Composición de ácidos grasos y astaxantina de dos especies comestibles de acociles nativos de México, Cambarellus (C.) montezumae y Procambarus (M.) bouvieri
DOI:
https://doi.org/10.3989/gya.1021153Palabras clave:
Acocil, Acociles mexicanos, Ácidos grasos, Ésteres de astaxantina, Omega 3Resumen
Se determinó por GC y HPLC el contenido y composición de ácidos grasos (AGs) y astaxantina (AST), en dos formas comestibles de acocil: el animal completo de Cambarellus (C.) montezumae, y el músculo de la cola (MC) de Procambarus (M.) bouvieri. Adicionalmente, se estudió el exosqueleto (EXK) de P. (M.) bouvieri. En ambas formas comestibles predominaron los AGs insaturados. Los contenidos de ácido eicosapentaenoico (C20:5 n-3, EPA), araquidónico (C20:4 n-6, ARA) y docosahexaenoico (C22: 6 n-3, DHA), fueron mayores en el MC que en C. (C) montezumae (p < 0,05). Los carotenoides totales oscilaron de 2.3 ± 0.3 μg·g-1 a 66.3 ± 3.9 μg·g-1, con predominancia de AST ( > 79.50%). Los ésteres de AST en C. (C.) montezumae fueron enriquecidos con AGs saturados mientras que los del EXK de P. (M.) bouvieri con AGs poliinsaturados. Se concluyó que tanto C. (C.) montezumae como el MC de P. (M.) bouvieri, son alimentos tradicionales ricos en PUFAs n-3, y C. (C.) montezumae en AST. El EXK de P. (M.) bouvieri abunda en AST, PUFAs n-3, y en la combinación AST-DHA.
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