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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

MS/MS spectra of [M + NH4]+ adducts of TAGs in shrimp oil at m/z 1071.11 (A) and 942.85 (B).
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marinedrugs-13-03849-f002: MS/MS spectra of [M + NH4]+ adducts of TAGs in shrimp oil at m/z 1071.11 (A) and 942.85 (B).

Mentions: Data-dependent acquisition was then employed to characterize the fatty acids profiles on TAG backbone. Typical data used for TAG identification are shown in Figure 2. According to MacDougall et al., diacylglycerol (DAG) fragment ions yielded by an intact TAG indicated the neutral loss of fatty acids from the glycerol backbone [24]. A TAG molecule with the same fatty acid on its backbone exhibited a simple MS/MS spectrum with only one single DAG fragment ion. For instance, the ammoniated ion [M + NH4]+ at m/z 1071.11 gave one DAG ion at m/z 715.76 (Figure 2A), resulting neutral loss of fatty acid 22:1 from TAG(22:1/22:1/22:1). Fragmentation of m/z 942.85 (Figure 2B) resulted in three DAG fragment ions at m/z 597.57, 623.59 and 669.59 corresponding to the neutral loss of a fatty acid 22:6, 20:5 and 16:0, indicating that TAG(58:11) was TAG(22:6/20:5/16:0).


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)

MS/MS spectra of [M + NH4]+ adducts of TAGs in shrimp oil at m/z 1071.11 (A) and 942.85 (B).
© Copyright Policy
Related In: Results  -  Collection

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

marinedrugs-13-03849-f002: MS/MS spectra of [M + NH4]+ adducts of TAGs in shrimp oil at m/z 1071.11 (A) and 942.85 (B).
Mentions: Data-dependent acquisition was then employed to characterize the fatty acids profiles on TAG backbone. Typical data used for TAG identification are shown in Figure 2. According to MacDougall et al., diacylglycerol (DAG) fragment ions yielded by an intact TAG indicated the neutral loss of fatty acids from the glycerol backbone [24]. A TAG molecule with the same fatty acid on its backbone exhibited a simple MS/MS spectrum with only one single DAG fragment ion. For instance, the ammoniated ion [M + NH4]+ at m/z 1071.11 gave one DAG ion at m/z 715.76 (Figure 2A), resulting neutral loss of fatty acid 22:1 from TAG(22:1/22:1/22:1). Fragmentation of m/z 942.85 (Figure 2B) resulted in three DAG fragment ions at m/z 597.57, 623.59 and 669.59 corresponding to the neutral loss of a fatty acid 22:6, 20:5 and 16:0, indicating that TAG(58:11) was TAG(22:6/20:5/16:0).

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