Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on Vitamin A and E Content in Commercially Processed Products - Beverage, Cereal, Snack, Other Cocoa, Sugar and Chocolate Processed Products -

시판 가공식품의 비타민 A, E 함량 조사 연구 - 음료수, 시리얼, 과자, 기타코코아·당류·초콜릿가공품 등을 중심으로 -

  • Jeong, Da-un (Laboratory of Food Safety, Department of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Lee, Heon-Ok (Laboratory of Food Safety, Department of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Kim, Young-Kyoung (Korea Health Supplement Association Sub, Korea Health Supplement Institute) ;
  • Om, Ae-Son (Laboratory of Food Safety, Department of Food & Nutrition, College of Human Ecology, Hanyang University)
  • 정다운 (한양대학교 식품영양학과) ;
  • 이헌옥 (한양대학교 식품영양학과) ;
  • 김영경 (한국건강기능식품협회 부설 한국기능식품연구원) ;
  • 엄애선 (한양대학교 식품영양학과)
  • Received : 2016.11.14
  • Accepted : 2016.12.02
  • Published : 2016.12.31
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Abstract

Purpose: People have long been interested about antioxidant nutrients such as vitamin A and E to stay in healthy states. This present study provides trustworthy nutritional information and evaluates vitamin A and E contents in emphasized food items. Methods: Vitamin A or vitamin E emphasized foods including beverage, cereal, snack, chocolate product, other cocoa products, and sugar products were analyzed. The contents of vitamin A, E in samples were examined by high performance liquid chromatography. Vitamin A and vitamin E contents were compared with the labeled value indicated on the nutrition label. Results: Vitamin A (n=18) value ranged from 90% to 248% and vitamin E (n=20) value ranged between 96-413% of labeled value. Analyzed samples ranged more than 80% of the labeled value, which complied with food labeling rules. Conclusion: Providing accurate information for nutrition label is essential to confirm nutrient contents in foods. It will help to decide the adequate level of nutrient intake. Therefore, the nutrition labeling system should be supervised continuously with regular monitoring analysis.

Keywords

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