Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Investigation of water-soluble vitamin (B1, B2, and B3) content in various rice, soups, and stews produced in Korea

국내 식품 중 밥류와 국(탕) 및 찌개류의 수용성 바이타민 B1, B2, 그리고 B3 함량 검토

  • Kim, Da-Som (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kim, Hoe Sung (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Hong, Seong Jun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Cho, Jin-Ju (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Choi, Mijung (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Heo, Seong Uk (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Jookyeong (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Chung, Haejung (Department of Korean Culinary Arts, Jeonju University) ;
  • Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 김다솜 (경남과학기술대학교 식품과학부) ;
  • 김회성 (경남과학기술대학교 식품과학부) ;
  • 홍성준 (경남과학기술대학교 식품과학부) ;
  • 조진주 (경남과학기술대학교 식품과학부) ;
  • 최미정 (경남과학기술대학교 식품과학부) ;
  • 허성욱 (경남과학기술대학교 식품과학부) ;
  • 이주경 (경남과학기술대학교 식품과학부) ;
  • 정혜정 (전주대학교 한식조리학과) ;
  • 신의철 (경남과학기술대학교 식품과학부)
  • Received : 2018.05.23
  • Accepted : 2018.07.24
  • Published : 2018.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

A conventional Korean meal includes rice, soups, and stews. The current study investigated the content of water-soluble vitamins $B_1$ (thiamin), $B_2$ (riboflavin), and $B_3$ (niacin) in rice, soups and stews. Reliability of the method used in this study was confirmed based on a control chart. Rice contained 0.007-1.270 mg/100 g of thiamin, 0.010-0.172 mg/100 g of riboflavin, and 0.031-7.582 mg/100 g of niacin. Soups contained 0.036-0.586 mg/100 g of thiamin, 0.008-0.187 mg/100 g of riboflavin, and 0.026-9.456 mg/100 g of niacin. Stews contained 0.004-0.704 mg/100 g of thiamin, 0.022-0.214 mg/100 g of riboflavin, and 0.047-13.118 mg/100 g of niacin. Results of this study may be utilized as a basic database for nutritional content of a Korean meal.

국내 식생활의 가장 기본적인 구성요소인 밥류, 국(탕)류, 그리고 찌개류에 존재하는 다양한 영양성분 중 수용성 바이타민인 $B_1$ (thiamin), $B_2$ (riboflavin), 그리고 $B_3$ (niacin)의 함량을 확인하였다. 밥류의 경우 가공방법에 따른 열처리의 조건이 다양한 수용성 바이타민의 함량을 나타내었고, 국(탕)의 경우 전체적으로 높은 수분함량으로 영양성분의 희석효과가 확인되었고, 찌개의 경우 주재료로 사용된 재료에 따라 다양한 바이타민의 함량을 나타내었다. 본 연구 결과는 국민 식사생활의 영양성분 데이터베이스의 중요한 기초자료로 활용될 것으로 판단되며, 기본 재료가 가진 영양성분의 함량이 가공조건에 따라서 다양한 잔존율을 보인다는 것을 제시하였다. 계속적인 연구를 통하여 셀 수 없이 다양하게 존재하는 한식의 영양성분에 대한 데이터베이스화를 통해 국민 식사생활 개선을 위한 노력이 필요할 것으로 판단된다.

Keywords

References

  1. Ahn MS. A study on the changes in physico-chemical properties of vegetables by Korean traditional cooking methods. Korean J. Diet. Cult. 14: 177-188 (1999)
  2. Bruhlmann U, Hayon E. One-electron redox reaction of water soluble vitamins. I. Nicotinamide (vitamin $B_5$) and related compounds. J. Am. Chem. Soc. 96: 6169-6175 (1974) https://doi.org/10.1021/ja00826a034
  3. Choe JS, Chun HK, Park HJ. International comparison of food composition table. Korean J. Commun. Living Sci. 12: 119-135 (2001)
  4. Chung HK, Yoon KS, Woo N. Effects of cooking method on the vitamin and mineral contents in frequently used vegetables. Korean J. Food Cook. Sci. 32: 270-278 (2016) https://doi.org/10.9724/kfcs.2016.32.3.270
  5. Dwivedi BK, Arnold RG. Chemistry of thiamin degradation in food products and model systems. Review. J. Agr. Food Chem. 21: 54-60 (1973) https://doi.org/10.1021/jf60185a004
  6. Ei-Hazmi MAF, Warsy AS. Riboflavin status in a Saudi population: A study in Riyadh. Ann. Nutr. Metab. 31: 253-258 (1987) https://doi.org/10.1159/000177276
  7. Fujimake M, Morita M. Radiation chemistry of foods. I. Reaction rate constants of some foods constituents with hydrated electrons and hydroxyl radical. Agric. Biol. Chem. 32: 574-579 (1968)
  8. Hoppel C, Dimarco JP, Tandler B. Riboflavin and rat hepatic cell structure and function, mitocondrial oxidative metabolism in deficiency states. J. Biol. Chem. 254: 4164-4170 (1979)
  9. Hur JY, Hwang IK. The stability of water-soluble and fat-soluble vitamins in milk by heat treatments. Korean J. Soc. Food Cookery Sci. 18: 487-494 (2002)
  10. Jackson JA, Bums MJ. Effects of cystine, niacin and taurine on cholesterol concentration in the Japanese quail with comments on bile acid metabolism. Comp. Biochem. Physiol. A Comp. Physiol. 48: 61-68 (1974) https://doi.org/10.1016/0300-9629(74)90853-6
  11. Kim KJ. A study on the staple food in Korea. Korean J. Soc. Food Sci. 1: 40-44 (1985)
  12. Kim GP, Hwang YS, Choung MG. Analysis of water soluble vitamin $B_{1},\;B_{2},\;and\;B_{3}$ contents in Korean traditional holiday foods. J. Korean Soc. Food Sci. 46: 944-951 (2017)
  13. Kim HG, Hwang JB, Kim SN, Choi YM, Kim SM, Han HK, Yang MR, Kim HR. Changes of nutrient composition and retention rate of sweet pepper by different types and blanching method. Korean J. Food Cook. Sci. 32: 433-440 (2016) https://doi.org/10.9724/kfcs.2016.32.4.433
  14. Kim KA, Jung LH, Jeon ER. Effect of cooking condition on the eating quality of cooked brown rice. Korean J. Soc. Food Sci. 11: 527-535 (1995)
  15. Kim GP, Lee J, Ahn KG, Hwang YS, Choi Y, Chun J, Chang WS, Choung MG. Differential responses of B vitamins in black soybean seeds. Food Chem. 153: 101-108 (2014) https://doi.org/10.1016/j.foodchem.2013.12.047
  16. Kim YN, Na HJ. Food sources of thiamin, riboflavin, and niacin based food composition table and national annual food supply data in food balance sheet. J. Nutr. Health 34: 809-820 (2001)
  17. Kim JY, Park, SR, Shin JA, Chun JY, Lee SJ, Yeon JY, Lee WY, Lee KT. ${\beta}$-Carotene and retinol contents in bap, guk (tang) and jjigae of eat-out korean foods. J. Korean Soc. Food Nutr. 42: 1958-1965 (2013) https://doi.org/10.3746/jkfn.2013.42.12.1958
  18. Kim HS, Woo MJ, Kim HJ, Song YO. Constitution of formal and informal meals consisting of traditional local foods in Busan, Korea. J. Korean Soc. Food Sci. Nutr. 41: 1467-1474 (2012) https://doi.org/10.3746/jkfn.2012.41.10.1467
  19. Kwak BM, Kim SH, Kim KS, Lee KW, Ahn JH, Jang CH. Composition of vitamin A, E, B1 and B2 contents in Korean cow's raw milk in Korea. Korean J. Food Sci. Ani. Resour. 26: 245-251 (2006)
  20. Lee JH, Kim SG, Lee DU, Park SJ, Lee JH, Lee KP, Kim DS, Choi SW, Baik MY. Effects of temperature and relative humidity on water soluble vitamin contents in commercial vitamin tablet. Korean J. Food Sci. Technol. 37: 1028-1034 (2005)
  21. Matters RD. Salt taste and hypertension: A critical review of the literature. J. Chron. Dis. 37: 195-208 (1984) https://doi.org/10.1016/0021-9681(84)90147-4
  22. MFDS. Korea Food Code. Ministry of Food and Drug Safety, Osong, Korea. pp. 10.1.73-10.1.86 (2011)
  23. Park HN, Kim SM. Salinity monitoring of soups of the institutions enrolled at center for children's foodservice management. J. East Asian Soc. Diet Life 26: 507-516 (2016) https://doi.org/10.17495/easdl.2016.12.26.6.507
  24. Park SH, Song WJ, Chun JY. Analysis of cholesterol, retinol, ${\beta}$-carotene, and vitamin E contents in regional food south Korea. J. Korean Soc. Food Sci. Nutr. 47: 429-439 (2018) https://doi.org/10.3746/jkfn.2018.47.4.429
  25. Russel LF, Vanderslice JT. A comprehensive review of vitamin $B_2$ analytical methodology. J. Micronutr. Anal. 8: 257-310 (1990)
  26. Shaw JH, Phillips PH. The pathology of riboflavin deficiency in the rat. J. Nutr. 22:345-358 (1941) https://doi.org/10.1093/jn/22.4.345