Physical and chemical properties of pigmented oil obtained from shrimp heads

Authors

  • J. A. Núñez-Gastélum Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora
  • D. I. Sánchez-Machado Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora
  • J. López-Cervantes Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora
  • P. Paseiro-Losada Departamento de Química Analítica, Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad de Santiago de Compostela
  • R. Sendón Departamento de Química Analítica, Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad de Santiago de Compostela
  • A. T. Sanches-Silva Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge
  • H. S. Costa Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge
  • G. P. Aurrekoetxea Centro Tecnológico Gaiker
  • I. Angulo Centro Tecnológico Gaiker
  • H. Soto-Valdez Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de investigación en Alimentación y Desarrollo

DOI:

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

Keywords:

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

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.

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Published

2011-09-30

How to Cite

1.
Núñez-Gastélum JA, Sánchez-Machado DI, López-Cervantes J, Paseiro-Losada P, Sendón R, Sanches-Silva AT, Costa HS, Aurrekoetxea GP, Angulo I, Soto-Valdez H. Physical and chemical properties of pigmented oil obtained from shrimp heads. Grasas aceites [Internet]. 2011Sep.30 [cited 2024Mar.28];62(3):321-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1330

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