D Hg in shrimp were reduce than the limiting values, whilst
D Hg in shrimp were reduce than the limiting values, while the content material of Cd in the head of M.r was slightly greater than the limiting values; the content material of As inside the shrimp meat and part of the byproducts from the five shrimp Neurotrophins/NGF Proteins supplier Species was slightly higher than the limiting values.Foods 2021, ten,12 ofTable 7. Mineral composition of shrimp meat and byproducts ( /g sample).Components 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 21.2 e 1730.0 99.0 f 982.0 11.3 h 1018.five 44.6 h 1640.0 21.2 fg 1550.0 28.3 g 3730.0 155.six c 2810.0 70.7 d 3820.0 148.5 bc 3970.0 113.1 ab 4030.0 42.4 a Na 2920.0 63.6 cd 1510.0 7.1 i 3280.0 63.six a 2860.0 35.4 d 3010.0 14.1 c 2680.0 56.six e 1050.0 14.1 j 3130.0 42.four b 2440.0 106.1 g 2570.0 35.4 f 1710.0 77.eight h 899.5 29.0 k 1690.0 49.five h 1400.0 42.4 i 1 420.0 21.two i Ca 12,350.0 777.8 h 23,050.0 353.6 e 15,600.0 636.4 g 13,550.0 353.six h 19,350.0 495.0 f 23,300.0 282.8 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 4.two i 269.0 14.1 i 229.0 two.eight i 352.0 7.1 i 227.0 12.7 i Mg 964.0 65.1 e 591.0 two.8 fg 699.0 25.5 f 1110.0 56.six d 1180.0 49.five d 1440.0 99.0 c 1210.0 77.eight d 1750.0 35.4 b 1810.0 106.1 ab 1900.0 106.1 a 426.5 13.four h 257.five 5.0 i 394.five ten.six h 507.0 15.six gh 426.5 29.0 h Fe 34.four 1.1 b 34.1 1.eight b 23.1 0.eight c 22.eight 0.2 c 12.8 0.3 d 7.five 0.1 e 36.7 2.2 a 7.3 0.1 e eight.two 0.4 e two.7 0.2 h 3.two 0.2 gh 3.0 0.1 h five.4 0.two f four.9 0.1 fg three.4 0.1 gh Zn 11.three 0.2 bc 16.3 1.0 a 12.0 0.six b ten.2 0.1 d 11.1 0.three c six.five 0.2 gh 5.four 0.3 ij 7.1 0.two fg 5.1 0.three j six.0 0.1 hi eight.six 0.three e 7.five 0.1 f 9.five 0.2 a 7.0 0.3 fg eight.five 0.1 e P 344.five 3.five f 351.0 5.7 f 309.5 10.six h 325.0 eight.5 g 393.0 7.1 d 493.0 1.4 a 461.5 0.7 b 349.0 five.7 f 418.five 7.eight c 484.0 11.three a 288.five 2.1 i 252.five two.1 j 312.5 three.five gh 313.five six.four gh 378.five six.four e Cu 14.5 0.5 b 24.9 1.two a 12.eight 0.two c 24.three 0.1 a 11.0 0.three d four.8 0.1 g ten.three 0.3 de 10.0 0.four e 8.2 0.four f 3.two 0.1 h 3.7 0.1 h three.9 0.1 h three.four 0.1 h two.two 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 0.4 0.1 i 2.0 0.1 b 0.9 0.1 h 1.2 0.1 f 0.eight 0.1 h 0.two 0.1 j 1.6 0.1 d 0.4 0.2 i 1.1 0.1 g 1.1 0.1 g 1.1 0.1 g 1.7 0.two c 3.8 0.1 a Cd ND 0.8.1 a 0.1.1 d 0.two.1 c 0.3.1 b ND ND ND ND ND ND ND ND ND ND Na: K 1.4 1.0 1.7 1.four 1.5 1.6 1.1 three.1 1.five 1.7 0.five 0.3 0.four 0.four 0.four Zn: Cu 0.9 0.7 0.9 0.4 1.0 1.four 0.five 0.7 0.six 1.9 two.three 1.9 two.8 three.2 3.6 Zn: Fe 0.three 0.5 0.5 0.five 0.9 0.9 0.2 1.0 0.6 2.2 two.7 2.5 1.8 1.four two.HeadShell and tailMeatNote: values within the similar column that usually do not share precisely the same superscript letter are considerably different (p 0.05). ND indicates no detection.Foods 2021, ten,13 of3.six. Astaxanthin Astaxanthin (3,3-dihydroxy-, -carotene-4,4-dione) is the major carotenoid present in shrimp processing byproducts and can be discovered in its cost-free or esterified type. The content material of astaxanthin in shrimp processing byproducts is shown in Figure two. From Figure 2 it may be determined that the highest level (19.20 /g) of astaxanthin was identified in byproducts of L.v, followed by M.r (15.68 /g) along with the lowest level was located in P.m (two.91 /g). This result wasmass of 5 species ofAli et al. [19] using supercritical CO2 extraction. The low Table 1. Length and comparable to that of shrimp. IL-20 Receptor Proteins Purity & Documentation amount of astaxanthin in P. m may well be as a result of a lack of astaxanthin in the diet plan. Astaxanthin can Species L.v P.m F.c P.j scavenge totally free radicals and has M.r antioxidant activity 500-fold greater than that of tocopherol (vitamin E). Pan et al. [43] obtained a.
