mg/g base seca. El aceite pigmentado es una fuente dietética de nutrientes con alto valor como la astaxantina. PALABRAS CLAVE: Aceite -Ácidos grasos -Astaxantina -Cabeza de camarón -Cromatografía de gases -Fermentación láctica. SUMMARY Physical and chemical properties of pigmented oil obtained from shrimp heads.In this work the proximal analysis, physicochemical characterization, fatty acid profile and astaxanthin content of pigmented oil obtained by fermentation shrimp heads are presented. Lipids are the major components in the oil (95%). The saponification number is 178.62 mg KOH/g, iodine value 139.8 cg iodine/g, and the peroxide value was not detected. Density and viscosity were 0.92 mg/ml and 64 centipoises, respectively. The highest contents of fatty acids were linoleic (C18:2n6), oleic (C18:1n9) and palmitic (C16:0). Eicosapentaenoic acid (C20:5n3, EPA) and docosahexaenoic acid (C22:6n3, DHA) account for 9% of the total. The content of astaxanthin was 2.72 mg/g dry weight. The pigmented oil is a dietary source of nutrients with high value such as astaxanthin.

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Effects of silage preservation on astaxanthin forms and fatty acid profiles of processed shrimp (Pandalus borealis) waste

Cited by 61 publications

References 22 publications

Comparison of chitins produced by chemical and bioprocessing methods

Comparison of chitins produced by chemical and bioprocessing methods

Quantification of astaxanthin in shrimp waste hydrolysate by HPLC

Evaluación físico-química de aceite pigmentado obtenido de la cabeza de camarón

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