Extraction, Characterization, Antioxidant and Anti-InflammatoryProperties of Carotenoids from the Shell Waste of Arabian Red ShrimpAristeus alcocki, Ramadan 1938

摘要

Shrimp processing waste is the single largest industrial waste in India causing diverse environmental problems.Extraction of carotenoids from the shell waste of the Arabian red shrimp Aristeus alcocki was investigated using differentorganic solvents, and vegetable oils, under wet and dry conditions, with and without deproteinization. The highestcarotenoid yield was obtained with non-deproteinized wet waste extracted using acetone. The carotenoid yield was foundto be double that of Pandalus borealis shell waste, which is currently used as one of the commercial sources of naturalastaxanthin. Thin Layer Chromatography (TLC) analysis of the carotenoid extract showed that it contains freeastaxanthin, astaxanthin monoester and astaxanthin diester in the ratio 1:1:2. gas chromatography (GC) analysis of thefatty acids esterified with astaxanthin revealed that saturated fatty acids, monounsaturated fatty acids and poly unsaturatedfatty acids (PUFAs) are in the ratio 5:3:2 in monoester, whereas in diester they are in the ratio 4:3:3. The main fatty acidsin monoester and diester are palmitic acid, oleic acid, stearic acid and ω-3 PUFAs: docosahexaenoic acid (DHA) andeicosapentaenoic acid (EPA). The in vitro antioxidant activity of the carotenoid extract showed significant hydroxylradical scavenging activity, superoxide anion scavenging activity and inhibition of lipid peroxidation at nanogram levels.The carotenoid extract significantly reduced carageenan induced paw edema in mice, percentage inhibition being 47.83and 67.11 percent at astaxanthin concentrations of 0.5 mg/kg body weight and 1.0 mg/kg body weight, respectively. Theinhibition of inflammation at 1.0 mg/kg body weight was greater than that produced by the standard reference drugdiclofenac. The strong antioxidant and anti-inflammatory activities exhibited by the carotenoid extract of the shrimp shellmight be due to the combined action of astaxanthin and ω-3 PUFAs present in the astaxanthin esters.