期刊
GRASAS Y ACEITES
卷 62, 期 3, 页码 321-327出版社
CONSEJO SUPERIOR INVESTIGACIONES CIENTIFICAS-CSIC
DOI: 10.3989/gya.102710
关键词
Astaxanthin; Fatty acids; Gas chromatography; Lactic fermentation; Oil; 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.
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