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Characterization of Shrimp Oil from Pandalus borealis by High Performance Liquid Chromatography and High Resolution Mass Spectrometry.

Jiao G, Hui JP, Burton IW, Thibault MH, Pelletier C, Boudreau J, Tchoukanova N, Subramanian B, Djaoued Y, Ewart S, Gagnon J, Ewart KV, Zhang J - Mar Drugs (2015)

Bottom Line: 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.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.

View Article: PubMed Central - PubMed

Affiliation: Coastal Zones Research Institute Inc., 232B, avenue de l'Église, Shippagan, NB E8S 1J2, Canada. Guangling.Jiao@nrc-cnrc.gc.ca.

ABSTRACT
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.

No MeSH data available.


Related in: MedlinePlus

Characterization of shrimp oil on HPLC. A, Lipid classification of shrimp oil using gradient 1 detected by CAD detector. B1, Characterization of shrimp oil using gradient 2 by CAD detector; B2, Characterization of astaxanthin esters in shrimp oil using gradient 2 by DAD detector.
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marinedrugs-13-03849-f001: Characterization of shrimp oil on HPLC. A, Lipid classification of shrimp oil using gradient 1 detected by CAD detector. B1, Characterization of shrimp oil using gradient 2 by CAD detector; B2, Characterization of astaxanthin esters in shrimp oil using gradient 2 by DAD detector.

Mentions: As shown in Figure 1A, the HPLC-CAD chromatogram revealed the presence of different lipid classes in shrimp oil. Polar lipids were eluted before 50 min, and TAG was eluted with a time window of 50–80 min. Although some polar lipids were visible, it is clear that TAGs represent the major composition of the shrimp oil.


Characterization of Shrimp Oil from Pandalus borealis by High Performance Liquid Chromatography and High Resolution Mass Spectrometry.

Jiao G, Hui JP, Burton IW, Thibault MH, Pelletier C, Boudreau J, Tchoukanova N, Subramanian B, Djaoued Y, Ewart S, Gagnon J, Ewart KV, Zhang J - Mar Drugs (2015)

Characterization of shrimp oil on HPLC. A, Lipid classification of shrimp oil using gradient 1 detected by CAD detector. B1, Characterization of shrimp oil using gradient 2 by CAD detector; B2, Characterization of astaxanthin esters in shrimp oil using gradient 2 by DAD detector.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4483660&req=5

marinedrugs-13-03849-f001: Characterization of shrimp oil on HPLC. A, Lipid classification of shrimp oil using gradient 1 detected by CAD detector. B1, Characterization of shrimp oil using gradient 2 by CAD detector; B2, Characterization of astaxanthin esters in shrimp oil using gradient 2 by DAD detector.
Mentions: As shown in Figure 1A, the HPLC-CAD chromatogram revealed the presence of different lipid classes in shrimp oil. Polar lipids were eluted before 50 min, and TAG was eluted with a time window of 50–80 min. Although some polar lipids were visible, it is clear that TAGs represent the major composition of the shrimp oil.

Bottom Line: 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.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.

View Article: PubMed Central - PubMed

Affiliation: Coastal Zones Research Institute Inc., 232B, avenue de l'Église, Shippagan, NB E8S 1J2, Canada. Guangling.Jiao@nrc-cnrc.gc.ca.

ABSTRACT
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.

No MeSH data available.


Related in: MedlinePlus