Resíduos do beneficiamento do camarão cultivado: obtenção de pigmentos carotenóides

Abstract

A extração de pigmentos carotenóides constitui uma possível alternativa, de grande agregação de valor, para o aproveitamento da cabeça do camarão Litopenaeus vannamei. O objetivo do presente trabalho foi a identificação, a extração e a quantificação dos principais pigmentos desta matéria-prima, coletados a partir de uma planta de beneficiamento de camarão no Ceará -Brasil. Após cocção dos resíduos a 100 °C, na proporção 1:2 cabeça de camarão e água durante 15 minutos, obteve-se uma pasta de pigmentos brutos extraindo-se os carotenóides com acetona resfriada e, posteriormente, com hexano, obtendo a fase pigmento-hexano. Obteve-se também a fase DMSO, após o material ser particionado com dimetilsulfóxido, e uma fração acidificada. Estas frações sofreram evaporação e secagem, sendo os carotenóides identificados em coluna aberta, utilizando-se o parâmetro de eluição das frações, o espectro de absorção visível e o valor de R f na camada delgada de sílica gel. Os espectros de absorção de cada fração foram obtidos a 350 a 550 nm e quantificados por cromatografia de camada delgada. Para o cálculo de carotenóides totais (37,62 µg.g -1 da pasta de pigmentos), utilizou-se o somatório das frações hexano, DMSO e acidificada, e coeficientes de extinção 2592, 2100 e 1690 referentes ao b-caroteno, astaxantina e astaceno, respectivamente. A astaxantina foi o pigmento mais abundante (45,5%), seguido do b-caroteno-5,6-epóxido (33,5%) e do astaceno (21,0%). Palavras-chave: resíduos; camarão; pigmentos carotenóides; astaxantina. AbstractThe extraction of carotenoid pigments from shrimp heads left over from the processing of Litopenaeus vannamei has been shown to constitute an economically feasible alternative for aggregating value to shrimp processing waste. The objective of the present study was to extract, identify and quantify the main pigments found in shrimp heads collected at a shrimp processing plant in Ceará (Brazil). Samples were cooked for 15 minutes at 100 °C in water at a ratio of 1:2 until producing a mush. Carotenoids were extracted using cooled acetone and then hexane (the hexane phase). Subsequently, the DMSO phase was produced along with an acid fraction by partitioning with dimethyl sulfoxide. Following evaporation and drying, the carotenoids were identified in an open column using the elution parameter of the fractions, the visible absorption spectrum and the R f value of the thin layer of silica gel. The absorption spectra of each fraction were read at 350-550 nm and quantified by thin-layer chromatography. The calculation of total carotenoids (37.62 µg.g -1 of the pigment mush) used the sum of the hexane, DMSO and acid fractions as well as the extinction coefficients of b-carotene, astaxantin and astacin (2592, 2100 and 1690, respectively). The most abundant pigment was astaxantin (45.5%), followed by b-carotene-5,6-epoxide (33.5%) and astacin (21.0%).

Flour production from shrimp by-products and sensory evaluation of flour-based products

“…Protein content in the flour was lower than that found by Lima et al (2007), which was 66.01% for shrimp cephalothorax flour. Sriket et al (2007) found 18.8% protein content in shrimp fillets, a value close to that found in fresh cephalothorax examined in the present research.…”

“…Microbiological analyses were performed in triplicate, in the Laboratory of Microbiology, Department of Nutrition, at Universidade Federal da Paraíba, using the methodology described by Vanderzant & Splittstoesser Crustacean residues, depending on the species and type of processing, can amount to 85% of the initial weight (Ogawa et al, 2007). According to Cavalheiro et al (2007), the low use of this by-product remains a serious problem, contributing to the overall cost of production.…”

“…From 2005 to 2007, approximately fifty thousand tons of beheaded shrimp were produced in Brazil. Residues continue to be discarded without any type of technological use (Ogawa et al, 2007). According to data surveyed by Guilherme et al (2007), 33% of all the shrimp production is discarded as garbage, and just a small amount of the cephalothorax is transformed into food.…”

Evidence of anti-obesity and mixed hypolipidemic effects of extracts from pink shrimp (Penaeus brasiliensis and Penaeus paulensis) processing residue

“…Besides the fact that the SFE provides much higher astaxanthin content compared to the SOX sample, the biological potential of the astaxanthin natural form (from both shrimp extracts) could also be high. For instance, natural astaxanthin show an antioxidant potential higher than other components (10 times superior of the zeaxanthin, lutein and ␤-carotene [44]) and also protective effect against UV-radiation [24], antitumor [45], among other biological properties. treatment.…”

Cultivation of Rubrivivax gelatinosus in fish industry effluent for depollution and biomass production

“…After the fourth day of growth, the elevation in OG concentration was attributed to the bacterial oxycarotenoids produced by that time. R. gelatinosus oxycarotenoids derive from terpenoid compounds (Margalith 1992;Ausich 1997;Breithaupt 2007;Ogawa et al 2007) and, due to their lipid character, they probably were solubilized in hexane and extracted together with oils and greases, since biomass was not removed from substrate before this analysis too. So, the mean decrease in OG content during the growth period was of 47.71%, but better results probably would be found if cell mass had been removed from cultures for sampling.…”