期刊
FOOD CHEMISTRY
卷 302, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125334
关键词
Portunus segnis shells; Carotenoproteins; Enzymatic extraction; Chemical extraction; HR-ESI-MS
资金
- Ministry of Higher Education and Scientific Research, Tunisia
Carotenoids, natural pigments, are a group of chemically heterogeneous molecules, present in numerous taxonomical clusters. Because of their various bioactivities, carotenoids are day-by-day applied in numerous fields. The present work aimed to investigate an efficient extraction process of carotenoids from blue crab shells and their identification by HR-ESI-MS technique. In this context, different methods (enzymatic, maceration, Soxhlet, etc.) and solvents (variable polarity index) were tested. Maceration using the binary system hexane/isopropanol (50/50) was found to be the most efficient process, producing high carotenoids content and low total phenolic and soluble protein amounts (p < 0.05). When combined with an enzymatic pretreatment, this procedure was found to be remarkably (p < 0.05) more efficient and selective especially towards astaxanthin (p < 0.05). The HR-ESI-MS identified 23 compounds, depending on the adopted extraction approach. The compounds identified may have potential for applications in food or pharmaceutical industries.
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