Unlocking powerful antioxidants for health and resilience

Shrimp are known for their high nutritional value, offering a rich source of protein, amino acids, omega-3 fatty acids, minerals and vitamins, as well as chitin and carotenoids. The growing consumption of shrimp has led to a significant increase in by-products, such as heads, shells and tails, which account for up to 50% of waste. This represents a significant environmental challenge for the fish processing industry. In particular, shrimp shells are rich in minerals, proteins and chitin. Recognizing the potential of these by-products, there is a growing interest in converting them into value-added products.

In a new study presented in Food production, processing and nutrition on February 28, 2024, researchers at Memorial University of Newfoundland have identified antioxidant compounds in the northern shrimp (Pandalus borealis), marking a significant breakthrough for the food and pharmaceutical industries. The research not only highlights the nutritional value of shrimp, but also reveals new compounds with promising health benefits.

In this study, ethanol stood out as the primary solvent for the isolation of antioxidant elements from shrimp by-products, especially the shells, which demonstrated superior levels of total phenolic content (TPC) and total carotenoid content (TCC). This discovery not only highlights the ability to extract ethanol, but also reveals the essential antioxidant qualities inherent in shrimp waste.

Through advanced chromatographic methods and mass spectrometry, the study detected phenolic compounds, achieving an important milestone in the study of the nutritional value of shrimp. Detailed analysis and isolation processes involving silica gel column chromatography and thin layer chromatography (TLC) led to the identification of novel compounds, notably 7-(3-butenyl)-2-hydroxy-6-(1,2,5 , 6-tetrahydropyridin-2-yl) quinoline.

This compound, along with its dihydroquinoline variant, revealed complex antioxidant mechanisms in shrimp, paving the way for further scientific research and potential health-related applications. Highlighting the rich, yet underutilized sources of antioxidants in shrimp by-products, the study invites wider investigation of seafood waste, offering promising directions for future food and pharmaceutical innovation.

Dr. Fereydoun Shahidi, co-author of the study, emphasized the importance of these findings, stating, “The discovery of these unique heterocyclic phenolic compounds not only provides insight into the antioxidant properties of shrimp, but also opens new avenues for the use of shrimp by-products, aligning with sustainable and waste-reducing practices in the seafood industry.” He also emphasizes that the structural conformation would benefit from 3D NMR and other advanced techniques now commonplace since the work was originally done.

This breakthrough not only sheds light on the untapped potential of shrimp processing waste, but also introduces new compounds with significant health implications, offering potential anti-inflammatory, anti-cancer and anti-aging benefits. Moreover, it advocates a sustainable approach to seafood processing, turning waste into valuable health-promoting agents.