Sanches-Silva, A.Costa, H.S.Bueno-Solano, C.Sendón, R.Sánchez-Machado, D.I.Soto Valdez, H.Colín-Chávez, C.Angulo, I.Aurrekoetxea, G.P.Paseiro, P.López-Cervantes, J.2012-02-282012-02-282011Italian Journal of Food Science 2011; 23:139-411120-1170http://hdl.handle.net/10400.18/692The 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.engSegurança Alimentarjournal article