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Abstrait
Assessment of Functional Lipid Constituents of Red (Aristaeomorpha foliacea) and Pink (Parapenaeus longirostris) Shrimps
Georgia Soultani, Irini F Strati, Panagiotis Zoumpoulakis, Sofia Miniadis- Meimaroglou and Vassilia J Sinanoglou
Red shrimp is a unique source of nutraceuticals including omega-3 fatty acids and carotenoids. The presence of nutraceuticals depends on the quality and the consumption of phytoplankton and zooplankton. In the Mediterranean Sea, red shrimp (Aristaeomorpha foliacea) and pink shrimp (Parapenaeus longirostris) are two of the most prevalent species which are assessed in this study in respect to essential nutrients, fatty acids and carotenoids. Results indicated that the ω-3/ω-6 polyunsaturated fatty acids ratio in A. foliacea and P. longirostris muscle lipids exhibited considerable values (>2.9), indicating a healthy diet. Regarding carotenoids, astaxanthin was the most prevalent, already correlated with antioxidant support to nervous and musculoskeletal systems, followed by lutein, canthaxanthin, zeaxanthin, α- and β-cryptoxanthin. Phosphatidylcholine and polyunsaturated fatty acids predominated in shrimps’ muscle lipids, while monounsaturated fatty acids in cephalothorax. Palmitic, oleic acids and the essential eicosapentaenoic (C20:5ω-3) and docosahexaenoic (C22:6ω-3) acids were also present fulfilling the high nutritional profile of both shrimps.