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Lagostim Procambarus clarkii: estudo de compostos bioativos de elevado valor comercial para sua valorização
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Advisor(s)
Abstract(s)
O lagostim Procambarus clarkii possui várias características que fazem
dele uma espécie com grande carácter invasivo, devido a características
de reprodução (ta xa de crescimento elevada, alta fecundidade, maturidade
precoce, várias gerações num ano), bem como características de
plasticidade ecológica (tolerância a diversas condições ambientais e
a diversos recursos alimentares). Neste estudo foi determinado o teor
de asta xantina e de -tocoferol no lagostim Procambarus clarkii e nos
seus componentes (cefalotóra x, exoesqueleto e porção edível) por Cromatografia
Líquida de Ultra Eficiência acoplada a detetor de díodos. A
influência do processo de cozedura também foi avaliada. O exoesqueleto
do lagostim obteve a concentração de astaxantina mais elevada (22,7
± 0,9 μg/g), seguido do cefalotórax e da par te edível quer nas amostras
processadas termicamente (cozidas) quer nas não processadas (cruas).
As amostras cozidas evidenciaram uma coloração mais intensa pois o
aumento da temperatura provoca a desnaturação das carotenoproteinas
levando à liber tação da asta xantina. No caso do -tocoferol, o cefalotóra
x do lagostim não processado termicamente foi o componente com
maior concentração (58,6 ± 1,7 μg/g). O lagostim invasor Procambarus
clarkii pode ser considerado uma boa fonte natural de asta xantina,
sendo um poderoso antioxidante, com inúmeras aplicações na tecnologia
alimentar e na nutrição humana e animal.
The crayfish Procambarus clarkii has several characteristics that make it a highly invasive species due to reproduction characteristics (high growth rate, high fecundity, early maturity, several generations in a year), as well as characteristics of ecological plasticity (tolerance to different environmental conditions and several food resources). In this study, the content of astaxanthin and -tocopherol in the crawfish Procambarus clarkii and its components (cephalothorax, exoskeleton and edible portion) was determined by Ultra Efficiency Liquid Chromatography coupled to a diode array detector. The influence of the cooking process was also evaluated. The crayfish exoskeleton presented the highest astaxanthin concentration (22.7 ± 0.9 μg/g), followed by the cephalothorax and the edible portion, both in the thermally processed samples (boiled) and in the raw (unprocessed) samples. The boiled samples showed a more intense coloration because the increase in temperature causes denaturation of the carotenoproteins leading to the release of astaxanthin. In the case of -tocopherol, the cephalothorax of the unprocessed crawfish was the component with the highest concentration (58.6 ± 1.7 μg/g). The invasive crawfish Procambarus clarkii can be considered a good natural source of astaxanthin, being a powerful antioxidant with various applications in food technology and in human and animal nutrition.
The crayfish Procambarus clarkii has several characteristics that make it a highly invasive species due to reproduction characteristics (high growth rate, high fecundity, early maturity, several generations in a year), as well as characteristics of ecological plasticity (tolerance to different environmental conditions and several food resources). In this study, the content of astaxanthin and -tocopherol in the crawfish Procambarus clarkii and its components (cephalothorax, exoskeleton and edible portion) was determined by Ultra Efficiency Liquid Chromatography coupled to a diode array detector. The influence of the cooking process was also evaluated. The crayfish exoskeleton presented the highest astaxanthin concentration (22.7 ± 0.9 μg/g), followed by the cephalothorax and the edible portion, both in the thermally processed samples (boiled) and in the raw (unprocessed) samples. The boiled samples showed a more intense coloration because the increase in temperature causes denaturation of the carotenoproteins leading to the release of astaxanthin. In the case of -tocopherol, the cephalothorax of the unprocessed crawfish was the component with the highest concentration (58.6 ± 1.7 μg/g). The invasive crawfish Procambarus clarkii can be considered a good natural source of astaxanthin, being a powerful antioxidant with various applications in food technology and in human and animal nutrition.
Description
Keywords
Lagostim Procambarus clarkii Compostos Bioativos Composição dos Alimentos
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2017 maio-agosto;6(19):26-29
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP