HOME > EDICIONES > Año 2002, Volumen 52 - Número 2
Trabajos de Investigación
Caracterização da fração lipídica de amostras comerciais de camarão-rosa
Andréa Figueiredo Procópio de Moura, Rosângela Pavan Torres, Jorge Mancini-Filho, Alfredo Tenuta Filho.
Faculdade de Ciências Farmacêuticas, Universidade de São Paulo SP, Brasil.
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SUMMARY
Characterization of the lipid portion of pink shrimp commercial samples
The objective of this study was to describe the fresh cooled pink-shrimp (Penaeus brasiliensis and Penaeus paulensis) lipid. The total lipid content was 1,13 ± 0,09 g/100g while fatty acid profile showed 32,9% saturated, 20,4% monounsaturated and 40,5% polyunsaturated. Eighteen fatty acids were detected, seven saturated (14:0, 15:0, 16:0, 17:0, 18:0, 20:0, 22:0), four monounsaturated (16:1w7, 17:1w9, 18:1w9, 20:1w9) and seven polyunsaturated (18:2w6, 18:3w3, 20:2w6, 20:4w6, 20:5w3, 22:5w3, 22:6w3). The free cholesterol content was 92 to 136 mg/100g with average of 118mg/100g. In same time, was observed the occurence of free 7-ketocholesterol, a product of cholesterol oxidation, in levels of 0,185 to 0,366 m g/g. The fatty acid profile was obtained by gas chromatography with a fused silica column Supelcowax 10. The cholesterol and 7-ketocholesterol was determined by high performance liquid chromatography using a m -Porasil column, normal phase, and a diode array detector.
Keywords: Shrimp, lipid, fatty acid, cholesterol, 7-ketocholesterol, fish.
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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