Astaxanthin extraction and its stability
Main Article Content
Abstract
Mexico takes about 50% of shrimp production; the rest is discarded as exoskeleton and cephalothorax. These wastes contain compounds with potential applications such as astaxanthin, a potent antioxidant. The aim of this study was to evaluate the effect of extraction conditions on the stability of astaxanthin from fermented shrimp waste. The extraction procedure involved purification, hydrolysis, pH adjustment, cleaning, extraction with hexane, dried and quantification of astaxanthin by spectrophotometry. The results indicated that the method reduced the concentration of astaxanthin in the sample.
Article Details
How to Cite
Herrera-Andrade, M. H. (2011). Astaxanthin extraction and its stability. Revista Latinoamericana De Recursos Naturales, 7(1), 21-27. Retrieved from https://revista.itson.edu.mx/index.php/rlrn/article/view/190
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Original Article
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
References
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Bueno-Solano C., Lopez-Cervantes J., Campas-Baypoli O.N., Lauterio-Garcia R., Adan-Bante N.P. y Sanchez-Machado, D.I. 2009. Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products. Food Chemistry, 112:671-675.
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Gimeno M., Ramírez-Hernández J.Y., Martínez-Ibarra C., Pacheco N., García-Arrazola R., Bárzana E. y Shirai K. 2007. One-solvent extraction of astaxanthin from lactic acid fermented shrimp wastes. Journal of Agricultural and Food Chemistry, 55:10345-10350.
Handayani A.D., Sutrisno Indraswati N. y Ismadji, S. 2008. Extraction of astaxanthin from giant tiger Penaeus monodon shrimp waste using palm oil: studies of extraction kinetics and thermodynamic. Bioresource Technology, 99:4414-4419.
Higuera-Ciapara I., Félix-Valenzuela L. y Goycoolea F.M. 2006. Astaxanthin: A Review of its Chemistry and Applications. Critical Reviews in Food Science and Nutrition, 46:185–196.
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López-Cervantes J., Sánchez-Machado D.I., Gutiérrez-Coronado M.A. y Ríos-Vázquez N.J. 2006. Quantification of astaxanthin in shrimp waste hydrolysate by HPLC. Biomedical Chromatography, 20(10):981-984.
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Mathur L. y Narang, R. 1990. Shrimp composition. Aquaculture Digest, Enero.
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Nagao T., Fukami T., Horita Y., Komemushi S., Sugihara A. y Shimada Y. 2003. Enzymatic enrichment of astaxanthin from Haematococcus pluvialis cell extracts. Journal of the American Oil Chemists’ Society, 80:975-981.
Passos R., Beirão L., Palavra A., Mendes R., Nobre B. y Gouveia L., 2006. Astaxanthin form the yeast Phaffia rhodozyma. Supercritical carbon dioxide and organic solvents extraction. Journal of Food Technology, 4(1):59-63.
Ramírez C.M., García G.R., Flores A.I., Gálvez M.A. y Durán B,C. 2003. Empleo de una enzima quitinolítica de Serratia marcescens para la obtención de caroproteínas a partir del cefalotórax de camarón. Tecnología, Ciencia y Educación, 18(1):32-39.
Rødde R.H., Einbu A. y Vårum K.M. 2008. A seasonal study of the chemical composition and chitin quality of shrimp shells obtained from northern shrimp Pandalus borealis. Carbohydrate polymers, 71:388-393.
Rodriguez-Amaya D.B. 2001. A guide to carotenoid analysis in foods. ILSI PRESS. United states of America.
Sarada R., Vidhyavathi R., Usha D. y Ravishankar G.A. 2006. An efficient method for extraction of astaxanthin from green alga Haematococcus pluvialis. Journal of Agricultural and Food Chemistry, 54:7585-7588.
Stepnowski P., Ólafsson G., Helgason H. y Jastorff B. 2004. Recovery of astaxanthin from seafood wastewater utilizing fish scales waste. Chemosphere, 54:413-417.
Tanaka Y. y Ohkubo T. 2003. Extraction of lipids from salmon roe with supercritical carbon dioxide. Journal of Oleo Science, 52:295-301.
Valderrama J.O., Perrut M. y Majewski W. 2003. Extraction of astaxanthin and phycocyanine from microalgae with supercritical carbon dioxide. Journal of Chemical and Engineering Data, 48:827-830.
Yuan J.P. y Chen F. 1999. Hydrolysis kinetics of astaxanthin esters and stability of astaxanthin of Haematococcus pluvialis during saponification. Journal of Agricultural and Food Chemistry, 47 (1): 31-35.
Boussiba S., Fan L. y Vonshak A. 1992. Enhancement and determination of astaxanthin accumulation in green alga Haematococcus pluvialis. Methods Enzymology, 213:386-391.
Bueno-Solano C., Lopez-Cervantes J., Campas-Baypoli O.N., Lauterio-Garcia R., Adan-Bante N.P. y Sanchez-Machado, D.I. 2009. Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products. Food Chemistry, 112:671-675.
Cañipa A. y Duran B. 1995. Reaprovechamiento del cefalotórax del camarón. Industria Alimentaria, 10-17.
Czeczuga B. y Czerpak, R. 1968. Carotenoids in the carapace of the Orconectes zimosus (Raf.), crustacea: decapoda. European Journal Biochemistry, 5:429-432.
Gimeno M., Ramírez-Hernández J.Y., Martínez-Ibarra C., Pacheco N., García-Arrazola R., Bárzana E. y Shirai K. 2007. One-solvent extraction of astaxanthin from lactic acid fermented shrimp wastes. Journal of Agricultural and Food Chemistry, 55:10345-10350.
Handayani A.D., Sutrisno Indraswati N. y Ismadji, S. 2008. Extraction of astaxanthin from giant tiger Penaeus monodon shrimp waste using palm oil: studies of extraction kinetics and thermodynamic. Bioresource Technology, 99:4414-4419.
Higuera-Ciapara I., Félix-Valenzuela L. y Goycoolea F.M. 2006. Astaxanthin: A Review of its Chemistry and Applications. Critical Reviews in Food Science and Nutrition, 46:185–196.
Johnson E.A. y Gil-Hwan, A. 1999. Astaxanthin from microbial sources. Critical Reviews in Biotechnology, 11(4):297-326.
López-Cervantes J., Sánchez-Machado D.I., Gutiérrez-Coronado M.A. y Ríos-Vázquez N.J. 2006. Quantification of astaxanthin in shrimp waste hydrolysate by HPLC. Biomedical Chromatography, 20(10):981-984.
Luna R., Ramírez M. y Jiménez M. 2003. Obtención de pigmentos carotenoides provenientes del cefalotórax de camarón mediante su extracción con aceite comestible y su aplicación como complementos alimenticios. Tesis de licenciatura. Universidad Nacional Autónoma de México.
Mathur L. y Narang, R. 1990. Shrimp composition. Aquaculture Digest, Enero.
Montoya-Olvera R., Elizondo-Mireles J.R., Torres-Gomez C. y Torres-Quirogo, J.O. 2001. Process for obtaining highly pure xantophyll concentrates, WO/2001/028966, World Intellectual Property Organization.
Nagao T., Fukami T., Horita Y., Komemushi S., Sugihara A. y Shimada Y. 2003. Enzymatic enrichment of astaxanthin from Haematococcus pluvialis cell extracts. Journal of the American Oil Chemists’ Society, 80:975-981.
Passos R., Beirão L., Palavra A., Mendes R., Nobre B. y Gouveia L., 2006. Astaxanthin form the yeast Phaffia rhodozyma. Supercritical carbon dioxide and organic solvents extraction. Journal of Food Technology, 4(1):59-63.
Ramírez C.M., García G.R., Flores A.I., Gálvez M.A. y Durán B,C. 2003. Empleo de una enzima quitinolítica de Serratia marcescens para la obtención de caroproteínas a partir del cefalotórax de camarón. Tecnología, Ciencia y Educación, 18(1):32-39.
Rødde R.H., Einbu A. y Vårum K.M. 2008. A seasonal study of the chemical composition and chitin quality of shrimp shells obtained from northern shrimp Pandalus borealis. Carbohydrate polymers, 71:388-393.
Rodriguez-Amaya D.B. 2001. A guide to carotenoid analysis in foods. ILSI PRESS. United states of America.
Sarada R., Vidhyavathi R., Usha D. y Ravishankar G.A. 2006. An efficient method for extraction of astaxanthin from green alga Haematococcus pluvialis. Journal of Agricultural and Food Chemistry, 54:7585-7588.
Stepnowski P., Ólafsson G., Helgason H. y Jastorff B. 2004. Recovery of astaxanthin from seafood wastewater utilizing fish scales waste. Chemosphere, 54:413-417.
Tanaka Y. y Ohkubo T. 2003. Extraction of lipids from salmon roe with supercritical carbon dioxide. Journal of Oleo Science, 52:295-301.
Valderrama J.O., Perrut M. y Majewski W. 2003. Extraction of astaxanthin and phycocyanine from microalgae with supercritical carbon dioxide. Journal of Chemical and Engineering Data, 48:827-830.
Yuan J.P. y Chen F. 1999. Hydrolysis kinetics of astaxanthin esters and stability of astaxanthin of Haematococcus pluvialis during saponification. Journal of Agricultural and Food Chemistry, 47 (1): 31-35.