Volume 12, Issue 1 (2022)                   JFST 2022, 12(1): 54-66 | Back to browse issues page

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Rezaei D, Rezaie M, Pezeshk S. Application of ultrasound in extracting astaxanthin from banana shrimp (Fenneropenaeus merguiensis) and investigating its antioxidant properties. JFST 2022; 12 (1) : 5
URL: http://jfst.modares.ac.ir/article-6-63178-en.html
Application of ultrasound in extracting astaxanthin from banana shrimp (Fenneropenaeus merguiensis) and investigating its antioxidant properties
Danial Rezaei1 , Masoud Rezaie * 2, Samaneh Pezeshk3
1- Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Noor
2- Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Noor , rezai_ma@modares.ac.ir
3- Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University
Abstract:   (1034 Views)
The aim of this study was to extract astaxanthin from banana shrimp (Fenneropenaeus merguiensis) using ultrasound assisted method and to investigate its antioxidant properties. Extraction with organic acetone solvent was performed by soaking on a magnetic stirrer at room temperature for 5, 10, and 15 minutes, as well as neutralization tests of DPPH and ABTS free radicals. Fe3+ ion reduction was carried out. One-way analysis of variance was used for statistical analysis of the data. The best astaxanthin yield was 79.5±0.012 µg/g in the conditions of 20 minutes of magnetic stirrer at ambient temperature with 400 watts of ultrasound for 10 minutes, and the lowest average yield was observed in the condition of 15 minutes of magnetic stirrer at ambient temperature with 400 watts of ultrasound with a time of 15 minutes with a value of 69.3±0.049 µg/g. The findings of all three ABTS, DPPH, and Fe3+ ion reduction tests revealed that the settings were 20 minutes of magnetic stirrer at ambient temperature followed by 10 minutes of 400 watts of ultrasound. In summary, the results of this study demonstrated that using ultrasound for a shorter period of time has a better effect, while increasing the time diminishes the yield and antioxidant qualities.
Article number: 5
Keywords: Banana shrimp, Astaxanthin, Ultrasound, Antioxidant properties
Full-Text [PDF 541 kb]   (510 Downloads)    
Article Type: Original Research | Subject: By-products
Received: 2022/07/27 | Published: 2023/05/2
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