Evaluación físico-química de aceite pigmentado obtenido de la cabeza de camarón

Abstract

RESUMENEvaluación físico-química de aceite pigmentado obtenido de la cabeza de camarón.En este trabajo se presenta el análisis proximal, caracterización físico-química, perfil de ácidos grasos y contenido de astaxantina en aceite pigmentado aislado por fermentación láctica de los residuos de camarón. Los lípidos son los componentes mayoritarios (95%). El índice de saponificación es 178.62 mg KOH/g, el de yodo 139.8 cg yodo/g, y los peróxidos no fueron detectados. La densidad y la viscosidad fueron de 0.92 mg/ml y 64 centipoises, respectivamente. Los ácidos grasos en mayor cantidad fueron el linoleico (C18:2n6), oleico (C18:1n9) y palmítico (C16:0). El ácido eicosapentaenoico (C20:5n3, EPA) y el docosahexaenoico (C22:6n3, DHA) suman el 9% del total. El contenido promedio de astaxantina fue de 2.72 mg/g base seca. El aceite pigmentado es una fuente dietética de nutrientes con alto valor como la astaxantina. PALABRAS CLAVE: Aceite -Ácidos grasos -Astaxantina -Cabeza de camarón -Cromatografía de gases -Fermentación láctica. SUMMARY Physical and chemical properties of pigmented oil obtained from shrimp heads.In this work the proximal analysis, physicochemical characterization, fatty acid profile and astaxanthin content of pigmented oil obtained by fermentation shrimp heads are presented. Lipids are the major components in the oil (95%). The saponification number is 178.62 mg KOH/g, iodine value 139.8 cg iodine/g, and the peroxide value was not detected. Density and viscosity were 0.92 mg/ml and 64 centipoises, respectively. The highest contents of fatty acids were linoleic (C18:2n6), oleic (C18:1n9) and palmitic (C16:0). Eicosapentaenoic acid (C20:5n3, EPA) and docosahexaenoic acid (C22:6n3, DHA) account for 9% of the total. The content of astaxanthin was 2.72 mg/g dry weight. The pigmented oil is a dietary source of nutrients with high value such as astaxanthin.

Fabrication and Properties of Antioxidant Polyethylene‐based Films Containing Marigold (Tagetes erecta) Extract and Application on Soybean Oil Stability

“…The concentration of carotenoids (as astaxanthin) was calculated using a calibration curve from 0.75 to 4 mg/ml of astaxanthin in acetone. 24 Three replicates were conducted. MM and BM films were stored under the same conditions as marigold extract, and its colour degradation was studied.…”