Astaxanthin and omega-3-rich oil from fermented Acetes (Cincalok) and its application as bioactive additive and sunscreen in lotion

Abstract

Shrimp species have been reported to contain astaxanthin, which has high antioxidant activities. They also contain omega-3 in the form of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which can act as photoprotective agents that maintain healthy skin from reactive oxygen species (ROS) due to exposure to UV rays. In addition, fermentation has become an essential pre-treatment to extract the bioactive components in shrimp more easily. This study aims to extract oil from cincalok, a traditional Indonesian (especially in West Kalimantan) food made from Acetes shrimp fermented for 7–15 days. Cincalok oil was added to the lotion as a bioactive additive and sunscreen. Cincalok oil was extracted by the soxhletation method using n-hexane as solvent. The oil was then analyzed for its physicochemical properties, including density, viscosity, possible heavy metal contamination, and the profile of the fatty acids contained. The yield of cincalok oil extraction was 1.09 ± 0.05%, with the highest fatty acid content of 21.70% palmitic acid, 10.99% DHA, and 10.33% EPA. Cincalok oil also contains astaxanthin of 0.38 ± 0.02 mg/L oil. It has a viscosity of 69.71 ± 0.12 cP with a density of 0.93 ± 0.03 g/cm3. The analysis data of ICP-AES shows that there is no heavy metal contamination. The SPF value produced from cincalok oil lotion at 5 and 10% variations of cincalok oil was 15.17 ± 0.09 and 30.28 ± 0.49, respectively. The SPF value of lotion with the addition of cincalok oil was much greater than that of the base lotion, which was 2.16 ± 0.12.

Extraction of astaxanthin from fermentedAcetesusing virgin coconut oil with the glass beads vortex method

“…The standard astaxanthin standard curve has a linear regression value (R = 0.9996), indicating a linear relationship between absorbance and astaxanthin concentration according to Lamber-Beer's law where y = 0.2443 Â þ0.0141. The gradient and intercept values obtained are also similar to previous studies (Rahmalia et al, 2022;Prayitno et al, 2022).…”

“…Conjugated double bonds in carotenoid structures can cause an absorption spectrum at visible light wavelengths (Rahmalia et al, 2014). In the standard astaxanthin spectrum, there is only one peak whose maximum wavelength is 477 nm in accordance with previous studies (Rahmalia et al, 2022;Prayitno et al, 2022). Therefore, the calculation of astaxanthin extracted in VCO was carried out at 477 nm.…”

“…Fermentation becomes a crucial process because it involves lactic acid, which can dissolve calcium salts in shrimp that contain pigment. This process can release astaxanthin from protein and increase astaxanthin levels when extracted (Nofiani and Ardiningsih, 2018;Rahmalia et al, 2022).…”

“…In the other study, Prayitno et al (2022) reported the maximum astaxanthin extraction yield from cincalok when used virgin coconut oil as a solvent is 100.62 mg/g dry weight. Rahmalia et al (2022) have reported that cincalok oil extracted using n-hexane by the soxhletation method contained 0.38 mg/L astaxanthin.…”

Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils

“…To determine the carotenoid yield, the total carotenoid content, specifically astaxanthin, in each vegetable oil was measured spectrophotometrically [ 50 ]. A blank measurement was taken for each vegetable oil to account for the background absorption.…”