Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils
- Autores
- Pok, Paula Sol; Stefanini, Manuel Ignacio; Calvo, Natalia Soledad
- Año de publicación
- 2023
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Dilocarcinus pagei is a South American crab commonly found in fishponds. As crabs are a source of astaxanthin (AST) and food inputs, this preliminary research aimed at studying the composition of females and males of this species to assess its potential for commercial applications, and at optimising the extraction of AST with edible oils to promote its use as an ingredient for the nutraceutical, pharmaceutical and feed industries. The chemical composition differed between males and females only in moisture, and the values obtained were: 65.4 ± 1.0% and 72.5 ± 3.1% moisture, 45.7–40.3% d.m. minerals, 22.0–24.1% d.m. fibres, 18.2–17.4% d.m. proteins, and 10.4–11.1% d.m. lipids. The Box-Behnken design was applied and validated for extraction with soya bean and sunflower oils, adjusting the oil:crab ratio, temperature, and extraction time. The optimal conditions found consisted of 140 mL/g, 90 °C and 170 min for soya bean oil, reaching an accumulation of AST of 50 ± 5 μg/g crab d.m. For sunflower oil, the conditions were 60 mL/g, 90 °C and 161 min, reaching 31 ± 3 μg/g crab d.m. Finally, the amounts of AST obtained using soya bean oil were higher than those obtained using sunflower oil; thus, soya bean oil would be recommended as a solvent to extract the pigment.
Fil: Pok, Paula Sol. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Stefanini, Manuel Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
Fil: Calvo, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto Nacional de Limnología. Universidad Nacional del Litoral. Instituto Nacional de Limnología; Argentina - Materia
-
ASTAXANTHIN
CAROTENOIDS
CRUSTACEAN
OIL EXTRACTION - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/225932
Ver los metadatos del registro completo
id |
CONICETDig_06b007411ba0794b3572a60fafdfd57d |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/225932 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oilsPok, Paula SolStefanini, Manuel IgnacioCalvo, Natalia SoledadASTAXANTHINCAROTENOIDSCRUSTACEANOIL EXTRACTIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Dilocarcinus pagei is a South American crab commonly found in fishponds. As crabs are a source of astaxanthin (AST) and food inputs, this preliminary research aimed at studying the composition of females and males of this species to assess its potential for commercial applications, and at optimising the extraction of AST with edible oils to promote its use as an ingredient for the nutraceutical, pharmaceutical and feed industries. The chemical composition differed between males and females only in moisture, and the values obtained were: 65.4 ± 1.0% and 72.5 ± 3.1% moisture, 45.7–40.3% d.m. minerals, 22.0–24.1% d.m. fibres, 18.2–17.4% d.m. proteins, and 10.4–11.1% d.m. lipids. The Box-Behnken design was applied and validated for extraction with soya bean and sunflower oils, adjusting the oil:crab ratio, temperature, and extraction time. The optimal conditions found consisted of 140 mL/g, 90 °C and 170 min for soya bean oil, reaching an accumulation of AST of 50 ± 5 μg/g crab d.m. For sunflower oil, the conditions were 60 mL/g, 90 °C and 161 min, reaching 31 ± 3 μg/g crab d.m. Finally, the amounts of AST obtained using soya bean oil were higher than those obtained using sunflower oil; thus, soya bean oil would be recommended as a solvent to extract the pigment.Fil: Pok, Paula Sol. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Stefanini, Manuel Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; ArgentinaFil: Calvo, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto Nacional de Limnología. Universidad Nacional del Litoral. Instituto Nacional de Limnología; ArgentinaElsevier2023-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/225932Pok, Paula Sol; Stefanini, Manuel Ignacio; Calvo, Natalia Soledad; Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils; Elsevier; Heliyon; 9; 6; 6-2023; 1-92405-8440CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2405844023045899info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2023.e17381info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:37:11Zoai:ri.conicet.gov.ar:11336/225932instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:37:12.117CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils |
title |
Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils |
spellingShingle |
Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils Pok, Paula Sol ASTAXANTHIN CAROTENOIDS CRUSTACEAN OIL EXTRACTION |
title_short |
Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils |
title_full |
Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils |
title_fullStr |
Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils |
title_full_unstemmed |
Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils |
title_sort |
Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils |
dc.creator.none.fl_str_mv |
Pok, Paula Sol Stefanini, Manuel Ignacio Calvo, Natalia Soledad |
author |
Pok, Paula Sol |
author_facet |
Pok, Paula Sol Stefanini, Manuel Ignacio Calvo, Natalia Soledad |
author_role |
author |
author2 |
Stefanini, Manuel Ignacio Calvo, Natalia Soledad |
author2_role |
author author |
dc.subject.none.fl_str_mv |
ASTAXANTHIN CAROTENOIDS CRUSTACEAN OIL EXTRACTION |
topic |
ASTAXANTHIN CAROTENOIDS CRUSTACEAN OIL EXTRACTION |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Dilocarcinus pagei is a South American crab commonly found in fishponds. As crabs are a source of astaxanthin (AST) and food inputs, this preliminary research aimed at studying the composition of females and males of this species to assess its potential for commercial applications, and at optimising the extraction of AST with edible oils to promote its use as an ingredient for the nutraceutical, pharmaceutical and feed industries. The chemical composition differed between males and females only in moisture, and the values obtained were: 65.4 ± 1.0% and 72.5 ± 3.1% moisture, 45.7–40.3% d.m. minerals, 22.0–24.1% d.m. fibres, 18.2–17.4% d.m. proteins, and 10.4–11.1% d.m. lipids. The Box-Behnken design was applied and validated for extraction with soya bean and sunflower oils, adjusting the oil:crab ratio, temperature, and extraction time. The optimal conditions found consisted of 140 mL/g, 90 °C and 170 min for soya bean oil, reaching an accumulation of AST of 50 ± 5 μg/g crab d.m. For sunflower oil, the conditions were 60 mL/g, 90 °C and 161 min, reaching 31 ± 3 μg/g crab d.m. Finally, the amounts of AST obtained using soya bean oil were higher than those obtained using sunflower oil; thus, soya bean oil would be recommended as a solvent to extract the pigment. Fil: Pok, Paula Sol. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Stefanini, Manuel Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina Fil: Calvo, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto Nacional de Limnología. Universidad Nacional del Litoral. Instituto Nacional de Limnología; Argentina |
description |
Dilocarcinus pagei is a South American crab commonly found in fishponds. As crabs are a source of astaxanthin (AST) and food inputs, this preliminary research aimed at studying the composition of females and males of this species to assess its potential for commercial applications, and at optimising the extraction of AST with edible oils to promote its use as an ingredient for the nutraceutical, pharmaceutical and feed industries. The chemical composition differed between males and females only in moisture, and the values obtained were: 65.4 ± 1.0% and 72.5 ± 3.1% moisture, 45.7–40.3% d.m. minerals, 22.0–24.1% d.m. fibres, 18.2–17.4% d.m. proteins, and 10.4–11.1% d.m. lipids. The Box-Behnken design was applied and validated for extraction with soya bean and sunflower oils, adjusting the oil:crab ratio, temperature, and extraction time. The optimal conditions found consisted of 140 mL/g, 90 °C and 170 min for soya bean oil, reaching an accumulation of AST of 50 ± 5 μg/g crab d.m. For sunflower oil, the conditions were 60 mL/g, 90 °C and 161 min, reaching 31 ± 3 μg/g crab d.m. Finally, the amounts of AST obtained using soya bean oil were higher than those obtained using sunflower oil; thus, soya bean oil would be recommended as a solvent to extract the pigment. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-06 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/225932 Pok, Paula Sol; Stefanini, Manuel Ignacio; Calvo, Natalia Soledad; Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils; Elsevier; Heliyon; 9; 6; 6-2023; 1-9 2405-8440 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/225932 |
identifier_str_mv |
Pok, Paula Sol; Stefanini, Manuel Ignacio; Calvo, Natalia Soledad; Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils; Elsevier; Heliyon; 9; 6; 6-2023; 1-9 2405-8440 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2405844023045899 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2023.e17381 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1844613170975473664 |
score |
13.070432 |