Extraction of astaxanthin from giant tiger (Panaeus monodon) shrimp waste using palm oil: Studies of extraction kinetics and thermodynamic

Handayani, Akdes Dewi; Sutrisno, Sutrisno; Indraswati, Nani; Ismadji, Suryadi

doi:10.1016/j.biortech.2007.08.028

Cited by 106 publications

(50 citation statements)

References 17 publications

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“…Such plant oils as sunflower oil, groundnut oil, ginger oil, mustard oil, soybean oil, coconut oil, rice bran oil and palm oil have accordingly been used to extract astaxanthin from crustaceans and fish by-products (Handayani, Sutrisno, Indraswati, & Ismadji, 2008). Some countries, such as India, use proteolytic enzymes, such as trypsin, papain and pepsin, dissolved in citrate phosphate, to precipitate carotenoids from the shells.…”

Section: Astaxanthinmentioning

confidence: 99%

Valorisation of natural extracts from marine source focused on marine by-products: A review

Ferraro¹,

Cruz²,

Jorge³

et al. 2010

Food Research International

211

153

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The wide chemical and biological diversity observed in the marine environment makes the ocean an extraordinary source of high added value compounds (HAVC) which can be employed in many applications. Minerals, lipids, amino acids, polysaccharides and proteins from marine sources have unique features and, surprisingly, their highest concentration is often found in parts of marine organisms that are commonly discarded. Fish heads, viscera, skin, tails, offal and blood, as well as seafood shells possess several HAVC suitable for human health applications, yet most end up as residues throughout the raw material processing. This review updates information on this issue and conveys critical analysis of the chief methodologies to carry out extraction, purification and eventual transformation, with a focus on their actual and potential applications.

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Section: Astaxanthinmentioning

confidence: 99%

Valorisation of natural extracts from marine source focused on marine by-products: A review

Ferraro¹,

Cruz²,

Jorge³

et al. 2010

Food Research International

211

153

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“…Se han realizado diversos estudios para extraer astaxantina a partir de residuos de crustáceos fermentados y no fermentados en combinación con solventes orgánicos (Gimeno et al, 2007;Sachindra et al, 2007), mediante metodologías enzimáticas (Armenta y Guerrero-Legarreta, 2009;Babu et al, 2008;Lee et al, 1999), extracción con aceites de origen vegetal y marino (Chen y Meyers, 1984;Sachindra y Mahendrakar, 2005;Handayani et al, 2008). Además, se ha reportado la obtención de una pasta lipídica rica en astaxantina de los residuos fermentados de camarón (López-Cervantes et al, 2010).…”

Section: Ja Núñez-gastélum DI Sánchez-machado J López-cervanteunclassified

Evaluación físico-química de aceite pigmentado obtenido de la cabeza de camarón

et al. 2011

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RESUMENEvaluación físico-química de aceite pigmentado obtenido de la cabeza de camarón.En este trabajo se presenta el análisis proximal, caracterización físico-química, perfil de ácidos grasos y contenido de astaxantina en aceite pigmentado aislado por fermentación láctica de los residuos de camarón. Los lípidos son los componentes mayoritarios (95%). El índice de saponificación es 178.62 mg KOH/g, el de yodo 139.8 cg yodo/g, y los peróxidos no fueron detectados. La densidad y la viscosidad fueron de 0.92 mg/ml y 64 centipoises, respectivamente. Los ácidos grasos en mayor cantidad fueron el linoleico (C18:2n6), oleico (C18:1n9) y palmítico (C16:0). El ácido eicosapentaenoico (C20:5n3, EPA) y el docosahexaenoico (C22:6n3, DHA) suman el 9% del total. El contenido promedio de astaxantina fue de 2.72 mg/g base seca. El aceite pigmentado es una fuente dietética de nutrientes con alto valor como la astaxantina. PALABRAS CLAVE: Aceite -Ácidos grasos -Astaxantina -Cabeza de camarón -Cromatografía de gases -Fermentación láctica. SUMMARY Physical and chemical properties of pigmented oil obtained from shrimp heads.In this work the proximal analysis, physicochemical characterization, fatty acid profile and astaxanthin content of pigmented oil obtained by fermentation shrimp heads are presented. Lipids are the major components in the oil (95%). The saponification number is 178.62 mg KOH/g, iodine value 139.8 cg iodine/g, and the peroxide value was not detected. Density and viscosity were 0.92 mg/ml and 64 centipoises, respectively. The highest contents of fatty acids were linoleic (C18:2n6), oleic (C18:1n9) and palmitic (C16:0). Eicosapentaenoic acid (C20:5n3, EPA) and docosahexaenoic acid (C22:6n3, DHA) account for 9% of the total. The content of astaxanthin was 2.72 mg/g dry weight. The pigmented oil is a dietary source of nutrients with high value such as astaxanthin.

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“…According to the 2012 National Bureau of Statistics data, in China, the production of shrimps and crabs was 6.14 × 10 6 t, with approximately 40-50% of the total mass considered as waste in the process of human consumption [6], causing a serious environmental problem. Consequently, numerous studies on the utilization of shell waste have been conducted [7][8][9][10], and among all the products extracted from shell waste, GlcNAc has attracted increasing attention due to its specific bioactivities, and has been widely used in many fields, including dietary supplements [11,12], cosmetics ingredients [13,14], and osteoarthritis therapeutics [15][16][17]. Moreover, with the improvement in people's living standard, the market demand for GlcNAc is gradually increasing and the production is estimated to reach 46,600 t by 2017 [18].…”

Section: Introductionmentioning

confidence: 99%

Characterization of extracellular chitinase from Chitinibacter sp. GC72 and its application in GlcNAc production from crayfish shell enzymatic degradation

Gao

Zhang

Chen

et al. 2015

Biochemical Engineering Journal

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Extraction of astaxanthin from giant tiger (Panaeus monodon) shrimp waste using palm oil: Studies of extraction kinetics and thermodynamic

Cited by 106 publications

References 17 publications

Valorisation of natural extracts from marine source focused on marine by-products: A review

Valorisation of natural extracts from marine source focused on marine by-products: A review

Evaluación físico-química de aceite pigmentado obtenido de la cabeza de camarón

Characterization of extracellular chitinase from Chitinibacter sp. GC72 and its application in GlcNAc production from crayfish shell enzymatic degradation

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