title: First report of the nutritional profile and antioxidant potential of Holothuria arguinensis, a new resource for aquaculture in Europe.
abstract: This work reports for the first time the nutritional profile and antioxidant potential of the edible sea cucumber Holothuria arguinensis from the North-eastern Atlantic. H. arguinensis has high levels of protein, with the amino acids profile dominated by alanine, glycine and proline and low lysine/arginine ratios. Its carbohydrate and energetic contents are also low as well as the total lipid levels, although its lipid profile is rich in polyunsaturated fatty acids (PUFA), especially arachidonic, eicosapentaenoic and docosahexaenoic acids. In addition, H. arguinensis has high levels of calcium. The water and ethanol extracts show ability to scavenge free radicals and to chelate copper and iron ions. Our results indicate that H. arguinensis has a balanced nutritional quality suitable for human consumption. In addition, it contains compounds with antioxidant potential; thus its intake can contribute for a healthy and well-balanced diet.
authors.affiliation: a Faculty of Sciences and Technology, Center of Marine Sciences , University of Algarve , Faro , Portugal.
authors.forename: Christina C
authors.initials: CC
authors.lastname: Roggatz
authors.affiliation: a Faculty of Sciences and Technology, Center of Marine Sciences , University of Algarve , Faro , Portugal.
authors.forename: Mercedes
authors.initials: M
authors.lastname: González-Wangüemert
authors.affiliation: a Faculty of Sciences and Technology, Center of Marine Sciences , University of Algarve , Faro , Portugal.
authors.forename: Hugo
authors.initials: H
authors.lastname: Pereira
authors.affiliation: a Faculty of Sciences and Technology, Center of Marine Sciences , University of Algarve , Faro , Portugal.
authors.forename: Maria João
authors.initials: MJ
authors.lastname: Rodrigues
authors.affiliation: b Center of Marine and Environmental Research (CIMA) , University of Algarve, Campus de Gambelas , Faro , Portugal.
authors.forename: Manuela Moreira
authors.initials: MM
authors.lastname: da Silva
authors.affiliation: a Faculty of Sciences and Technology, Center of Marine Sciences , University of Algarve , Faro , Portugal.
authors.forename: Luísa
authors.initials: L
authors.lastname: Barreira
authors.affiliation: a Faculty of Sciences and Technology, Center of Marine Sciences , University of Algarve , Faro , Portugal.
authors.forename: João
authors.initials: J
authors.lastname: Varela
authors.affiliation: a Faculty of Sciences and Technology, Center of Marine Sciences , University of Algarve , Faro , Portugal.
authors.forename: Luísa
authors.initials: L
authors.lastname: Custódio
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology*; D017756:Aquaculture; D002241:Carbohydrates / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005060:Europe; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D016166:Free Radical Scavengers / Q000494:pharmacology; D047332:Holothuria / Q000737:chemistry*; D006801:Humans; D008903:Minerals / Q000032:analysis; D009753:Nutritive Value; D014020:Tissue Extracts / Q000494:pharmacology
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D002241:Carbohydrates; D004044:Dietary Proteins; D005231:Fatty Acids, Unsaturated; D016166:Free Radical Scavengers; D008903:Minerals; D014020:Tissue Extracts
keywords: Nutritional profile; amino acids; fatty acids; functional foods; sea cucumbers