Chapter 1 The Problem and its Setting

The chapter informs the reader of the problem under study. It shows the nature of scope and problem, its historical and theoretical background. It includes the following, background of the study, statement of the problem, hypothesis, significance of the study, and review of related literature, operational definition of terms, and scope and limitation.

1.1 BACKGROUND OF THE STUDY

Astaxanthin is the object of this study. This reddish pigment that belongs to a group of chemicals called carotenoid is easily acquired from the micro algae, yeast, salmon, trout, krill, shrimp, crustaceans and feather of some birds. Astaxanthin has antioxidant potency 1,000 times greater than Vitamin E and 10 times greater than any known carotenoid. Stimulates and improves the immune response. Astaxanthin enhances immunoglobulin production in human blood cells. These prompted the research to conduct the arresting of astaxanthin.

1.2 STATEMENT OF THE PROBLEM

This study aims to determine the amount of astaxanthin that can be arrested through the use of abaca fiber as a screening agent.

1.3 HYPOTHESIS
This study was conducted to test the following hypothesis: 1.3.1 The abaca fiber can arrest an amount of astaxanthin.

1.4 SIGNIFICANCE OF THE STUDY

Astaxanthin is an antioxidant. This effect might protect cells from damage. Astaxanthin might also improve the way the immune system functions. It has antioxidant potency 1,000 times greater than Vitamin E and 10 times greater than any known carotenoid. It belongs to a larger class ofphytochemicals known as terpenes. It is classified as a xanthophyll, which means "yellow leaves". Like many carotenoids, it is a colorful, lipid-soluble pigment.Astaxanthin is found in microalgae, yeast, salmon, trout, krill, shrimp, crayfish, crustaceans, and the feathers ofsome birds. It provides the red color of salmon meat and cooked shellfish. The significance of this study is to successfully arrest and filter astaxanthin from the liquid solution.

1.5 SCOPE AND LIMITATIONS

This study only focuses on arresting the astaxanthin from the liquid solution. The researchers will only use abaca fiber as the screening agent in the process of arresting.

Chapter 2

Review of Related and Literature This part presents where the study was based from. The literature related to this study was organized in this part to further expound the main issues in the study.

Astaxanthin
Astaxanthin is a powerful antioxidant and may protect against oxidative damage to body tissues. The free radical scavenging activity of astaxanthin protects lipids from peroxidation and reduces oxidative damage of LDL-cholesterol (thereby reducing arterial plaque formation), cells, cell membranes, mitochondrial membranes. Daily intake of astaxanthin might be a beneficial strategy in health management.

Terpenes
Terpenes are a large and varied class of organic compounds, produced primarily by a wide variety of plants, particularly conifers, though also by some insects such as termites or swallowtail butterflies, which emit terpenes from their osmeterium. They are the major components of resin and of turpentine produced from resin. The name "terpene" is derived from the word "turpentine". In addition to their roles as end-products in many organisms, terpenes are major biosynthetic building blocks within

nearly

every

living

creature.

Steroids

for

example,

are

derivatives

of

the

triterpene squalene. 2 When terpenes are modified chemically, such as by oxidation or rearrangement of the carbon skeleton, the resulting compounds are generally referred to asterpenoids. Some authors will use the term terpene to include all terpenoids. Terpenoids are also known as isoprenoids. Terpenes and terpenoids are the primary constituents of the essential oils of many types of plants and flowers. Essential oils are used widely as natural flavor additives for food, as fragrances in perfumery, and in traditional and alternative medicines such as aromatherapy. Synthetic variations and derivatives of natural terpenes and terpenoids also greatly expand the variety of aromas used in perfumery and flavors used in food additives. Vitamin A is an example of a terpene. Terpenes are released by trees more actively in warmer weather, acting as a natural form of cloud seeding. The clouds reflect sunlight, allowing the forest to regulate its temperature. The aroma and flavor of hops, highly desirable in some beers, comes from terpenes. Of the terpenes in hops myrcene, b-pinene, b-caryophyllene, and ahumulene are found in the largest quantities.

Xanthopyll
Xanthophylls are yellow pigments from the carotenoid group. The name is from Greek xanthos(, "yellow") + phyllon (, "leaf"), due to their contribution to

the yellow band in early chromatography of leaf pigments. Their molecular structure is similar to carotenes, but they have oxygen atoms. Thus, they are carotenoids but no longer carotenes. Xanthophylls either contain hydroxyl groups and/or pairs of hydrogen atoms that are substituted by oxygen atoms. For this reason they are more polar than the purely hydrocarbon carotenes. Due to this difference, the carotenes travel further than xanthophylls in paper chromatography, since the support paper is always hydrophilic. Xanthophylls are found in the leaves of most plants, where they act to modulate light energy. The xanthophyll found in the bodies of animals come from their food, and are ultimately derived from plant sources, even in dietary animal products which contain them. For example, the yellow color of chicken egg yolks, fat, and skin comes from ingested xanthophylls (primarily lutein, which is often added to feed for this purpose). The yellow color of the human macula lutea(literally, yellow spot) in the retina of the eye comes from the lutein and zeaxanthin it contains, both xanthophylls again derived from the diet. These function in eye protection, but not directly in vision, since they cannot be converted to retinal (also called retinaldehyde or vitamin A aldehyde). The group of xanthophylls includes lutein, zeaxanthin, neoxanthin, violaxanthin, and - and -cryptoxanthin. The latter compound is the only known xanthophyll to contain a beta-ionone ring, and thus -cryptoxanthin is the only xanthophyll which is known to possess pro-vitamin A activity for mammals. Even then, it is a vitamin only for plant-eating species which possess the enzyme to make retinal from those carotenoids which contain beta-ionone. Insects use 3-hydroxyretinal for visual activities, which means that -cryptoxanthin and other xanthophylls (such as lutein and zeaxanthin)

function as forms of visual "vitamin A" for them, but not carotenes. Squids use 4hydroxyretinal, which requires conversion of yet other xanthophylls.

Antioxidant
Any substance that reduces oxidative damage (damage due to oxygen) such as that caused by free radicals. Free radicals are highly reactive chemicals that attack molecules by capturing electrons and thus modifying chemical structures. Well-known antioxidants include a number of enzymes and other substances such as vitamin C, vitamin E and beta carotene (which is converted to vitamin A) that are capable of counteracting the damaging effects of oxidation. Antioxidants are also commonly added to food products like vegetable oils and prepared foods to prevent or delay their deterioration from the action of air. Antioxidants may possibly reduce the risks of cancer and age-related macular degeneration (AMD). Antioxidants clearly slow the progression of AMD.

Phytochemicals
The active health-protecting compounds that are found as components of plants. Currently, the terms "phytochemical" and "phytonutrient" are being used interchangeably to describe those plant compounds which are thought to have healthprotecting qualities.

The antioxidant, immune boosting and other health promoting properties of active compounds in plants are being investigated. Phytonutrients or phytochemicals that are being studied presently include (and are not limited to) terpenes, carotenoids, limonoids, and phytosterols.

Arrest
To control or stop the active progress of.

Chapter 3

Methodology This chapter discusses the procedure and materials that were used for the experiment of this study.

3.1 RESEARCH DESIGN

This study follows a simple research design. It attempts to determine the amount of astaxanthin the abaca fiber can arrest in laboratory tests. A known mass of thin stripped abaca hemp was dip in the container of solution containing astaxanthin. The difference was obtained and marked as the amount of arrested astaxanthin.

3.2 PROCEDURE FLOW CHART

This is a flowchart on the experimental procedures undertaken for the study, the arresting of astaxanthine with abaca fiber as screening agent.

Preparation of material and laboratory equipments.

Extraction of astaxanthinefrom Krill

Arresting of astaxanthine with abaca fiber

Observation

3.3 MATERIALS AND INSTRUMENTS

In this study,different material and instruments were used in order to perform the study. The following materials are listed according to category of the experimentation.

TABLE 3.1: MATERIALS USED IN EACH EXPERIMENTATION CATEGORY

Primary materials
1. Musa textilis(Abaca fiber)

Laboratory Tests 1. Petri Dish 2. Electric Weighing Scale 3. Hot plate 4. Scalpel 5. Forceps

2. Krill

3.3 EXPERIMENTATION GENERAL PROCEDURES

This section gives a clear picture of the procedures done during the experimentation. It provides description of how the study was performed. 3.4.1 Preparation of Materials The materials used were Musa textilis (Abaca fiber), Krill, Petri Dish, hot plate, electric weighing scale, scalpel and forceps. The laboratory materials were obtained at the Science Laboratory of General Santos Hope Christian School. 3.4.2. Preparation of Astaxanthin The Krill was cooked using the hot plate to extract the astaxanthin. 3.4.3 Arresting of Astaxanthin The researchers weighed the three pieces Musa textilis(Abaca fiber) in the electric weighing scale labeled as its original weight then the researchers dipped the Musa textilis (Abaca fiber) on the liquid solution of Astaxanthin to arrest it. The Musa textilis (Abaca fiber) dipped with liquid solution of Astaxanthin was left overnight for the water to evaporate.It was again weighed to determine how much Astaxanthin was arrested by the Musa textilis (Abaca fiber).

Methodological Limitation
The researchers study became more apparent as the experimentation was done. It only limits up to the arresting of Astaxanthin with Musa textilis (Abaca fiber) and Krill as the source of Astaxanthin.

Chapter 4
Presentation, Analysis and Interpretation of Data
This chapter presents the data gathered through experimentation on arresting astaxanthin with Musa textilis (Abaca fiber) as an arresting agent.

4.1 RESEARCH SITE AND DURATION

The experiment was conducted at General Santos Hope Christian School Science Laboratory for three days. The Science Laboratory offered an appropriate site for experimentation. The first date of the study was allotted on the preparation of the materials needed to start the experimentation. During the second day, the first part of the experimentation was conducted and the second part of the experimentation and the observation was conducted on the third day. The researchers weighed the Musa textilis (Abaca fiber) before dipping it in the liquid solution of astaxanthin. Then the three samples were left in the Science Laboratory overnight and weighed again to calculate how much astaxanthin were arrestin in the abaca fiber.

TABLE 4.1: Data gathered from experimentation

Weight of Abaca without astaxanthin 167mg 127mg 185mg 130mg TOTAL MEAN Weight of Abaca with astaxanthin 623mg 574mg 711mg 597mg Difference (Amount of Astaxanthin) 456 447 526 467 1896 mg 474 mg

Table 4.1 showed that the Abaca fiber arrested a significant amount of Astaxanthin ranging from 447 mg to 526 mg or 474 mg on the average.

Fig. 1 Astaxanthin adhering to the surface of the abaca hemp

Fig. 2 Abaca Hemp

Figure 1 showed the adhering or adsorbed astaxanthin on the surface of the abaca hemp. Figure 2 does not show the adhering or absorbed astaxanthin on the surface of the abaca hemp. That is, abaca hemp is effective in arresting astaxanthin.

Figure 2 likewise revealed a minutes fiberlike structure that serve as collecting agent for any substance/s adhering to the surface of the fiber. Paired t- statistical test comparing the two sets of data the one with the pure abaca hemp and the other abaca hemp with astaxanthin.

t-test revealed a significant difference in the means of the two groups under investigation having a standard deviation of 35 with t statistics of -26.62.

Chapter 5
Summary, Conclusion and Recommendation
This chapter presents the summary, conclusion and recommendation.

5.1 SUMMARY
Astaxanthin is an effective antioxidant that can be easily be found by extracting it from krill or from salmon, microalgae, trout, shrimp, and the feathers of some birds. It has antioxidant potency 1,000 times greater than Vitamin E and 10 times greater than any known carotenoid.Most Astaxanthin is not extracted from the marine plants but is chemically produced.The researchers used all the materials needed and at the end the researchers succeeded in the experiment. Using the microscope, the researchers proved that Abaca fiber can arrest a significant amount of Astaxanthin.

5.2CONCLUSION
Based on the data gathered, the researchers were able to succeed on the following conclusion:
1. Abaca fiber can arrest a significant amount of Astaxanthin.

2. Astaxanthin is a powerful antioxidant.

5.3 RECOMMENDATION

The following would serve as research agenda and methodological suggestions for future studies: Arresting Astaxanthin using other sources other than the ones used in this study, abaca hemp.

BIBLIOGRAPHY
http://en.wikipedia.org/wiki/Terpene http://www.medterms.com/script/main/art.asp?articlekey=9475 http://www.antibiotic-alternatives.com/astaxanthin.htm http://www.phytochemicals.info/phytochemicals/astaxanthin.php http://en.wikipedia.org/wiki/Abac%C3%A1 http://en.wikipedia.org/wiki/Phytochemical