This scientific article investigates the optimization of astaxanthin extraction, a potent antioxidant, from the by-products of two shrimp species (Aristeus antennatus and Melicertus kerathurus) using pulsed electric fields (PEF) and accelerated solvent extraction (ASE), both individually and in combination. The efficiency of both methods was evaluated using two different solvents (DMSO and ethanol), with astaxanthin content determined through spectrophotometry and HPLC, as well as the antioxidant capacity of the extracts. The results showed that the combination of PEF and ASE, particularly with DMSO, maximized astaxanthin extraction and enhanced antioxidant capacity, outperforming conventional methods. The study also identified various geometric isomers of astaxanthin in the extracts. DOI: https://doi.org/10.3390/antiox12020406

More info: https://juancastagnini.github.io/