Abstract

This study was aimed at comparatively analyzing the sterols, tocopherols and fatty acids from edible flesh and processing waste obtained from three shrimp species, utilizing rapid liquid chromatography (LC)-atmospheric-pressure chemical ionization (APCI)-tandem mass spectrometry (MS/MS) and gas chromatography-mass spectrometry (GC-MS). Results revealed the presence of significantly (p < 0.05) high proportions of health-beneficial omega-3 (n3) polyunsaturated fatty acids (PUFAs) in Argentine red shrimp (34.3% in waste and 38.2% in the flesh), compared to black tiger shrimp (16.5–24.2%) and whiteleg shrimp (13.2–22.6%). Among sterols, cholesterol was found most dominant, accounting in the range 349.4 (white shrimp flesh) to 559.3 µg/g fresh weight (FW) (black shrimp waste). Surprisingly, waste was found to contain a substantially higher amount of α-tocopherol, for instance, 21.7 µg/g FW in edible flesh and 35.3 µg/g FW in the waste of black tiger shrimp. The correlation analysis indicated that shrimp with low total contents of lipids might have higher proportions of health-beneficial long-chain (LC)-n3-PUFAs eicosapentaenoic (EPA) and docosahexaenoic acid (DHA). The fat quality indices, including the high ratios of hypocholesterolemic (h)/hypercholesterolemic (H) fatty acids, and lowest values of the atherogenic index (AI) and thrombogenic index (TI) indicated the health-beneficial potential associated with fat intake from red shrimp. Overall, a significant amount of health-beneficial compounds in edible flesh of studied shrimp confers its extraordinary nutritional benefits. Moreover, considering the richness of processing waste with these compounds, their valorization can be prompted.

Highlights

  • Shrimp are the most economically vital and globally traded commodity among crustaceans and all fish products [1]

  • Key nutritionally valuable lipophilic compounds were quantitatively analyzed in the edible flesh and processing waste utilizing the rapid and sensitive liquid chromatography (LC)–multiple reaction monitoring (MRM)–mass spectrometry (MS)/MS and gas chromatography (GC)

  • Edible flesh and waste of Argentine red shrimp (P. muelleri) health‐beneficial potential associated with fat intake from red shrimp

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Summary

Introduction

Shrimp are the most economically vital and globally traded commodity among crustaceans and all fish products [1]. Whiteleg shrimp (Penaeus vannamei) alone accounted for 4.9 million tons of production (52.9% of total crustacean production) [1]. The marine capture production is dominated by Argentine red shrimp (Pleoticus muelleri) which accounted for 256 thousand tons of production Shrimp are a key component of a Mediterranean diet, rich in protein, selenium, vitamin B12, vitamin E, omega-3 (n3) long-chain (LC)-polyunsaturated fatty acids (PUFAs), and astaxanthin, a potent antioxidant carotenoid [2]. Shrimp are a rich source of health-beneficial eicosapentaenoic acid (EPA, n3) and docosahexaenoic acid (DHA, n3) that play the key roles in key regulating body homeostasis [3]

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