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Extraction and Stability of Carotenoid‐Containing Lipids from Hepatopancreas of P acific White Shrimp ( Litopenaeus vannamei )
Author(s) -
Takeungwongtrakul Sirima,
Benjakul Soottawat,
Santoso Joko,
Trilaksani Wini,
Nurilmala Mala
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12203
Subject(s) - astaxanthin , hepatopancreas , litopenaeus , shrimp , carotenoid , food science , chemistry , extraction (chemistry) , biology , biochemistry , chromatography , fishery
Impacts of extraction conditions on lipid and carotenoid yields from hepatopancreas of P acific white shrimp ( Litopenaeus vannamei ) were investigated. Among single solvents (acetone, isopropanol and hexane) and their mixtures, a mixture of hexane and isopropanol (50:50, v/v) rendered lipids with the highest carotenoid yield (336.40 mg/kg hepatopancreas) with the extraction yield of 18.22% (w/w hepatopancreas) ( P < 0.05). The use of hepatopancreas to solvent ratio of 1.0:4.5 (w/v) and three repetitions showed the highest carotenoid yield (363.94 mg/kg hepatopancreas) with the extraction yield of 18.08% (w/w hepatopancreas). Astaxanthin, astaxanthin diester and canthaxanthin were the major carotenoids found in lipids. When astaxanthin (2 mg/g lipid) was added into lipid, the oxidation was lowered, in comparison with the control during the storage at 30C for 10 days as indicated by lower ρ‐anisidine value. Fourier transform infrared spectra study also revealed that triglyceride in lipids underwent oxidation to a lower degree when astaxanthin was incorporated. Practical Applications Shrimp hepatopancreas, a by‐product from shrimp‐processing industries, is one of the important sources of lipids and natural carotenoids, which are susceptible to oxidation. Their changes are associated with development of off‐odor and loss in nutritive value. The recovery of lipid and carotenoid from hepatopancreas by an appropriate means would increase the revenue for shrimp‐processing industries. Additionally, those value‐added products could serve as the excellent source of nutrients as well as bioactive compounds.