Fatty acids and astaxanthin composition of two edible native Mexican crayfish Cambarellus (C.) montezumae and Procambarus (M.) bouvieri
Keywords:Acocil, Astaxanthin esters, Mexican crayfish, Omega 3 fatty acids
The content and composition of the fatty acids (FAs) and astaxanthin (AST) in the edible forms of crayfish: the whole animal of Cambarellus (C.) montezumae, and the tail meat (TM) of Procambarus (M.) bouvieri were determined by GC and HPLC. The exoskeleton (EXK) of P. (M.) bouvieri was also studied. Unsaturated FAs, and mostly oleic acid (C18:1 n-9), were predominant in both edible forms. The contents of the polyunsaturated eicosapentaenoic (C20:5 n-3, EPA), arachidonic (C20:4 n-6, ARA) and docosahexaenoic acid (C22:6 n-3, DHA), were higher in the TM of P. (M.) bouvieri than in the complete C. (C.) montezumae (p < 0.05). Total carotenoids ranged between 2.31 ± 0.33 μg·g-1 and 66.3 ± 3.91 μg·g-1, and were composed mainly of AST ( > 79.50%). AST esters were enriched with saturated FAs in C. (C.) montezumae and with PUFAs in EXK of P. (M.) bouvieri. We conclude that both C. (C.) montezumae and the TM of P. (M.) bouvieri are traditional foods rich in n-3 PUFAs and C. (C.) montezumae in AST. The EXK of P. (M.) bouvieri is a rich potential source of AST, n-3 PUFAs, and the combination AST-DHA.
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