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High Pressure Extraction of Astaxanthin from Shrimp Waste ( Penaeus Vannamei Boone): Effect on Yield and Antioxidant Activity
Author(s) -
Li Jianping,
Sun Wei,
Ramaswamy Hosahalli S.,
Yu Yong,
Zhu Songming,
Wang Jing,
Li Huanhuan
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12353
Subject(s) - astaxanthin , shrimp , extraction (chemistry) , chemistry , antioxidant , solvent , dpph , yield (engineering) , acetone , chromatography , food science , biochemistry , fishery , carotenoid , materials science , biology , metallurgy
High pressure extraction (HPE) of astaxanthin from shrimp (Penaeus Vannamei Boone) waste at different pressure (0.1–600 MPa) and holding times (0–20 min), and with different solvents (acetone, dichloromethane and ethanol) and solvent to solid ratios (10–50 mL/g) was evaluated, and extraction yields and quality of the extracts were determined. Antioxidant activity of the extract from HPE and conventional solvent extraction (at ambient pressure) were compared based on DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) and superoxide anion radical of scavenging potentials. Besides, surfaces of shrimp shells following different treatments were characterized by scanning electron microscopy. The results revealed that (1) HPE resulted in a higher extraction yield of astaxanthin and required shorter extraction times, (2) ethanol as solvent and a solvent to solid ratio of 20 mL/g was a good combination for HPE for high extraction yield of astaxanthin and (3) HPE extraction resulted in a better antioxidant activity in the extract than conventional solvent extraction. Practical Applications This study is focused on the evaluations of the extraction yield and antioxidant activity of astaxanthin from shrimp waste by high pressure. The high pressure extraction (HPE) technology is very promising because of higher yield and antioxidant activity and would help to facilitate further utilization of shrimp waste as a source of natural antioxidants in food and pharmaceutical industries, replacing artificial chemical antioxidants.© 2016 Wiley Periodicals, Inc