ISOLATION AND PARTIAL CHARACTERIZATION OF A NATURAL ANTIOXIDANT FROM SHRIMP (PANDALUS-JORDANI)

The nature of a natural antioxidant present in shrimp was investigated. From several solvents used in the extraction process, ethanol proved most effective. A diethy eher extract exhibited no antioxidant activity. The compound responsible for the antioxidant effect was present in very low concentrations in its natural source. The chemical characteristics and chromatographic properties suggested that it was a polyhydroxylated derivative of an aromatic amino acid.