Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil

Shrimp residues generated by the seafood industrial processing are generally discarded in environment without any further treatment, leading to a loss of nutritional value such as proteins, lipids, chitin, carotenoids, and minerals. This practice can lead environmental problems due decomposition these substances air. The objective this study was extract astaxanthin-rich materials from shrimp (Litopenaeus vannamei) residue (WO) smaller-scale meal (MO) with soybean oil evaluate their physicochemical characteristics, fatty acid content, antioxidant potential. WO MO were found contain 27.48 33.34 µg g-1 astaxanthin, respectively. properties pigmented oils established legislation. material showed significantly higher activity compared (control), especially when based on oxygen radical absorbance capacity (ORAC) test, which 0.484 0.264 µmol eq Trolox for respectively, possibly accompanying respective astaxanthin contents sample. both significant potential being used food industry affordability high activity.