Document Type : Full Research Paper
Authors
1 Food Technology Ph.D student, Dept. of Food Science & Technology, college of Food Technology, Gorgan University of Agricultural Sciences & Natural Resources
2 Dept. of Food Science & Technology, college of Food
3 Dept. of Food Science & Technology, college of Food Technology, Gorgan University of Agricultural Sciences & Natural Resources.
4 Associate Professor, Dept. of Fisheries , Bandar Abbas Islamic Azad University
Abstract
Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. This study focuses on comparison the extraction of astaxanthin under soaking conditions for 24 hours with organic solvent (combination of ethanol with ethyl acetate), green solvent (microemulsion of ionic liquid in water) and vegetable oil (sunflower oil) from shrimp (Fenneropenaeus merguiensis) and Gammarus (Pontogammarus maeoticus) . Ionic liquid microemulsion in water was considered as a new solvent for astaxanthin extraction. Determination of density, conductivity and diameter were the characteristics of microemulsion test. In extraction, 5x, 12.5x and 20x solvent ratios were used for the sample and compared with the control sample.
The best method and conditions for astaxanthin extraction and the best source for extractionby using solvents and the highest amount of astaxanthin were determined and ratios of solvent to sample 5 times, 12.5 times and 20 times and in order to analyze the results and compare the average SPSS software was used , comparison based on highest amount of extracted astaxanthin was measured with a spectrophotometer. The content of total carotenoids, percentage of astaxanthin recovery, DPPH radical scavenging activity were other tests that were performed to check the extracted astaxanthin. According to the results, the density of the microemulsion was determined in the range of 0.97151 g/cm3, its diameter was 15.8 nanometers and the conductivity was 312 microsiemens at a temperature of 27.1 degrees Celsius. The results of astaxanthin extraction with different solvents in the comparison with control solvent were statistically significant (p < 0.05). According to the results obtained from the extraction of astaxanthin from two sourcesof shrimp and gammarus , shrimp was selected as the source with the highest amount of extracted astaxanthin. The use of green solvent (ionic liquid microemulsion in water) in a 12.5 times ratio of solvent to sample was also chosen as the optimal method. The amount of astaxanthin extracted under optimal conditions was 77.44 ± 1.09 mg/ml. The results of DPPH radical inhibition by astaxanthin extracted using ionic, oily and organic solvent compared to synthetic antioxidant BHT showed that antioxidant activity increases with increasing concentration of astaxanthin, but this increase was always lower than BHT.
In general, the results of this research show that the use of microemulsion based on ionic liquids is a suitable alternative to conventional methods in extracting and recovering astaxanthin from natural biological sources.
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