Characterization of shrimp oil from Pandalus borealis by high performance liquid chromatography and high resolution mass spectrometry

Par Conseil national de recherches du Canada

DOI	Trouver le DOI : https://doi.org/10.3390/md13063849
Auteur	Rechercher : Jiao, Guangling¹; Rechercher : Hui, Joseph P. M.¹; Rechercher : Burton, Ian W.¹; Rechercher : Thibault, Marie-Hélène; Rechercher : Pelletier, Claude; Rechercher : Boudreau, Josée; Rechercher : Tchoukanova, Nadia; Rechercher : Subramanian, Balaji; Rechercher : Djaoued, Yahia; Rechercher : Ewart, Stephen; Rechercher : Gagnon, Jacques; Rechercher : Ewart, Kathryn Vanya¹; Rechercher : Zhang, Junzeng¹
Affiliation du nom	Conseil national de recherches du Canada. Développement des cultures et des ressources aquatiques
Format	Texte, Article
Sujet	astaxanthin; edible oil; fatty acid ester; shrimp oil; triacylglycerol; unclassified drug; carbon nuclear magnetic resonance; fatty acid analysis; gas chromatography; high performance liquid chromatography; lipid composition; mass spectrometry; Pandalus borealis; tandem mass spectrometry; Decapoda (Crustacea)
Résumé	Northern shrimp (Pandalus borealis) oil, which is rich in omega-3 fatty acids, was recovered from the cooking water of shrimp processing facilities. The oil contains significant amounts of omega-3 fatty acids in triglyceride form, along with substantial long-chain monounsaturated fatty acids (MUFAs). It also features natural isomeric forms of astaxanthin, a nutritional carotenoid, which gives the oil a brilliant red color. As part of our efforts in developing value added products from waste streams of the seafood processing industry, we present in this paper a comprehensive characterization of the triacylglycerols (TAGs) and astaxanthin esters that predominate in the shrimp oil by using HPLC-HRMS and MS/MS, as well as 13C-NMR. This approach, in combination with FAME analysis, offers direct characterization of fatty acid molecules in their intact forms, including the distribution of regioisomers in TAGs. The information is important for the standardization and quality control, as well as for differentiation of composition features of shrimp oil, which could be sold as an ingredient in health supplements and functional foods.
Date de publication	2015-06-18
Dans	Marine Drugs 13, nº 6 (18 juin 2015) : 3849–3876.
Langue	anglais
Publications évaluées par des pairs	Oui
Numéro NPARC	21277069
Exporter la notice	Exporter en format RIS
Signaler une correction	Signaler une correction (s'ouvre dans un nouvel onglet)
Identificateur de l’enregistrement	69b59075-a871-4960-8177-a60286f6669d
Enregistrement créé	2015-11-10
Enregistrement modifié	2020-04-22

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Date de modification :: 2023-05-29