Investigation of sterols, fatty acids, and qualitative indicators of lipid extract from green tiger shrimp (Penaeus semisulcatus) by-products

Mousavi, Zahra; Hosseini, Seyed Fakhreddin

doi:10.22104/ift.2025.7605.2214

Investigation of sterols, fatty acids, and qualitative indicators of lipid extract from green tiger shrimp (Penaeus semisulcatus) by-products

Document Type : Research Article

Authors

¹ Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran

² Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran

10.22104/ift.2025.7605.2214

Abstract

Raw material residues from shrimp processing are a valuable source of bioactive compounds, such as lipids and astaxanthin (a carotenoid with potent antioxidant properties) for applications in the food, pharmaceutical, and cosmetic industries. Extracting these compounds not only mitigates the environmental impact of shrimp processing waste but also offers significant economic benefits. The present study aimed to extract astaxanthin-rich lipids from green tiger shrimp (Penaeus semisulcatus) by-products and evaluate their sterol and fatty acid profiles, astaxanthin content, and quality indices. The results demonstrated a lipid extraction efficiency of 2.81%, with an astaxanthin recovery rate of 10.34 mg/100 g of oil and a favorable colorimetric index (a* = 18.13), indicating high color quality. Gas chromatography (GC) analysis revealed that the lipid extract was rich in omega-3 polyunsaturated fatty acids (ω-3 PUFAs) (12.48%), underscoring its nutritional significance. The cholesterol content of the shrimp lipid extract was approximately 570 mg/100 g of oil, consistent with typical values reported for marine-derived products. Lipid composition analysis identified 13 distinct compounds, with Cholesta-3,5-diene being the most abundant. Furthermore, the oxidative stability of the extract was confirmed by low oxidation indices (peroxide value: 2.21 mg cumene hydroperoxide/kg lipid; thiobarbituric acid-reactive substances (TBARS): 0.31 mg malonaldehyde (MDA)/kg lipid), indicating good shelf-life potential. These findings highlight green tiger shrimp by-products as a promising source of bioactive compounds and beneficial fatty acids, suitable for utilization in food, pharmaceutical, and cosmetic applications.

Graphical Abstract

Highlights

Astaxanthin-rich lipid was extracted from green tiger shrimp by-products using acetone/hexane solvent and Soxhlet method.
The extraction yield of lipid (2.81%) and astaxanthin (10.34 mg/100 g oil) was at a suitable level.
Shrimp lipid extract was rich in omega-3 polyunsaturated fatty acids (ω-3 PUFA) (12.48%).
Oxidative stability and cholesterol levels were within acceptable limits.
The possibility of using extracted lipids as a dietary supplement or raw material in the production of food products.

Keywords

Main Subjects

Food component extraction

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