Journal
FOOD CHEMISTRY
Volume 314, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126211
Keywords
Saponins; DHA; EPA; Ceramide; Metabolomics; Pantothenic acid; alpha-Tocopherol; Squalene
Funding
- National Key R&D Program of China [2018YFC0311206]
- South Australian government
- Flinders University
- International Science and Technology Cooperation Project of Shandong Academy of Sciences [2019GHZD03]
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Hot water pretreatment of sea cucumbers potentially changes nutritional benefits. This study aimed to quantify hot water pretreatment-induced changes in metabolite profiles of sea cucumber body walls. ICP-OES, GC-MS, and LC-MS analyses of untreated- (UT-BW), hot water-treated body walls (HW-BW) of Apostichopus japonicus, and the hot water extract (HW-E) determined significant losses of minerals (25-50% w/w), protein (similar to 11% w/w), carbohydrate (33% w/w), saponins (similar to 41% w/w), and spermidine (100%), a potential antipsychotic from hot water-treated samples. Multivariate comparisons of HW-BW with UT-BW and HW-BW with HW-E showed increases in amino acids and fatty acids, suggesting hot water-induced degradation or transformation or easier extraction of protein, lipid or other components. Presence of 80 to 88.5% of compounds in the HW-E and lower DHA, EPA and glycerophospholipids levels in HW-BW suggested extraction of these metabolites. These data indicate that novel processing technologies are required to preserve the full nutritional benefits of sea cucumbers.
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