Food Science and Biotechnology

, Volume 21, Issue 5, pp 1285–1291 | Cite as

Comparison on proximate composition and nutritional profile of red and black sea cucumbers (Apostichopus japonicus) from Ulleungdo(Island) and Dokdo(Island), Korea

  • Moon-Hee Lee
  • Yeon-Kye KimEmail author
  • Ho Sung Moon
  • Kyoung-Duck Kim
  • Gwan-Gyu Kim
  • Hyeon-Ah Cho
  • Na Young Yoon
  • Kil Bo Sim
  • Hee-Yeon Park
  • Doo-Seog Lee
  • Chi-Won Lim
  • Ho-Dong Yoon
  • Sang-Kuk Han
Research Article


The proximate composition, fatty acid, and amino acid profile of the body wall and viscera of each red and black sea cucumber (Apostichopus japonicus) from Ulleungdo(Island) and Dokdo(Island) in Korea were compared. Moisture, ash, crude protein, and crude lipid contents ranged between 80.26–91.49, 2.57–6.85, 1.13–3.99, and 0.14–2.12%, respectively. The fatty acid values varied depending on the species and the regions of collection. The anteiso C17:0, C16:1Δ9, C17:1Δ7, C18:1Δ11, and C16:2Δ7 were only observed in the body wall. Among the tested fatty acids, the C18:1Δ11 was specific in red sea cucumber, and C20:4Δ6 (17.7%) and C20:5Δ3 (17.6%) were the predominant polyunsaturated fatty acids (PUFA) in all samples. The contents of the C18:0 dimethyl acetal (C18:0 DMA), C16:1Δ7, C16:1Δ5, and C18:1Δ5 were compared in details. Total amino acids (TAA) of body wall were 1.3–1.9 times higher than those of viscera. Glutamic acid and aspartic acid constituted the major TAA of sea cucumbers. The ratio of essential amino acids (EAA): nonessential amino acids (NEAA) on TAA ranged from 1.15 to 0.67 of sea cucumbers. Viscera of red sea cucumber from Dokdo(Island) were rich in free amino acids (FAA) and showed a high content in leucine.


black sea cucumber fatty acid proximate composition red sea cucumber total amino acid 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2012

Authors and Affiliations

  • Moon-Hee Lee
    • 1
  • Yeon-Kye Kim
    • 1
    • 5
    Email author
  • Ho Sung Moon
    • 1
  • Kyoung-Duck Kim
    • 2
  • Gwan-Gyu Kim
    • 3
  • Hyeon-Ah Cho
    • 1
  • Na Young Yoon
    • 1
  • Kil Bo Sim
    • 1
  • Hee-Yeon Park
    • 1
  • Doo-Seog Lee
    • 1
  • Chi-Won Lim
    • 1
  • Ho-Dong Yoon
    • 1
  • Sang-Kuk Han
    • 4
  1. 1.Food and Safety Research DivisionNational Fisheries Research & Development Institute (NFRDI)BusanKorea
  2. 2.Aquafeed Research CenterNational Fisheries Research & Development Institute (NFRDI)Pohang, GyeongbukKorea
  3. 3.Gyeongsangbuk-do Fisheries Technology CenterPohang, GyeongbukKorea
  4. 4.Division of Ocean System EngineeringMokpo National Maritime UniversityMokpo, JeonnamKorea
  5. 5.Aquaculture Industry Division, SSFRINational Fisheries Research & Development Institute (NFRDI)Yeosu, JeonnamKorea

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