Value and effects on digestive enzymes and serum lipids of the marine invertebrate Holothuria forskali

Taboada, Cristina; González, Mari Feli; Rodríguez, Esperanza

doi:10.1016/s0271-5317(03)00175-1

Cited by 22 publications

(11 citation statements)

References 28 publications

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“…Compared with those reported for abyssal, tropical, and temperate sea cucumbers,12, 13 the species studied in this work had higher amounts of SFA and MUFA, but lower amounts of PUFA. This discrepancy may be attributable to numerous factors, diet and ambient temperature being particularly important 30. Moreover, the differences were reasonable due to the processing treatment of dried sea cucumber product.…”

Section: Resultsmentioning

confidence: 92%

Chemical composition and nutritional quality of sea cucumbers

Wen¹,

Hu²,

Fan³

2010

J Sci Food Agric

209

192

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Section: Resultsmentioning

confidence: 92%

Chemical composition and nutritional quality of sea cucumbers

Wen¹,

Hu²,

Fan³

2010

J Sci Food Agric

209

192

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“…In this study, H. scabra fresh samples were collected from west coast of Sabah, South China Sea, albeit different places than study conducted by Ridzwan et al [12]. Food sources and ambient temperature of different regions could affect the fatty acid composition of the sea cucumber [23].…”

Section: Saturated Fatty Acids (Sfas)mentioning

confidence: 92%

Comparison of Fatty Acid and Proximate Composition between <i>Holothuria edulis</i> and <i>Holothuria scabra</i> Collected from Coastal Water of Sabah, Malaysia

Azad¹,

Shaleh²,

Siddiquee³

2017

ABB

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The nutritional values of different species of sea cucumber are greatly concerned because of their dietary and curative properties. In this study, two species of sea cucumber, Holothuria edulis, a low-valued noncommercial species, and Holothuria scabra, a high-valued commercial species were selected to compare its proximate composition and fatty acids. H. edulis a prevalent species in coastal water of Sabah is not commercially importance like H. scabra. Sea cucumbers were captured live from the Sabah marine habitat. All samples were immediately eviscerated, freeze-dried and stored at 4˚C in until analyzed. Silylating agent N, O-Bis(trimethylsilyl) trifluoroacetamide (BSTFA) was used to derivitization of fatty acid prior to gas chromatography-mass spectrometry (GC-MS) analysis. Proximate compositions (%), such as moisture, crude protein, crude lipids and ash were carried using standard methods.Major fatty acids in H. edulis and H. scabra were saturated fatty acid (SFA) accounted for 83.95% and 98.60%, respectively and dominated with Palmitic acids. Polyunsaturated fatty acid (PUFA), arachidonic acid of 16.05% was found only in H. edulis, but absent H. scabra. Proximate compositions (dry weight) were varied greatly within these two species. Moisture, crude protein, crude lipids and ash of 85.5%, 70.5%, 1.37% and 1.27% respectively were obtained in H. edulis. On the other hand 84.5% of moisture, 51.2% of crude protein, 0.27% of crude lipids and 4.44% of ashes were determined in H. scabra. Significantly higher protein (p < 0.05) content and detection of PUFA in H. edulis compare to H. scabra could be the choice of option for the utilization of this non commercial species as nutraceutical industry and also alternatives to reduce the pressure on heavily exploited species of H. scabra.

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“…They are commonly known as trepang, bêche-de-mer, or gamat. The sea cucumbers have high nutritional values with a high quality protein and low fat levels [1,2]. They are also traditional tonic and widely consumed in East Asian countries [3].…”

Section: Introductionmentioning

confidence: 99%

Effects of Drying Methods on the Chemical Composition of the Sea Cucumber Holothuria forskali

Telahigue¹,

Hajji²,

Rabeh³

et al. 2014

TOFSJ

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The effects of artisanal and controlled oven drying methods on the biochemical composition of the body wall of the sea cucumber, Holothuria forskali were investigated. Five combinations of temperature (°C) and relative humidity (%) levels were tested (50°C, 20%, 60°C, 25%; 60°C, 15%, 60°C, 20% and 70°C, 20%). The results demonstrate that the treatment (60°C and 20%) yields an improvement of the nutritional quality of the initial product. Improvements were particularly noted in terms of the amount of total proteins and the polyunsaturated fatty acids level in the dry body wall of H. forskali.

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Value and effects on digestive enzymes and serum lipids of the marine invertebrate Holothuria forskali

Cited by 22 publications

References 28 publications

Chemical composition and nutritional quality of sea cucumbers

Chemical composition and nutritional quality of sea cucumbers

Comparison of Fatty Acid and Proximate Composition between <i>Holothuria edulis</i> and <i>Holothuria scabra</i> Collected from Coastal Water of Sabah, Malaysia

Effects of Drying Methods on the Chemical Composition of the Sea Cucumber Holothuria forskali

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Value and effects on digestive enzymes and serum lipids of the marine invertebrate Holothuria forskali

Cited by 22 publications

References 28 publications

Chemical composition and nutritional quality of sea cucumbers

Chemical composition and nutritional quality of sea cucumbers

Comparison of Fatty Acid and Proximate Composition between &lt;i&gt;Holothuria edulis&lt;/i&gt; and &lt;i&gt;Holothuria scabra&lt;/i&gt; Collected from Coastal Water of Sabah, Malaysia

Effects of Drying Methods on the Chemical Composition of the Sea Cucumber Holothuria forskali

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Comparison of Fatty Acid and Proximate Composition between <i>Holothuria edulis</i> and <i>Holothuria scabra</i> Collected from Coastal Water of Sabah, Malaysia