earticle

영어

Astaxanthin is a natural color cartenoid that has strong anti-oxidation effect. It is widely distributed in foods such as shrimp, crab, salmon etc. Haematococcus pluvialis is the abundant source of natural astaxanthin and is cultivated at industrial scale. It is reported that anti-oxidation
effect of astaxanthin is 500 to 1000 times greater than alpha-tocopherol. And diverse range of its physiological functions have been studied intensively. In this study, we optimized the supercritical fluid extraction condition such as pressure and temperature to get the higher yield of
astaxanthin. Astaxanthin content is analyzed by HPLC and antioxidative activies of astaxanthin were examined by DPPH free radical scavanging activites. Liposomal encapsulation of astaxanthin was prepared by microfludizer. Size of liposome was measured by dynamic light scattering system.