Conditions for extraction and storage of astaxanthin from white leg shrimp (Penaeus vannamei Boone, 1931)

Abstract

 White leg shrimp (Penaeus vannamei) shell is a by-product of the seafood processing industry and is also a rich source of carotenoids (astaxanthin) with potential applications for the food, medicine, and aquaculture industries and several other industries. Astaxanthin was extracted from the by-products by solvent with the help of microwaves. The storage conditions for astaxanthin preparations after extraction were also investigated (astaxanthin dissolved in soybean oil was stored at room temperature and cold temperature (0 - 4°C) with the ligh and darkness conditions. The results showed that the extraction conditions for astaxanthin from fresh white leg shrimp shells (100 g) are suitable for soybean oil solvent; solvent/material ratio (3/1; ml/g); time extraction with the help of microwave is 2 minutes; the number of extractions is 3 times for the highest astaxanthin content of 123.48 mg astaxanthin/kg; extraction effi ciency is 87.51%. After 6 months of storage, the remaining astaxanthin content was 66.18% and the antioxidant activity (DDPH) was still of 51.22% under the conditions of storage at low temperature and darkness.

DOI: https://doi.org/10.53818/jfst.4.2022.29