Supercritical Fluid Extraction of Lipids and Astaxanthin Optimization from Munida (Pleuroncodes monodon) and its Characterization

Barriga-Sánchez M.; Varas Condori M.A.; Churata Huanca A.C.; Aranda Pariasca D.M. · Journal of Aquatic Food Product Technology (2022) · DOI: 10.1080/10498850.2022.2082903

Resumen

Munida (Pleuroncodes monodon) is a resource not economically exploited in Peru that contains important bioactive compounds such as astaxanthin (ASTX) and omega-3. A supercritical fluid extraction of lipids was performed using CO2 and ethanol, in order to maximize the ASTX extraction. Under optimal conditions, the lipid extraction was 22.53 g/100 g of munida meal, ASTX content of 5413.50 µg/g of munida lipid, omega-3 content of 31.79%, and shelf life of 71 days at 4°C Results provide key information about this resource for future utilization of food and pharmaceutical products.