Shrimp waste, as an important source of natural carotenoids, is produced in large quantities in seafood processing
industry. One of the important characteristics of carotenoids is their ability to act as antioxidants, thus protecting cells and
tissues from damaging effects of free radicals and singlet oxygen. The aim of this study was to find effective method for carotenoid
extraction [Enzymatic and alkaline treatment] from shrimp waste and compare their antioxidant potential with synthetic
antioxidants butylated hydroxyanisole [BHA] and butylated hydroxytoluene [BHT] using sunflower oil. The sunflower
oil was exposed to three concentration of extracted carotenoid [470, 235 and 118 mg/kg] and synthetic antioxidants. The
inhibition of lipid peroxidation was evaluated for Malondialdehyde and peroxide value.
The mean values of carotenoid extract were 243 and 170 mg/kg for enzymatic and alkaline treatment, respectively. So the
highest efficacy of carotenoid extraction was obtained from enzymatic extraction. The oil samples containing 470 ppm carotenoid,
which extracted by alcalase as the default treatment, exhibited the less peroxide value and higher antioxidant potential
than the oil samples containing synthetic antioxidants. According to the results, the synthetic antioxidants can be replaced
by extracted carotenoids from shrimp waste as a natural antioxidant to inhibit oxidation.
Histamine is the most common biogenic amine and is responsible for Scombroid fish poisoning. The presence of histamine at high concentrations in foodstuff indicates a public health issue Therefore, to the assurance of safety and quality, the monitoring of histamine concentration in fish and fishery products is urgent. To this aim, histamine content in 30 samples of canned tuna was measured by the UV-Vis spectrophotometry method. Linear regression was gained (R2 = 0.9905). The range of histamine levels was calculated between 85.04-125.08 mg kg-1 with an overall mean of 98.104 ± 5.18 mg kg-1. 40% of the samples were contained more than 100 mg kg-1, the allowable limit declared by Iranian National Standard (INS). However, The histamine amount of all samples were below the limit set by Codex Alimentarius (200 mg kg-1). There was no significant difference between the mean values of histamine in various brands of canned tuna. This spectrophotometric method used in this study can be introduced as a simple, applicable method for rapid monitoring of fish products, which is based on histamine reaction with copper and Alizarin Red S.
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