Determination of astaxanthin and canthaxanthin in salmonid

WOS: 000232989600010 Total carotenoid (astaxanthin, cantaxanthin) content were determined in 60 traditionally cultured salmons (ICL, N1CL, N2CL) (Salmo salar), 10 natural salmons (NWL) (S. salar), 20 ecological cultured salmons (IECL) (S. salar), 20 ecological cultured rainbow trouts (NECR) (Oncorhy...

Full description

Bibliographic Details
Published in:European Food Research and Technology
Main Authors: Toasa, S, Cakli, S, Ostermeyer, U
Other Authors: Ege Üniversitesi
Format: Article in Journal/Newspaper
Language:English
Published: Springer 2005
Subjects:
astaxanthin
canthaxanthin
Salmo salar
oncorhynchus mykiss
TLC
spectrophotometer
Online Access:https://hdl.handle.net/11454/39067
https://doi.org/10.1007/s00217-005-0071-5
Description
Summary:WOS: 000232989600010 Total carotenoid (astaxanthin, cantaxanthin) content were determined in 60 traditionally cultured salmons (ICL, N1CL, N2CL) (Salmo salar), 10 natural salmons (NWL) (S. salar), 20 ecological cultured salmons (IECL) (S. salar), 20 ecological cultured rainbow trouts (NECR) (Oncorhynchus mykiss), 20 traditional cultured rainbow trouts (NCR) (O. mykis). Quantitative and qualitative carotenoid determination was carried out using spectrophotometric method and thin layer chromatography method, respectively. For pigmentation, astaxanthin was determined as the most important carotenoid. Total carotenoid concentration in traditional cultured salmon, natural salmon, ecologically cultured salmon, ecologically and traditionally cultured rainbow trout was determined as 673-1014, 644-708, 714-904, 56-57, and 291-391 Eg/100 g respectively. Carotinoid concentration in traditional cultured salmon was higher than the carotenoid concentration in natural salmon and ecological cultured salmon. The lowest carotenoid concentration was determined in the ecological cultured rainbow trout (O. mykiss).

Similar Items