Proximate Compositions and Fatty Acid Profiles of Raw and Processed Holothuria polii and Holothuria tubulosa from the Aegean Sea

Ioannis T. Karapanagiotidis (), Elli Zafeiria Gkalogianni, Chrysoula Apostologamvrou, Konstantinos Voulgaris, Anastasios Varkoulis and Dimitris Vafidis
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Ioannis T. Karapanagiotidis: Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytoko Street, 38446 Volos, Greece
Elli Zafeiria Gkalogianni: Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytoko Street, 38446 Volos, Greece
Chrysoula Apostologamvrou: Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytoko Street, 38446 Volos, Greece
Konstantinos Voulgaris: Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytoko Street, 38446 Volos, Greece
Anastasios Varkoulis: Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytoko Street, 38446 Volos, Greece
Dimitris Vafidis: Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytoko Street, 38446 Volos, Greece

Sustainability, 2024, vol. 16, issue 14, 1-14

Abstract: Sea cucumbers have become a highly valuable fishery product, and therefore the determination of their proximate compositions and fatty acid profiles are useful indicators of their physiological status and nutritional value. Thus, various raw and processed products, such as raw, dried, frozen, boiled, and salted Holothuria polii and Holothuria tubulosa that were collected from the Aegean Sea were analyzed. Although there were some notable differences in the proximate and fatty acid profiles between the two species and among the various processing forms, both H. polii and H. tubulosa had a high nutritional value. They were rich in proteins (up to 68.5% in the dried form), and although their lipid fraction was low (0.3–3.9%), it was characterized by very high levels of arachidonic acid (19.1–30.9% of total fatty acids) and eicosapentaenoic acid (8.5–15.7) that play vital roles in human growth, development, and health. In addition, their n-3/n-6 fatty acid ratios were within the recommended ranges, while their low Atherogenic and Thrombogenic indices and high Hypocholesterolemic index denote their high protective role against coronary artery disease. The provided information sheds light on the high nutritional value of this important marine fishery resource and provides valuable information for its preservation and processing. This information could also help policy makers, stakeholders, and the public to recognize the importance of this valuable fishery resource for human nutrition and to adopt preventative measures toward its sustainable exploitation.

Keywords: sea cucumber; nutritional value; lipid quality; processing (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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