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J Food Proce ss Preserv. 2018;42:e13723. wileyonlinelibrary.com/journal/jfpp ©2018WileyPeriodicals,Inc.
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htt ps://doi.org /10.1111/jfpp.13723
1 | INTRODUCTION
Sea cucumbers belonging to Holothuroidea class of Echinodermata
live on muddy and sandy grounds, especially on the ocean and sea‐
shores and consume organic materials such as protozoa, diatom, and
detritusasnutrients(Cakli,Cadun,Kişla,&Dincer,2004;Duan,Zhang,
&Mujumdar,2007).Seacucumbershavebecomeoneofthemostim‐
portant seafood products consumed in many countries (Li, Li, Guo, Li,
&Zhu, 2018).They arewidelyfoundin the Mediterranean,Aegean
Sea,andMarmaraSeainourcountry(Aydin,2008;Bilgin&İzci,2016).
Sea cucumbers are an important food product with high protein and
low fat content and containing vitamins and minerals such as vitamin
A,thiamine,riboflavin,niacin,calcium,iron,magnesium,andzinc(Cakli
etal.,2004;Chen,2005;Fredalinaetal.,1999;Vergara&Rodríguez,
2016).Thesespeciesareeffective on asthma, rheumatism,andcon‐
stipation; also they have antimicrobial and antioxidant properties as
wellasapreventiveeffectagainstcancerandhypertension(Bordbar,
Anwar,&Saari,2011;Fredalinaetal.,1999;Liuetal.,2012).
Received:24November2017
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Revised:24A pril2018
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Accepted:29May2018
DOI:10.1111/jfpp.13723
ORIGINAL ARTICLE
The effect of different drying methods on chemical
composition, fatty acid, and amino acid profiles of sea
cucumber (Holothuria tubulosa Gmelin, 1791)
Fatma Öztürk | Hatice Gündüz
Faculty of Fisheries, Izmir Katip Celebi
University,Izmir,Turkey
Correspondence
Fatma Öztürk, Faculty of Fisheries,
DepartmentofFishProcessingTechnology,
IzmirKatipCelebiUniversity,Izmir,Turkey
Email: fatma.ozturk@ikc.edu.tr
Abstract
Thisstudywascarriedouttodeterminetheeffectsofdifferentdryingmethods(hot
air, microwave, and freeze dr ying) on the rehydrat ion rate, drying time , chemical
composition, fatty acid, and amino acid profile of sea cucumber (Holothuria tubulosa
Gmelin,1791).SeacucumbersdriedbyFD,HAD,andMDmethodswerefoundtobe
ofsamequalityintermsofrehydrationrateandsensorycharacteristics.But,itwas
determinedthatMDismoreeffectivefortheprotectionofspecialessentialamino
acids.The dryingtime was24hr in FDand 14hrinHAD,while this timewasonly
4mininMD.Asaresult,therewasasignificantdifferenceinnutritionalvalueofsea
cucumbersdependingonthedryingmethod.ItwasdeterminedthatMDisthemost
suitable method for drying sea cucumbers in terms of amino acid, fatty acid content,
and drying time.
Practical applications
Sea cucumbers have a high protein and low fat content and can be regarded as a di‐
etetic food in terms of nutrition. Since the sea cucumber can easily autolysis after
removalfromseawater,itisdifficulttopreserveandtransportit.Therefore,itisim‐
portant to choose a drying method that will protect nutritive and bioactive sub‐
stancesinseacucumbers,aswellimprovingthequalityofproducts.Thisstudygives
valuable information about the effect of different drying methods on rehydration
rate, drying time, chemical compositions, fatty acid and amino acid profiles of sea
cucumber (H.tubulosa).Asaresult,itwasdeterminedthattherearesignificantdiffer‐
ences in the nutritive and functional components of sea cucumbers depending on the
applied drying method.
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ÖZTÜRK and GÜNDÜZ
Sea cucumbers quickly autolize after they have been caught,
for this reason they must be stored using various processing meth‐
ods.Thedryingmethodisusedforthepreservationof80%ofthe
seacucumbersharvested all overthe world.Mostoftheseacu‐
cumbers are dried using traditional sun drying (Cakli et al., 2004;
Li et al., 2018). They are cleaned, gutted, cooled and sun dried:
traditionaldryingprocess (Cakliet al.,2004).Thisprocessis car‐
riedoutat18°C–25°Cfor72–96hr(Lietal.,2018).However,this
traditional method leads to problems such as long processing time,
loss of many active compounds, inadequate removal of water, and
contamination during the process (Duan, Zhang, Mujumdar, &
Wang,2010;Moon,Kim,Chung,Pan,&Yoon,2014).Hotairdry‐
ing, microwave drying, and freeze drying are alternatives to sun
drying method.
Hot air drying is a process in which the product is exposed
to a continuous stream of hot air to remove the water present in
the food. Hot air dryers provide a faster, homogenous, and hy‐
gienic drying thansundryingmethod(Doymaz & Pala,2002;Li
etal.,2018).Buthotairdryingcausesmajorproductdeteriora‐
tions(Moonetal.,2014;Ratti,2001).Microwaveenergyiswidely
usedinthe drying offood products.Becausemicrowave drying
provides fast heating and efficient use of energy, it is safe to use,
harmlesstohealth,andeasytocontrol(Duan,Jiang,Wang,Yu,&
Wan g,2011).Thel owte mperaturea ndtheremovalofwaterfro m
the medium during the freeze drying process provides a high‐
quality dried product by stopping most of the microbial reactions
(Duan,Zhang,Mujumdar,&Wang,2010;Ratti,2001;Zhang,Pu,
&Sun,2016).Comparedtootherdryingmethods,freezedrying
method is the best method for preserving nutrients, color, struc‐
ture,and taste.Duetotheporousstructureofthefreeze‐dried
products, the rehydration ability is good. However, this method
requiresatleast18hrfordr yingandthistimeisveryhigh(Duan,
Zhang,Li,&Mujumdar,2008;Duan,Zhang,Mujumdar,Huang,&
Wang, 2010). Proce ssing metho ds have an import ant effec t on
the nutritive and functional components of sea cucumbers (Li et
al.,2018).Chang‐Lee,Price,andLampila(1989,Caklietal.(200 4,
andZhong,Khan,andShahidi(2007reportedtheeffectsofpro‐
cessing and cooking methods on nutrient composition and fatty
acid profile of sea cucumbers. For this reason, it is important to
choose a dr ying method that will protect nutritive and bioactive
substances in sea cucumbers, as well improve the quality of prod‐
ucts (Li et al., 2018). In additionto these methods, researchers
haveuseddryingmethodssuchasmicrowavefreezedrying(Duan
etal.,2008),dielectricdrying(Duan,Zhang,Mujumdar,&Wang,
2010),combinedelectrohydrodynamicandvacuumfreezedrying
(Bai,Ya ng,&Hua ng,2012),an dfarinf raredrad ia tion(Mo onetal. ,
2014)todryseacucumbers.
The purp ose of this stud y is determine t he effect of d ifferent
drying methods on rehydration rate, drying time, chemical compo‐
sitions, fatty acid, and amino acid profiles of sea cucumber (H. tub-
ulosa),and to determine theproper drying method to improve the
quality of dried sea cucumbers.
2 | MATERIALS AND METHODS
2.1 | Materials and equipment
Theseacucumber (H. tubulosa Gmelin, 1791) originatingfrom the
Aegea nregio n(İzm ir‐Tu rkey) wer eob tainedf rom acomme rci alcom‐
pany.Inthisstudy,120seacucumberswereused.Theseacucumber
sampleswere49.9ginweight(average)and14.03cminlength(av‐
erage).Dryingoven(Excalibur,4,926T),microwaveoven(Optimus,
OP50K), andfreeze dryer (XO Instrument‐12B)were usedduring
the drying process of the sea cucumber.
2.2 | Pretreatment
Se a cucum b e r swe r ebrou g htto t hela b o r ato r yi nsea w ate r.T h eint e r‐
nal organs of each sample were removed and the body wall washed.
Seacucumberswereboiledfor45minat100°Cin3.5%salt‐contain‐
ingwater(Caklietal.,2004;Lietal.,2018).Thesamplesweredivided
intothreegroups(40specimen)fordryingprocessing.Freeze‐dried
sampleswerefrozenat−18°Cbeforefreezedr yingprocess.
2.3 | Drying process
Hot air drying (HAD):Theboiledsampleswereplacedonthedrying
tray.Hotairwasappliedatarateof1.5m/sand20%relativehumid‐
ityat60°C.Thesamplesweredehydratedtoamoisturecontentof
6%(Duan,Zhang,Mujumdar,&Wang,2010).
2.3.1 | Microwave drying (MD)
In this study, a conveyor‐type industrial microwave drying oven with
a frequency of 2.45 GHz, 3,000 W was used. Sea cucumbers were
placed on the conveyor belt to leave a 1 cm space bet ween them and
200Wmicrowavepowerwasusedfordrying.Thetimerequiredto
achieveamoisturelevelof6%wasdeterminedbypreliminarytests.
Asaresultofpreliminarytests,thetotaldryingtimewasdetermined
as 240s. The moisture content of the final prod uct was verified
using a moisture meter.
2.3.2 | Freeze drying (FD)
Frozen sea cucumbers were placed in trays and placed in freeze dryer.
Thepressureandtemperatureweresetat50Paand−80°Cinthedry‐
ingprocess.Again,thisprocesscontinueduntilthemoisturecontent
ofthesamplesreached6%(Duan,Zhang,Mujumdar,&Wang,2010).
2.4 | Chemical composition
Moisturecontent,protein,and crude fat amount of rawand dried
seacucumbersweredeterminedaccordingtoovenmethod(AOAC,
1984),Kjeldahlmethod(AOAC,1984),andmethodofBligh&Dyer,
1959, respectively. The ash amount s of the samples were deter‐
mined by burning in muffule furnace at 550°C for 24 hr.
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ÖZTÜRK and GÜNDÜZ
2.5 | Amino acid analysis
In determining the samples’ free amino acid composition, the
methods(HPLCmethod) reported by Aristoy&Toldra,1991and
Antoine, Wei, Littell, &Marshall,1999wereemployed.First, the
samples were homogenized, and then 5 g of sample was weighed
andhydrolyzedwith6NHClfor24hrat110°C.Single‐detector
(UV) and ZorbaxEclipse‐AAA 4.6 x 150mm, 3.5μm HPLC were
used to determine the free amino acid composition of the sam‐
ples.FMOC(9‐fluorenylmethylchloroformate)with OPA(ortho‐
phthalaldehyde)wereusedasthederivatizationreagentand0.4N
Borate(pH10.2)wasusedasthebuffersolutionforaminoacids.
2.6 | Fatty acid analysis
Fatty acids were extracted and then the fatty acid methyl esters
(FAMEs)werepreparedinaccordancewiththeISO5509method
(2000).Firstly,thelipidofsample,fattyacidanalysisofwhichis
to be performed, was extracted. For this purpose, a portion of
samples was put into a soxhlet setup and the lipid was extracted
usingpetroleumether.Andthen,theetherwasevaporatedusing
anevaporator.About100mg of the obtained lipidwasweighed
in a capped centrifuge tube and then 10‐ml n‐hexane was added
intothetube.Andthen,10‐ml2NKOHsolutionwasadded;the
mixture was centrifuged, and the superior phase was filtered
and analy zed in gas chromatog raphy (GC) device. G C was per‐
formed using Agilent Technologies 6,890 gas chromatograph
equipped with an HP‐5 cross‐linked methyl silicone fused‐silica
capillarycolumn(30m×0.25mmI.D.,0.25‐μmfilmthicknesses).
Hydrogenwasusedasthecarriergas.Oventemperaturewasset
between180and250 ˚C. Gas chromatography–massspectrom‐
etry (G C‐MS) was pe rformed using A gilent Technologies 5 ,973
device. Individual components were identified using mass spec‐
tral data and by comparing the retention time data with those ob‐
tained from authentic and laboratory standards. Peak area was
quantified and expressed as percentage of total fatty acids (Wen,
Hu,&Fan,2010).
2.7 | Rehydration ratio (RR)
The drie d sea cucumber s were soaked in 25°C di stilled water fo r
2hr. Afterw ards samples w ere left on the f ilter paper fo r 30s to
removetheirfreewaterandweighed(Duanetal.,2007).
where Wd is the weight of samples before rehydration and Wr is the
weight of samples after rehydration.
2.8 | Sensory evaluation
The sensory evaluation of the dried samples was carried out by
seven panelists. The color, odor, appearance, texture, aroma/fla‐
vor, and overall acceptability criteria were taken into consideration.
Thescoringwereratedas1–2“dislikeverymuch,”3–4“dislike,”5–6
“neutral,”7–8“like,”and9–10“likeverymuch.”
2.9 | Statistical analysis
Theobt ainedda tawereana lyzedus ingANOVA(analy si sofv ariance).
The resul ts were evaluate d by Duncan Multip le Comparison Test .
TheSPSSstatistic alpa ck ageprogramwasusedtotestwh et hert here
isanydifferencebetweentheapplicationgroups(IBMSPSS2012).
3 | RESULT AND DISCUSSIONS
3.1 | Chemical composition
In the study, it was determined that raw sea cucumbers (H. tubulosa)
had 84.0 4% moisture, 10. 33% protein, 0.2 0% fat, and 6.6 3% ash
content(Table1).Similarly,Caklietal.,2004determinedthatrawsea
cucumbers (H. tubulosa) contained 87% m oisture, 8% pr otein, and
0.2% fat.Itwasobservedthatsea cucumbers of commercial value
existinginTurkishseashaveahighproteinandlowfatcontentand
can be regarded as a dietetic food in terms of nutrition (Culha et al.,
2017).Similarresultshave beenobtainedin studies conductedon
Actinopyga mauritiana, Holothuria arenicola, Holothuria leucospilota,
Holothuria scabra, Holothuria parva, Holothuria spinifera, Stichopus
naso, and Thelenota anax (Haider,Sultana,Jamil,Tarar,&Afzal,2015;
Ketharani&Sivashanthini,2017;Salarzadehetal.,2012).
Previous studies have shown that drying methods cause differ‐
enteffectsonnutritionalcompositionof foods.After the MD,FD,
andHADprocesses,fordriedseacucumbers,themoisturecontent
ra n g edbe t w e en6.0 0% and6. 8 6%,pr o tein conte n tbet w e e n56 .12%
and62.70%,fatconten tb etw een1. 36%and1.93%,andashcon te nt
ranged between30.39and38.16(Table 1).Chang‐Leeetal.(1989
RR=Wr/Wd(kg/kg)
Raw Freeze drying Hot air drying Microwave dr ying
Moisture(%) 84.0 4 ± 1.45a6.00±1.75b6.86±1.10b6.04±0.52b
Protein(%) 10.33 ± 3.55b62.70±9.03a56.12±1.17a59.79±5.76a
Fat(%) 0.20 ± 0.03b1.93 ± 0.71a1.36±0.05a1.65±0.51a
Ash(%) 6.63±0.87b30.39 ± 2.91a38.16±4.07a32.78±6.44a
Note. Theresultsaretheaverageoftworeplications.
a, b, c(→)The difference between the averages with the same letters is not statistically significant
(p>0.05).
TABLE 1 Chemical composition of raw
and dried sea cucumber
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ÖZTÜRK and GÜNDÜZ
reportedthat raw sea cucumbershad89%–91%moisture, 5%–6%
protein, 0.3%fat, 3% ash,and 0.3% carbohydrate, whiledried sea
cucumbers had 2%–6% moisture, 61%–70% protein, 2%–3% fat,
16%–24% ash, an d 2%–3%c arbohydrate s. Guiné, Henr iques, and
Ba rro ca(2014re port edt hatth emo ist ureconte ntsand ashco ntent s
ofsea cucumbers dried by drying chamber (40°C‐60°C), in drying
tunnel(60°C)andinfreezedryerrangedfrom6.57%to11.64%and
9.66%to14.9%,respectively.Bilginandİzci(2016determinedthat
rawsea cucumbers had87% moisture,12%protein, 0.3%fat, and
0.7% ash and sea cucumbers dried in room conditions (24°C) had
10%moisture,61%protein,0.9%fat,and27%ash.
Whilemoisturecontentinrawseacucumberswas84.04%,itwas
determined that moisture content of dried samples with different
dryingmethodswas6.00%–6.86%.Lietal.(2018reportedthatthe
moisture content of raw samples and dried samples with different
dryingmethodswas 91.24%and 3.99%–6.39%, respectively. High
moisture content is a limiting factor in the trade of sea cucumbers.
Therefore,itisimportanttoremovemoisturecontentoftheseacu‐
cumbers through appropriate drying methods.
Theprotein,themaincomponentofdriedseacucumbers,canbe
used as a quality index since it can be a sign of physical and chemical
changesinsamplesduringdrying(Baietal.,2012;Gao,Xu,&Yang,
2011).Itwasdeterminedthatamountofproteininrawseacucum‐
berswas10.33%andamountofproteinindr iedsampleswithdiffer‐
entdryingmethods was56.12%–62.70%. Similartotheresultswe
haveobtained,Telahigue,Hajji,Imen,andSahbi(2014reportedthat
the drying process increased protein content in dried samples com‐
paredtorawsamples.Thehighestproteincontentwasdetectedin
FDsamples.Similartotheresultswehaveobtained,Baietal.(2012
found that the highest protein content was in sea cucumbers dried
byFD. The reasonforthisisthatthelowtemperatureusedduring
dryingwithFDhelpspreservetheproteincontent(Baietal.,2012).
Amino acid type
Drying methods
Raw Freeze drying Hot air drying Microwave dr ying
Aspartate 4.05 ± 0.07a3.6±0.02c3.66±0.01c3.89 ± 0.02b
Glutamate 14.65±0.06a5.11 ± 0.01c5.39 ± 0.25bc 5.73 ± 0.04b
Asparagine 1.65±0.01aND ND ND
Serine 2.57 ± 0.03a1.95 ± 0.04c2.04 ± 0.02c2.16±0.05b
Glutamine 1.13 ± 0.02aND ND ND
Proline 2.44 ± 0.03c4.37 ± 0.03b4.42 ± 0.04b5.34 ± 0.03a
Hydroxyproline 7.74 ± 0.05a3.12 ± 0,03d3.25 ± 0.04c4.03 ± 0.04b
Alanine 3.25±0.06aND ND ND
Tyrosine 9.93 ± 0.03a2.11 ± 0.03c2.2 ± 0.03b2.17 ± 0.02bc
Cystiene 2.26±0.02a1.15 ± 0.02c1.49 ± 0.02b2.29 ± 0.03a
Glycine 14.53 ± 0.05a10.99 ± 0.04c11.82 ± 0.01bc 12.72±0.68b
∑NEAA 58.18 ± 0.37a32.38 ± 0.03d34.24 ± 0.24c38.31 ± 0.86b
Histidine 1.22 ± 0.03aND ND ND
Trypthophan 5.95 ± 0.07aND ND 5.86±0.03a
Phenylalanine 1.76±0.00a0.82 ± 0.02b0.84 ± 0.02b0.84±0.06b
Isoleucine 1.71 ± 0.02aND ND ND
Lycine 2.33 ± 0.03a1.17 ± 0.02c1.29 ± 0.03b1.22 ± 0.02c
Leucine 6.06±0.05a1.05 ± 0.04b1.5±0.69b1.13 ± 0.02b
Arginine 10.71 ± 0.02a7.00 ± 0.04d7.47 ± 0.04c8.22 ± 0.01b
Valine 1.14 ± 0.01c0.99 ± 0.01d1.23 ± 0.02b1.34 ± 0.02a
Methionine 6.28±0.02a3.61±0.02c4.4 ± 0.01bND
Theronine 3.84 ± 0.03a2.75 ± 0.02c3.1 ± 0.02b3.15 ± 0.03b
∑EAA 40.98 ± 0.01a17.36 ± 0.01d19.81 ± 0.71c21.74 ± 0.01b
∑AA 99.16 ± 0.39a49.74 ± 0.04d54.05 ± 0.47c60.05 ± 0.88b
EAA/NEAA 0.70 ± 0.04a0.54 ± 0.00c0.58 ± 0.02b0.57 ± 0.01bc
Note. EA: Essential amino acids; NEAA: Non‐essentialaminoacids;∑EA A: Total essen tial amino
acids; ∑NEAA:Totalnon‐essentialaminoacids;∑AA:Totalaminoacids.
*Theresultsaretheaverageoft woreplications.
a, b, c(→)The difference between the averages with the same letters is not statistically significant
(p>0.05).
TABLE 2 Aminoacidprofileofrawand
dried sea cucumbers
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ÖZTÜRK and GÜNDÜZ
Whilefatcontentinrawseacucumberswas0. 20%,itwasdeter‐
mined that fat content of dried samples by different drying methods
was1.36%–1.93%.Lietal.(2018reportedthatthehighestfatcon‐
tentwasdetectedinthesamplesdriedbyFD,HAD,andinsun,re‐
spectively. Similar to result of Li et al. (2018, the highest fat content
wasdetectedinthesamplesdriedbyFDandthelowestfatcontent
wasdeterminedinsamplesdriedbyHADinthisstudy.
3.2 | Amino acid analysis
Amino acid profiles of sea cucumbers dried by different drying
methodsaregiveninTable2.Totalamountofa mi noac id s( ΣAA)was
significantly different depending on the drying method (p<0.05).In
theseacucumbersdriedbyFD,HAD,andMDmethods,ΣA Awere
observedas49.74, 54.05,and 60.05,respectively,andthe highest
ΣAAwerefoundinMDsamplesamongdryingmethods.Duetothe
short processing time in the microwave drying method, it is thought
thataminoacidlossesare lower.Wuand Mao (2008reportedthat
microwave drying improves protein quality when compared to hot
air drying.
The ΣAA content of FD sampleswas found to besignificantly
lowerthan HAD and MD samples. Similarresultswereobtainedin
the stud y conducte d by (Duan, Zhang , Mujumdar, & Wang, 2010;
they found that the ΣA A content of HAD pr oducts ( 77.00 %) was
higher(73.24%)thanFDproducts(73.24%).
The highest non‐essentialamino acids (NEAA)inthe dried sea
cucumbers were glycine, glutamate, and proline while the essential
aminoacids(EAA)werearginine,methionine,andthreonine.Duan,
Zhang, Mujumdar, & Wang, 2010 achieved similar results in the
study carried out in the species Stichopus japonicus.Theresearchers
determined that the amount of glycine, glutamate, and proline from
NEAAandarginine,thronine,andleucinefromEAAwasdominant.
Similar results have been obtained in studies conducted with raw sea
cucumbers. Wen et al. (2010 found that the most abundant amino
acids in fresh sea cucumbers were glycine, glutamic acid, aspartic
acid,alanine,andarginineforming58.2%–65.9%ofthe∑AAcontent
oftheseaminoacids. Furthermore,in termsofEAA, they detected
threonine, phenylalanine, and tyrosine in high amounts. Sicuro et al.
(2012 have reported that glutamic acid, glycine, and aspartic acid are
the most common amino acids and Haider et al. (2015 pointed out
that glycine amino acid is the most abundant in raw sea cucumbers.
Inthisstudy,theratioofEA AtoNEA AofsamplesdriedbyFD,
HAD,andMDmethodswas0.54, 0.58,and0.57,respectively.The
samplesdriedbyMDmethodhavebeenfoundtohavehighervalues
than other drying methods for arginine and valine essential amino
acids and t ryptophan was found to be completely hydr olyzed in dried
samplesexceptforsea cucumbers driedbyMDmethod (p<0.05).
Tryptophanasanessentialaminoacidhydrolyzedeasily(Cankiriligil
&Berik, 2017). Most industrial microwave systems operate in mi‐
crowavepowerrangingfrom5.000to100.0 00W.Thefactthatthe
power flow is high for the given mass causes the temperature to in‐
creaserapidly.Asaresultoftheaccelerationofsomereactionswith
effect of rising heat at the beginning, there may not be enough time
forquitecomplexphysicochemicaleventstooccur(Konak,Certel,&
Helh el,20 09).Itisthoug htthatsho r td ryingtim ea pplie dt ot hesam ‐
plesdriedbyMDpreventsthehydrolysisoftryptophan.Methionine
wasfoundtobehigherinHADsamplesamongdriedseacucumbers
(p<0.05) bec ause aliphatic am ino acids such as met hionine have
limitedsolubilityinwaterduetotheirhydrophobicRgroups.Other
amino acids (histidine, phenylalanine, isoleucine, leucine) had no
significant differencesdepending on thedrying method used.The
valueofNEAwashigherinMDsamplesamongdriedseacucumbers
(p<0.05).Itisthoughtthatthisiscausedbythefactthatmostofthe
NEAshaveapolarstructure.
Aspartate, glutamate, glycine, alanine, serine, and proline have
been reported to be responsible amino acids for taste of sea cucum‐
bers (Duan,Zhang, Mujumdar,&Wang,2010).Inthisstudy,itwas
determined that the serine, aspartate, and proline amino acids re‐
sponsiblefor taste are high in MD products (p<0.05). In contrast
to these results, Duan, Zhang, Mujumdar, & Wang, 2010 found
significantincreasesin serine, glycine,alanine,andprolinein HAD
products. However, researchers stated that they did not detect this
increase in dried samples with FD and Microwave freeze drying
(MFD)andbettertasteofseacucumbersdriedbyHADmaybedue
to this increase.
3.3 | Fatty acid analysis
Althoughmany studies have beendone to determineoffattyacid
profile in different species of sea cucumbers (Fredalina et al., 1999;
Ginger,Santos,&Wolff,2000;Haideretal.,2015;Wenetal.,2010;
Zhongetal.,2007),thereisalimitednumberofstudiesonH. tubu-
losa(Aydin,Sevgili, Tufan, Emre, &Köse, 2011;Sicuroetal.,2012).
Also, the re are very few s tudies on the e ffect of dif ferent dry ing
methodsonnutrientcontentofthisspecies(Aydinetal.,2011).
In this study, the effect of different drying methods on the fatty
acid composition of sea cucumbers was investigated and the results
obtainedinthestudyaregiveninTable3.Intheseacucumbersdried
byFD,HAD,andMDmethods,totalsaturatedfattyacids(∑SFA)was
observedas39.51,14.67,36.18%andtotal unsaturated fatty acids
(∑USFA)wasobservedas52.38%,85.3%,and53.23%,respectively.
WhilefattyacidsinFDandMDproductswerefoundasSFA>PUFA>
MUFA,HADproductswerefoundPUFA>MUFA>SFA.(Aydinetal.,
2011)havedeterminedthatdryingprocessinseacucumberscauses
anincreaseintheamountofMUFAanddecreaseinthe amountof
SFAand PUFA. (Lietal.,2018)reportedthatthehighestfattyacid
amount de tected was in HAD, FD, an d SD samples, respectively.
Researchersreportedthatrawanddried(bydifferentdr yingmeth‐
ods) sea cucu mbers were fou nd to have significa nt difference s in
allfattyacids(SFA,MUFA,PUFA,n3PUFA,n6PUFA,FA,andn3/
n6PUFAs)andthattheydidnotdetectC12andC14fattyacidsin
HADsamples.Inour study,whileC12fattyacidwasnotdetected
inMDsamples,thisfattyacidwas detected inFD(3.48) andHAD
(0.13)samples.C14fattyacidwasdetectedinseacucumbersdried
bythree dryingmethods(FD, HAD, andMD) and thehighest C14
valuewasobtainedinMDsamples(4.10).(Bilgin&İzci,2016)stated
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TABLE 3 Fatty acid profile of raw and dried sea cucumbers
Fatty acid (%)
Drying methods
Raw Freeze drying Hot air drying Microwave dr ying
C4:0 0.16±0.10aND ND ND
C6:0 0.18 ± 0.01aND ND ND
C8:0 0.23 ± 0.04b0.37 ± 0.02aND ND
C10:0 0.34±0.06b0.32 ± 0.02b0.45 ± 0.03aND
C11:0 0.81 ± 0.01aND ND ND
C12:0 4.78 ± 0.00a3.48 ± 0.03b0.13 ± 0.03cND
C13:0 1.11 ± 0.08aND ND ND
C14:0 6.25±0.02a3.14 ± 0.02d3.28 ± 0.01c4.10 ± 0.01b
C15:0 1.39 ± 0.11a0.17 ± 0.02bND ND
C16:0 5.09 ± 0.03c23.33 ± 0.02a0.22 ± 0.01d14.75 ± 0.04b
C17:0 1.65±0.01aND ND 0.31 ± 0.03b
C18:0 8.91 ± 0.15c8.24 ± 0.03d9.77 ± 0.03b15.43 ± 0.02a
C20:0 0.99 ± 0.00aND ND 0.60±0.02b
C21:0 2.12 ± 0. 20a0.43 ± 0.04d0.83 ± 0.02c1.01 ± 0.02b
C22:0 1.11±0.06a0.23 ± 0.01bND ND
C23:0 2.33 ± 0.01aND ND ND
C24:0 1.18 ± 0.01aND ND ND
∑SFA 38.63 ± 0.01b39.51 ± 0.16a14.67 ± 0.09d36.18 ± 0.00c
C14:1 1.34 ± 0.01a0.32 ± 0.02d0.53 ± 0.03c0.90 ± 0.00b
C15:1 14.75 ± 0.04aND 8.12 ± 0.03bND
C16:1 1.59 ± 0.01a 0.44 ± 0.01d0.52 ± 0.03c0.72 ± 0.03b
C17:1 1.72 ± 0.03a0.40 ± 0.00c0.29 ± 0.01d0.58 ± 0.03b
C18:1 9.22 ± 0.0 4a1.40 ± 1.37c3.25 ± 0.02bc 3.54 ± 0.01b
C18:1 n9 1.82±0.06c10.50 ± 0.01a1.92 ± 0.03b1.72 ± 0.01d
C20:1 2.03 ± 0.02a0.60±0.02d1.27 ± 0.01c1.75 ± 0.02b
C22:1 n9 2.24 ± 0.04c2.10 ± 0.02d4.76±0.01a4.48 ± 0.03b
C24:1 1.24 ± 0.03c2.31 ± 0.01b6.27±0.03a6.31±0.01a
∑MUFA 35.95 ± 0.06a18.06 ± 1.29d26.93 ± 0.04b19.99 ± 0.00c
C18.2n6 1.89 ± 0.09a0.64±0.0 0b0.52 ± 0.02cND
C18:3n6 2.01 ± 0.01c1.98 ± 0.04c4.03 ± 0.04b4.54 ± 0.02a
C20:3n6 2.23 ± 0.04a0.11 ± 0.01cND 0.33 ± 0.03b
C20:4n6 2.28 ± 0.07a1.05 ± 0.04c1.20 ± 0.02b1.05 ± 0.01c
∑PUFA n6 8.41 ± 0.05a3.78 ± 0.08d5.75 ± 0.04c5.92 ± 0.01b
C20:3 n3 22.82 ± 0.12ab 17.59 ± 0.13b33.76±0.07a12.24 ± 11.00b
C20:5 n3 2.44±0.06b6.59±0.16a1.48 ± 0.01cND
C22:6n3 2.57 ± 0.00aND ND ND
∑PUFA n3 27.83 ± 0.01ab 24.18 ± 0.28ab 35.24 ± 0.06a12.24 ± 11.00b
C18:2 1.92 ± 0.01aND 0.36±0.02bND
C18:3 2.06±0.04aND 1.22 ± 0.02c1.46±0.01b
C20:2 2.15 ± 0.01c1.91 ± 0.01d4.14±0.06a3.12 ± 0.03b
C22:2 2.34 ± 0.01d4.46±0.02c11.69±0.02a10.51 ± 0.02b
∑ Other PUFAs 8.47 ± 0.01c6.37 ± 0.04d17.40 ± 0.08a15.09 ± 0.04b
∑PUFA 44.71 ± 0.01b34.33 ± 0.33b58.39 ± 0.10a33.24 ± 11.03b
∑PUFA/ ∑SFA 1.16±0.03b0.87 ± 0.01b3.98 ± 0.03a0.92 ± 0.30b
(Continues)
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ÖZTÜRK and GÜNDÜZ
that sea cu cumbers drie d at room temper ature containe d 17.79%
saturated fatty acids (ΣSFA), 23.78%monounsaturated fatty acids
(ΣMUFA), 34.37% polyunsaturated fatty acid (ΣPUFA), and 1.83%
C14 fatty acid.
Inthis study,itwasdetermined that C16:0 (Palmitic acid)from
ΣSFAs and C20 :3 n3 (Eicosatrieno ic acid) from ∑USFAs have t he
highest content in dried sea cucumbers (H. tubulosa).Instudiescar‐
ried out on H. tubulosa(Aydin et al., 2011), Apostichopus japonicus
(Lietal.,2018),andHolothuria forskali(Bilgin&İzci,2016;Telahigue
etal.,2014),similar resultswere obtained as in this studyinterms
of saturated fatty acids but the researchers obtained different re‐
sults with reagrd to the results obtained for unsaturated fatty acids.
(Aydinetal., 2011)and(Bilgin & İzci, 2016)determined that C20:4
n6 (Ar achidonic Acid ) had the highe st value for uns aturated fat ty
acids, (Li et al.,2018)and(Telahigue et al.,2014)foundthatC18:1
n9(ElaidicAcid)andC18:3n3(EicosatrienoicAcid)hadthehighest
value for t hese fatt y acids, respe ctively. Becau se of the differ ent
drying methods used in our study, it is thought that different results
have been reached.
Inthisstudy,thetotalMUFAdetectedinFD,HAD,andMDsam‐
pleswas18.06%,26.93%,and19.99%,respectively,anditwasfound
tobethe highesttotal inMUFAof HADsamplesamong driedsea
cucumbers (p<0.05).ThehighestvaluesofMUFAsinFD,HAD,and
MDsampleswereidentifiedasC18:1n9(elaidicacid),C15:1(cis‐10‐
pentadecenoicacid),andC24:1(nervonicacid),respectively.
ItisknownthatEicosapentaenoicacid(EPA)andDocosahexaenoic
acid(DHA)reducetheriskofcoronaryheartdiseaseandcancer(Köse,
Koral, Özoğul,&Tufan, 2010). In thisstudy, the EPA ratiowasdeter‐
minedas6.59%and1.48%intheFDandHADsamples,respectively,
butit wasnotdetectedinMDsamples.WhileDHAwasnotdetected
in any of the dr ied samples in t his study, (Bilgin & İzci , 2016)d eter‐
minedthatDHAwas3.66%andEPAwas9.92%.Asreportedby(Liet
al.,2018),thisstudyalsofoundthatEPAandDHAdecomposeduring
processing of sea cucumbers and this decomposition may have been
determined to considerably depend on the drying method.
The n3/n6 ratio is a n importa nt index of the fat ty acid which
plays an important role in human health. It has been reported that
byincreasingtheratio of n3/n6 in humandiets, itcanprevent the
diseases of coronary, shock syndrome, and cardiomyopathy and re‐
ducetheriskofcancer(Gaoetal.,2011;Guler,Kiztanir,Aktumsek,
Citil,&Ozparlak,2008).
ItissuggestedbyWHOthatthe n3/n6ratio shouldbe greater
than 0.1. (Sánchez‐Machado, López‐Cervantes, Lopez‐Hernandez,
& Paseiro‐ Losada, 200 4). The highest n3 va lue (35.24%) was de‐
terminedin HAD samples,but thisdifference wasnot statistically
significant. Then6value varied between 3.78 and5.92depending
on the drying method (p<0 .05). The rates of n3/n6 were dete r‐
mined as 6.41%, 6.14%, and 2.07% in FD,HAD, and MD samples,
respectively, and these values were found to be in accordance with
WHO recommended standards. (Li et al., 2018) reported that n3/
n6 values varied between 0.55and 1.01 depending onthe drying
method u sed to dry sea c ucumbers: H AD, FD, and sun and th ese
valueswerefoundtobeincompliancewiththestandard.(Telahigue
etal.,2014)reportedthatthevalueofn3/n6variedbetween1.4and
5.8insamplesdriedbysunandHAD(differenttemperatures);(Bilgin
&İzci,2016)pointedoutthatthisratiowasdeterminedas0.67insea
cucumbersdriedatroomtemperature(24°C).
It has been determined that the drying methods applied during
the processing of sea cucumbers have a significant effect on the
fatty acid composition. In this study, C14:0, C17:0, C18:0, C20:0,
C21:0, C14:1,C16:1,C17:1,C20:1,C18:3, C18:3n6, andC20:3 n6
fattyacidswerefoundtobebetterinMDsamples;itisthoughtthat
this may be due to the polymerization‐oxidation reactions of fatty
acids.
3.4 | Characteristics of drying methods
Figure 1a showed the drying time of sea cucumbers under differ‐
entdryingmethods.IthasbeendeterminedthatFDprocesshasthe
longestdryingtime(24hr).ThisisbecauseFDundervacuumcondi‐
tions prov ides sublimat ion heat throug h transmissio n. The rate of
heat transfer is slow and therefore the dr ying process takes a long
time(Duan,Zhang,Mujumdar,&Wang,2010).InHAD,itwasdeter‐
mined that thedrying time(14hr)was shorterthan FD. Compared
tobothmethods,MDprocesshasthelowestdryingtime(4min)be‐
cause microwave drying is achieved by the difference in water vapor
Fatty acid (%)
Drying methods
Raw Freeze drying Hot air drying Microwave dr ying
∑PUFA/∑MUFA 1.24 ± 0.01b1.91 ± 0.12ab 2.17 ± 0.01a1.66±0.55ab
EPA+DEHA 5.01 ± 0.02b6.59±0.16a1.48 ± 0.01cND
∑n3 27.83 ± 0.12b24.18 ± 0.28c35.24±0.06a12.24 ± 11.00d
∑n6 8.41 ± 0.01a3.78 ± 0.08d5.74 ± 0.04c5.92 ± 0.01b
∑n3 / ∑n6 3.31 ± 0.07c6.41±0.06a6.14±0.05b2.07±1.86d
∑n6 / ∑N3 0.30 ± 0.04a0.16±0.16a0.16±0.00a0.48±0.06 a
Note. ND,Not detected; DHA, Docosahexaenoicacid; EPA,Eicosapentaenoic acid; SFA, Saturatedfatt y acids;MUFA, Monosaturated fattyacids;
PUFA,Polyunsaturatedfattyacids.
*Theresultsaretheaverageoft woreplications.
a,b,c(→)Thedifferencebetweentheaverageswiththesamelettersisnotstatisticallysignificant(p>0.05).
TABLE 3 (Continued)
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ÖZTÜRK and GÜNDÜZ
pressures(ininnerzoneandsurface)providingthepropulsionforce
formoisture transfer.Briefstartuptimes and internalheating, due
to penetration of microwaves, improve performance, and reduce
process times (Konaket al., 2009). Similar to ourstudy,(Baiet al.,
2012) determinated that the total drying times for vacuum freeze
drying(VFD), combinationdryingofEHD‐FD (EHFD), andelectro‐
hydrodynamicdrying(EHD)were20.5,17.5,and12hr,respectively;
thedryingrateoftheFDprocesswastheslowest.(Duanetal.,2007)
determinatedthatthetotaldryingtimesforADandFDwere8and
18hr,respectively.(Duan etal., 2007) determinatedthat thetotal
dryin g times for AD and FD we re 8 and 18hr. In addition, th ese
researc hers state d that total dr ying times fo r MD and microwave
vacuum dryingwere150and120min, respectively.Theyreported
thatFDtreatment maintained productquality,but required a very
long drying time.
The rehydration properties of the dried product are used as a
quality index since they can show physical and chemical changes
duringdrying(Baietal.,2012).Asaresultofthisstudy,itwasdeter‐
minedthattherehydrationrateofFDproductswashigherthanHAD
andMDproducts(Figure1b),butthesedifferenceswerenotstatis‐
tically significant (p>0.05).Similar results were obtained in other
studies in which the effect of drying on the rehydration properties
ofseacucumberswasinvestigated.(Duanetal.,2007)reportedthat
seacucumbersdriedbyFDhadthehighestrehydrationrate,butsea
cucumbersdriedbyHADandMDhadapoorrehydrationrate.(Duan
etal.,2008)alsofoundthatseacucumbersdriedbyFDmethodhad
a better rehydration rate. In our study, it was also found that the
rehydrationrateofseacucumbersdriedbyFDwasbetterthansea
cucumbersdriedbyHADandMD,anditwasalsofoundthatFDhad
the longest drying process.
3.5 | Sensory evaluation
Theeffectofdifferentdryingmethodsonthesensoryproperties
ofseacucumbers is showninFigure 2.MDsampleswere found
to be bett er than HAD and FD pr oducts in ter ms of odor, tex‐
ture, taste, and overal acceptability, but these differences were
not statistically significant (p>0.05). Samples d ried by MD had
the highest score of taste because aspartate and proline amino
acids responsible for taste are high in microwave‐dried sea cucum‐
bers (p>0.05).Inthestudy,thesamplesdriedbyHADhadhigh‐
estscoreofcolorandappearancethansamplesdriedbyFDand
MD;thesedifferenceswerenotstatisticallysignificant(p>0.05).
Duan,Zhang,Mujumdar,&Wang,2010reportedthatseacucum‐
bersdriedbyHADhadadarkercolorandlowersensoryqualities
thanFDandMFDproducts.
4 | CONCLUSIONS
As a resul t of this study, it was determined that the rehydr ation
rate, drying time, chemical composition, fatty acid and amino acid
profiles of sea cucumber (H. tubulosa) change depending on the
drying method. It was determined that the rehydration rate and sen‐
sory ch aracter istics of MD pr oducts we re similar to HAD a nd FD
FIGURE 1 Effectofdifferentdryingmethodsondryingtimeandrehydrationrateofdehydratedseacucumbers.Differentletters
indicate a significant difference (p <0.05)
FIGURE 2 Effect of different drying methods on sensory
qualitiesofdriedseacucumbers.Differentlettersindicatea
significant difference (p <0.05)
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ÖZTÜRK and GÜNDÜZ
products. But MDwasmore effective for the protectionof special
essentialaminoacidsandfattyacids.Also,MDprocesshadthelow‐
estdryingtime.Forthesereasons,itwasdeterminedthatMDisthe
most suitable method for dr ying sea cucumbers.
CONFLICT OF INTEREST
Theauthorsdeclarenoconflictsofinterest
ORCID
Fatma Öztürk http://orcid.org/0000‐0003‐4763‐3801
Hatice Gündüz http://orcid.org/0000‐0002‐9899‐8635
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How to cite this article:ÖztürkF,GündüzH.Theeffectof
different drying methods on chemical composition, fatty
acid, and amino acid profiles of sea cucumber (Holothuria
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