D Hg in AS-0141 Purity & Documentation shrimp had been reduce than the limiting values, while
D Hg in shrimp were reduce than the limiting values, though the content of Cd within the head of M.r was slightly greater than the limiting values; the content C2 Ceramide medchemexpress material of As in the shrimp meat and a part of the byproducts with the five shrimp species was slightly greater than the limiting values.Foods 2021, ten,12 ofTable 7. Mineral composition of shrimp meat and byproducts ( /g sample).Parts Species L.v M.r P.m F.c P.j L.v M.r P.m F.c P.j L.v M.r P.m F.c P.j K 2030.0 70.7 e 1510.0 42.four g 1910.0 14.1 e 2060.0 35.4 e 1990.0 21.two e 1730.0 99.0 f 982.0 11.three h 1018.5 44.six h 1640.0 21.2 fg 1550.0 28.3 g 3730.0 155.6 c 2810.0 70.7 d 3820.0 148.5 bc 3970.0 113.1 ab 4030.0 42.four a Na 2920.0 63.6 cd 1510.0 7.1 i 3280.0 63.six a 2860.0 35.four d 3010.0 14.1 c 2680.0 56.6 e 1050.0 14.1 j 3130.0 42.four b 2440.0 106.1 g 2570.0 35.4 f 1710.0 77.8 h 899.five 29.0 k 1690.0 49.5 h 1400.0 42.four i 1 420.0 21.2 i Ca 12,350.0 777.8 h 23,050.0 353.six e 15,600.0 636.four g 13,550.0 353.6 h 19,350.0 495.0 f 23,300.0 282.eight e 43,300.0 1555.six a 30,200.0 0.0 c 27,750.0 70.7 d 33,600.0 1979.9 b 286.0 four.two i 269.0 14.1 i 229.0 2.8 i 352.0 7.1 i 227.0 12.7 i Mg 964.0 65.1 e 591.0 2.8 fg 699.0 25.five f 1110.0 56.six d 1180.0 49.5 d 1440.0 99.0 c 1210.0 77.8 d 1750.0 35.four b 1810.0 106.1 ab 1900.0 106.1 a 426.5 13.4 h 257.5 5.0 i 394.five 10.six h 507.0 15.6 gh 426.five 29.0 h Fe 34.four 1.1 b 34.1 1.8 b 23.1 0.8 c 22.eight 0.2 c 12.8 0.three d 7.five 0.1 e 36.7 2.two a 7.3 0.1 e 8.two 0.four e two.7 0.2 h three.2 0.two gh 3.0 0.1 h five.4 0.2 f 4.9 0.1 fg three.4 0.1 gh Zn 11.three 0.two bc 16.three 1.0 a 12.0 0.six b ten.two 0.1 d 11.1 0.3 c six.five 0.two gh five.4 0.3 ij 7.1 0.two fg five.1 0.three j six.0 0.1 hi 8.6 0.three e 7.five 0.1 f 9.five 0.two a 7.0 0.3 fg eight.5 0.1 e P 344.5 three.five f 351.0 5.7 f 309.5 ten.six h 325.0 eight.5 g 393.0 7.1 d 493.0 1.four a 461.5 0.7 b 349.0 5.7 f 418.five 7.eight c 484.0 11.3 a 288.five two.1 i 252.5 two.1 j 312.five three.five gh 313.5 6.four gh 378.5 6.four e Cu 14.5 0.five b 24.9 1.2 a 12.eight 0.two c 24.three 0.1 a 11.0 0.three d 4.eight 0.1 g ten.3 0.three de 10.0 0.4 e 8.2 0.four f three.2 0.1 h 3.7 0.1 h 3.9 0.1 h three.4 0.1 h two.2 0.1 i two.three 0.1 i Pb 0.2 0.1 ND ND ND ND ND ND ND ND ND ND ND ND ND ND As 1.three 0.0 e 1.2 0.1 fg 0.four 0.1 i two.0 0.1 b 0.9 0.1 h 1.two 0.1 f 0.eight 0.1 h 0.two 0.1 j 1.six 0.1 d 0.4 0.two i 1.1 0.1 g 1.1 0.1 g 1.1 0.1 g 1.7 0.2 c three.8 0.1 a Cd ND 0.eight.1 a 0.1.1 d 0.two.1 c 0.three.1 b ND ND ND ND ND ND ND ND ND ND Na: K 1.four 1.0 1.7 1.4 1.five 1.6 1.1 3.1 1.five 1.7 0.five 0.3 0.four 0.four 0.4 Zn: Cu 0.9 0.7 0.9 0.4 1.0 1.four 0.five 0.7 0.six 1.9 2.three 1.9 2.eight three.2 three.six Zn: Fe 0.three 0.5 0.five 0.five 0.9 0.9 0.two 1.0 0.6 2.2 two.7 2.5 1.8 1.four two.HeadShell and tailMeatNote: Values inside the exact same column that don’t share the identical superscript letter are drastically unique (p 0.05). ND indicates no detection.Foods 2021, 10,13 of3.six. Astaxanthin Astaxanthin (three,3-dihydroxy-, -carotene-4,4-dione) will be the principal carotenoid present in shrimp processing byproducts and may be discovered in its no cost or esterified form. The content of astaxanthin in shrimp processing byproducts is shown in Figure 2. From Figure 2 it might be determined that the highest level (19.20 /g) of astaxanthin was located in byproducts of L.v, followed by M.r (15.68 /g) plus the lowest level was identified in P.m (two.91 /g). This outcome wasmass of five species ofAli et al. [19] using supercritical CO2 extraction. The low Table 1. Length and similar to that of shrimp. level of astaxanthin in P. m may possibly be resulting from a lack of astaxanthin within the diet plan. Astaxanthin can Species L.v P.m F.c P.j scavenge free radicals and has M.r antioxidant activity 500-fold greater than that of tocopherol (vitamin E). Pan et al. [43] obtained a.
