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http://dx.doi.org/10.11002/kjfp.2014.21.5.702

Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea  

Kim, Ki-Woong (Department of Marine Bio Food Science, Chonnam National University)
Hwang, Jae-Ho (Department of Aqualife Science, Chonnam National University)
Oh, Myung-Joo (Department of Aqualife Medicine, Chonnam National University)
Kim, Min-Yong (Department of Refrigeration and Air Conditioning Engineering, Chonnam National University)
Choi, Myeong-Rak (Department of Biotechnology, Chonnam National University)
Park, Wook-Min (Department of Marine Bio Food Science, Chonnam National University)
Publication Information
Food Science and Preservation / v.21, no.5, 2014 , pp. 702-709 More about this Journal
Abstract
This study was conducted to provide basic date on the proximate composition and amino acid, fatty acid, sugar, and mineral contents of commercial dried lavers cultivated in Korea (in Seocheon, Wando, Goheung and Busan). The moisture, crude ash, crude fat, crude protein, and carbohydrate content ranges of the dried lavers were 5.67~7.43%, 8.01~8.95%, 1.54~2.25%, 37.77~39.98%, and 43.83~46.24%, respectively. The total amino acid, free amino acid, and essential amino acid concentrations were highest (25,982.15 mg/100 g, 4,545.44 mg/100 g, and 9,048.28 mg/100 g) in the dried lavers cultivated from Wando. The compositions of the fatty acids in four dried lavers were 16.30~22.15% saturated fatty acids, 6.04~7.73% monounsaturated fatty acids, and 70.33~76.03% polyunsaturated fatty acids. The sugar contents per 100 g of dried lavers were 3,678.84~4,052.52 mg of galactose, 2,112.30~2,473.86 mg of fructose, 1,103.74~1,648.39 mg of mannose, 361.67~590.21 mg of glucose, 8.63~10.38 mg of ribose, and 21.43~48.32 mg of xylose. The mineral concentrations in the dried lavers cultivated from Wando and Busan were low (Cu < Mn < Zn < Fe < Ca < Mg < Na < K), as were those in the dried lavers cultivated from Seocheon and Goheung (Cu < Mn < Zn < Fe < Mg < Ca < Na < K).
Keywords
laver; fatty acid; amino acid; component sugar; mineral;
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Times Cited By KSCI : 15  (Citation Analysis)
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