Publication
Determination of α-tocopherol in shrimp waste to evaluate its potential to produce active packaging
| dc.contributor.author | Sanches-Silva, A. | |
| dc.contributor.author | Costa, H.S. | |
| dc.contributor.author | Bueno-Solano, C. | |
| dc.contributor.author | Sendón, R. | |
| dc.contributor.author | Sánchez-Machado, D.I. | |
| dc.contributor.author | Soto Valdez, H. | |
| dc.contributor.author | Colín-Chávez, C. | |
| dc.contributor.author | Angulo, I. | |
| dc.contributor.author | Aurrekoetxea, G.P. | |
| dc.contributor.author | Paseiro, P. | |
| dc.contributor.author | López-Cervantes, J. | |
| dc.date.accessioned | 2012-02-28T13:29:29Z | |
| dc.date.available | 2012-02-28T13:29:29Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | The possibility of using the lipid fraction from fermented shrimp waste as a source of natural α-tocopherol to produce packaging with antioxidant properties was evaluated. A fast reverse-phase ultra-performance liquid chromatographic (RP-UPLC) method coupled with a diode array detector was developed to determine α-tocopherol in the lipid fraction of shrimp waste. The α-tocopherol level found using acetonitrile as extraction solvent was 50.5 mg/100 g sample. | por |
| dc.description.sponsorship | This work was funded under Project ‘Preparation of active packaging with antioxidant and antimicrobial activity based on astaxanthin and chitosan’ (PAPAAABAC, in Spanish PEACAABAQ) no. 95935 from FONCICYT C002-2008-1/ALA – 127 249. | por |
| dc.identifier.citation | Italian Journal of Food Science 2011; 23:139-41 | por |
| dc.identifier.issn | 1120-1170 | |
| dc.identifier.uri | http://hdl.handle.net/10400.18/692 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Chiriotti Editori | por |
| dc.relation | Preparation of active packaging with antioxidant and antimicrobial activity based on astaxanthin and chitosan | por |
| dc.subject | Segurança Alimentar | por |
| dc.title | Determination of α-tocopherol in shrimp waste to evaluate its potential to produce active packaging | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 141 | por |
| oaire.citation.startPage | 139 | por |
| oaire.citation.title | Italian Journal of Food Science | por |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | article | por |