Otimização da determinação de colesterol por clae e teores de colesterol, lipídios totais e ácidos graxos em camarão rosa (Penaeus brasiliensis)

Bragagnolo, Neura; Rodriguez–Amaya, Délia B.

doi:10.1590/s0101-20611997000300016

Cited by 20 publications

(13 citation statements)

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“…These values are similar to values previously reported in the literature for shrimp waste (Babu et al, 2008;Brasileiro et al, 2012). Fat content obtained 4.43 ± 0.19%, showed that the pink shrimp residues captured in Brazil are rich in this component and are in agreement with values reported in the literature (Bragagnolo & Rodriguez-Amaya, 1997;Obrahim et al, 1999;Sánchez-Camargo et al, 2011), since the fat deposit is localized in the hepato-pancreas, which is in the head region. The yield of carotenoids from fresh waste was 38.91 ± 1.18μg/g waste.…”

Section: Shrimp Waste Paste Compositionsupporting

confidence: 91%

Drying and extraction of astaxanthin from pink shrimp waste (Farfantepenaeus subtilis): the applicability of spouted beds

et al. 2018

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On this study, the spouted bed drying technique was used to obtain powder from shrimp wastes, with high quality for subsequent extraction of astaxanthin using vegetable oil, as alternative to organic solvents. Shrimp waste paste was dried in three inlet air temperatures (70, 80 and 90 °C), and air velocity used in the experiments was 100% over minimum spouting velocity. The minimum spouting, the velocities were 1.23, 1.33 and 1.39 m/s, for temperatures of 90, 100 and 110 °C respectively. The powder obtained in this work shows properties comparable to of the commercial products, indicating that the spouted bed is an alternative technique to obtain powdered products with quality good, at low cost and suitable for subsequent extraction of astaxanthin. The extractions of astaxanthin from shrimp waste were performed using palm olein at three different temperatures (50, 60, and 70 °C). At these conditions, maximum extraction of astaxanthin was 29.814µg/g of dried waste. The extraction kinetics were modeled using a simplified mass transfer kinetic model which showed a good agreement (0.9685

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Section: Shrimp Waste Paste Compositionsupporting

confidence: 91%

Drying and extraction of astaxanthin from pink shrimp waste (Farfantepenaeus subtilis): the applicability of spouted beds

et al. 2018

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“…Os teores de EPA e DHA encontrados na carne do M. amazonicum foram inferiores aos obtidos no P. brasiliensis (Bragagnolo & Rodriguez-Amaya, 1997), ao passo que o de LNA foi superior.…”

Section: Resultsunclassified

Composição centesimal e perfil de ácidos graxos do camarão-d'água-doce

et al. 2006

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RESUMO -Este estudo foi realizado para determinação da composição centesimal e do perfil de ácidos graxos do camarão-d'água-doce Macrobrachium amazonicum visando à análise de seu potencial nutritivo. Seis lotes (100 g cada um) de camarões inteiros e com massas individuais de 0,9 a 1,2 g foram triturados, armazenados e, posteriormente, analisados quanto aos teores de umidade, cinzas, PB e lipídios totais (70,3; 1,5; 24,8 e 1,5%, respectivamente). Foram detectadas 36 variedades de ácidos graxos, sendo o mais freqüente o ácido palmítico-16:0 (18,2%). Entre os da série ômega-3, os mais encontrados foram o eicosapentaenóico-20:5n-3, di-homo-alfa-linolênico-20:3n-3, docosahexaenóico-22:6n-3 e alfa-linolênico-18:3n-3 (frequências de 13,9; 9,5; 6,8 e 4,2%, respectivamente). As freqüências de somatórias de ácidos graxos foram de 36,9% para os ômega-3 e de 46,8% para os poliinsaturados. As razões entre os ácidos graxos ômega-6/ômega-3 (n-6/n-3) e os ácidos graxos poliinsaturados/ácidos graxos saturados (AGPI/AGS) foram de 0,3 e 1,6, respectivamente. Todos os parâmetros observados indicaram bom potencial nutritivo para a carne do camarão-d'água-doce. Palavras-chave: ácidos graxos, camarão, composição centesimal, Macrobrachium amazonicum Centesimal composition and fatty acids profile of freshwater prawnABSTRACT -The aim of this work was to determine the centesimal composition and fatty acids profile of freshwater prawn (Macrobrachium amazonicum) for determination of its nutrient potential. Six lots (each one with 100 g) containing whole prawns with individual mass ranging from 0.9 to 1.2 g were triturated and stored for posterior chemical analysis. The average values for moisture, ash, CP and total lipids were as follows: 70.3, 1.5, 24.8, and 1.5%, respectively.It was detected 36 varieties of fatty acids, and the most abundant was the palmitic -16:0 acid with 18.2%. The major omega-3 fatty acids were: eicosapentaenoic-20:5n-3, dihomo-alpha-linolenic-20:3n-3, docosahexaenoic-22:6n-3 and alpha-linolenic-18:3n-3 with frequencies of 13.9, 9.5, 6.8, and 4.2%, respectively. The total frequencies of fatty acids were of 36.9% for omega-3 and 46.8% for polyunsaturated fatty acids. The omega-6/omega-3 (n-6/n-3) ratio and polyunsatured to satured (PUFA/SFA) ratio were of 0.3 and 1.6, respectively. All parameters indicated a good nutritional value of the M.amazonicum meat.

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“…The cholesterol levels were measured according to the method of Bragagnolo and Rodriguez-Amaya (1997), and this measurement consisted of four steps: meat lipid extraction, saponification, unsaponifiable lipid extraction, and lipid extract injection. To determine the cholesterol levels, a high-performance liquid chromatograph was used (Waters 2690, Varian, Palo Alto, California, USA), and the identification was made in an ultraviolet-visible (UV-VIS) detector (photodiode array [PDA], 330) at 210 nm using standard curve between 0.04 to 1.00 mg mL -1 .…”

Section: Total Cholesterolmentioning

confidence: 99%

The effect of feed restriction on the fat profile of Santa Inês lamb meat

Madruga

Bezerra

Guerra

et al. 2020

Acta Sci. Anim. Sci.

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Consumers today are increasingly more demanding regarding their food, seeking healthier and better quality products, and in this context animal nutrition plays a key role. The meat composition can be altered by animal feed itself, being that lipid profile may directly contribute to consumer health, reducing the predisposition of developing cardiovascular diseases, main cause of mortality in the world. Thus, the aim of this study was to assess the effect of dietary feed restriction in Santa Inês lambs on their intramuscular, intermuscular, and subcutaneous fat profile, fat profile of the longissimus thoracis et lumborum (LTL) muscle, and the total meat lipids and cholesterol. Three groups of lambs were subjected to diets: without restriction (WR), and 30 and 60% feed restriction. Overall, stearic, palmitic, and oleic acids were the predominant and the lowest lipid and cholesterol levels were observed at the highest restriction level, presenting higher polyunsaturated:saturated (PUFA:SFA) and desirable (DFA) fatty acid ratios (p < 0.05). Lambs subjected to 60% dietary feed restriction had a better quality meat with lower lipid and cholesterol contents, and profile favorable for human health due the presence of unsaturated fatty acids, that is important parameter the market demands to meet the consumers’ expectations.

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Otimização da determinação de colesterol por clae e teores de colesterol, lipídios totais e ácidos graxos em camarão rosa (Penaeus brasiliensis)

Cited by 20 publications

References 0 publications

Drying and extraction of astaxanthin from pink shrimp waste (Farfantepenaeus subtilis): the applicability of spouted beds

Drying and extraction of astaxanthin from pink shrimp waste (Farfantepenaeus subtilis): the applicability of spouted beds

Composição centesimal e perfil de ácidos graxos do camarão-d'água-doce

The effect of feed restriction on the fat profile of Santa Inês lamb meat

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