The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis of Selected Water-Soluble Vitamin B1, B2, B3, and B12 Contents in Namul (Wild Greens) Consumed in Korea

국내에서 섭취되는 나물류에 함유된 일부 수용성 비타민의 함량 분석

  • Yoon, Jimin (Dept. of Food Science and Biotechnology, Kyungsung University) ;
  • Chung, Haejung (Dept. of Korean Culinary Arts, Jeonju University) ;
  • Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University)
  • 윤지민 (경성대학교 식품생명공학과 대학원) ;
  • 정혜정 (전주대학교 한식조리학과) ;
  • 김영화 (경성대학교 식품응용공학부)
  • Received : 2019.01.25
  • Accepted : 2019.02.09
  • Published : 2019.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the contents of water-soluble vitamins $B_1$ (thiamin), $B_2$ (riboflavin), $B_3$ (niacin), and $B_{12}$ (cyanocobalamin) in namuls (wild greens), such as salads and side dishes, consumed in Korea were quantified by high-performance liquid chromatography (HPLC) with UV and fluorescence detection. All samples were prepared with recipes used in Korea. All analyses were performed under the quality control of vitamin $B_1$, $B_2$, $B_3$, and $B_{12}$. The vitamin $B_1$, $B_2$, and $B_3$ contents in namuls consumed in Korea were analyzed. The highest content of vitamin $B_1$ was $3.018{\pm}0.016mg/100g$ in Putgochudoenjang-muchim. The highest contents of vitamin $B_2$, $B_3$, and $B_{12}$ were $0.279{\pm}0.003mg/100g$ in Gul-muchim, $12.241{\pm}0.040mg/100g$ in Chamchi-salad, and $8.133{\pm}0.371{\mu}g/100g$ in Pijogae-muchim, respectively. These results showed that animal-based ingredients in salads provided for good intake of vitamin $B_{12}$. These results can be used as basic data for food composition tables and improvement of the national health of Koreans.

Keywords

HGSPB1_2019_v32n1_61_f0001.png 이미지

Fig. 1. Quality control charts of vitamin B1 (A), B2 (B), B3 (C), and B12 (D) analysis.

Table 1. HPLC operating condition for vitamin B1 and B3 analysis

HGSPB1_2019_v32n1_61_t0001.png 이미지

Table 2. HPLC operating condition for vitamin B2 analysis

HGSPB1_2019_v32n1_61_t0002.png 이미지

Table 3. HPLC operating condition for vitamin B12 analysis

HGSPB1_2019_v32n1_61_t0003.png 이미지

Table 4. Comparison of the LOD and LOQ value of vitamin B1, B2, B3 and B12

HGSPB1_2019_v32n1_61_t0004.png 이미지

Table 5. Recovery and RSD values of vitamin B1, B2, B3 and B12 contents for SRM (standard reference material)

HGSPB1_2019_v32n1_61_t0005.png 이미지

Table 6. Vitamin B1, B2, B3 and B12 contents of namuls consumed in Korea

HGSPB1_2019_v32n1_61_t0006.png 이미지

References

  1. Ahn MS. 1999. A study on the changes in physico-chemical properties of vegetables by Korean traditional cooking methods. Korean J Diet Cult 14:177-188
  2. AOAC. 2002. AOAC guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. AOAC International
  3. Ball GFM. 1996. Niacin and tryptophan. In Bioavailability and Analysis of Vitamins in Foods. pp.319-359. Chapman & Hall
  4. Friedrich W. 1988. Niacin: Nicotinic acid, nicotinamide, NAD(P). In Vitamins. pp.473-542. Walter de Gruyter
  5. Herbert V. 1994. Staging vitamin $B_{12}$ (cobalamin) status in vegetarians. Am J Clin Nutr 59:1213S-1222S https://doi.org/10.1093/ajcn/59.5.1213S
  6. Hong JE, Kim MR, Cheon SH, Chai JY, Park ER, Mun CS, Gwak IS, Kim OH, Lee KH. 2009. Determination of niacin in infant formula by solid-phase clean-up and HPLC with photodiode array detector. J Korean Soc Food Sci Nutr 38:359-363 https://doi.org/10.3746/jkfn.2009.38.3.359
  7. Jang DE, Choung MG, Chun J. 2014. Immunoaffinity-HPLC/DAD assay and validation for vitamin $B_{12}$ in snacks and cereals. J Agric Life Sci 48:351-364 https://doi.org/10.14397/jals.2014.48.6.351
  8. Jo MJ, Jeong AR, Kim HJ, Lee NR, Oh SW, Kim YJ, Chun HS, Koo MS. 2011. Microbiological quality of fresh-cut produce and organic vegetables. Korean J Food Sci Technol 43:91-97 https://doi.org/10.9721/KJFST.2011.43.1.091
  9. Kang EJ. 1993. A bibliographical study on namul of Koryo and Choson dynasty. Korean J Food Nutr 6:16-24
  10. Kang TM, Cho SK, Park JY, Song KB, Chung MS, Park JH. 2011. Analysis of microbial contamination of sprouts and fresh-cut salads in a market. Korean J Food Sci Technol 43:490-494 https://doi.org/10.9721/KJFST.2011.43.4.490
  11. KHIDI [Korea Health Industry Development Institute]. National nutrition statistics. 2016. Available from https://www.khidi.or.kr. 2019.1.1 [cited 22 November 2018]
  12. Kim GP, Lee J, Ahn KG, Hwang YS, Choi Y, Chun J, Chang WS, Choung MG. 2014. Differential responses of B vitamins in black soybean seeds. Food Chem 153:101-108 https://doi.org/10.1016/j.foodchem.2013.12.047
  13. Kim GP, Hwang YS, Choung MG. 2017. Analysis of water soluble vitamin $B_1$, $B_2$, and $B_3$ contents in Korean traditional holiday foods. J Korean Soc Food Sci Nutr 46:944-951 https://doi.org/10.3746/JKFN.2017.46.8.944
  14. Kim HY, Jo HA. 2010. Evaluation of microbial quality of the vegetable salad used dressing added with Prunus mume extracts. Korean J Food Nutr 23:240-246
  15. Kim JY, Heo DW, Lee HJ, Lee YH. 2013. A case of thiamine (vitamin B1)-deficient optic neuropathy associated with wernicke's encephalopathy. J Korean Ophthalmol Soc 54:1954-1959 https://doi.org/10.3341/jkos.2013.54.12.1954
  16. Kim MH, Jang HL, Yoon KY. 2012. Changes in physicochemical properties of Haetsun vegetables by blanching. J Korean Soc Food Sci Nutr 41:647-654 https://doi.org/10.3746/jkfn.2012.41.5.647
  17. Kwak BM, Kim SH, Kim KS, Lee KW, Ahn JH, Jang CH. 2006. Composition of vitamin A, E, $B_1$ and $B_2$ contents in Korean cow's raw milk in Korea. Korean J Food Sci Anim Resour 26:245-251
  18. Kwak CS, Lee JH. 2014. In vitro antioxidant and anti-inflammatory effects of ethanol extracts from sprout of evening primrose (Oenothera laciniata) and gooseberry (Actinidia arguta). J Korean Soc Food Sci Nutr 43:207-215 https://doi.org/10.3746/jkfn.2014.43.2.207
  19. Kwak CS, Park JH, Cho JH. 2012. Vitamin $B_{12}$ content using modified microbioassay in some Korean popular seaweeds, fish, shellfish and its products. Korean J Nutr 45:94-102 https://doi.org/10.4163/kjn.2012.45.1.94
  20. Lebiedzinska A, Szefer P. 2006. Vitamins B in grain and cereal grain food, soy-products and seeds. Food Chem 95:116-122 https://doi.org/10.1016/j.foodchem.2004.12.024
  21. Lee KS, Park GS. 2014. Studies in the consumption and preference for sprout vegetables. J East Asian Soc Diet Life 24:896-905 https://doi.org/10.17495/easdl.2014.12.24.6.896
  22. MFDS [Ministry of Food and Drug Safety]. Korea food code. 2018. Available from https://www.foodsafetykorea.go.kr/portal/safefoodlife/food/foodRvlv/foodRvlv.do [cited 13 October 2018]
  23. Min HS, Kim M. 2009. A critical evaluation of the correlation between biomarkers of folate and vitamin $B_{12}$ in nutritional homocysteinemia. Korean J Nutr 42:423-433 https://doi.org/10.4163/kjn.2009.42.5.423
  24. Nazmul H, Akhtaruzzaman M, Zakir S. 2013. Estimation of vitamins B-complex ($B_2$, $B_3$, $B_5$ and $B_6$) of some leafy vegetables indigenous to Bangladesh by HPLC method. J Anal Sci Method Instrum 3:24-29 https://doi.org/10.4236/jasmi.2013.33A004
  25. Park MY, Lee GS, Park SJ. 2010. Power Food-Super food. p.360. Green Happiness
  26. Sanchez-Mata MC, Cabrera Loera RD, Morales P, Fernandez-Ruiz V, Camara M, Diez Marques C, Pardo-de-Santayana M, Tardio J. 2012. Wild vegetables of the Mediterranean area as valuable sources of bioactive compounds. Genet Resour Crop Evol 59:431-443 https://doi.org/10.1007/s10722-011-9693-6