Extraction and purification of astaxanthin from shrimp shells and the effects of different treatments on its content
AUTOR(ES)
Hu, Jinxia
FONTE
Rev. bras. farmacogn.
DATA DE PUBLICAÇÃO
2019-02
RESUMO
Abstract In this study, the extraction process and purification technology of astaxanthin from shrimp shells were established, and the effects of different treatments on the content of astaxanthin were studied. The determination results of astaxanthin in various shrimp/crab shells showed that the astaxanthin content in the Procambarus clarkia shell reached 239.96 µg/g. The effects of cool-ventilated, sun-dried and cooking conditions on the content of astaxanthin during the treatment of shrimp shells were investigated respectively and fresh shrimp shells as best extraction source was determined. The nine groups orthogonal test design with four factors and three levels (L9(3)4) was used to analyze the optimization of extraction process of astaxanthin from shrimp shells with ethanol as an environmentally friendly extraction solvent. The optimum experimental condition including the solid-liquid ratio (1:7), extraction time (20 min) and temperature (50 ºC) was proposed with the maximum extraction yield of astaxanthin. Next, silica gel column chromatography was used to purify the crude extraction of astaxanthin, and the purity of astaxanthin increased from 0.34% to 85.1% (about 250 times), which has great applications in the high value utilization of shrimp shells resources and the development of astaxanthin-related products.
Documentos Relacionados
- Drying and extraction of astaxanthin from pink shrimp waste (Farfantepenaeus subtilis ): the applicability of spouted beds
- Effects of different heat treatments on the antioxidant activity and ascorbic acid content of bitter melon, Momordica charantia
- Astaxanthin Recovery from Shrimp Residue by Solvent Ethanol Extraction Using Choline Chloride:Glycerol Deep Eutectic Solvent as Adjuvant
- Effect of shrimp shells milling on the molar mass of chitosan
- Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil