Antioxidant Activity of Natural Astaxanthin Extracted from Shell of Arabian Red Shrimp  Aristeus alcocki (Ramadan, 1938)

S. Sindhu; P.M. Sherief; Sajan George; S. Krishnakumar

doi:10.56093/ft.v50i1.26598

Authors

S. Sindhu School of Aquatic Food Products and Technology, Kerala University of Fisheries and Ocean Studies, Panangad P.O., Cochin
P.M. Sherief School of Aquatic Food Products and Technology, Kerala University of Fisheries and Ocean Studies, Panangad
Sajan George School of Aquatic Food Products and Technology, Kerala University of Fisheries and Ocean Studies, Panangad
S. Krishnakumar School of Aquatic Food Products and Technology, Kerala University of Fisheries and Ocean Studies, Panangad

https://doi.org/10.56093/ft.v50i1.26598

Keywords:

Astaxanthin, antioxidant property, shrimp shell waste, Aristeus alcocki

Abstract

Shrimp processing waste is one of the important natural sources of carotenoid. The major component of carotenoids of shrimp and crab shell were mono and diesters of astaxanthin, a very potent antioxi- dant with some unique properties. Astaxanthin is a powerful quencher of singlet oxygen activity and a strong scavenger of oxygen free radicals. Antioxi- dant activity of shrimp shell astaxanthin was evaluated. The in vitro antioxidant activity of astaxanthin extract showed significant hydroxyl radical scavenging activity, superoxide anion scav- enging activity and inhibition of lipid peroxidation. The IC50 values obtained were 56.43 Â± 1.06, 27.91 Â± 0.54 and 26.54 Â± 0.42 ng ml -1, respectively. Antioxi- dant activity of astaxanthin from Aristeus alcocki was obtained at nanogram levels. This powerful antioxi- dant function may be due to the unique molecular structure of astaxanthin and synergistic effect of astaxanthin and PUFAs present in the astaxanthin monoester and diester fractions.