Document Type : Research Paper
Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran. Department of Pharmaceutical and Food Control, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran. Pharmaceutical Analysis Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
Department of Food hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran
Tokat Gaziosmanpasa University, Art and Science Faculty, Chemistry Department, 60250 Tokat, Turkey. King Fahd University of Petroleum and Minerals, Research Institute, Center for Environment and Marine Studies, 31261, Saudi Arabia
Astaxanthin is a carotenoid produced by different microalgaes, bacterias, and yeasts in fish samples. Some fishes like salmon contains astaxanthin in their muscles and it can be a proper indicator for identification of fishes. In this work, a simple and validated ultrasonic-assisted liquid-liquid extraction coupled to high performance liquid chromatography-ultraviolet detector was developed for determination of astaxanthin in fish samples in order to identify the trout from colored salmon sold in Iranian fish markets. Under the optimum conditions, analytical features of the method including limit of detection (1.46 ng/g) and quantification (5.46 ng/g), linearity (r2=0.995), precision (RSD≤5.2%), accuracy (RSD≤8%), and recovery (90%) were acceptable. The method was successfully used to determine the target analyte in several fish samples including thirty salmon produced in Iran, five salmon produced in Norway, and five trout samples. The results showed that trout samples were free of astaxanthin, while salmon samples produced in Iran have astaxanthin in the range of 179 ± 9 - 782 ± 40 ng/g. The content of astaxanthin in Norwegian salmons is much higher than salmon samples produced in Iran.