Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

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Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 1 (2018)

Research on the component of lipid classes, fatty acid from egg and body of sea urchin Diadema savignyi (Audouin, 1809)

Author(s): Hoa Dinh Thi Kim, Long Pham Quoc, Phi Hung Nguyen, Phuong Doan Lan and Thang Tran Dinh
Abstract: Sea urchin is an invertebrate member of the phylum Echinodermata of marine animals living on the ocean floor. It has become increasingly important because of its economic potential, nutritional value and medicinal properties. Recently, sea urchin has been considered as a golden food due to its positive effect on human health. In terms of medicine and nutrition, the gonad of sea urchin is a rich source of polyunsaturated fatty acids (PUFAs). In this research, we focused on determining the total lipid contents, the components of lipid classes and the compositions and contents of fatty acids from the body and egg of D. savignyi collected in Hon Tam, Nha Trang, Khanh Hoa, Viet Nam in 2016. Although total lipid contents in egg and body of D. savignyi are not high in fresh weight basis, they are full of essential lipid ingredients such as wax (H + W), triacylglycerol (TG), monodiacylglycerol MDAG, free fatty acid (FFA), sterol (ST), polar lipid (PL). Palmitic acid (16:0) accounted for the largest proportion of saturated fatty acids in both egg and body samples. Beside this, eicosenoic (20:1n-9) is dominent fatty acid in the monounsaturated fatty acid group (MUFA) group. In polyunsaturated fatty acid group (PUFA), arachidonic acid (20:4n-6) made up the highest proportion, accounting for over 50%. Furthermore, the research result also showed the existences of four omega-3 fatty acids in the egg and body of D. savignyi, with the total contents of 2.31% and 2.47% respectively, especially the presence of eicosapentaenoic fatty acid (C20:5n-3, EPA), a very valuable fatty acid. The PUFA/SFA ratio and the n3/n6 ratio present in the total lipid contents of the egg and the body of D. savignyi have been found to meet the WHO standards for healthy food.
Pages: 836-840  |  511 Views  12 Downloads
How to cite this article:
Hoa Dinh Thi Kim, Long Pham Quoc, Phi Hung Nguyen, Phuong Doan Lan and Thang Tran Dinh. Research on the component of lipid classes, fatty acid from egg and body of sea urchin Diadema savignyi (Audouin, 1809). Journal of Pharmacognosy and Phytochemistry. 2018; 7(1): 836-840.
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