Journal of Food Safety and Hygiene 2015. 1(2):69-71.

Extraction of shrimp waste oil and its fortification with shrimp waste pigments
Parisa Sadighara, Fardin Hariri-Ardabili, Vida Kazemi

Abstract


The oils of marine products such as shrimp have high content of polyunsaturated fatty acid in particular omega-3. In this study, shrimp waste oil was obtained by solvent extraction. The second stage, carotenoids of shrimp waste was separated by trypsin. The equal volumes of solution of extracted carotenoids and shrimp waste oil were centrifuged. The carotenoids from the second stage carried from the solution of extracted carotenoids to shrimp waste oil. Shrimp waste oil containing carotenoids and shrimp waste oil alone was separately exposed to oxidant agent. Inhibition of lipid per-oxidation was evaluated by measuring levels of MDA. This inhibition was significantly more than shrimp waste oil containing carotenoids. The inhibition in this group was 3.02±0.72 nmol/ml (compared with shrimp waste oil alone group, 5.43±0.24 nmol/ml). Carotenoids have an adequate protective effect against oxidation changes.


Keywords


Shrimp waste oil, Carotenoids, Fortification, Oxidation

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