Characterization and storage stability of astaxanthin esters, fatty acid profile and α-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient

Abstract

In this work a lipid extract from shrimp waste was obtained and characterized. The most abundant fatty acids found were C16:0, C18:2n6c, C18:1n9c, C22:6n3, and C20:5n3. The extract contained all-trans-astaxanthin, two cis-astaxanthin isomers, 5 astaxanthin monoesters, and 10 astaxanthin diesters (7±1mg astaxanthin/g). C22:6n3 and C20:5n3 were the most frequent fatty acids in the esterified forms. Appreciable amounts of α-tocopherol and cholesterol were also found (126±11mg/g and 65±1mg/g, respectively). Little lipid oxidation was observed after 120days of storage at room temperature, revealed by a slight reduction of ω-3 fatty acids, but neither accumulation of TBARS nor formation of oxidized cholesterol forms was found. This is attributed to the antioxidant effect of astaxanthin and α-tocopherol, as their concentrations decreased as storage continued. The lipid extract obtained has interesting applications as food ingredient, owing to the coloring capacity and the presence of healthy components.

Keywords: Astaxanthin; DHA; EPA; Food colorant; Oxidation; Polyunsaturated fatty acids; Shrimp; α-Tocopherol.