[Lipid profile of the black sea shrimp Palaemon adspersus Rathke, 1837]

Lipids play one of the leading roles in ensuring the physiological needs and quality of human life. Therefore, assessment of traditional and new types of aquatic organisms from the standpoint of nutritional value of lipids is an urgent task nowadays. The aim of the work was to study the lipid profile of one of the most mass commercial species of crustaceans - the Black Sea grass shrimp Palaemon adspersus Rathke, 1837.

The collection of material was carried out in May in the Hadzhibey Lyman of Odessa region. Prawn catching was carried out by a trap net with a mesh size of 2.8 up to 8 mm. The total number of individuals analyzed was 250 specimens. In the average sample of prawn, the content of total lipids have been determined by the Soxhlet method, the fatty acid composition of lipids has been studied using gas chromatography, and the fractional composition - by a thin layer chromatography on silica gel plates method. All the studies have been performed in 3 replicates.

Lipid profile of hepatopancreas of the Black Sea shrimp was represented by the content of total lipids 10±1.8, among them triglycerides - 35.2±5.3%, phospholipids - 16.8±3.6%, free fatty acids - 12.5±2.1%, sterols - 6.5±1.4%, sterol esters 6.5±1.3%, mono- and diglycerides - 1.5-2.7% of total lipids. The nutritive value of lipids was characterized both by a high content of phospholipids, and fatty acids such as oleic one belonging to the ω-9 family (18:1) - 15.7%, and eicosapentaenoic (20:5) - 18.30% and docosahexaenoic (22:6) - 14.70% acids of the ω-3 family. The biological significance coefficient of lipids of the Black Sea grass prawn was 3.3, which was adjusted with the value of this indicator of other aquatic organisms. The ratio of fatty acids ω-6 to ω-3 was 1:19.5 which indicated a high nutritional value of hepatopancreas lipids of this prawn species.

The results of the study allow recommending the hepatopancreas lipids of the Black Sea grass shrimp for the enrichment of foods with ω-3 polyunsaturated fatty acids, the formation of multicomponent products with desired properties, as well as for the drug development.