Evaluation of antioxidant activity of carotenoid extract from shrimp processing byproducts by in vitro assays and in membrane model system

Sowmya, R. and Sachindra, N. M. (2012) Evaluation of antioxidant activity of carotenoid extract from shrimp processing byproducts by in vitro assays and in membrane model system. Food Chemistry, 134. pp. 308-314.

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Abstract

Carotenoid extracts from shrimp processing discards were evaluated for antioxidant activity. Crude extract and fractions rich in astaxanthin showed strong antioxidant activity as indicated by radical scavenging, reducing activity and metal chelating activity, comparable to that of the known antioxidants a-tocopherol and TBHQ. Singlet oxygen quenching activity of crude extract and its fractions was higher than that of a-tocopherol. Nitric oxide scavenging activity was also higher than a-tocopherol. The ability of the astaxanthin-rich fraction to inhibit the thermal oxidation of phospholipid liposomes, with a protection factor of 22.6 ± 1.7 units, was better than that of a-tocopherol (8.5 ± 1.5 units). The higher antioxidant activity of the astaxanthin-rich fraction was also indicated by a higher protection factor (14.1 ± 3.2 units) compared to a-tocopherol (6.2 ± 0.1 units) against singlet oxygen mediated oxidation of liposomes. The results indicate the potential of shrimp carotenoid extract as a natural antioxidant for possible use in food and biomedical applications.

Item Type:	Article
Uncontrolled Keywords:	Carotenoid, Shrimp, Radical scavenging Singlet oxygen quenching, Liposome, Antioxidant Oxidation
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 May 2012 04:22
Last Modified:	04 Sep 2018 11:07
URI:	http://ir.cftri.res.in/id/eprint/10779

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