The changes in chemical composition of Holothuria tubulosa (Gmelin, 1788) with ambient‐drying and oven‐drying methods

Abstract

In this study, the nutritional properties of fresh (F), boiled (B), ambient‐dried (Holothuria tubulosa) (DA, 23 ± 2°C) and oven‐dried sea cucumber (DO, 45 ± 1°C) were compared in terms of proximate composition and fatty acid profiles. The results of the proximate analyses showed that the highest moisture content (86.76%) was determined in fresh samples, whereas the lowest moisture content (9.35%) was obtained in the oven‐dried group (DO). The crude fat and protein contents were in the range of 0.19% (B) to 0.87% (DA) and 12.30% (F) to 62.13% (DA), respectively. The highest ash content (30.30%) was obtained in group DO, while the lowest ash content (0.61%) was observed in the boiled samples (B). According to fatty acid analyses, there were no significant differences (p > 0.05) between the two drying methods. The monounsaturated fatty acid (MUFA) (21.405%) and polyunsaturated fatty acid (PUFA) (36.018%) contents of H. tubulosa were high. Holothuria tubulosa can be used as protein and PUFA sources. Comparing the two methods, oven‐drying is better in terms of preservation, whereas drying at the ambient temperature is better in terms of nutrient value.

Biochemical composition and antioxidant potential of the edible Mediterranean sea cucumber <em>Holothuria tubulosa</em>

“…However, n-6 PUFA was characterized by the dominance of arachidonic acid (C20:4n-6) and dihomoγ-linolenic (C20:3n-6), which showed a similar trend at 4.39 and 4.22%, respectively. Our investigation was in agreement with other researchers, who reported the dominance of n-3 PUFA over n-6 PUFA in H. tubulosa tissues from Turkey (Aydin et al, 2011;Bilgin and Tanrikulu, 2018) and in H. scabra from Sri Lanka (Nishanthan et al, 2018). However, Ridzwan et al, (2014) and Sicuro et al, (2012) showed an abundance of n-6 PUFA compared to n-3 PUFA in S. horrens from Malaysia and in H. tubulosa from the Adriatic sea.…”

“…The results revealed that MUFA was dominated by oleic acid (C18:1n-9) with 12.86% and palmitoleic acid (C16:1) with 9.44%. Similar results were reported by Drazen et al, (2008) from several species such as H. leucospilota, H. atra, (Aydin et al, 2011;Bilgin and Tanrikulu, 2018;Sicuro et al, 2012). This variation could be due to the abundance of a dietary source such as phytoplankton, which is considered a major food for sea cucumbers and is rich in SFA, especially C18:0.…”

“…Several marine organisms such as sea cucumbers are considered healthy seafood and have received an increase in interest by nutritionists and pharmacologists due to their health benefits (Santos et al, 2015;Bilgin and Tanrikulu, 2018). This marine organism contains high nutritional quality such as protein, fatty acids, especially ecosapentaeinoic acid (EPA; 20:5n-3), and docosahexaenoic acid (DHA; 22:6n-3), vitamins (A, C, B1, B2, and B3), aminoacids and essential elements such as Calcium, Magnesium, and Zinc (Barzkar et al, 2017;Bilgin and Tanrikulu, 2018). They also contain high levels of different physiologically active substances, including polysaccharides (chondroitin sulfate), and saponin glycosides along with a wide range of molecules endowed with high levels of biological activities.…”

Predicting the moisture content of Daqu with hyperspectral imaging

“…Drying under 101-105°C temperature, the moisture content of Daqu samples were calculated by weighing. The equipment includes an electronic balance with a precision of 0.1 mg which was used to determine the weight, and an electric oven with a precision for plus or minus 2°C was utilized to accelerate moisture evaporation, and a weighing flask with size of 50 × 30 mm, and a dryer with desiccant [24].…”

Effect of Infrared Radiation (IR) Pre-Treatment on the Freeze-Drying of Sea Cucumber

“…In China, more than 5,000 tons of dehydrated sea cucumbers are consumed every year [1]. Because the domestic throughput of dried sea cucumber is only about 3,000 tons, about 2,000 tons of dried sea cucumbers are imported every year [5].…”