Proximate Composition and Mineral Content of Laver Porphyra yezoensis from the Korean Coast

Mok, Jong Soo; Lee, Tae-Seek; Son, Kwang Tae; Song, Ki-Cheol; Kwon, Ji-Young; Lee, Ka-Jeong; Kim, Jihoe

doi:10.5657/kfas.2011.0554

Cited by 8 publications

(5 citation statements)

References 6 publications

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“…한국식품저장유통학회지 제28권 제6호 (2021) 710 with previous findings that Ca, K, Mg, and Na were the primary minerals found in commercial laver products and PY in different regions (Kim et al, 2014;Mok et al, 2011).…”

Section: Mineral Contentssupporting

confidence: 62%

Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times

Kim¹,

Kim²,

Jeong³

et al. 2021

Korean J. Food Preserv.

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The aim of this study was to compare the physicochemical characteristics and antioxidant activities of Pyropia dentata harvested in November (PD11), Pyropia seriata harvested in December (PS12), and Pyropia yezoensis harvested in December (PY12), January (PY01), or March (PY03). Total amino acid content (mg/100 g dry wt.) was high: PY01 (41,009.52) > PY12 (40,914.26) > PS12 (35,720.29) > PD11 (33,762.75) > PY03 (32,906.54). The major minerals within the three laver cultivars were Ca, K, Mg, and Na. PD11 exhibited the highest contents of shinorine (2,089.84 mg/ 100 g dry wt.) and porphyra-334 (3,127.96 mg/100 g dry wt.), which are mycosporine-like amino acids. Of the PY samples harvested at different times, PY03 exhibited the highest contents of shinorine (19.00 mg/100 g dry wt.) and porphyra-334 (438.31 mg/100 g dry wt.). The total phenol content was higher in PD11 (702.99 mg tannic acid equivalent/100 g) than those in the other samples. PD11 had the highest 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid radical-scavenging and ferric reducing antioxidant activities. The results provide basic information regarding the physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times.

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Section: Mineral Contentssupporting

confidence: 62%

Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times

Kim¹,

Kim²,

Jeong³

et al. 2021

Korean J. Food Preserv.

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“…The water content of raw wet laver was generally reported as ca. 90% [19] (Table 2). Thus, data on compounds of nutritional and health value available in raw wet laver can only be estimated by analysis of raw wet laver itself rather than the dehydrated product used for dry weight-based analysis.…”

Section: Raw Laversmentioning

confidence: 99%

“…Thus, data on compounds of nutritional and health value available in raw wet laver can only be estimated by analysis of raw wet laver itself rather than the dehydrated product used for dry weight-based analysis. However, most previous studies of nutritional values presented analytical data based on dry weight [20][21][22][23][24][25][26][27], and wet-weight values are rarely reported [19]. Since seasoned raw wet laver is often consumed without dehydration or further processing, data on nutritional value relative to wet weight are needed to accurately estimate the potential health benefits.…”

Section: Raw Laversmentioning

confidence: 99%

Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

Cho

Rhee

2019

Marine Drugs

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The growing interest in laver as a food product and as a source of substances beneficial to health has led to global consumer demand for laver produced in a limited area of northeastern Asia. Here we review research into the benefits of laver consumption and discuss future perspectives on the improvement of laver product quality. Variation in nutritional/functional values among product types (raw and processed (dried, roasted, or seasoned) laver) makes product-specific nutritional analysis a prerequisite for accurate prediction of health benefits. The effects of drying, roasting, and seasoning on the contents of both beneficial and harmful substances highlight the importance of managing laver processing conditions. Most research into health benefits has focused on substances present at high concentrations in laver (porphyran, Vitamin B 12 , taurine), with assessment of the expected effects of laver consumption. Mitigation of chemical/microbiological risks and the adoption of novel technologies to exploit under-reported biochemical characteristics of lavers are suggested as key strategies for the further improvement of laver product quality. Comprehensive analysis of the literature regarding laver as a food product and as a source of biomedical compounds highlights the possibilities and challenges for application of laver products.

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“…무기질은 우리들의 체내 에서 중요한 영양소이며, 김에는 육상 야채에 비하여 건강 에 필수적인 칼슘, 마그네슘, 철분, 아연, 망간 등이 균형 있게 들어 있다 (3). 지금까지 김에 대한 일반성분 (4)(5)(6), 아미 노산(7-9), 지방산 조성(10-12), 당류 (13)(14)(15), 무기질 함량 (16)(17)(18)과 제품가공 및 저장 중의 품질변화 (19)(20)(21), 조미 김의 품질특성 (22)(23)(24) Values are mean±SD (n=3).…”

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

Kim¹,

Hwang²,

Oh³

et al. 2014

Korean Journal of Food Preservation

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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).

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Proximate Composition and Mineral Content of Laver Porphyra yezoensis from the Korean Coast

Cited by 8 publications

References 6 publications

Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times

Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times

Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

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

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