Green ultrasound-assisted extraction of astaxanthin from fermented rebon shrimp (cincalok) using vegetable oils as solvents☆
Cincalok is a typical food from West Kalimantan made from fermented rebon shrimp containing astaxanthin, the most potent antioxidant in nature. This study investigated an efficient method for extracting astaxanthin from the cincalok using vegetable oils as solvents. Olive, sesame, grape seeds, cocon...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2022-01-01
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| Series: | Oilseeds and fats, crops and lipids |
| Subjects: | |
| Online Access: | https://www.ocl-journal.org/articles/ocl/full_html/2022/01/ocl210089/ocl210089.html |