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Raju N, Gulzar S, Buamard N, Ma L, Ying X, Zhang B, Benjakul S. Comparative Study of Astaxanthin, Cholesterol, Fatty Acid Profiles, and Quality Indices Between Shrimp Oil Extracted From Hepatopancreas and Cephalothorax. Front Nutr 2021; 8:803664. [PMID: 34977134 PMCID: PMC8714899 DOI: 10.3389/fnut.2021.803664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Accepted: 11/10/2021] [Indexed: 12/11/2022] Open
Abstract
Shrimp oil from two different portions of Pacific white shrimp including cephalothorax and hepatopancreas was extracted using the mixture of hexane/isopropanol (1:1). The extracted oils from the cephalothorax (CPO) and hepatopancreas (HPO) were characterized for astaxanthin content, cholesterol levels, and fatty acid profiles. Nutrition indices of CPO and HPO were also compared. CPO had lower extraction yield (3.2 ± 0.1%, wet weight basis) than HPO (11.1 ± 0.5%, wet weight basis). High-performance liquid chromatography results indicated that the astaxanthin content in HPO was higher, compared to that of CPO. Nevertheless, the cholesterol level in HPO was 70% lower than that of CPO. Fatty acid profiles of HPO and CPO demonstrated that the polyunsaturated fatty acid (PUFA) content in HPO was higher than that of CPO. The amount of docosahexaenoic acid in the former was ~2 times higher than that of the latter. HPO contained 42.76 ± 0.36% PUFA, whereas PUFA content of CPO was 35.27 ± 0.19%. On the other hand, saturated fatty acids (SFA) were more pronounced in CPO (38.44 ± 0.26%) than HPO (30.82 ± 0.55%). Based on nutrition indices, namely, atherogenicity index, thrombogenicity index, hypocholesterolemic/hypercholesterolemic (h/H) ratio, and PUFA/SFA ratio, HPO possessed higher health benefit than CPO. The oxidation status of CPO and HPO measured in terms of peroxide value, thiobarbituric acid reactive substances, anisidine value, and conjugated dienes indicated that higher primary oxidation products were present in CPO, whereas HPO exhibited more secondary oxidation compounds. Fourier transform infrared spectra further substantiated the presence of oxidation products in CPO and HPO. Liquid chromatography-mass spectrometry identification showed the enhanced levels of phospholipids and glycolipids in the ethanolic fraction of CPO. Overall, HPO with a higher yield was more beneficial in terms of health benefits than CPO.
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Affiliation(s)
- Navaneethan Raju
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Saqib Gulzar
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Natchaphol Buamard
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Bin Zhang
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
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