Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(10), 749-756
DOI: 10.12691/jfnr-2-10-15
Open AccessArticle

Effects of Food Processing on the Nutrient Composition of Pyropia yezoensis Products Revealed by NMR-based Metabolomic Analysis

Yangfang Ye1, Rui Yang1, Yongjiang Lou1, Juanjuan Chen1, Xiaojun Yan1, and Huiru Tang2

1School of Marine Sciences, Ningbo University, Ningbo, China

2State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan, China

Pub. Date: October 09, 2014

Cite this paper:
Yangfang Ye, Rui Yang, Yongjiang Lou, Juanjuan Chen, Xiaojun Yan and Huiru Tang. Effects of Food Processing on the Nutrient Composition of Pyropia yezoensis Products Revealed by NMR-based Metabolomic Analysis. Journal of Food and Nutrition Research. 2014; 2(10):749-756. doi: 10.12691/jfnr-2-10-15


The laver product is processed from fresh thallus of Pyropia yezoensis by washing, cutting, roasting, and seasoning. The nutrient composition of raw materials, semi-finished products, and finished products of P. yezoensis was systematically characterized using NMR spectroscopy and multivariate data analysis. The results showed that the nutrient composition of P. yezoensis was dominated by 11 amino acids, 11 carboxylic acids, four choline metabolites, and four sugars. The seasoning unsurprisingly caused a significant elevation in the levels of sucrose, glucose, and glutamate in the finished products, up to 38.67 ± 4.91 mg/g, 4.22 ± 0.55 mg/g, and 17.60 ± 1.93 mg/g, respectively. However, other food processing procedures such as washing and roasting may be also responsible for widespread changes of nutrient composition including amino acids, carboxylic acids, choline metabolites, laminitol, floridoside, and isofloridoside from raw materials to finished products of seaweed. Typically, the levels of choline-O-sulfate and isofloridoside were respectively decreased to 5.93 ± 0.86 mg/g and 0.67 ± 0.09 mg/g after food processing. These findings offer essential information for the effects of food processing on the nutrient composition of seaweed products and demonstrate that NMR-based metabolomic strategy is of important values for understanding the effects of food processing on the quality and taste of seaweed products.

Pyropia yezoensis nutritional value Pyropia yezoensis processing nuclear magnetic resonance (NMR) of Pyropia yezoensis components multivariate data analysis

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