Grasas y Aceites, Vol 62, No 3 (2011)

Physical and chemical properties of pigmented oil obtained from shrimp heads


https://doi.org/10.3989/gya.102710

J. A. Núñez-Gastélum
Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Mexico

D. I. Sánchez-Machado
Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Mexico

J. López-Cervantes
Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Mexico

P. Paseiro-Losada
Departamento de Química Analítica, Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad de Santiago de Compostela, Spain

R. Sendón
Departamento de Química Analítica, Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad de Santiago de Compostela, Spain

A. T. Sanches-Silva
Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, Portugal

H. S. Costa
Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, Spain

G. P. Aurrekoetxea
Centro Tecnológico Gaiker, Spain

I. Angulo
Centro Tecnológico Gaiker, Spain

H. Soto-Valdez
Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de investigación en Alimentación y Desarrollo, Mexico

Abstract


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.

Keywords


Astaxanthin; Fatty acids; Gas chromatography; Lactic fermentation; Oil; Shrimp heads

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