Effect of High-Pressure Processing (HPP) on Phenolics of North Atlantic Sea Cucumber (Cucumaria frondosa)

Abstract

Sea cucumber contains a wide range of bioactive compounds, including phenolics. This study investigated the free, esterified, and insoluble-bound phenolics of sea cucumber body wall as affected by high-pressure processing (HPP) pretreatment. Sea cucumber body wall was subjected to HPP (200, 400, and 600 MPa for 5, 10, and 15 min), followed by the extraction of phenolics. The contents of total phenolics and antioxidant activity were monitored. Compared to untreated samples, those treated with HPP exhibited significantly higher total phenolics, flavonoids, and antioxidant activities. Treatment of 600 MPa for 10 min offered the optimal results. The highest amount of phenolics was observed in the free phenolic fraction, followed by esterified and insoluble-bound phenolic fractions. Moreover, phenolic extracts showed inhibitory effects against cupric ion-induced low-density lipoprotein (LDL)-cholesterol oxidation, peroxyl and hydroxyl radical-induced DNA scission, α-glucosidase activity, and formation of advanced glycation end products (AGEs). Ultra-high-performance liquid chromatography equipped with a quadrupole time of fight and mass spectrometer (UHPLC-QTOF-MS/MS) identified 20 phenolic compounds, mainly phenolic acids and flavonoids, from the body wall of this species for the first time. Thus, sea cucumber may lead to the production of a multitude of value-added products.

Role of Lipids in Food Flavor Generation

“…The Maillard reaction involves a series of complex chemical reactions between the carbonyls of reducing sugars and proteins, mainly primary or secondary amines, which is responsible for the browning of food and its distinctive flavor [ 25 ]. The Maillard reaction develops a wide range of chemical constituents belonging to oxazole, thiophene, furan, thiazole, pyrrole, pyrazine, and pyridine, among others.…”

Antioxidant Potential of Sea Cucumbers and Their Beneficial Effects on Human Health

“…Pre-treatments also affect the content of sea cucumber phenolic and their antioxidant activities. For example, free, esterified, and insoluble-bound phenolics from the body wall and internal organs of Atlantic sea cucumber ( Cucumaria frondosa ) were determined using high-pressure processing (HPP) pre-treatment [ 5 , 24 ]. Results demonstrated that HPP significantly improved the TPC, TFC, and antioxidant activity.…”

“…These phenolics demonstrated strong antioxidant activity, including DPPH radical-scavenging and metal-chelating activities. The presence of phenolics in the body wall could be due to the eating of phenolic-rich ingredients, mainly phytoplankton and particles derived from degrading marine macroalgae [ 5 ]. Likewise, phenolic compounds of Holothuria atra were identified and quantified using HPLC, and major compounds were chlorogenic acid (80.34%), pyrogallol, rutin, and coumaric acid [ 31 ].…”

“…They suggested that phenolic extracts which were rich in epicatechin and 2,5-dihydroxybenzoic acid might inhibit the growth of cancer cells and induce apoptosis in A549 (human non-small lung carcinoma) and HeLa (cervix adenocarcinoma) cells. However, the phenolic compounds of the Atlantic sea cucumber’s ( C. frondosa ) body wall and internal organs were used in various in vitro biological assays [ 5 , 24 ]. Results suggested that phenolic compounds had the potential to inhibit DNA oxidation, low-density lipoprotein (LDL) oxidation, formation of advanced glycation end products (AGEs), and α-glucosidase and tyrosinase enzymes.…”

“…For example, fucosylated chondroitin sulfate of different sea cucumbers ( Stichopus tremulus , Pearsonothuria graeffei , Isostichopus badionotus , and Holothuria vagabunda ) exhibited potent anticoagulant activity, which could be associated with the sulfation pattern of the fucose branch [ 4 ]. Moreover, Hossain et al [ 5 ] suggested that the antioxidant activity of sea cucumber phenolics is mostly linked with the nature of phenolic compounds, sea cucumber body parts, pre-treatment, and the assays used to determine the activity.…”