Food Quality and Safety of Mediterranean Sea Cucumbers Holothuria tubulosa and Holothuria polii in Southern Adriatic Sea

Sicuro, Benedetto; Piccinno, Manuela; Gai, Francesco; Abete, Maria Cesarina; Danieli, Antonio; Daprà, Franco; Mioletti, Silvia; Vilella, Sebastiano

doi:10.3923/ajava.2012.851.859

Cited by 55 publications

(22 citation statements)

References 21 publications

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“…However, Hudson et al, (2004) reported that the amount and the biochemical composition of Amperima rosea, Deima validum and Bathyplotes natans depended more on the availability of food in the sampled ecosystem. Similar trends were observed for lipids in H. tubulosa and H. polii from the Southern Adriatic Sea (Sicuro et al, 2012). Our data were more important in terms of lipids than those reported by Çakli et al, (2008) carried out on H. fuscogilua, H. ananas, B. argus and H. tubulosa.…”

Section: Proximate Composition and Energy Valuesupporting

confidence: 91%

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

et al. 2020

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The sea cucumber or holothurian is a marine species which has been prized in some Asian countries for its nutritional qualities. The purpose of this work was to study the biochemical composition and free radical scavenging and antioxidant activities of Holothuria tubulosa tegument from the Bizerta lagoon in northern Tunisia. The obtained data demonstrated that the extract of sea cucumber teguments exhibited high biochemical levels (such as moisture 80.77%, protein 7.07%, lipids 10.21%, energy value 13.64 Kcal/g ww), and an important nutritional value (including n-3/n-6: 2.11, EPA+DHA: 20.96, AI: 1.38 and TI: 0.54). High antioxidant activities were recorded in the integument by the radical scavenging tests of ABTS and DPPH as well as by the total antioxidant capacity and the FRAP in comparison with the BHT standard. Our results showed that H. Tubulosa tegument has high nutritional value with high antioxidant activities and could be considered a nutraceutical product.

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Section: Proximate Composition and Energy Valuesupporting

confidence: 91%

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

et al. 2020

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“…Although many studies have been done to determine of fatty acid profile in different species of sea cucumbers (Fredalina et al, 1999;Ginger, Santos, & Wolff, 2000;Haider et al, 2015;Wen et al, 2010;Zhong et al, 2007), there is a limited number of studies on H. tubulosa (Aydin, Sevgili, Tufan, Emre, & Köse, 2011;Sicuro et al, 2012).…”

Section: Fatty Acid Analysismentioning

confidence: 99%

The effect of different drying methods on chemical composition, fatty acid, and amino acid profiles of sea cucumber (Holothuria tubulosa Gmelin, 1791)

Öztürk

Gündüz

2018

J Food Process Preserv

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This study was carried out to determine the effects of different drying methods (hot air, microwave, and freeze drying) on the rehydration rate, drying time, chemical composition, fatty acid, and amino acid profile of sea cucumber (Holothuria tubulosa Gmelin, 1791). Sea cucumbers dried by FD, HAD, and MD methods were found to be of same quality in terms of rehydration rate and sensory characteristics. But, it was determined that MD is more effective for the protection of special essential amino acids. The drying time was 24 hr in FD and 14 hr in HAD, while this time was only 4 min in MD. As a result, there was a significant difference in nutritional value of sea cucumbers depending on the drying method. It was determined that MD is the most suitable method for drying sea cucumbers in terms of amino acid, fatty acid content, and drying time. Practical applications Sea cucumbers have a high protein and low fat content and can be regarded as a dietetic food in terms of nutrition. Since the sea cucumber can easily autolysis after removal from seawater, it is difficult to preserve and transport it. Therefore, it is important to choose a drying method that will protect nutritive and bioactive substances in sea cucumbers, as well improving the quality of products. This study gives valuable information about the effect of different drying methods on rehydration rate, drying time, chemical compositions, fatty acid and amino acid profiles of sea cucumber (H.tubulosa). As a result, it was determined that there are significant differences in the nutritive and functional components of sea cucumbers depending on the applied drying method.

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“…About 30 tonnes of production of Turkey in 2014 has reached up to 950 tonnes by increasing 33 times in 2018 (Günay, Emiroğlu, & Tolon, 2019). H. tubulosa is of ecological (İsgören-Emiroglu & Günay, 2007) and commercial importance in terms of food quality (Cakli, Cadun, Kişla, & Dinçer, 2004;Sicuro et al, 2012). Inner organs of this species have been consumed as curative and tasty products (Aydin, 2008;Simunovic & Grubelic, 1998;Tortonese & Vadon, 1987).…”

Section: Introductionmentioning

confidence: 99%

Seasonal variations of digestive enzymes in sea cucumbers (Holothuria tubulosa, G. 1788) under culture conditions

2019

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Sea cucumber, Holothuria tubulosa (Gmelin, 1788), is an economically valuable species due to its rich nutrients content that being exported in Turkey. However, culture of this species is difficult due to a lack of knowledge. The main objective of this study is to investigate seasonal activities of main digestive enzymes (protease, lipase, and amylase) for nutritional requirements. In this sense, sea cucumbers were stocked in the glass aquarium and sediment was 10 cm. It was replaced monthly and enriched (1% of the living individual weight) by dried Sargassum sp. Total protease and amylase enzymes have shown higher activity compared to lipase. All three enzyme activities were maximum in the summer and minimum in the winter. In summer, the highest measured total protease, amylase, and lipase activity values were 6.45 ± 0.66, 6.77 ± 0.72, and 2.78 ± 0.32 U/mg per protein, respectively. In winter, the lowest total protease, amylase, and lipase activity values were measured as 2.03 ± 0.16, 1.14 ± 0.14, and 0.12 ± 0.01 U/mg per protein, respectively. As a conclusion of the study, seasonal expression of the main digestive enzymes was strictly dependent on water temperatures and food abundance and also it was ideal to feed this species with food containing high protein and carbohydrate under appropriate temperatures for commercial culture.

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Food Quality and Safety of Mediterranean Sea Cucumbers Holothuria tubulosa and Holothuria polii in Southern Adriatic Sea

Cited by 55 publications

References 21 publications

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

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

The effect of different drying methods on chemical composition, fatty acid, and amino acid profiles of sea cucumber (Holothuria tubulosa Gmelin, 1791)

Seasonal variations of digestive enzymes in sea cucumbers (Holothuria tubulosa, G. 1788) under culture conditions

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