Effect of extraction conditions on the yield and antioxidant activity of crude extracts from shrimp peel

Abstract

This study was designed to examine the effect of 6 white shrimp (Litopenaeus vannamai) peel preparation methods 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, boiled shrimp peel, boiled and grinded shrimp peel, and boiled-dried and grinded shrimp peel. The results showed that boiled-dried and grinded shrimp peel gave the highest extractions yield and astaxanthin content in extracts which were 9.87 mg extract/g shrimp peel and 38.76 μg/g extract (p<0.05) respectively. In addition, the effect of ethanol extraction by using maceration extraction and soxhlet extraction on DPPH radical scavenging assay on the extracts was investigated. It was found that the extract of fresh and grinded shrimp peel obtained by soxhlet extraction gave the highest inhibition efficiency (IC50 value = 0.59 mg/mL). This study may be useful to assist efficient astaxanthin extraction for food product applications.