Astaxanthin is naturally abundant in marine organisms such as microalgae (Haematococcus pluvialis) with an astaxanthin content of 20.05 mg/g, Chlorella with an astaxanthin content of 0.001 mg/g, Xanthophyllomyces dendrorhous with an astaxanthin content of 0.16-1.1 mg/g. In nature, astaxanthin is conjugated with proteins, for example, 0.012 mg/g in crabs, 28.9 mg/g in vannamei shrimp, 0.082 mg/g in tiger shrimp, 3.1 mg/g in lobsters, and 0.043 mg/g in salmon, making the astaxanthin molecule more stable. The relatively high content of astaxanthin in vannamei and tiger shrimp makes them suitable samples for this literature review.
Author(s) Details:
Asep Awaludin Prihanto,
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Malang – 65145, Indonesia.
Happy Nursyam,
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Malang – 65145, Indonesia.
Hefti Salis Yufidasari,
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Malang – 65145, Indonesia.
Nada Itorul Umam,
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Malang – 65145, Indonesia.
