Seablite (Suaeda maritima) Product for Cooking, Samut Songkram Province, Thailand

Ampornsri  Pornpitakdamrong; Yuttana  Sudjaroen

doi:10.4236/fns.2014.59094

Ampornsri Pornpitakdamrong, Yuttana Sudjaroen

Abstract: Seablite (Suaeda maritima) is a salt marsh plant growing in mangrove forest. Local people in Samut Songkram, Thailand use seablite for different types of cooking such as traditional seablite salad, seablite curry with crabs, or scalded seablite with chili paste. The objectives of this research were: 1) to develop appropriate commercial seablite products of Samut Songkram province; 2) to evaluate the nutritional values of the seablite products; and 3) to investigate biological characteristics of seablite on health promotion. The result showed that: 1) for food processing, seablite must be harvested in rainy season. Before cooking process, seablite should be scalded in boiled water added with sugar. However, dried seablite is the most suitable product which can be used to make vegetable salad; 2) Based on the nutrition, the developed seablite products contained similar nutritional values to that of traditional fresh cooking except the developed products contained higher carbohydrate (4.85% vs. 4.59% w/w, respectively) with less water content (91.22% vs. 91.98% w/w) and lower amount of vitamin A (7982 vs. 9632 μg/100g) and vitamin E (2.80 vs. 3.51 mg/100g); 3) Seablite contains antioxidants especially the seablite extracted with water and no poisonous effect to normal cells. The results of this study can be used as preliminary data for further developing of seablite in commercial scale. In addition, seablite can be applied in cooking recipes as well as raw materials with high nutritional quality.

Keywords: Seablite; Suaeda maritime; Food Processing; Nutritional Values; Biological Activities

Cite this paper: Pornpitakdamrong, A. and Sudjaroen, Y. (2014) Seablite (Suaeda maritima) Product for Cooking, Samut Songkram Province, Thailand. Food and Nutrition Sciences, 5, 850-856. doi: 10.4236/fns.2014.59094.

References

[1] Tanaka, T. (1976) Tanaka’s Cyclopedia of Edible Plants of the World. Keigaku Publishing Co., Tokyo.

[2] Patra, K.J., Dhal, K.N. and Thatoi, N.H. (2011) In Vitro Bioactivity and Phytochemical Screening of Suaeda maritima (Dumort): A Mangrove Associate from Bhitarkanika, India. Asian Pacific Journal of Tropical Medicine, 4, 727-734.
http://dx.doi.org/10.1016/S1995-7645(11)60182-X

[3] Bandaranayke, M.W. (2002) Bioactivities Bioactive Compounds and Chemical Constituents of Mangrove Plant. Wetlands Ecology and Management, 10, 421-452.
http://dx.doi.org/10.1023/A:1021397624349

[4] Sudjaroen, Y. (2012) Evaluation of Ethnobotanical Vegetables and Herbs in Samut Songkram Province. Procedia Engineering, 32, 160-165.
http://dx.doi.org/10.1016/j.proeng.2012.01.1251

[5] Ravikumar, S., Gnanadesigan, M., Inbaneson, J.S. and Kalaiarasi, A. (2011) Hepatoprotective and Antioxidant Properties of Suaeda maritima (L.) Dumort Ethanolic Extract on Concanavalin-A Induced Hepatotoxicity in Rats. Indian Journal Experimental Biology, 49, 455-460.

[6] Association of Official Agricultural Chemists (AOAC) (2005) Official Methods of Analysis of AOAC International. 18th Edition, AOAC International, Maryland.

[7] Munzuroglu, O., Karatas, F. and Geckil, H. (2003) The Vitamin and Selenium Contents of Apricot Fruit of Different Varieties Cultivated in Different Geographical Regions. Food Chemistry, 83, 205-212.
http://dx.doi.org/10.1016/S0308-8146(03)00064-5

[8] Qian, H. and Sheng, M. (1998) Simultaneous Determination of Fat-Soluble Vitamins A, D and E and Pro-Vitamin D2 in Animal Feeds by One-Step Extraction and High-Performance Liquid Chromatography Analysis. Journal of Chromatography A, 825, 127-133.
http://dx.doi.org/10.1016/S0021-9673(98)00733-X

[9] Sanchez-Monreno, C., Plaza, L., de Ancos, B. and Cano, M.P. (2003) Vitamin C, Provitamin A Carotenoids, and Other Carotenoids in High-Pressurized Orange Juice during Refrigerated Storage. Journal of Agricultural and Food Chemistry, 51, 647-653.
http://dx.doi.org/10.1021/jf020795o

[10] Singleton, L.V., Orthofer, R. and Lamuela-Raventós, M.R. (1999) Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-ciocalteu Reagent. Methods in Enzymology, 299, 152-178.
http://dx.doi.org/10.1016/S0076-6879(99)99017-1

[11] Yen, C.G. and Duh, D.P. (1994) Scavenging Effect of Methanolic Extracts of Peanut Hulls on Free-Radical and ActiveOxygen Species. Journal of Agricultural and Food Chemistry, 42, 629-632. http://dx.doi.org/10.1021/jf00039a005

[12] Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. (1999) Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay. Free Radical Biology and Medicine, 26, 1231-1237.
http://dx.doi.org/10.1016/S0891-5849(98)00315-3

[13] Hunt, L., Jordan, M., De Jesus, M. and Wurm, M.F. (1999) GFP-Expressing Mammalian Cells for Fast, Sensitive, Noninvasive Cell Growth Assessment in a Kinetic Mode. Biotechnology and Bioengineering, 65, 201-205.
http://dx.doi.org/10.1002/(SICI)1097-0290(19991020)65:2<201::AID-BIT10>3.0.CO;2-H

[14] Nair, S., Li, W. and Kong, A.T. (2007) Natural Dietary Anti-Cancer Chemopreventive Compounds: Redox-Mediated Differential Signaling Mechanisms in Cytoprotection of Normal Cells versus Cytotoxicity in Tumor Cells. Acta Pharmacologica Sinica, 28, 459-472.
http://dx.doi.org/10.1111/j.1745-7254.2007.00549.x