Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Vitamin K variations in conger eel (Conger myriaster) influenced by harvest time and size

  • Junhee Park (Department of Food Science and Technology, Sunchon National University) ;
  • Kang-Hee Lee (Department of Food Science and Technology, Sunchon National University) ;
  • Rea Mae Cuario Templonuevo (Department of Food Science and Technology, Sunchon National University) ;
  • Jinwoo Yang (Food Safety and Processing Research Division, National Institue of Fisheries Science) ;
  • Jiyeon Chun (Department of Food Science and Technology, Sunchon National University)
  • Received : 2023.10.06
  • Accepted : 2023.11.10
  • Published : 2023.12.30
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Abstract

This study analyzed the variation in vitamin K content in conger eel (Conger myriaster) caught off Tongyeong, Gyeongsangnam-do, Korea, focusing on the influence of size (large and small) and harvest period (monthly throughout 2021). We applied enzymatic extraction and HPLC-fluorescence methods for the analysis of vitamin K1 (phylloquinone) and K2 (menaquinone). The vitamin K content in conger eel varied significantly with size and harvest season (p<0.05). In large-sized samples, the phylloquinone content peaked in July (0.80±0.09 ㎍/100 g), while the highest menaquinone content was in May (0.79±0.11 ㎍/100 g). Conversely, in small-sized conger eels, the highest phylloquinone was found in December (1.94±0.15 ㎍/100 g), and the peak menaquinone level was in January (0.66±0.02 ㎍/100 g). The fat content was highest in July for large samples and in January for smaller ones. There was a positive correlation between fat and total vitamin K contents in conger eel (r=0.631, 0.667). Method validation and quality control measures ensured data reliability for vitamin K1 and K2 analyses. This study provides reliable information on the size and seasonal variations of vitamin K in conger eels, a staple in the Korean diet. This information is valuable for inclusion in Korea's national food nutrition database and for formulating future national health and nutrition policies.

Keywords

Acknowledgement

This research was supported by a grant (R2023055) from Ministry National Institute of Fisheries Science in 2023.

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