Carotenoids

Vannamei shrimp (Litopenaeus vannamei) and tiger shrimp (Penaeus monodon) are two well-known species of shrimp in Indonesia and throughout the nation. By-products from these shrimps are abundant and readily available in the shrimp processing industry. These by-products are traditionally used to produce items such as petis, terasi, and animal feed. The nutritional composition of these by-products is highly intricate, and they are notably distinguished by their elevated astaxanthin content. Astaxanthin is a carotenoid compound that belongs to the xanthophyll family and is known for imparting a vibrant red hue. It can be extracted from various parts of the shrimp’s body, including the head, shell, and tail. Astaxanthin derived from shrimp by-products offers valuable antioxidant properties for human health. Therefore, it is imperative to conduct a comprehensive literature review to examine the extraction of astaxanthin from the by-products of both vannamei shrimp (Litopenaeus vannamei) and tiger shrimp (Penaeus monodon), with a focus on their antioxidant potential.

Author(s) Details:

Asep Awaludin Prihanto,
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Malang – 65145, Indonesia.

Happy Nursyam,
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Malang – 65145, Indonesia.

Hefti Salis Yufidasari,
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Malang – 65145, Indonesia.

Nada Itorul Umam,
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Malang – 65145, Indonesia.

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