Profiling Analysis of Fatty Acids and Collagens Obtained from Sea Cucumbers

Abstract

Investigations of alternative resources for production of functional foods and ingredients containing valuable compounds with biological activities are getting more and more attention. Sea cucumbers are aquatic functional foods with various medical and pharmaceutical effects, such as antioxidant, antibacterial, antifungal, antiviral, anti-inflammatory and neuroprotective activities. This study aimed to conduct profiling analysis of fatty acids and collagens extracted from four different sea cucumbers harvested from Papua New Guinea by using Gas Chromatrography-Mass Spectrometry (GC-MS) and Fourier Transform Infrared Spectrometer (FT-IR). Three different extraction methods in combination with various solvents were used to find the best combination for extracting fatty acids. Enzymatic and chemical extraction methods were applied for collagen extraction. The highest fat recovery in this study was 85.32% of theoretical yield with high proportions of unsaturated fatty acids up to 74.54%, and enriched with omega-3 fatty acid. FT-IR chromatogram of sea cucumber protein extracts showed the characteristic of collagen enriched with glycine and proline. The nutritional analysis of sea cucumber extracts demonstrated the potential use as functional foods and ingredients with high benefits to human health.

Optimization of Enzyme Assisted Extraction of Chondroitin Sulfate from Bohadschia argus by Response Surface Methodology

“…Marine living organisms produced biological compounds, especially sulfated polysaccharides with anticoagulant, antithrombotic activities [9]. Several researches are conducted to harvest bioactive compounds from sea cucumbers because this natural meat source is one of staple food in Asian countries due to its high good fatty acid and collagen and it is included in Ayuravedic medicine [10][11].…”