Table 1.
Box-Behnken design of UAE (variables and levels) with the resulting quality response parameters of green tiger shrimp shell extract.
| Exp.no | Extraction conditions |
Analytical results a |
||||
|---|---|---|---|---|---|---|
| Ultrasound amplitude (A) (℃) |
Exposure time (B) (min) |
Sonication temperature (C) (%) |
Astaxanthin content (µg/g) |
FRAP (µmol Fe2+/g) |
DPPHsc (%) |
|
| 1 | 100 (+1) | 10(0) | 45(+1) | 12.02 ± 0.21 | 630.56 ± 9.85 | 25.45 ± 0.45 |
| 2 | 60 (0) | 10(0) | 35(0) | 29.52 ± 0.45 | 1245.38 ± 14.21 | 43.74 ± 0.38 |
| 3 | 60 (0) | 10(0) | 35(0) | 28.45 ± 0.13 | 1085.35 ± 11.78 | 38.89 ± 0.27 |
| 4 | 60 (0) | 5 (−1) | 25(−1) | 25.37 ± 0.17 | 920.78 ± 6.98 | 42.48 ± 0.14 |
| 5 | 100 (+1) | 10(0) | 25(−1) | 17.02 ± 0.71 | 740.89 ± 13.44 | 20.03 ± 0.46 |
| 6 | 60 (0) | 15(+1) | 45(+1) | 19.01 ± 0.65 | 900.56 ± 16.05 | 21.37 ± 0.71 |
| 7 | 60 (0) | 10(0) | 35(0) | 31.80 ± 0.43 | 1180.23 ± 18.86 | 37.89 ± 0.24 |
| 8 | 20 (−1) | 5 (−1) | 35(0) | 42.05 ± 0.11 | 1410.89 ± 17.48 | 65.98 ± 0.18 |
| 9 | 20 (−1) | 10(0) | 45(+1) | 25.12 ± 0.19 | 1091.87 ± 11.52 | 40.12 ± 0.51 |
| 10 | 20 (−1) | 10(0) | 25(−1) | 47.23 ± 0.77 | 1580.25 ± 10.67 | 70.35 ± 0.37 |
| 11 | 60 (0) | 5 (−1) | 45(+1) | 20.41 ± 0.48 | 900.86 ± 9.74 | 40.18 ± 0.74 |
| 12 | 100 (+1) | 15(+1) | 35(0) | 25.79 ± 0.52 | 1065.89 ± 14.69 | 49.90 ± 0.26 |
| 13 | 100 (+1) | 5 (−1) | 35(0) | 21.58 ± 0.14 | 952.99 ± 12.04 | 37.89 ± 0.24 |
| 14 | 20 (−1) | 15(+1) | 35(0) | 47.80 ± 0.85 | 1590.78 ± 11.74 | 65.10 ± 0.47 |
| 15 | 60 (0) | 15(+1) | 25(−1) | 38.12 ± 0.33 | 1390.09 ± 10.64 | 55.52 ± 0.64 |
FRAP: Ferric Reducing Antioxidant Power.
DPPHsc: Scavenging activity of DPPH.