Astaxanthin and Its Esters in Pigmented Oil from Fermented Shrimp By-Products |
| |
| Authors: | José A. Núñez-Gastélum Dalia I. Sánchez-Machado Jaime López-Cervantes Jesús R. Rodríguez-Núñez Ma. A. Correa-Murrieta Reyna G. Sánchez-Duarte |
| |
| Affiliation: | 1. Department of Biotechnology and Food Science, Sonora Institute of Technology, Ciudad Obregón, Sonora, Méxicojaime.lopez@itson.edu.mx;3. Department of Biotechnology and Food Science, Sonora Institute of Technology, Ciudad Obregón, Sonora, México |
| |
| Abstract: | ABSTRACTThis study focuses on the isolation and quantification of astaxanthin and its esters in the oils extracted from shrimp waste. The content of astaxanthin was determined by high performance liquid chromatography and ranged from 1.5 to 2.1 mg g?1. The astaxanthin and its esters were isolated by thin layer chromatography in three fractions: free astaxanthin, monoester, and diester of astaxanthin, with percentages of 44, 32, and 26%, respectively. Oleic acid was the major fatty acid in the monoester fraction, while palmitic, oleic, and stearic acids were present predominantly in the diester fraction. Free radical-scavenging activity of the oils and the three fractions was evaluated. All oils showed an effect on the decrease in the absorbtion of 1,1-diphenyl-2-picrylhydrazyl solutions, while among the fractions no significant difference occurred. Pigmented oil from shrimp waste is an organic source of pigment and antioxidant astaxanthin, the esters, and fatty acids, such as eicosapentaenoic and docosahexaenoic. |
| |
| Keywords: | Carotenoids fatty acids seafood oil scavenging ability shrimp waste |
|
|
