Fatty acids and astaxanthin composition of two edible native Mexican crayfish Cambarellus (C.) montezumae and Procambarus (M.) bouvieri
作者： G. Coral-Hinostroza , M. Díaz-Martínez , A. Huberman , J. L. Silencio-Barrita
DOI: 10.3989/GYA.1021153
关键词: Polyunsaturated fatty acid 、 Procambarus 、 Composition (visual arts) 、 Crayfish 、 Oleic acid 、 Acocil 、 Astaxanthin 、 Food science 、 Docosahexaenoic acid 、 Biology 、 Biochemistry
摘要: The content and composition of the fatty acids (FAs) astaxanthin (AST) in edible forms crayfish: whole animal Cambarellus (C.) montezumae , tail meat (TM) Procambarus (M.) bouvieri were determined by GC HPLC. exoskeleton (EXK) P. was also studied. Unsaturated FAs, mostly oleic acid (C18:1 n-9), predominant both forms. contents polyunsaturated eicosapentaenoic (C20:5 n-3, EPA), arachidonic (C20:4 n-6, ARA) docosahexaenoic (C22:6 DHA), higher TM than complete C. (p -1 66.3 ± 3.91 μg·g composed mainly AST ( > 79.50%). esters enriched with saturated FAs PUFAs EXK . We conclude that are traditional foods rich n-3 AST. is a potential source AST, PUFAs, combination AST-DHA.
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