The nature of a natural antioxidant present in shrimp was
investigated.
Shrimp extracts were prepared using different solvents to
ascertain the best extraction method. The antioxidant activity was
determined using the (β-carotene-linoleate model system and the
oxygen weighing method. Ethanol proved to be the best solvent for
extracting the natural antioxidant.
Different shrimp materials extracted with ethanol proved to
be equally effective as antioxidant sources.
The non-lipid nature of the antioxidant was established by
separating the lipid from the non-lipid material and measuring its
antioxidant activity.
The phenolic nature of the antioxidant was further established
and its isolation achieved by means of preparative thin layer chromatography.
The Rf values with different solvents and its wavelength
of absorption maxima were determined. Its chemical nature was
further investigated using different visualizing reagents.
The colorimetric quantitation of the antioxidant factor revealed
that it is present in very low concentrations in its natural source.
Its effectiveness as an antioxidant at low concentrations together with
the fact that it is a natural product makes it a valuable compound of
potential use in the food industry. / Graduation date: 1978
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27391 |
| Date | 02 December 1977 |
| Creators | De Rosenzweig Pasquel, Lorenzo Jose |
| Contributors | Babbitt, Jerry Keith, 1943- |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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