Introduction: Sea cucumber, Apostichopus japonicus, is becoming popular around the world due to its nutritional and medicinal properties. There are still no detailed chemical studies of the lipid class, glycolipids compositions of sea cucumber. Methods: This study was conducted to determine the lipid class and glycolipid compositions of dried sea cucumber, A. japonicus, and analyze fatty acid compositions of Monogalactosyl Diglycerides (MGDG), Steryl Glycosides (SG) and Sulfoquinovosyl Diglycerides (SQDG). Total lipids of sea cucumber were extracted by Bligh and Dyer method and Sep-Pak Silica plus long cartridge, and Thin Layer Chromatography (TLC) silica gel G-60 F254 was used for the separation of different lipid classes and glycolipid compositions. The composition of fatty acids was analyzed by GC. Results & Conclusion: The level of total lipids in the dried sea cucumber, Apostichopus japonicus, was 4 ± 1% of dry weight (w/w) and the amount of neutral lipids, glycolipids and phospholipids was 31 ± 1%, 29 ± 1% and 40 ± 1% of the total lipids (w/w), respectively. MGDG, SG and SQDG were the major glycolipids, and the contents were 37.5 ± 0.3%, 33.8 ± 0.5% and 23.6 ± 0.7% of the total glycolipids (w/w), respectively and significantly higher than other glycolipids (p < 0.05). SQDG contained much higher Arachidonic Acid (AA), Eicosapentaenoic Acid (EPA) and MGDG contained higher Docosahexaenoic Acid (DHA) compared with SG (p < 0.05). Further investigation is required to understand the positional distribution of fatty acids and molecular species in MGDG, SG and SQDG in detail.

This study explored the potential of using hybrid pump dryer (HPD) to utilize overproduction in aquaculture of oysters, especially during winter. HPD-dried oysters maybe used as amendments for kimchi, a traditional Korean side dish, for possible nutrient source and flavor enhancer. Oysters were subjected to different heating treatments and evaluated for proximate composition, quality characteristics, and antioxidant activities. Lower lipid and higher glycogen content were observed in HPDdried oysters processed than the samples dried with hot air (HAD). HPD-dried oysters also exhibited lesser browning activity, better surface color, and higher antioxidant activities. Ash, protein, and water activity were slightly affected by heating treatment. VBN and TBARS were found to be higher in HAD-dried oysters, indicating faster spoilage. Applying heat pattern in drying resulted to improved quality characteristics and antioxidant activities and slower degradation of dried oyster products compared to their single-temperature-drying counterparts, especially those dried at high temperatures.

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This study was carried out to determine the effect of heat pump-decompression hybrid dryer (HD, 55 ± 1°C) and commercial hot air dryer (CD, 80 ± 2°C) on the lipid class, phospholipid and fatty acid compositions of sea cucumber, Apostichopus japonicus. The results showed that the highest total lipids (4.38%), phospholipids (44.31%) and glycolipids (28.05%) were obtained in the hybrid dryer (HD) group sea cucumber. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were the major phospholipids in both dried sea cucumber and the contents were 59.02%, 28.41% (HD) and 56.45%, 26.53% (CD) of total phospholipids (w/w), respectively. In both treatments, the major fatty acids of PE were 16:0, DMA 18:0, 18:0, 20:4n-6 and 20:5n-3. Total polyunsaturated fatty acids (PUFAs) of PE was 35.12% (HD dried sea cucumber), 26.60% (CD dried sea cucumber) higher than monounsaturated fatty acids 20.81% (HD dried sea cucumber), 19.86% (CD dried sea cucumber). In HD dried sea cucumber, PC contained much higher 20:4n-6 and EPA, but lower 18:1n-9 and 22:1n-9, compared with those of PI. The highest amount of branched chain fatty acids (BCFA) and polyunsaturated fatty acids (PUFA) were found in HD dried sea cucumbers compared to CD dried sea cucumbers. Comparing the two methods, hybrid dryer is better in terms of total lipid content, phospholipid and fatty acid compositions of sea cucumber.