Proximate Composition of Two Sea Cucumber Species Holothuria pavra and Holothuria arenicola in Persian Gulf

Transcription

1 Avilble online t Annls of Biologicl Reserch, 212, 3 (3): ( ISSN CODEN (USA): ABRNBW Proximte Composition of Two Se Cucumber Species Holothuri pvr nd Holothuri renicol in Persin Gulf Ali Rez Slrzdeh 1 *Mjid Afkhmi 2 Kzem Drvish Bstmi 2 Mrym Ehsnpour 1 Aid Khzli 2 nd Amin Mokhleci 3 1 Deprtment of Fishery, Islmic Azd University, Bndr Abbs Brnch, Bndr Abbs, Irn 2 Young Reserchers Club, Islmic Azd University, Bndr Abbs Brnch, Bndr Abbs, Irn 3 Young Reserchers Club, Islmic Azd University, Centrl Tehrn Brnch, Tehrn, Irn _ ABSTRACT This study compred the chemicl compositions of se cucumbers hrvested from the Bndr-elengeh cost in South of Irn July 211. Their Moisture, sh, protein, nd ft contents were mesured nd recorded. The verge protein, moisture, sh, crude fiber nd ft were 17.61±.95%, 67.82±3.81%, 32.74±1.17%, 1.87±.5% n d 2.43±.53% in H.prv nd 24.37±1.93%, 69.45±3.9%, 1.86±.4%, 2.29±.5% nd 2.88±.47% in H.renicol respectively. Crude ft nd moisture content doesn't show ny significnt difference (p>.5). Significnt vritions were lso observed between protein, sh nd crude fiber contents (p<.5) which sh content in H.prv ws more thn H.renicol otherwise protein nd crud fiber content in H.renicol were more thn H.pvr(p<.5). Keywords: Se cucumber, chemicl composition, Persin Gulf. _ INTRODUCTION The se cucumber belongs to the Echinoderm phylum. It hs been trditionl tonic food in mny Asin countries for thousnds of yers. In Chin, 134 species hve been found, mong which only 2 species re edible nd of medicinl functions [1]. They re usully mrketed s frozen, cooked-dried, cooked-slted nd cooked-slted-dried products [2].they live on rocky substrt, soft sediments nd phnerogm se grss beds, in depths tht vry between nd 1 m [3]. In the ocens, there re hundreds of vrieties of se cucumbers. Although the commercil vlue of species grown in different res under different conditions cn rnge from few to thousnds of US dollrs per kilogrm, no detiled comprison hs been mde of their chemicl components nd nutritionl vlue. With the development of the food industry, vrious kinds of nutriments nd tonic products re now mde of the se cucumber, including dried products (beche-de-mer), pickled products, wter-risen products, orl liquids nd cpsules. 135

2 Mjid Afkhmi et l Annls of Biologicl Reserch, 212, 3 (3): The mjor edible prts of se cucumber re the body wll minly consisting of collgen nd mucopolyscchrides. More thn 21 types of collgen hve so fr been identified in vrious tissues nd their roles hve been investigted [4]. Se cucumbers re well known to exert beneficil effects on humn helth. These echinoderms re used in Asin trditionl medicine to mintin fitness during long fishing trvels or to prevent, reduce or cure severl Ailments like constiption, renl deficiency or rthritis. Severl ppers published in the lst two decdes cme in support to these medicinl purposes showing multiple biologicl ctivities of se cucumber extrcts s wound heling promoter nd exhibiting ntimicrobil, nticncer, nd immunomodultory properties [5-8]. However, there were only few reports bout chemicl composition being used in the geogrphicl clssifiction of qutic food mterils. Furthermore, the chemicl composition of se cucumbers re influenced by the locl environmentl fctors especilly the wter environment. In Irn, se cucumbers re not well known nd they re not consumed s food, lthough they hve been consumed in mny countries for hundreds of yers. Few studies on se cucumbers in Irn were crried out [9-12] Therefore, there is scrce informtion regrding to H. prv nd H.renicol, which re commonly observed in Bndr-e-Lengeh cost. There is no informtion exists relting to most se cucumber species of Irn in terms of their proximte composition. Therefore, we imed to study the proximte composition of two species of fresh se cucumbers; H. prv nd H.renicol from costl regions of Irn. MATERIALS AND METHODS Se cucumber smples Se cucumber smples including Holothuri renicol (1 specimens) nd Holothuri prv (1 specimens) were collected during low tide from the Bndr-e-lengeh cost in South of Irn July 211(Fig 1).They were kept in iced boxes nd trnsported to the lbortory where they were wshed with cold wter, weighed nd mesured. Anlyses of protein Totl protein ws determined by using Kjeldhl method [13]. A conversion fctor of 6.25 ws used to convert totl nitrogen to crude protein for ll vrieties of fish. Moisture, Ash nd fiber nlyses The muscle ws homogenized by food processor (Brun Combimx 6), nd moisture content of 5 g of homogenized smple ws determined by drying the smple in oven t 15 C until constnt mss ws obtined [14]. Ash nd Fiber were determined by using the bsic AOAC method [14] by heting the smples in the furnce t 55 C for 8 12 h. Ech smple nlyzed three times. Lipid nlyses Totl lipids of se cucumber species were extrcted (seprtely) ccording to the Bligh nd Dyer method [15]. After phse equilibrtion, the lower Chloroform lyer (TL) ws removed nd dried in rotry vcuum evportor t 32 C. The extrcted lipids were weighed in order to determine the TL, nd then redissolved in chloroform/methnol (9:1, v/v) nd finlly stored t C until used. Additionlly, in order for tht to be confirmed, liquots were evported in preweighed 136

3 Mjid Afkhmi et l Annls of Biologicl Reserch, 212, 3 (3): vils to constnt weight to determine the lipid content. To prevent oxidtion t-butylhydroquinone ws dded to ll smples during preprtion. Sttisticl nlysis Dt sttisticl nlysis ws crried out with SPSS softwre nd Excel. Dt normlity checked by using Kolmogrove-smironoff test. Significnt difference between chemicls chrcteristic between two fishes ws determined by using t- test bout 5% probbilities. Dt re expressed s mens's., n vlues re given for ech tble. RESULTS Tbles 1 nd 2 represent proximte composition (wet weight bses) of two se cucumber species investigted in this study. The verge protein, moisture, sh, crude fiber nd ft were 17.61±.95%, 67.82±3.81%, 32.74±1.17%, 1.87±.5% nd 2.43±.53% in H.prv nd 24.37±1.93%, 69.45±3.9%, 1.86±.4%, 2.29±.5% nd 2.88±.47% in H.renicol, respectively. Crude ft nd moisture content does not show ny significnt difference (p>.5) which the highest vlue of crude ft nd moisture were observed for H.renicol (3.73% nd %), respectively (Fig. 2). Significnt vritions were lso observed between protein, sh nd crude fiber contents (p<.5), where sh content in H.prv ws more thn H.renicol; otherwise, protein nd crud fiber content in H.renicol were more thn H.prv (p<.5) (Fig. 3). Tble 1 Proximte composition (% wet weight bsis) of H. prv Prmeters Length(cm) Weight(g) Ash % Moisture % crude fiber % Protein % Ft % Min Mx Averge SD Tble 2 Proximte composition (% wet weight bsis) of H.renicol Prmeters Length(cm) Weight(g) Ash % Moisture crude fiber % Protein % Ft % Min Mx Averge SD Tble 3 compring between results of this study with other regions Species H.prv (This study) H.renicol (This study) H. polii (Aydın et l., 211) H. tubulos (Aydın et l., 211) H. mmmt (Aydın et l., 211) Moisture (%) ± ± ± ± ±.3 Protein (%) 17.61± ± ± ± ±.3 Ft (%) 2.43± ± ±.4.18 ±.5.9 ±.8 Ash (%) 32.74± ± ± ± ±.1 137

4 Mjid Afkhmi et l Annls of Biologicl Reserch, 212, 3 (3): F t H. prv H.renicol M o is tu r e (% ) H. prv H.renicol Fig 2 comprison of ft nd moisture in H. prv nd H.renicol 3 25 b 2 Protein H. prv B. mrmort 138

5 Mjid Afkhmi et l Annls of Biologicl Reserch, 212, 3 (3): Ash (%) H. prv H.renicol b 3 b 2.5 Crude fiber(%) H. prv H.renicol Fig 3 comprison of protein, sh nd crud fiber in H. prv nd H.renicol. 139

6 Mjid Afkhmi et l Annls of Biologicl Reserch, 212, 3 (3): DISCUSSION Chemicl constituents in medicinl mterils re the substntil foundtions of curtive effects, which differ mong vrious regions. For exmple, se cucumbers of the sme species but in different geogrphicl regions provide discrimintive functions in medicl pplictions [16, 17], nd thus it requires specil tretments in commercil trde nd sfety mngement. Becuse it is impossible for ordinry consumers to distinguish se cucumbers of vrious geogrphicl regions, using the sensory methods of sight, smell nd tste, it is importnt to develop methods to differentite between se cucumbers from vrious geogrphicl regions to ressure consumers, protect geogrphicl indiction, ensure fir competition, reinforce governmentl supervision nd permit the implementtion of product recll. In recent yers, reserch efforts hve been focused on the potentil of nlyticl techniques for the determintion of griculturl products; ccording to geogrphicl origin [18, 19].Se cucumbers generlly contin higher moisture nd lower protein content thn mrine fish nd shellfish. Proximte compositionl dt for fresh se cucumbers vry gretly; moisture %, protein %, ft.l.9%, sh l.5 4.3% nd crbohydrte 2.2%. [2]. Moisture, protein, ft nd sh contents of 3 se cucumber species from Aegen Se of Turkey rnged between 81.24% nd 85.24%, 7.88% nd 8.82%,.9% nd.18%, nd 5.13% nd 7.85%, respectively, with significnt chnges mong species (P<.5) hving been determined[21]. The dt found in the present study for protein, ft nd sh contents were more thn the rnge reported by Chng-Lee et l. [2] nd Aydin et l. [21] (Tble 3). The protein content is importnt when considering qulity nd texture of the muscle of the qutic niml. Muscles of qutic nimls tht contin smll mounts of protein tend to lose much wter upon cooking, which ruins the texture of the met. Food resources cn ffect lipid contents of some holothurins becuse of their selective feeding nd chnges in the food supply of se environment [22].Therefore, it is importnt to study the biochemicl composition of different species of se cucumbers from different regions. According to our results, chemicl compounds of the se cucumbers H.renicol nd H. pvr though coming from the sme environmentl conditions hd differences from ech other nd from others in the sme study. Chemicl compounds my be subjected to sesonl vritions in feeding behvior [2] or to individul or geogrphicl vritions [23]. O zer et l. [24] lso emphsized tht hndling procedures cn ffect the chemicl composition of se cucumbers. Acknowledgement The uthors wish to cknowledge the Bndr bss brnch Islmic Azd University for finncil support nd coopertion in implementing this project. REFERENCES [1]L.Y. Lio.Chin Acdemic Journl Electronic Publishing House 21, 35, 1-4. [2] FAO. Fisheries Sttistics [3]W. Fischer, M. Schneider, M.L. Buchot. Fiches FAO d identifiction des espe`ces pour les besoins de l peˆche 1987, Rev.1. [4]K. Gelse, E. Poschl, T. Aigner. Advnced Drug Delivery Reviews 23, 55, [5]D.L. Aminin. Journl of Medicinl Food 21, 4, [6]B.D. Fredlin, B.H. Ridzwn, A.A.Z. Zinl Abidin, M.A. Kswndi, H. Ziton, I.Zli. Generl Phrmcology 199, 33,

7 Mjid Afkhmi et l Annls of Biologicl Reserch, 212, 3 (3): [7]B. Ridzwn, M.A. Kswndi MA, Y. Azmn, M. Fud. Generl Phrmcology 1995, 26, [8]F. Tin, X. Zhng, Y. Tong, Y. Yi, S. Zhng, L.Li. Cncer Biology nd Therpy 25, 4, [9]T. Amini Rd. Pjouhesh nd Szndegi 24, 68, (In Persin). [1]A. Shkouri, T. Aimorird, M.B. Nbvi, P. kochnin, A. svri, A. J. Biol.sci 29, 9, [11]A.R Dbbgh, M. R Sedght, H. Rmeshi, E. Kmrni. SPC Beche-de-mer Informtion Bulletin 211, 31, [12] A.R Dbbgh, M. keshvrz. world Applied Science Journl 211b, 13, [13]S.E. Ritzmnn, J.C. Dniels JC. Little Brown, Boston [14]AOAC. Helrich K (Ed). Arlington, VA, USA 199. [15]E.G. Bligh, W.J. Dyer. Cndin Journl of Biochemistry nd Physiology 1959, 37, [16]J.F. Wng, S. GAO, Y.M. Wng, Q. M, B.X. Ren, C.H.H Xue. Periodicl of Ocen University of Chin 29, 39, [17]Q. Zho, J.F. Wng, Y. Xue, Y. Wng, S. GAO, M. Lei, C.H.H. Xue. Journl of Fishery Sciences of Chin 28, 15, [18]B. Peres, N. Brlet, G. Loiseu, N. Montet. Food Control 27, 18, [19]L.M. Reid, C.P. O Donnell, G. Downey.Trends in Food Science nd Technology 26, 17, [2]M.V. Chng-Lee, R.J. Price, L.E. Lmpil LE.Journl of Food Science 1989, 54, [21]M. Aydın, S.S Hu, T. Bekir, E. Yilmz, K. Sevim. Interntionl Journl of Food Science nd Technology 211, 46, [22]R.R. Neto, G.A. Wolff, D.S.M. Billett, K.L. Mckenzie, A. Thompson. Deep-se Reserch 1 26, 53, [23]M.L. Ginger, D.S.M. Billett, K.L. Mckenzie. Progress in Ocenogrphy 21, 5, [24]N.P. O zer, S. Mol, C. Vrlık. Turkish Journl of Fisheries nd Aqutic Sciences 24, 4,