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Effect of extraction conditions on the yield and antioxidant activity of crude extracts from shrimp peel |
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| รหัสดีโอไอ | |
| Creator | Phutthiya Ratanasiriwat |
| Title | Effect of extraction conditions on the yield and antioxidant activity of crude extracts from shrimp peel |
| Contributor | Prapapan Pienchob |
| Publisher | Nakhon Pathom Rajabhat University |
| Publication Year | 2561 |
| Journal Title | Journal of Thai Interdisciplinary Research |
| Journal Vol. | 13 |
| Journal No. | 6 |
| Page no. | 10 |
| Keyword | astaxanthin, shrimp peel, antioxidant activity, DPPH |
| URL Website | http://rdi.npru.ac.th |
| Website title | วารสารวิจัยสหวิทยาการไทย |
| ISSN | 2465-3837 |
| Abstract | This study was designed to examine the effect of 6 white shrimp (Litopenaeus vannamai) peel preparationmethods on the extractions yield and astaxanthin content comparing with extracts using the conventional method.These methods were use of fresh shrimp peel, fresh and grinded shrimp peel, dried and grinded shrimp peel, boiledshrimp peel, boiled and grinded shrimp peel, and boiled-dried and grinded shrimp peel. The results showed thatboiled-dried and grinded shrimp peel gave the highest extractions yield and astaxanthin content in extracts whichwere 9.87 mg extract/g shrimp peel and 38.76 ?g/g extract (p<0.05) respectively. In addition, the effect of ethanolextraction by using maceration extraction and soxhlet extraction on DPPH radical scavenging assay on the extractswas investigated. It was found that the extract of fresh and grinded shrimp peel obtained by soxhlet extraction gavethe highest inhibition efficiency (IC50 value = 0.59 mg/mL). This study may be useful to assist efficient astaxanthinextraction for food product applications. |
