Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

Adhvaryu A, Erhan S, Liu Z, Perez J (2000) Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Thermochim Acta 364:87–97 Aidos I, Lourenclo S, Avd Padt, Luten J, Boom R (2002) Stability of crude herring oil produced from fresh byproducts: influence of temperature during storage. J Food Sci 67:3314–3320 Anarjan N, Tan CP (2013) Effects of storage temperature, atmosphere and light on chemical stability of astaxanthin nanodispersions. J Am Oil Chem Soc 90:1223–1227 Andersen CM, Wold JP, Mortensen G (2006) Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics. Int Dairy J 16:1483–1489 Armenta RE, Guerrero-Legarreta I (2009) Stability studies on astaxanthin extracted from fermented shrimp byproducts. J Agric Food Chem 57:6095–6100 Bakkalbaşı E, Yılmaz ÖM, Javidipour I, Artık N (2012) Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts. LWT-Food Sci Technol. 46:203–209 Becerra JAH, Flores AAO, Valerio-Alfaro G, Soto-Rodriguez I, Rodríguez-Estrada MT, García HS (2014) Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage. Food Chem 145:832–839 Boon CS, McClements DJ, Weiss J, Decker EA (2010) Factors influencing the chemical stability of carotenoids in foods. Crit Rev Food Sci Nutr 50:515–532 Borsarelli CD, Mercadante AZ (2010) Thermal and photochemical degradation of carotenoids. In: Landrum JT (ed) Carotenoids: physical, chemical, and biological functions and properties. CRC Press, Boca Raton, pp 229–253 Buege JA, Aust SD (1978) Microsomal lipid peroxidation. Method Enzymol. 52:302–310 Chaijan M, Benjakul S, Visessanguan W, Faustman C (2006) Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chem 99:83–91 Chen B, McClements DJ, Decker EA (2011) Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr 51:901–916 Christophersen AG, Jun H, Jørgensen K, Skibsted LH (1991) Photobleaching of astaxanthin and canthaxanthin. Z Lebensm Unters For 192:433–439 Erkan N, Ayranci G, Ayranci E (2009) A kinetic study of oxidation development in sunflower oil under microwave heating: effect of natural antioxidants. Food Res Int 42:1171–1177 FAO (2015) Food and Agriculture Organization of the United Nations. Information Service, Data and Statistics Fisheries. FISHSTAT Plus. Universal Software for Fishery Statistical Time Series, Roma. http://www.fao.org/fishery/statistics/software/fishstat/en. Accessed 20 Dec 2015 Farhoosh R, Hoseini-Yazdi S-Z (2014) Evolution of oxidative values during kinetic studies on olive oil oxidation in the Rancimat test. J Am Oil Chem Soc 91:281–293 Farhoosh R, Niazmand R, Rezaei M, Sarabi M (2008) Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. Eur J Lipid Sci Technol 110:587–592 Ganhão R, Estévez M, Morcuende D (2011) Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials. Food Chem 126:772–778 Gómez-Alonso S, Mancebo-Campos V, Desamparados Salvador M, Fregapane G (2004) Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing (25–75 °C). Eur J Lipid Sci Technol 106:369–375 Handelman GJ, van Kuijk FJ, Chatterjee A, Krinsky NI (1991) Characterization of products formed during the autoxidation of β-carotene. Free Radical Bio Med. 10:427–437 Huang J, Sathivel S (2008) Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil. J Food Eng 89:105–111 Ishiwatari M (1980) Thermal reaction of β-carotene. Part 1. J Anal Appl Pyrol 2:153–167 Kanner J (1994) Oxidative processes in meat and meat products: quality implications. Meat Sci 36:169–189 Lavecchia R, Zuorro A (2008) Shelf stability of lutein from marigold (Tagetes erecta L.) flowers in vegetable oils. Chem Eng Trans 14:199–204 Lea C (1952) Methods for determining peroxide in lipids. J Sci Food Agric 3:586–594 Mancebo-Campos V, Fregapane G, Desamparados Salvador M (2008) Kinetic study for the development of an accelerated oxidative stability test to estimate virgin olive oil potential shelf life. Eur J Lipid Sci Technol 110:969–976 Masella P, Parenti A, Spugnoli P, Calamai L (2010) Nitrogen stripping to remove dissolved oxygen from extra virgin olive oil. Eur J Lipid Sci Technol 112:1389–1392 Min D, Boff J (2002) Chemistry and reaction of singlet oxygen in foods. Compr Rev Food Sci Food Saf. 1:58–72 Minguez-Mosquera MI, Jaren-Galan M (1995) Kinetics of the decolouring of carotenoid pigments. J Sci Food Agric 67:153–161 Nawar WW (1996) Lipids. In: Fennema OR (ed) Food chemistry. Marcel Dekker Inc, New York, pp 225–314 Niamnuy C, Devahastin S, Soponronnarit S, Vijaya Raghavan G (2008) Kinetics of astaxanthin degradation and color changes of dried shrimp during storage. J Food Eng 87:591–600 Pérez-Gálvez A, Rios JJ, Mínguez-Mosquera MI (2005) Thermal degradation products formed from carotenoids during a heat-induced degradation process of paprika oleoresins (Capsicum annuum L.). J Agric Food Chem 53:4820–4826 Pristouri G, Badeka A, Kontominas M (2010) Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil. Food Control 21:412–418 Pu J, Sathivel S (2011) Kinetics of lipid oxidation and degradation of flaxseed oil containing crawfish (Procambarus clarkii) astaxanthin. J Am Oil Chem Soc 88:595–601 Pu J, Bechtel PJ, Sathivel S (2010) Extraction of shrimp astaxanthin with flaxseed oil: effects on lipid oxidation and astaxanthin degradation rates. Biosyst Eng 107:364–371 Rao AR, Sarada R, Ravishankar GA (2007) Stabilization of astaxanthin in edible oils and its use as an antioxidant. J Sci Food Agric 87:957–965 Ribeiro HS, Rico LG, Badolato GG, Schubert H (2005) Production of O/W emulsions containing astaxanthin by repeated premix membrane emulsification. J Food Sci 70:E117–E123 Robertson GL (2000) Shelf life of packaged foods, its measurements and prediction. In: Brody AL (ed) Developing new food products for a changing marketplace. Technomic Publishing, UK, pp 329–353 Saito A, Regier L (1971) Pigmentation of brook trout (Salvelinus fontinalis) by feeding dried crustacean waste. J. Fish. Board Can. 28:509–512 Sathivel S, Huang J, Prinyawiwatkul W (2008) Thermal properties and applications of the Arrhenius equation for evaluating viscosity and oxidation rates of unrefined pollock oil. J Food Eng 84:187–193 Schaich K, Shahidi F, Zhong Y, Eskin N (2013) Lipid oxidation. In: Eskin N (ed) Biochemistry of foods. Academic Press, London, pp 419–478 Takeungwongtrakul S, Benjakul S, H-kittikun A (2012) Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): compositions and deterioration as affected by iced storage. Food Chem 134:2066–2074 Takeungwongtrakul S, Benjakul S, Santoso J, Trilaksani W, Nurilmala M (2014) Extraction and stability of carotenoid-containing lipids from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei). J Food Process Pres. 39:10–18 Tan C, Man YC, Selamat J, Yusoff M (2001) Application of Arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry. J Am Oil Chem Soc 78:1133–1138 Teets AS, Were LM (2008) Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder. Meat Sci 80:1326–1332 Toledo RT (2007) Kinetics of chemical reactions in foods. Fundamentals of food process engineering, 3rd edn. New York: Springer, pp 285–299 Velasco J, Dobarganes C (2002) Oxidative stability of virgin olive oil. Eur J Lipid Sci Technol 104:661–676 Zeb A, Murkovic M (2011) Carotenoids and triacylglycerols interactions during thermal oxidation of refined olive oil. Food Chem 127:1584–1593