Volume 14, Issue 1 (2025)
JFST 2025, 14(1): 37-46 |
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Mousavi Z, Hosseini S F. Evaluation of the effect of solvent type on extraction efficiency, solubility and antioxidant activity of carotenoid extract from shrimp by-products. JFST 2025; 14 (1) :37-46
URL: http://jfst.modares.ac.ir/article-6-78635-en.html
URL: http://jfst.modares.ac.ir/article-6-78635-en.html
1- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran
2- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran ,hosseinisf@gmail.com
2- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran ,
Abstract: (201 Views)
Shrimp by-products can be used as the cheapest raw material to extract bioactive compounds such as lipid extract rich in carotenoid pigments. The aim of this study was to investigate the nutritional composition of shrimp by-product powder, maximize the extraction efficiency of carotenoid extract using ethanol, hexane, hexane/acetone, and hexane/isopropyl alcohol solvents, and also evaluate the effect of solvent type on the solubility and antioxidant properties of carotenoid extract. According to the results, the shrimp by-product powder contained 53.11% protein, 4.51% moisture, 28.58% ash, 3.45% fat, and 10.45% carbohydrate. The results also showed that using a mixed solvent of hexane/isopropyl alcohol (1:1 ratio) resulted in the highest extraction efficiency of 1.81 g/100 g of dry powder, while the extraction efficiency with ethanol, hexane, and hexane/acetone solvents was 1.53, 1.42, and 1.17 g/100 g of dry powder, respectively. The results of the extract solubility test also showed that the lipid extracted with ethanol solvent has the highest water solubility and the highest antioxidant property (up to 99.10%). In general, the results of this study showed that the use of polar solvents can increase the solubility of carotenoid extract extracted from shrimp by-products and facilitate one of the most important challenges of using this compound in the food and pharmaceutical industries.
Article Type: Original Research |
Subject:
Seafood technology
Received: 2024/12/24 | Published: 2025/04/20
Received: 2024/12/24 | Published: 2025/04/20
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