Nutritional Composition of Selected Species of Sea cucumbers from Waters around Jaffna Peninsula, Sri Lanka

Ketharani, U.; Sivashanthini, K.

doi:10.4038/vingnanam.v13i1-2.4123

Cited by 2 publications

(2 citation statements)

References 6 publications

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“…It was observed that sea cucumbers of commercial value existing in Turkish seas have a high protein and low fat content and can be regarded as a dietetic food in terms of nutrition (Culha et al, ). Similar results have been obtained in studies conducted on Actinopyga mauritiana , Holothuria arenicola , Holothuria leucospilota , Holothuria scabra , Holothuria parva , Holothuria spinifera , Stichopus naso, and Thelenota anax (Haider, Sultana, Jamil, Tarar, & Afzal, ; Ketharani & Sivashanthini, ; Salarzadeh et al, ).…”

Section: Resultssupporting

confidence: 86%

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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Section: Resultssupporting

confidence: 86%

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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“…(86.48%), Bohadschia marmorata (84.65%) (Nishanthan et al, 2018) and Holothuria leucospilota (84.52%) [18]. The moisture content can be influenced with environmental, geographical variations, behaviour, feeding and the collection time of the year [3].…”

Section: Proximate Analysismentioning

confidence: 99%

Holothuria atra: An Underutilized Marine Resource for Nutritional and Collagen Benefits

Jayathilake,

Wimalagunarathna,

Wijesekara

et al. 2023

AJB2T

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Aims: To assess the nutritional content in the body wall of an underutilized sea cucumber species: Holothuria atra and to extract and characterize the potential collagen types from the body wall Study Design: The specimens of H.atra were identified based on morphology and the nutritionally analyzed with respect to lipid profile, vitamins, minerals, and carbohydrates. H. atra body wall was used to extract collagen and later characterized. Place and Duration of Study: Samples were collected at Mannar, Sri Lanka. Study was conducted at the Department of Zoology, University of Sri Jayewardenepura, Sri Lanka. Methodology: Nutritional content in the body wall (proximate analysis, lipid profile, vitamins, minerals, and carbohydrates) was analyzed using biochemical assays. Moreover, H.atra body wall was used to extract collagen, by acid soluble collagen extraction and characterized by physico- chemical methods. Results: The results showed that body wall tissues of H.atra contained high moisture level (83.2%), proteins (10.2%) and low levels of fat (2.0%) and carbohydrates (2.1%). Further, flesh contains, 0.4% saturated fatty acids, 0.4% unsaturated fatty acids, considerable amount of Calcium, Magnesium and Sodium. Collagen yield from the body wall was recorded as 0.95% and fibrils observed as irregular and dense with a loose and porous structure. Attenuate Total Reflectance-Fourier Transform Infrared Spectroscopy and Ultra Violet Vis spectroscopy indicated the collagen was Type I. Conclusion: Results suggest that underutilized, non-commercial H.atra is a potential nutritional source and it contains type I collagen. Further studies are underway to increase the collagen yield from H.atra and to develop a collagen membrane which can be used in future industrial applications.

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Nutritional Composition of Selected Species of Sea cucumbers from Waters around Jaffna Peninsula, Sri Lanka

Cited by 2 publications

References 6 publications

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

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

Holothuria atra: An Underutilized Marine Resource for Nutritional and Collagen Benefits

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