Variation in the chemical composition of Capsosiphon fulvescens with area and during the harvest period

Sun, Sangmi; Cho, Se-Yeong; Shin, Tai-Sun; Chung, Gyuhwa; Ahn, Chang‐Bum; Kim, Duwoon

doi:10.1007/s10811-012-9823-3

Cited by 7 publications

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References 14 publications

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“…In recent years, many studies on macro-algae have carried out and their proximate composition differs according to species, geographic origin, and seasonal conditions [6,7]. Growth change of laminaria closely related with culture period, most researchers studied to determine correlation between growth and nitrogen concentration [8].…”

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confidence: 99%

Variation in the Chemical Composition of Saccharina Japonica with Harvest Area and Culture Period

Kim¹

2014

J Aquac Res Development

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Saccharina japonica is commercially important marine brown algae which grow as a single blade (reaching 10 meters in length) with a short stipe. In this study, the edible brown weed Sacchaina japonica was assessed for nutritional composition. Samples were collected monthly from seaweed farms at Kijang and Wando on the south coast of the Republic of Korea, during the 2011 culture season. S. japonica in Kijang and Wando showed the highest crude protein content in February and the highest carbohydrate content in July. Monthly changes in sugar, fatty acid, mineral, and total amino acid contents observed from February to July 2011. Fucose was the most abundant and galactose the second most abundant in the monosaccharide composition profiles, while mannose, glucose, xylose, ribose, and rhamnose were present in low quantities and lactose, mannitol, and arabinose were not detected. Significant increases of the major fatty acids in Kijang (C18:2 n-6 and C20:4 n-6) and Wando (C18:3 n-6) were observed as the culture period progressed. The highest mineral content of both Kijang and Wando samples is potassium and followed by sodium, calcium, magnesium, and so on. In the total amino acid contents, Kijang samples increased from February to April but decreased from May to July, while Wando samples increased on March but decreased from April to July.

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Section: Introductionmentioning

confidence: 99%

Variation in the Chemical Composition of Saccharina Japonica with Harvest Area and Culture Period

Kim¹

2014

J Aquac Res Development

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Differential distribution of amino acids in plants

et al. 2017

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Plants are a rich source of amino acids and their individual abundance in plants is of great significance especially in terms of food. Therefore, it is of utmost necessity to create a database of the relative amino acid contents in plants as reported in literature. Since in most of the cases complete analysis of profiles of amino acids in plants was not reported, the units used and the methods applied and the plant parts used were different, amino acid contents were converted into relative units with respect to lysine for statistical analysis. The most abundant amino acids in plants are glutamic acid and aspartic acid. Pearson's correlation analysis among different amino acids showed that there were no negative correlations between the amino acids. Cluster analysis (CA) applied to relative amino acid contents of different families. Alismataceae, Cyperaceae, Capparaceae and Cactaceae families had close proximity with each other on the basis of their relative amino acid contents. First three components of principal component analysis (PCA) explained 79.5% of the total variance. Factor analysis (FA) explained four main underlying factors for amino acid analysis. Factor-1 accounted for 29.4% of the total variance and had maximum loadings on glycine, isoleucine, leucine, threonine and valine. Factor-2 explained 25.8% of the total variance and had maximum loadings on alanine, aspartic acid, serine and tyrosine. 14.2% of the total variance was explained by factor-3 and had maximum loadings on arginine and histidine. Factor-4 accounted 8.3% of the total variance and had maximum loading on the proline amino acid. The relative content of different amino acids presented in this paper is alanine (1.4), arginine (1.8), asparagine (0.7), aspartic acid (2.4), cysteine (0.5), glutamic acid (2.8), glutamine (0.6), glycine (1.0), histidine (0.5), isoleucine (0.9), leucine (1.7), lysine (1.0), methionine (0.4), phenylalanine (0.9), proline (1.1), serine (1.0), threonine (1.0), tryptophan (0.3), tyrosine (0.7) and valine (1.2).

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