Compositional Characteristics and Antioxidant Properties of Fresh and Processed Sea Cucumber (Cucumaria frondosa)
- 23 January 2007
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 55 (4), 1188-1192
- https://doi.org/10.1021/jf063085h
Abstract
The antioxidant activity of fresh and rehydrated sea cucumber (Cucumaria frondosa) samples with/without internal organs was evaluated for the first time. In addition, their proximate, amino acid, and fatty acid compositions were examined. Rehydrated sea cucumber samples in distilled water were prepared from oven-dried products. All samples contained 83−90% moisture, but showed a significant difference among groups in their protein and lipid contents. Glutamic acid was the predominant amino acid in sea cucumber, followed by glycine and aspartic acid. Essential amino acids such as leucine and lysine were also present at high levels. The trend for free amino acid was different from that of total amino acids and varied among groups. Lipids in sea cucumber were dominated by eicosapentaenoic acid (EPA, C20:5n-3), ranging from 43.2 to 56.7% of the total fatty acids. Docosahexaenoic acid (DHA, C22:6n-3) was present at a much lower concentration of 2.0−5.8%. All sea cucumber samples exhibited radical scavenging property against 2,2‘-azobis(2-aminopropane) dihydrochloride (AAPH) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, with rehydrated samples, especially those with internal organs, possessing higher antioxidant activity than their fresh counterparts. No correlation existed between radical scavenging capacity and total phenolics content, suggesting that other components, in addition to phenolic compounds, contribute to the antioxidant activity of sea cucumber. Keywords: Sea cucumber; Cucumaria frondosa; composition; antioxidant activityKeywords
This publication has 18 references indexed in Scilit:
- Effects of diel temperature fluctuations on growth, oxygen consumption and proximate body composition in the sea cucumber Apostichopus japonicus SelenkaAquaculture, 2006
- Enzymatic incorporation of capric acid into a single cell oil rich in docosahexaenoic acid and docosapentaenoic acid and oxidative stability of the resultant structured lipidFood Chemistry, 2005
- Determination of Quality Characteristics ofHolothuria tubulosa, (Gmelin, 1788) in Turkish Sea (Aegean Region) Depending on Sun Drying Process Step Used in TurkeyJournal of Aquatic Food Product Technology, 2004
- A Microtiter Plate Assay for Screening Antioxidant Activity in Extracts of Marine OrganismsMarine Biotechnology, 2003
- Lipid Contents and Fatty Acid Composition of Total Lipid of Sea Cucumber Stichopus japonicus and Konowata (Salted Sea Cucumber Entrails)Food Science and Technology Research, 2003
- Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detectionJournal of Chromatography A, 2001
- Fatty acid compositions in local sea cucumber,General Pharmacology: The Vascular System, 1999
- Rapid analysis of amino acids using pre-column derivatizationJournal of Chromatography B: Biomedical Sciences and Applications, 1984
- Taste of amino acids, peptides, and proteinsJournal of Agricultural and Food Chemistry, 1969
- Systemic Fungicidal Activity of 1,4-Oxathiin DerivativesScience, 1966