Chemical composition and nutritional quality of sea cucumbers

Wen, Jing; Hu, Chaoqun; Fan, Sigang

doi:10.1002/jsfa.4108

Cited by 200 publications

(252 citation statements)

References 26 publications

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“…The present result agrees with that of Wen et al (2010) who showed that glycine was abundant in Stichopus herrmanni, Thelenota ananas, Thelenota anax, Holothuria fuscogilva, Holothuria fuscopunctata, Actinopyga caerulea and Bohadschia argus.…”

Section: Discussionsupporting

confidence: 93%

“…Among the investigated sea cucumbers Actinopyga mauritiana showed the highest value of protein and lowest value of ash. This result is in accordance with the study of Wen et al (2010) The present study showed that the non essential amino acid glycine is dominant in all investigated sea cucumbers. It has been known that glycine is used to help create muscle tissue and convert glucose into energy.…”

Section: Discussionsupporting

confidence: 93%

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Nutritional value of some Egyptian sea cucumbers

Omran¹

2013

Afr. J. Biotechnol.

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Functional food that contains biologically-active compounds is an important source for prevention, management and treatment of chronic diseases in the modern age. The present work showed the quality of some Egyptian sea cucumbers to encourage Egyptian natives using them as an alternative food. The present work investigated the morphometric parameters, the proximate chemical composition, the amino acids and fatty acid profiles of Actinopyga mauritiana, Holothuria scarba, Bohadschia marmorata and Holothuria leucospilota. The results showed that Actinopyga mauritiana had the highest length, width, weight, and body wall thickness. All the investigated sea cucumbers had high content of protein (43.23 to 48.27%), carbohydrates (44.62 to 48.56%) and very low content of fats (4.6 to 5.66%). Among the investigated specimens A. mauritiana showed the highest percentage of total protein (48.27%), Holothuria leucospilota showed the lowest level of total lipids (4.6%), while Holothuria scarba showed the highest percentage of carbohydrates (48.65%). Glycine was the most abundant amino acids in all studied sea cucumbers (18.38 to 19.172 g/100 g) and constituted 37 to 39% of the total amino acids. Lycine: argignin ratio was low in H. scarba, H. leucospilota and B. marmorata (0.410, 0.428 and 0.9, respectively) while was higher in A. mauritiana (3.56). Myristic acid was the most abundant saturated fatty acid (SFA) in all studied sea cucumbers (19.789 to 37.036 %) followed by palmitic acid (16.93 to 16.926%). Among the unsaturated fatty acid (UFA) oleic and linoelaidic acids were the most abundant acids in all investigated cucumbers. On the other side linoleic acid (omega 6) was abundant in H. scarba and constituted 26% of the UFA. In conclusion, all investigated sea cucumbers had high protein and low fat contents and the bioactive compounds in the sea cucumbers describe its efficacy in tissue regeneration and inflammatory diseases.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 93%

Nutritional value of some Egyptian sea cucumbers

Omran¹

2013

Afr. J. Biotechnol.

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“…Carbohydrate content by difference, soxhlet method fat content, ash content methods [7], and water content [7], spectrophotometric (At ug/l).…”

Section: Materials and Equipmentmentioning

confidence: 99%

Composition of Nutritional Content of Sea Cucumbers (Holothuroidea) in Mania Waters, Sabu Raijua Regency, East Nusa Tenggara

Oedjoe¹

2017

J Aquac Res Development

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“…Sea cucumbers and their extracts have been well documented for their strong effectiveness against hypertension, asthma, rheumatism, cuts and burns, impotence and constipation [51][52][53][54][55][56]. Nutritionally, sea cucumbers have an impressive profile of valuable nutrients such as Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), and minerals, especially calcium, magnesium, iron and zinc [57].…”

Section: Status Culture Application Management and Extinction Risksmentioning

confidence: 99%

World Sea Cucumber Fisheries: Status, Culture, Application, Effectiveness of Management and Extinction Threats

Rahman¹

2015

May 13-14, 2015 Kuala Lumpur, Malaysia

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Chemical composition and nutritional quality of sea cucumbers

Abstract: Sea cucumbers are a seafood with high protein and low fat levels. The amino acid contents were similar but fatty acid profiles were different among species. The comparison showed that T. ananas, A. mauritiana and B. argus possessed higher nutritional values than other sea cucumber species.

Cited by 200 publications

References 26 publications

Nutritional value of some Egyptian sea cucumbers

Nutritional value of some Egyptian sea cucumbers

Composition of Nutritional Content of Sea Cucumbers (Holothuroidea) in Mania Waters, Sabu Raijua Regency, East Nusa Tenggara

World Sea Cucumber Fisheries: Status, Culture, Application, Effectiveness of Management and Extinction Threats

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