Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing

Abstract

Shrimps are sources of carotenoids, astaxanthin is the predominant, responsible for their special and desirable properties, as well as for their instability under heat treatment during the domestic preparation, industrial processing or storage under freezing. These can cause discoloration and reduce the beneficial health properties. This study aimed to evaluate the effect of heat treatment and storage under freezing (0, 45 and 90 days) on the levels of total carotenoids and stability of the antioxidant activity of ethanolic extracts of fillets and shells, raw and cooked, of the white shrimp ("Vila Franca") Litopenaeus schmitti (Burkenroad, 1938). The antioxidant ability of the extracts was evaluated using the radicals DPPH• (2,2-diphenyl-1-picryl-hydrazyl) and ABTS + • (2,2'-azino-bis (3-ethylbenzothiazoline-6 sulfonic acid), as well as by the iron reducing power (FRAP) test. The extracts of cooked or in natura shrimps (fillets and shells) represent dietary sources of carotenoids, displaying antioxidant activity through all the tested methods, after heat treatment and storage under freezing. The antioxidant activity of the extracts was superior to the one of ascorbic acid, mainly in the cooked fillet and shells. The samples of shrimp shells seemed a valuable source of carotenoids, whose antioxidant activity was verified even 90 days after freezing, and can be used in food products as functional natural supplement, adding value to this waste.Index terms: Free radicals; functional food; biomolecules oxidation. RESUMOOs camarões são fontes de carotenóides, sendo a astaxantina o predominante, responsáveis por suas propriedades especiais e desejáveis, e também a causa da sua instabilidade pelo tratamento térmico durante o preparo doméstico, processamento industrial ou armazenamento sob congelamento, que pode causar descoloração e redução de suas propriedades benéficas à saúde. Este trabalho visou avaliar o efeito do tratamento térmico e armazenamento sob congelamento (0, 45 e 90 dias) nos teores de carotenóides totais e na estabilidade da atividade antioxidante dos extratos etanólicos de filé e cascas, cruas ou cozidas, de camarão "Vila Franca" Litopenaeus schmitti (Burkenroad, 1938). A capacidade antioxidante dos extratos foi avaliada utilizando os radicais DPPH• (2,2-difenil-1-picril-hidrazila) e ABTS + • (2,2'-azino-bis-(3-etilbenzotiazolina-6-acido sulfônico), bem como pelo teste do poder redutor do ferro (FRAP). Os extratos do camarão cozido ou in natura (filé e cascas), representam fontes dietéticas de carotenóides, exibindo atividade antioxidante através de todos os métodos testados, após o tratamento térmico e armazenamento sob congelamento. A atividade antioxidante dos extratos foi superior a de ácido ascórbico, principalmente no filé e cascas cozidos. As amostras de cascas de camarão parecem uma valiosa fonte de carotenóides, cuja atividade antioxidante foi verificada até 90 dias após o congelamento, e pode ser utilizado nos produtos alimentares como suplemento natural funcional, agregando valor a e...

Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing

“…The total carotenoid content of fresh and onion white shrimp samples at zero time did not show a significant difference (p> 0.05) and were similar to those detected by Lira et al (2017), in raw "Vila Franca" shrimp fillets (0.57 μg.mL -1 ).…”

“…So that, the same polyenic chain responsible for the desirable properties is the cause of the instability of carotenoids (Rodriguez-Amaya & Kimura, 2005) under heat treatment during domestic preparation, industrial processing and food storage (Meléndez-Martínez et al, 2004), with a lack of their nutritional and beneficial properties. Lira et al (2017) detected a significant difference (p> 0.05), of 39%, in carotenoid concentrations, in samples of "Vila franca" shrimp in natura, after 90 days under freezing conditions. On the present study, after 90 days of freezing, a significant loss (p <0.05) of 28% was detected in the samples with addition of white onion, in relation to 45 days.…”

“…This reduction can be associated to the fact that in the storage period, due to the instability of its structure, the carotenoids can undergo isomerization and oxidation, due to the decrease of humidity, generating loss of dye capacity and consequently loss / reduction of antioxidant activity (Rodriguez-Amaya & Kimura, 2005;Rios, 2009;Barbosa et al, 2012). Lira et al (2017) detected a superiority of the antioxidant potential of carotenoids when compared to ascorbic acid, especially in cooked steaks and bark. However, due to its double bonded structure, carotenoids are sensitive to light, temperature, acidity and oxidation reactions (Ambrosio et al, 2006).…”

“…Shrimp production has increased significantly in recent years and can be classified as the product of the greatest economic impact in the world, mainly due to the high utilization in the gastronomic sector (Becerra et al, 2014) and considerable nutritional importance, being a food source of the high-value proteins, minerals (Pedrosa & Cozzolino, 2001) and polyunsaturated fatty acids of the omega 3 series, especially Eicosapentaenoic (EPA) and Docosahexaenoic (DHA) (Furuya et al, 2006;Simon et al, 2012;Lira et al, 2014), which present several beneficial effects in the organism (Costa et al, 2009;Perini et al, 2010;Ruxton, 2011;Ruxton et al, 2005). Shrimp is also a source of carotenoids (Lira et al, 2017), with astaxanthin being the major source (Armenta & Guerrero-Legarreta, 2009).…”

Enhanced reutilization value of shrimp-shell waste via fed-batch biodegradation with higher production of reducing sugar, antioxidant, and DNA protective compounds

“…The maximum activity was superior to the positive control of 0.1 mM L-Ascorbic acid (81.35%). The DPPH radical scavenging activities reported in the previous studies ranged over a wide variety of values: 56% DPPH radical scavenging activity from SSP fermentation using B. cereus (Wang et al 2009); 64.86 and 79.84% activities from cooked and raw shells of shrimp (Litopenaeus schmitti), respectively (Lira et al 2017); 68.5-83.4% activities during 8 days of biodegradation (Azam et al 2014); 82% activity from shrimp waste by treatment with crude protease isolated from Bacillus cereus SV1 (Manni et al 2010); 82.5% activity after 64 h of SSP biodegradation using Aeromonas hydrophila SBK1 (Halder et al 2013); and 90% maximum activity after 3 days of SSP fermentation using Pseudomonas aeruginosa (Ghorbel-Bellaaj et al 2011). Although the DPPH radical scavenging activity could become different with the reaction conditions, a relatively high activity was obtained through this study.…”