Bio-waste (51.54% of total weight) was obtained from the head and shell of giant red shrimp (Aristaeomorpha foliacea), and comparison with the fatty acid profiles of shrimp meat revealed a higher total polyunsaturated fatty acids content in bio-waste. The study then investigated the effect of six solvents of different polarities (hexane, acetone, chloroform, methanol, ethanol, and isopropyl alcohol) on astaxanthin yield, antioxidant activity, and colour a* values (redness) of the bio-waste using ultrasound-assisted extraction (UAE). As a result, hexane showed the highest astaxanthin yield with a linear correlation observed between astaxanthin yield, antioxidant activity, and colour a* values. In contrast, methanol, ethanol, and acetone exhibited the lowest quality values. These findings underline the effectiveness of low polarity solvents in achieving maximum astaxanthin yield.
Adadi, P., Barakova, N.V., and Krivoshapkina, E.F. (2018). Selected methods of extracting carotenoids, characterization, and health concerns: a review. Journal of Agricultural and Food Chemistry, 66(24): 5925–5947.
Akhila, D.S., Ashwath, P., Manjunatha, K.G., Akshay, S.D., Surasani, V.K.R., Sofi, F.R., Saba, K., Dara, P.K., Ozogul, Y., and Ozogul, F. (2024). Seafood processing waste as a source of functional components: extraction and applications for various food and non-food systems. Trends in Food Science and Technology, 145: 104348.
Bono, G., Gai, F., Peiretti, P.G., Badalucco, C., Brugiapaglia, A., Siragusa, G., and Palmegiano, G.B. (2012). Chemical and nutritional characterization of the Central Mediterranean Giant red shrimp (Aristaeomorpha foliacea): influence of trophic and geographical factors on flesh quality. Food Chemistry, 130(1): 104–110.
Cardoso, C., Afonso, C., and Bandarra, N.M. (2016). Seafood lipids and cardiovascular health. Nutrire, 41: 7.
de Holanda, H.D. and Netto, F.M. (2006). Recovery of components from shrimp (Xiphopenaeus kroyeri) processing waste by enzymatic hydrolysis. Journal of Food Science, 71(5): C298–C303.
Gimeno, M., Ramírez-Hernández, J.Y., Mártinez-Ibarra, C., Pacheco, N., García-Arrazola, R., Bárzana, E., and Shirai, K. (2007). One-solvent extraction of astaxanthin from lactic acid fermented shrimp wastes. Journal of Agricultural and Food Chemistry, 55(25): 10345–10350.
Heu, M.S., Kim, J.S., and Shahidi, F. (2003). Components and nutritional quality of shrimp processing by-products. Food Chemistry, 82(2): 235–242.
Khoo, K.S., Lee, S.Y., Ooi, C.W., Fu, X., Miao, X., Ling, T.C., and Show, P.L. (2019). Recent advances in biorefinery of astaxanthin from Haematococcus pluvialis. Bioresource Technology, 288: 121606.
Kiruthika, M. and Shivaswamy, M. (2024). Extraction of provitamin and non-provitamin carotenoid using conventional and modern extraction methods – a review. Food and Humanity, 2: 100241.
Liu, X. and Osawa, T. (2007). Cis astaxanthin and especially 9-cis astaxanthin exhibits a higher antioxidant activity in vitro compared to the all-trans isomer. Biochemical and Biophysical Research Communications, 357(1): 187–193.
Ozogul, Y., Ozogul, F., and Alagoz, S. (2007). Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: a comparative study. Food Chemistry, 103: 217–223.
Perez, J.A., Castro, A., Rolo, C., Torres, A., Dorta-Guerra, R., Acosta, N.G., and Rodríguez, C. (2021). Fatty acid profiles and omega-3 long-chain polyunsaturated fatty acids (LC-PUFA) biosynthesis capacity of three dual-purpose chicken breeds. Journal of Food Composition and Analysis, 102: 104005.
Queen, C.J.J., Sparks, S.A., Marchant, D.C., and McNaughton, L.R. (2024). The effects of astaxanthin on cognitive function and neurodegeneration in humans: a critical review. Nutrients, 16(6): 826.
Rahman, M.M. and Maniruzzaman, M. (2023). A new route of production of mesoporous chitosan with well-organized honeycomb surface microstructure from shrimp waste without destroying the original structure of native shells: extraction, modification, and characterization study. Results in Engineering, 19: 101362, https://doi.org/10.1016/j.rineng.2023.101362.
Sachindra, N.M., Bhaskar, N., and Mahendrakar, N.S. (2006). Recovery of carotenoids from shrimp waste in organic solvents. Waste Management, 26(10): 1092–1098.
Saini, R.K., Song, M.H., Rengasamy, K.R., Ko, E.Y., and Keum, Y.S. (2020). Red shrimp are a rich source of nutritionally vital lipophilic compounds: a comparative study among edible flesh and processing waste. Foods, 9(9): 1179.
Sánchez-Camargo, A.P., Meireles, M.Â.A., Lopes, B.L.F., and Cabral, F.A. (2011). Proximate composition and extraction of carotenoids and lipids from Brazilian redspotted shrimp waste (Farfantepenaeus paulensis). Journal of Food Engineering, 102(1): 87–93.
Simon, S.J.G.B., Sancho, R.A.S., Lima, F.A., Cabral, C.C.V.Q., Souza, T.M., Bragagnolo, N., and Lira, G.M. (2012). Interaction between soybean oil and the lipid fraction of fried pitu prawn. LWT – Food Science and Technology, 48(1): 120–126.
Soultani, G., Strati, I.F., Zoumpoulakis, P., Miniadis-Meimaroglou, S., and Sinanoglou, V.J. (2016). Assessment of functional lipid constituents of red (Aristaeomorpha foliacea) and pink (Parapenaeus longirostris) shrimps. Journal of Aquaculture Research and Development, 7(10): 452.
Topuz, O.K., Yerlikaya, P., Ucak, I., Gümüş, B., Büyükbenli, H.A., and Gökoğlu, N. (2015). Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions. Journal of Food Science and Technology, 52: 625–632.
Yang, L., Qiao, X., Liu, J., Wu, L., Cao, Y., Xu, J., and Xue, C. (2021). Preparation, characterization and antioxidant activity of astaxanthin esters with different molecular structures. Journal of the Science of Food and Agriculture, 101(6): 2576–2583.
Yerlikaya, P., Alp, A.C., Tokay, F.G., Aygun, T., Kaya, A., Topuz, O.K., and Yatmaz, H.A. (2022). Determination of fatty acids and vitamins A, D, and E intake through fish consumption. International Journal of Food Science and Technology, 57(1): 653–661.
Yerlikaya, P., Topuz, O.K., Buyukbenli, H.A., and Gokoglu, N. (2013). Fatty acid profiles of different shrimp species: effects of depth of catching. Journal of Aquatic Food Product Technology, 22(3): 290–297.
Zhang, J., Tian, C., Zhu, K., Liu, Y., Zhao, C., Jiang, M., Zhu, C., and Li, G. (2023). Effects of natural and synthetic astaxanthin on growth, body colour, and transcriptome and metabolome profiles in the leopard coralgrouper (Plectropomus leopardus). Animals, 13(7): 1252.
Zhao, T., Yan, X., Sun, L., Yang, T., Hu, X., He, Z., Liu, F., and Liu, X. (2019). Research progress on extraction, biological activities and delivery systems of natural astaxanthin. Trends in Food Science and Technology, 91: 354–364.