Grasas y Aceites, Vol 71, No 3 (2020)

Biochemical composition and antioxidant potential of the edible Mediterranean sea cucumber Holothuria tubulosa


https://doi.org/10.3989/gya.0452191

N. Zmemlia
Environment Biomonitoring Laboratory (LR01/ES14), Department of Life Sciences, Bizerta Faculty of Sciences, University of Carthage, Tunisia
orcid https://orcid.org/0000-0002-8112-3170

S. Bejaoui
Laboratory of Ecology, Biology and Physiology of Aquatic Organisms (LR18ES41), University of Tunis El Manar, Tunisia
orcid https://orcid.org/0000-0002-7946-2763

I. Khemiri
Department of Biology, Faculty of Sciences of Tunis, University of Tunis El Manar, Tunisia
orcid https://orcid.org/0000-0002-8704-6006

N. Bouriga
Laboratory of Ecology, Biology and Physiology of Aquatic Organisms (LR18ES41), University of Tunis El Manar, Tunisia
orcid https://orcid.org/0000-0001-6181-6896

I. Louiz
Environment Biomonitoring Laboratory (LR01/ES14), Department of Life Sciences, Bizerta Faculty of Sciences, University of Carthage, Tunisia
orcid https://orcid.org/0000-0003-2139-2464

S. El-Bok
Laboratory of Biodiversity, Biotechnologies and Climate Change (LR11/ES09), Faculty of Sciences of Tunis, Tunisia
orcid https://orcid.org/0000-0002-2987-9798

M. Ben-Attia
Environment Biomonitoring Laboratory (LR01/ES14), Department of Life Sciences, Bizerta Faculty of Sciences, University of Carthage, Tunisia
orcid https://orcid.org/0000-0002-5368-4800

A. Souli
Environment Biomonitoring Laboratory (LR01/ES14), Department of Life Sciences, Bizerta Faculty of Sciences, University of Carthage, Tunisia
orcid https://orcid.org/0000-0002-7891-3526

Abstract


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.

Keywords


Antioxidants activities; Fatty acids; Holothuria tubulosa; Nutritional value; Proximate composition; Teguments

Full Text:


HTML PDF XML

References


Althunibat OY, Hashim RB, Taher M, Daud JM, Ikeda MA, Zali BI. 2009. In vitro antioxidant and antiproliferative activities of three Malaysian sea cucumbers species. Euro. J. Sci. Res. 37, 376–387.

Aydin M, Sevgili H, Tufan B, Emre Y, Kose S. 2011. Proximate composition and fatty acid profile of three different fresh and dried commercial sea cucumbers from Turkey. Intern. J. Food. Sci. Technol. 46, 500–508.

Barzkar N, Fariman GA, Taheri A. 2017. Proximate composi­tion and mineral contents in the body wall of two species of sea cucumber from Oman Sea. Environ. Sci. Pollut. Res. 24, 18907–18911.

Bejaoui S, Ghribi F, Hatira S, Chetoui I, Rebah I, EL Cafsi M. 2017. First investigation in Biochemical Analysis of the Invasive crab Portunussegnis from Tunisian Waters. J. Am. Oil Chem. Soc. 94, 673–682.

Bilgin Ş, Tanrikulu HÖ. 2018. The changes in chemical compo­sition of Holothuria tubulosa (Gmelin, 1788) with ambi­ent-drying and oven-drying methods. Food. Sci. Nut. 6, 1456–1461.

Çakli S, Cadum A, Kisla D, Dinçer T. 2008. Determination of quality characteristics of Holothuriatubulosa, (Gmelin, 1788) in Turkish sea (Aegean Region) depend­ing on sun drying process step used in Turkey. J. Aquat. Food. Prod. Technol. 13, 69–78.

Folch J, Less M, Stanley GHS. 1957. A simple method for the isolation and purification of total lipids from animal tis­sues. J. Biol. Chem. 226, 497–509. https://www.jbc.org/con­tent/226/1/497.full.pdf

Gianasi BL, Parrish CC, Hamel JF, Mercier A. 2016. Influence of diet on growth, reproduction and lipid and fatty acid com­position in the sea cucumber Cucumaria frondosa. Aquat. Res. 48, 3413–3432.

Guo L, Gao Z, Zhang L, Guo F, Chen Y, Li Y, Huang C. 2016. Saponins-enriched sea cucumber extracts exhibit an anti­obesity effect through inhibition of pancreatic lipase activity and up regulation of LXR- β signaling. Pharm. Biol. 54, 1312–1325.

Hudson IR, Pond DW, Billett DSM, Tyler PA, Wolff GA. 2004. Temporal variations in fatty acid composition of deep-sea holothurians: evidence of bentho-pelagic coupling. Mar. Ecol. Prog. Series 281, 109–120. https://eprints.soton. ac.uk/id/eprint/13565

Ibrahim DM, Radwan RR, Abdel Fallah SM. 2017. Antioxidant and antiapoptotic effects of sea cucumber and valsar­tan against doxorubicin-induced cardiotoxicity in rats: The role of low dose gamma irradiation. J. Photochem. Photobiol. 170, 70–78. https://www.ncbi.nlm.nih.gov/ pubmed/28395211

Lira GM, Barros-Silva KW, Figueiredo BC, Bragagnolo N. 2014. Impact of smoking on the lipid fraction and nutri­tional value of sea bob shrimp (Xiphopenaeus Kroyeri, Heller, 1862). Food. Sci. Technol. 58, 183–187.

Lowry OH, Roseborouch NI, Farrand AL, Randall RJ. 1951. Protein measurement with the folin phenol reagent. J. Biol. Chem. 1, 263–275. https://www.ncbi.nlm.nih.gov/ pubmed/14907713

Maggi C, Gonzalez-Wangumert M. 2015. Genetic differen­tiation among Parastichopusregalis populations in the Western Mediterranean Sea: Potential effects from its fish­ery and current connectivity. Medit. Mar. Sci. 16, 489–501.

Marques A, Teixeira B, Barrento S, Anacleto P, Carvalho ML, Nunes ML. 2010. Chemical composition of Atlantic spi­der crab Maja brachydactyla: human health implication. J. Food. Comp. Anal. 23, 230–237.

Nishanthan G, Kumara PAD, De Croos MDST, Prasada DVP, Dissanayake DCT. 2018. Effects of processing on proxi­mate and fatty acid composition of six commercial sea cucumber species of Sri Lanka. J. Food Sci. Technol. 55, 1933–1941.

Ridzwan BH, Hanita MH, Nurzafirah M, Siti Norshuhadaa MP, Farah Hanis Z. 2014. Free fatty acids composition in lipid extracts of several sea cucumbers species from Malaysia. Int. J. Biosci. Biochem. Bioinform. 3, 204–207.

Santos R, Pinteus S, Pombo A, Pedrosa R. 2013. Antibacterial, antifungal and antioxidant activity of sea cucumbers from the Peniche coast (Portugal). Curr. Opin. Biotech. 24 (1), S97.

Santos R, Dias S, Pinteus S, Silva J, Alves C, Tecelão C, Pombo A, Pedrosa R. 2015. The Biotechnological and Seafood Potential of Stichopus regalis. Adv. Biosci. Biotech. 6, 194–204.

Shahidi F. 2009. Nutraceuticals and functional foods: Whole versus processed foods. Trends Food Sci. Technol. 20, 376–387.

Sicuro B, Piccinno M, Gai F, Cesarina AM, Danieli, A, Daprà F, Mioletti S. 2012. Food quality and safety of Mediterranean Sea cucumbers Holothuria tubulosa and Holothuria polii in Southern Adriatic Sea. Asian J. Anim. Vet. Adv. 7, 851–859.

Taiyeb-Ali TB, Zainuddin SLA, Swaminathan D, Yaacob H. 2003. Efficacy of “Gamadent” toothpaste on the heal­ing of gingival tissues: A preliminary report. J. Oral Sci. 45, 153–159. https://pdfs.semanticscholar.org/3a22/ e8a05f63308153a70c5b1dc0b737f6c5254a.pdf

Tortonese E. 1965. Echinodermata. Fauna d’Italia. Vol. 6. Edizioni Calderini, Bologna. 422 pp.

Ulbricht TL, Southgate DAT. 1991. Coronary heart disease: seven dietary factors. Lancet 338 (8773), 985–992.

Winberg GG. 1971. Methods for the estimation of production of aquatic animals. Academic Press, London. 175 pp.

Wu FG, Xue Y, Liu XF, Xue CH, Wang JF, Du L, Takahashi K, Wang YM. 2014. The protective effect of ecosapen­taeinoic acid-enriched phospholipids from sea cucum­ber Cucumaria frondosa on oxidative stress in PC12 cells and SAMP8 mice. Neurochem. Int. 64, 9–17.

Yaacob HB, Kim KH, Shahimi MM. 1994. Antinociceptive effect of the water extract of Malaysian sea cucumber. Asia. Pac. J. Pharmacol. 9, 23–28.

Yu L, Xue C, Chang Y, Xu X, Ge L, Liu G, Wang Y. 2014. Structure elucidation of fucoidan composed of a novel tetrafucose repeating unit from sea cucumber Thelenota ananas. Food Chem. 146, 113–119.

Zheng J, Wu HT, Zhu BW, Dong XP, Zhang MM, Li YL. 2012. Identification of antioxidative oligopeptides derived from autolysis hydrolysates of sea cucumber (Stichopus japoni­cus) guts. Eur. Food Res. Technol. 234, 895–904. https://link. springer.com/content/pdf/10.1007%2Fs00217-012-1708-9. pdf

Zhong Y, Khan MA, Shahidi F. 2007. Compositional character­istics and antioxidant properties of fresh and processed sea cucumber (Cucumaria frondosa). J. Agric. Food Chem. 55, 1188–1192.

Zhou X, Wang C, Aili Jiang A. 2012. Antioxidant peptides iso­lated from sea cucumber Stichopus Japonicus. Eur. Food Res. Technol. 234, 441–447. https://link.springer.com/con­tent/pdf/10.1007%2Fs00217-011-1610-x.pdf




Copyright (c) 2020 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es