Investigation of chemical composition, amino acid and fatty acid of marine snail Babylonia spirata meat from Konarak pier, Southeastern Iran

Abstract

Introduction: Persian Gulf and Oman Sea mollusks have high nutritional value with high levels of
protein, lipids and fatty acids in their species, but very little research has been done on the identified
species. This study was designed to evaluate the nutritional value of Babylonia spirata snail in
Konarak pier.
Materials & Methods: Thirty snails were kept in cold boxes with ice and transported to the
laboratory. After identification, the broken oysters and their tissues were removed and used to
measure the body's chemical composition by AOAC, fatty acid by Gas chromatography (GC) and
amino acid by HPLC composition.
Results: The results showed that the amount of protein, fat, ash and moisture were 18.75, 6.46, 3.30
and 70.63%, respectively. The total number of essential amino acids and non-essential amino acids
was 15.95 g/mg amino acids. The highest amount of amino acid was observed in cochlear tissue
related to isoleucine amino acid (4.23 mg/g tissue). The amino acids valine (13.06 mg/g tissue),
lysine (6.10 mg/g tissue) and phenylalanine (6.09 mg/g tissue) had the highest levels after isoleucine,
respectively. Palmitic acid (3.40 04 0.04%) showed the highest value among SFA, followed by
stearic acid (2.29±0.23%) and Heptadecanoic acid (2.17±0.18%), contained the highest amount of
saturated fatty acids, respectively. Among MUFA, eicosnoic acid (20.80±0.33%) and palmitoleic
acid (12.16±0.36%) showed the highest levels, respectively. While the highest levels of PUFA were
related to linoleic acid (20.27±0.24%), linolenic acid (10.23±0.25%) and arachidonic acid
(2.08±0.31, respectively). Percent) was. Also, the levels of eicosternic acid and eicosapentaenoic
acid were reported to be 1.10±0.01 and 1.07±0.23%, respectively.
Conclusion: The results of this study showed that B. spirata snail meat has a high nutritional value
with high levels of protein, balanced amino acids and a suitable level of fatty acids. Thus, the
utilization of under-appreciated nutritious food resources could be helpful in mitigating food security
problems and in solving nutritional shortcomings in underprivileged parts of the world.