Optimization of Lipid Extraction and Determination of Fatty Acid Compositions in Edible Meats of Freshwater and Marine Shrimps. Issue 7 (9th August 2017)

• Record Type: Journal Article
• Authors: Zhou, Li; Li, Peixuan; Zhao, Yuling; Hou, Shuang; Cong, Baolei; Huang, Jun; Ding, Yu; Zeng, Xiaoxiong
• Is Part Of: Journal of aquatic food product technology. Volume 26:Issue 7(2017)
• Page Start: 824
• Page End: 834
• Publication Date: 2017-08-09
• Subjects: Response surface methodology -- optimization -- shrimp -- lipid extraction -- fatty acid composition; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2017.1323066
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: Response surface methodology was applied to determine optimal conditions for lipid extraction from shrimp. Box-Behnken Design including independent variables such as extraction time, extraction temperature, and ratio of mixed solvents was used. The optimal conditions for lipids extraction were the use of petroleum ether:ethyl acetate (2.3:1, v/v) with 62 min of extraction at 52ºC. Under the optimal conditions, the extraction yields of lipids from Euphausia superba, Penaeuschinesis, Macrobranchium nipponense, and M. rosenbergii were 4.39, 2.80, 2.98, and 3.30%, respectively. Gas chromatographic analysis showed that M. rosenbergii presented the highest level of polyunsaturated fatty acid (PUFA) (48.28%) among the shrimps studied. In addition, the 20:5n3 (EPA) + 22:6n3 (DHA) value (26.43%) was second only to E. superba (31.27%). The finding suggests that M. rosenbergii is a potential PUFA source for food supplementation.