Red Shrimp Are a Rich Source of Nutritionally Vital Lipophilic Compounds: A Comparative Study among Edible Flesh and Processing Waste

Abstract

This study was aimed at comparatively analyzing the sterols, tocopherols and fatty acids from edible flesh and processing waste obtained from three shrimp species, utilizing rapid liquid chromatography (LC)-atmospheric-pressure chemical ionization (APCI)-tandem mass spectrometry (MS/MS) and gas chromatography-mass spectrometry (GC-MS). Results revealed the presence of significantly (p < 0.05) high proportions of health-beneficial omega-3 (n3) polyunsaturated fatty acids (PUFAs) in Argentine red shrimp (34.3% in waste and 38.2% in the flesh), compared to black tiger shrimp (16.5–24.2%) and whiteleg shrimp (13.2–22.6%). Among sterols, cholesterol was found most dominant, accounting in the range 349.4 (white shrimp flesh) to 559.3 µg/g fresh weight (FW) (black shrimp waste). Surprisingly, waste was found to contain a substantially higher amount of α-tocopherol, for instance, 21.7 µg/g FW in edible flesh and 35.3 µg/g FW in the waste of black tiger shrimp. The correlation analysis indicated that shrimp with low total contents of lipids might have higher proportions of health-beneficial long-chain (LC)-n3-PUFAs eicosapentaenoic (EPA) and docosahexaenoic acid (DHA). The fat quality indices, including the high ratios of hypocholesterolemic (h)/hypercholesterolemic (H) fatty acids, and lowest values of the atherogenic index (AI) and thrombogenic index (TI) indicated the health-beneficial potential associated with fat intake from red shrimp. Overall, a significant amount of health-beneficial compounds in edible flesh of studied shrimp confers its extraordinary nutritional benefits. Moreover, considering the richness of processing waste with these compounds, their valorization can be prompted.

Anticancer Potential of Lipophilic Constituents of Eleven Shellfish Species Commonly Consumed in Korea

“…The lipid composition recorded in the present investigation are in agreement with previous studies on the far eastern mussel [40], Japanese littleneck [14], Yesso scallop [14], abalone [17], and Argentine red shrimp [22]. However, contrasting results were obtained for some shellfish species.…”

“…Crude lipids, containing lipophilic compounds, were extracted from the edible portions of the studied shellfish species following our optimized protocol [22], with minor modifications; it was initially based on a previous report [23]. The detailed extraction procedure is illustrated in Appendix A.…”

Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs

“…The major lipophilic compounds, including fatty acids, tocols, and sterols, were simultaneously extracted following the previous method [ 16 , 17 , 18 , 19 ] with minor modification. The detailed procedure is illustrated in Figure 1 .…”

“…The fatty acid profile was used to determine several nutritional parameters of the egg yolk lipids, including the ratios of hypocholesterolemic (h)/hypercholesterolemic (H) fatty acids, PUFAs/monounsaturated fatty acids (MUFAs), PUFAs/saturated fatty acids (SFAs), and n-6 PUFAs/n-3 PUFAs [ 19 , 23 , 24 ]. Additionally, thrombogenic index (TI) [ 25 ] and atherogenic index (AI) [ 23 ] were calculated as the following equations: …”

Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

“…In the processing of shrimp, byproducts containing the head and shell account for approximately 50-60% of the whole shrimp [5]. Currently, some shrimp byproducts are used as animal feed or aquaculture feed additives, but most of the byproducts are being discarded, causing environmental pollution due to unregulated discharge [6]. In fact, shrimp byproducts contain valuable bioactive components, such as chitin/chitosan, protein/peptides, pigments, enzymes, and lipids, which have been exploited in high valueadded products and applied in feed, food, and flavoring [3,[7][8][9][10][11].…”