Table 4.
The fatty acids composition of waste and edible flesh of three shrimp species.
| S/No | RT | Component (Fatty Acid Methyl Esters) | Processing Waste | Edible Flesh | ||||
|---|---|---|---|---|---|---|---|---|
| Black | White | Red | Black | White | Red | |||
| 1 | 20.79 | C14:0 (Myristic) | 1.30 ± 0.01 a | 0.48 ± 0.01 | 0.62 ± 0.01 | 0.59 ± 0.06 a | 0.13 ± 0.04 | 0.65 ± 0.09 a |
| 2 | 22.98 | C15:0 (Pentadecanoic) | 1.20 ± 0.02 a | 0.52 ± 0.02 | 0.60 ± 0.06 | 0.75 ± 0.02 a | 0.39 ± 0.03 | 0.60 ± 0.04 |
| 3 | 24.58 | C16:1n9c (cis-7; Hexadecenoic acid) | 0.08 ± 0.05 | 0.15 ± 0.01 | n.d. | n.d. | n.d. | n.d. |
| 4 | 24.67 | C16:1n7c (cis-9; Palmitoleic) | 5.16 ± 0.19 a | 1.21 ± 0.02 | 3.28 ± 0.09 | 4.53 ± 0.09 a | 0.48 ± 0.08 | 3.47 ± 0.13 |
| 5 | 25.07 | C16:0 (Palmitic) | 20.6 ± 0.71 a | 15.9 ± 0.25 | 16.2 ± 0.16 | 16.8 ± 0.32 | 16.8 ± 0.04 | 18.5 ± 0.17 a |
| 6 | 26.61 | C17:1 (cis-10-Heptadecenoic) | 1.24 ± 0.05 a | 0.25 ± 0.04 | 0.76 ± 0.03 | 1.25 ± 0.06 a | 0.18 ± 0.03 | 0.74 ± 0.05 |
| 7 | 27.03 | C17:0 (Heptadecanoic) | 2.93 ± 0.03 a | 0.91 ± 0.02 | 1.15 ± 0.02 | 2.99 ± 0.05 a | 1.42 ± 0.02 | 1.35 ± 0.15 |
| 8 | 28.39 | C18:2n6c (Linoleic) | 3.46 ± 0.01 | 24.6 ± 0.21 a | 1.49 ± 0.05 | 3.79 ± 0.12 | 20.1 ± 0.11 a | 1.38 ± 0.10 |
| 9 | 28.49 | C18:1n9c (Oleic) | 14.9 ± 0.24 | 21.4 ± 0.33 a | 17.8 ± 0.20 | 14.6 ± 0.25 | 14.9 ± 0.16 | 18.7 ± 0.15 a |
| 10 | 28.58 | C18:1n7c (cis-11-octadecenoic) | 3.48 ± 0.10 | 3.17 ± 0.11 | 4.10 ± 0.09 a | 2.85 ± 0.22 | 2.33 ± 0.14 | 3.62 ± 0.08 a |
| 11 | 28.92 | C18:0 (Stearic) | 10.9 ± 0.14 a | 7.76 ± 0.04 | 5.61 ± 0.12 | 11.90 ± 0.32 | 13.5 ± 0.15 a | 5.66 ± 0.14 |
| 12 | 30.71 | C19:0 (Nonadecanoic) | 0.38 ± 0.00 a | 0.29 ± 0.03 | 0.21 ± 0.04 | 0.26 ± 0.10 a | 0.26 ± 0.05 a | n.d. |
| 13 | 31.40 | C20:4n6 (cis-5,8,11,14-Arachidonic) | 7.20 ± 0.12 a | 1.47 ± 0.03 | 4.23 ± 0.08 | 8.88 ± 0.08 a | 2.69 ± 0.13 | 3.46 ± 0.03 |
| 14 | 31.53 | C20:5n3 (cis-5,8,11,14,17-Eicosapentaenoic) | 7.47 ± 0.03 | 4.69 ± 0.03 | 14.1 ± 0.06 a | 10.1 ± 0.21 | 11.1 ± 0.10 | 15.8 ± 0.24 a |
| 15 | 31.70 | C20:3n6 (cis-8,11,14-Eicosatrienoic) | 0.42 ± 0.05 | 0.22 ± 0.05 | 0.41 ± 0.07 | 0.33 ± 0.09 a | n.d. | 0.20 ± 0.05 a |
| 16 | 31.81 | C20:4n3 (cis 8,11,14,17-eicosatetraenoic; ETA) | 0.24 ± 0.05 | 0.28 ± 0.06 | 0.53 ± 0.08 a | 0.34 ± 0.24 | n.d. | 0.28 ± 0.04 |
| 17 | 31.98 | C20:2 (cis-11,14-Eicosadienoic) | 5.12 ± 0.04 a | 4.42 ± 0.06 | 1.89 ± 0.11 | 2.98 ± 0.21 a | 2.94 ± 0.03 a | 1.28 ± 0.11 |
| 18 | 32.06 | C20:1n9 (cis-11-Eicosenoic) | 0.95 ± 0.00 | 1.58 ± 0.06 | 2.15 ± 0.05 a | n.d. | 0.58 ± 0.11 | 1.40 ± 0.05 |
| 19 | 32.13 | C20:3n3 (cis-11,14,17-Eicosatrienoic) | 0.40 ± 0.04 | 0.82 ± 0.04 | 1.08 ± 0.06 a | 0.51 ± 0.11 | 0.25 ± 0.06 | 0.80 ± 0.04 a |
| 20 | 32.44 | C20:0 (Arachidic) | 0.18 ± 0.09P | 0.46 ± 0.02 a | 0.31 ± 0.03 | 0.21 ± 0.08 a | 0.32 ± 0.06 a | n.d. |
| 21 | 34.18 | C21:0 (Henicosanoic) | n.d. | 0.26 ± 0.07 a | n.d. | n.d. | n.d. | n.d. |
| 22 | 34.66 | C22:5n6 (cis- 4,7,10,13,16-docosapentaenoic; n6-DPA) | 0.77 ± 0.08 | 0.22 ± 0.02 | 0.47 ± 0.08 | 1.35 ± 0.10 a | n.d. | 0.46 ± 0.07 |
| 23 | 34.84 | C22:6n3 (cis-4,7,10,13,16,19-Docosahexaenoic) | 6.15 ± 0.33 | 6.48 ± 0.18 | 17.2 ± 0.19 a | 10.5 ± 0.38 | 10.6 ± 0.09 | 20.2 ± 0.28 a |
| 24 | 34.92 | C22:4n6 (cis-7,10,13,16-Docosatetraenoic; DTA) | 1.17 ± 0.03 a | n.d. | n.d. | 1.00 ± 0.11 a | n.d. | n.d. |
| 25 | 35.09 | C22:5n3 (cis-7,10,13,16,19-docosapentaenoate) | 2.19 ± 0.28 a | 0.89 ± 0.05 | 1.39 ± 0.15 | 2.72 ± 0.15 a | 0.65 ± 0.03 | 1.10 ± 0.29 |
| 26 | 35.73 | C22:1n9 (Erucic) | 0.00 ± 0.00 | 0.21 ± 0.07 | 0.83 ± 0.39 a | n.d. | n.d. | n.d. |
| 27 | 36.22 | C22:0 (Behenic) | 0.64 ± 0.08 | 0.49 ± 0.04 | 0.55 ± 0.11 | 0.28 ± 0.02 | 0.34 ± 0.01 a | n.d. |
| 28 | 38.74 | C23:0 (Tricosanoic) | 0.19 ± 0.07 | 0.20 ± 0.01 | n.d. | n.d. | n.d. | n.d. |
| 29 | 41.10 | C24:1n9 (Nervonic) | 0.36 ± 0.10 | 0.34 ± 0.08 | 1.56 ± 0.08 a | n.d. | n.d. | 0.36 ± 0.13 |
| 30 | 41.36 | C24:1 isomer | 0.53 ± 0.11 | 0.17 ± 0.02 | 1.57 ± 0.12 a | 0.22 ± 0.13 a | n.d. | n.d. |
| 31 | 41.86 | C24:0 (Lignoceric) | 0.39 ± 0.01 a | 0.20 ± 0.04 | n.d. | 0.20 ± 0.04 a | n.d. | n.d. |
| 32 | Total SFAs | 38.7 ± 0.60 a | 27.4 ± 0.13 | 25.2 ± 0.11 | 34.0 ± 0.62 a | 33.1 ± 0.06 a | 26.7 ± 0.53 | |
| 33 | Total MUFAs | 26.7 ± 0.30 | 28.5 ± 0.45 | 32.0 ± 0.34 a | 23.5 ± 0.43 | 18.5 ± 0.10 | 28.3 ± 0.05 a | |
| 34 | Total PUFAs | 34.6 ± 0.89 | 44.1 ± 0.31 a | 42.8 ± 0.44 a | 42.5 ± 1.01 | 48.4 ± 0.10 a | 45.0 ± 0.49 | |
| n3 PUFA | 16.5 ± 0.71 | 13.2 ± 0.17 | 34.3 ± 0.26 a | 24.2 ± 0.68 | 22.6 ± 0.06 | 38.2 ± 0.43 a | ||
| n6 PUFA | 18.1 ± 0.18 | 30.9 ± 0.22 a | 8.50 ± 0.24 | 18.3 ± 0.41 | 25.8 ± 0.14 a | 6.77 ± 0.16 | ||
| Crude lipids (% DW) | 5.95 ± 0.56 | 7.77 ± 0.68 a | 4.61 ± 0.54 | 4.60 ± 0.53 | 4.50 ± 0.50 | 3.65 ± 0.57 | ||
Values are mean ± standard deviation of percentages of the total fatty acids, from an average of three determinations. SFAs: total saturated fatty acids; MUFAs: total monounsaturated fatty acids; PUFAs: total polyunsaturated fatty acids; n.d.; not detected; RT: retention time; DW: dry weight. a The mean value is significantly (p < 0. 05) highest among the processing waste or edible flesh obtained from black (black tiger), white (white leg), red (Argentine red) shrimp.