Comparison of high pressure processing with chemical method to characterize astaxanthin profile from various species of shrimp carapace

Astaxanthin is one the main carotenoid pigment. It has beneficial effects on the immune system of human body due to powerful antioxidant properties. The application of those bioactive compounds are significant found in food, pharmaceutical and cosmetic industries. The goal of this research was to in...

Full description

Bibliographic Details
Main Authors:	Irna, Cicy, Jaswir, Irwandi, Othman, Rashidi, Jimat, Dzun Noraini
Format:	Conference or Workshop Item
Language:	English
Published:	2015
Subjects:	SH Aquaculture. Fisheries. Angling TP Chemical technology TP248.13 Biotechnology TP368 Food processing and manufacture TP934 Paints, pigments, varnishes, etc
Online Access:	http://irep.iium.edu.my/47249/ http://irep.iium.edu.my/47249/ http://irep.iium.edu.my/47249/1/PAPER6.pdf

id	iium-47249
recordtype	eprints
spelling	iium-472492016-03-17T06:50:10Z http://irep.iium.edu.my/47249/ Comparison of high pressure processing with chemical method to characterize astaxanthin profile from various species of shrimp carapace Irna, Cicy Jaswir, Irwandi Othman, Rashidi Jimat, Dzun Noraini SH Aquaculture. Fisheries. Angling TP Chemical technology TP248.13 Biotechnology TP368 Food processing and manufacture TP934 Paints, pigments, varnishes, etc Astaxanthin is one the main carotenoid pigment. It has beneficial effects on the immune system of human body due to powerful antioxidant properties. The application of those bioactive compounds are significant found in food, pharmaceutical and cosmetic industries. The goal of this research was to investigate the profile from various species Malaysian shrimp carapace. There were six types of shrimp species studied: Parapenaeopsis sculptili, Metapenaeus lysianassa, Macrobrachium rosenbergii, Metapenaeopsis hardwickii, Penaeus merguiensis and Penaeus monodon were used to investigate carotenoid and astaxanthin content. The investigation was driven using High Pressure Processing (HPP) and chemical method. The effects of HPP at 210 MPa for pressure within 10 min with a mixture solvents of acetone and methanol (7:3, v/v). HPP was proven to have a significant impact to increase the content for carotenoid and astaxanthin. The highest number of carotenoid and astaxanthin content is contained in Penaeus monodon species. The increased of carotenoid and content using HPP were 21.31 ug and 8.362 ug/g. The comparison between the HPP and chemical method showed that HPP has advantage advantages with higher content of astaxanthin in a shorter time. Hence, the use of HPP to increase carotenoid and astaxanthin from various species of shrimp carapace is a potential alternative to chemical method. 2015 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/47249/1/PAPER6.pdf Irna, Cicy and Jaswir, Irwandi and Othman, Rashidi and Jimat, Dzun Noraini (2015) Comparison of high pressure processing with chemical method to characterize astaxanthin profile from various species of shrimp carapace. In: Asian Congress on Biotechnology 2015 (ACB 2015), 15th-19th Nov 2015, Istana Hotel, Kuala Lumpur. (Unpublished) http://www.acb2015.my/web/
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	SH Aquaculture. Fisheries. Angling TP Chemical technology TP248.13 Biotechnology TP368 Food processing and manufacture TP934 Paints, pigments, varnishes, etc
spellingShingle	SH Aquaculture. Fisheries. Angling TP Chemical technology TP248.13 Biotechnology TP368 Food processing and manufacture TP934 Paints, pigments, varnishes, etc Irna, Cicy Jaswir, Irwandi Othman, Rashidi Jimat, Dzun Noraini Comparison of high pressure processing with chemical method to characterize astaxanthin profile from various species of shrimp carapace
description	Astaxanthin is one the main carotenoid pigment. It has beneficial effects on the immune system of human body due to powerful antioxidant properties. The application of those bioactive compounds are significant found in food, pharmaceutical and cosmetic industries. The goal of this research was to investigate the profile from various species Malaysian shrimp carapace. There were six types of shrimp species studied: Parapenaeopsis sculptili, Metapenaeus lysianassa, Macrobrachium rosenbergii, Metapenaeopsis hardwickii, Penaeus merguiensis and Penaeus monodon were used to investigate carotenoid and astaxanthin content. The investigation was driven using High Pressure Processing (HPP) and chemical method. The effects of HPP at 210 MPa for pressure within 10 min with a mixture solvents of acetone and methanol (7:3, v/v). HPP was proven to have a significant impact to increase the content for carotenoid and astaxanthin. The highest number of carotenoid and astaxanthin content is contained in Penaeus monodon species. The increased of carotenoid and content using HPP were 21.31 ug and 8.362 ug/g. The comparison between the HPP and chemical method showed that HPP has advantage advantages with higher content of astaxanthin in a shorter time. Hence, the use of HPP to increase carotenoid and astaxanthin from various species of shrimp carapace is a potential alternative to chemical method.
format	Conference or Workshop Item
author	Irna, Cicy Jaswir, Irwandi Othman, Rashidi Jimat, Dzun Noraini
author_facet	Irna, Cicy Jaswir, Irwandi Othman, Rashidi Jimat, Dzun Noraini
author_sort	Irna, Cicy
title	Comparison of high pressure processing with chemical method to characterize astaxanthin profile from various species of shrimp carapace
title_short	Comparison of high pressure processing with chemical method to characterize astaxanthin profile from various species of shrimp carapace
title_full	Comparison of high pressure processing with chemical method to characterize astaxanthin profile from various species of shrimp carapace
title_fullStr	Comparison of high pressure processing with chemical method to characterize astaxanthin profile from various species of shrimp carapace
title_full_unstemmed	Comparison of high pressure processing with chemical method to characterize astaxanthin profile from various species of shrimp carapace
title_sort	comparison of high pressure processing with chemical method to characterize astaxanthin profile from various species of shrimp carapace
publishDate	2015
url	http://irep.iium.edu.my/47249/ http://irep.iium.edu.my/47249/ http://irep.iium.edu.my/47249/1/PAPER6.pdf
first_indexed	2023-09-18T21:07:15Z
last_indexed	2023-09-18T21:07:15Z
_version_	1777411015999225856

Comparison of high pressure processing with chemical method to characterize astaxanthin profile from various species of shrimp carapace

Similar Items