Pink shrimp (P. brasiliensis and P. paulensis) residue: Influence of extraction method on carotenoid concentration
作者： Bianca Maestri , Renata Lazzaris dos Santos , Marcelo Maraschin , Sandra R.S. Ferreira , Natália Mezzomo
DOI: 10.1016/J.TALANTA.2011.06.018
关键词:
摘要: The main residue from the shrimp processing is formed by head and carapace represents 40 to 50% (w/w) of integral shrimp. recovery carotenoid fraction this stands for an alternative increase its aggregated value. Therefore, objective study was use pink waste as raw material obtain enriched extracts, evaluating different pre-treatments extraction methods. supplied a local public market (Florianopolis, SC, Brazil). investigation applied shows that cooking associated with milling drying produced extract richest in fraction. methods considered work were Soxhlet, maceration ultrasound means organic solvents also vegetable oil solvent. extracts evaluated terms yield, profile, total content (TCC), UV-Visible scanning spectrophotometry mid-Fourier transform infrared spectroscopy (FTIR). results indicate can provide particularly astaxanthin, concentrations up 252 μg(astaxanthin)g(extract)(-1). most adequate acetone hexane: isopropanol (50:50, v/v) used procedure. UV-Vis revealed presence carotenoids flavonoids while FTIR indicated existence fatty acids, proteins, phenolics.
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