Study of Effective Factors on Extraction of Astaxanthin Super Antioxidant from White Shrimp (Litopenaeus vannamei)

Document Type : Research Paper


1 M. Sc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

2 Academic Member of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

3 Assistant Professor of the Biotechnology and Plant Breeding Department, Science and Research Branch, Islamic Azad University, Tehran, Iran.


Introduction: Shrimp waste might be used as the cheapest raw material to extract the carotenoid pigments, astaxanthin and employed to replace the synthetic dyes. In the present study, effective factors on extraction of astaxanthin super antioxidant from white shrimp was evaluated.
Materials and Methods: In this study, extraction with solid material ratio (cooked/ dried shrimp/ mill/ sieve) to ethanol solvent (g/ml) in 3 levels of one to five, one to seven and one to nine, with stirring time of 1, 5 and 10 minutes in ultrasonic bath was performed in 3 levels of 10, 20 and 30 minutes and centrifuge temperature 4, 12 and 21 ºC in triplicate order. After evaluating the carotenoid extraction efficiency of dry and wet wastes in the spectrophotometer, the best extraction method was selected by data analysis using SPSS.20 software using Duncan's multiple range method, finally, astaxanthin treatment 1 (cooked/ Dry/ mill/ sieve) and treatment 2 (crude/ mill) were optimized, purified, measured and identified by HPLC and the optimal treatment was selected.
Results: Experiments showed that the sample to solvent ratio of 1: 5 and one minute stirring time, 10 minutes ultrasonic and 21 ° C centrifuge are suitable for optimal extraction. Data from HPLC analysis also showed that astaxanthin was extracted from treatment 1, 3 mgastaxanthin/gextract and treatment 2, 2.7 mgastaxanthin/gextract.
Conclusion: Shrimp waste might be used as an available and economical raw material to extract carotenoid pigments to replace the synthetic dyes and antioxidants in the food industry.


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