Profiling Analysis of Fatty Acids and Collagens Obtained from Sea Cucumbers

Pascal Budzinski,Mananya Maimeun,Malinee Sriariyanun,Parita Mutrakulcharoen,Benjamaporn Wonganu,M Sriariyanun,Y.S Cheng,P Yasurin,K Rattanaporn,W Rodiahwati

doi:10.1051/e3sconf/202014103006

Abstract

Investigations of alternative resources for production of functional foods and ingredients containing valuable compounds with biological activities are getting more and more attention. Sea cucumbers are aquatic functional foods with various medical and pharmaceutical effects, such as antioxidant, antibacterial, antifungal, antiviral, anti-inflammatory and neuroprotective activities. This study aimed to conduct profiling analysis of fatty acids and collagens extracted from four different sea cucumbers harvested from Papua New Guinea by using Gas Chromatrography-Mass Spectrometry (GC-MS) and Fourier Transform Infrared Spectrometer (FT-IR). Three different extraction methods in combination with various solvents were used to find the best combination for extracting fatty acids. Enzymatic and chemical extraction methods were applied for collagen extraction. The highest fat recovery in this study was 85.32% of theoretical yield with high proportions of unsaturated fatty acids up to 74.54%, and enriched with omega-3 fatty acid. FT-IR chromatogram of sea cucumber protein extracts showed the characteristic of collagen enriched with glycine and proline. The nutritional analysis of sea cucumber extracts demonstrated the potential use as functional foods and ingredients with high benefits to human health.

Highlights

Due to the growing needs of functional foods and ingredients in the markets worldwide, finding the raw materials with beneficially nutritional properties and specific to targeted consumers gains intensive attention from industries
In addition to fat yield, the fatty acid profiles obtained from 3 different extraction methods were analysed by using Gas Chromatrography-Mass Spectrometry (GC-MS) analysis
The fatty acids were classified to 2 main groups, saturated fatty acid (SFA) and unsaturated fatty acid (USFA)

Summary

Introduction

Due to the growing needs of functional foods and ingredients in the markets worldwide, finding the raw materials with beneficially nutritional properties and specific to targeted consumers gains intensive attention from industries. The food supplements with human health improvement effects obtained from animal meats, i.e. nuts and herbs, may contain active chemicals, which stimulate allergenic reactions to some sensitive consumers [1]. Variations of raw material sources are important for production and development of foods and ingredients to supply the industries and markets. Sea cucumbers are interesting feedstocks with pharmaceutical activities. With these characteristics, they could be used in foods as well as biomedicine industries [2]. Many studies provide scientific evidences that sea cucumbers contain various biologically active compounds that provide health benefits, such as antioxidant, antibacterial, antifungal, antiviral, anti-inflammatory activities and neuroprotective activities [3]

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Results

Conclusion