Table 5.
Fatty acid compositions in commercial dried lavers (Unit : %)

Fatty acid	Area
	Seocheon	Wando	Goheung	Busan
	14:0	0.22±0.021)a	0.16±0.04b	0.08±0.02c	0.17±0.02b
15:0	0.02±0.00b	0.03±0.00a	0.03±0.00a	0.03±0.00a
16:0	8.94±0.13c	9.93±0.18b	10.29±0.1a	8.79±0.07c
18:0	0.28±0.00a	0.28±0.01a	0.21±0.00b	0.19±0.00c
20:0	1.79±0.02d	2.53±0.05b	2.17±0.03c	2.91±0.17a
22:0	1.66±0.02b	1.46±0.07b	1.65±0.01b	2.73±0.23a
23:0	3.15±0.06d	7.36±0.11a	6.22±0.06b	3.58±0.11c
24:0	0.23±0.01c	0.40±0.08b	0.23±0.01c	1.24±0.06a
Saturated	16.30±0.08d	22.15±0.23a	20.88±0.17b	19.64±0.55c
16:1	2.85±0.10a	1.35±0.03c	1.56±0.03b	1.68±0.08b
18:1n9	0.95±0.01b	1.21±0.01a	0.78±0.02d	0.91±0.03c
20:1	1.28±0.04d	1.88±0.01b	2.49±0.04a	1.60±0.08c
22:1n9	2.60±0.07c	3.09±0.02a	2.91±0.05b	1.86±0.08d
Monounsaturated	7.67±0.08ab	7.53±0.02b	7.73±0.09a	6.04±0.15c
18:2n6	0.53±0.02d	1.23±0.01c	1.32±0.02b	1.45±0.02a
20:2	0.95±0.04a	0.60±0.03b	0.92±0.01a	0.61±0.10b
22:2	0.43±0.03a	0.32±0.00b	0.40±0.01a	0.39±0.02a
18:3n6	0.06±0.00d	0.07±0.00c	0.16±0.00a	0.10±0.00b
18:3n3	1.71±0.01b	1.74±0.02b	1.89±0.06a	1.20±0.08c
20:3n6	1.19±0.01c	1.51±0.08b	1.75±0.11a	1.16±0.08c
20:3n3	0.07±0.01c	0.32±0.00a	0.28±0.0b	0.07±0.02c
20:5n3	70.06±0.15a	64.50±0.23c	64.63±0.36c	69.28±0.36b
22:6n3	1.03±0.07a	0.04±0.01b	0.04±0.01b	0.06±0.01b
Polyunsaturated	76.03±0.10a	70.33±0.24d	71.39±0.23c	74.32±0.47b

Values are mean±SD (n=3).
Means with different letters in the same row are significantly different at p<0.05 by Duncan's multiple range test.