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http://dx.doi.org/10.9721/KJFST.2021.53.1.19

Analysis of vitamin E and K contents in sea algae and vegetables frequently consumed in Korea for National Standard Food Composition Database  

Kim, Hyo Jin (Department of Food Bioengineering, Jeju National University)
Lee, Seogyeong (Department of Food Bioengineering, Jeju National University)
Park, Jin Ju (Food and Nutrition Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
Kim, Hyun Jung (Department of Food Bioengineering, Jeju National University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.1, 2021 , pp. 19-28 More about this Journal
Abstract
Vitamin E and K are essential micronutrients required by our body in small amounts for proper metabolic functions; however, the content of vitamin E and K commonly consumed in foods has not been comprehensively defined. In this study, the contents of vitamins E and K in sea algae and vegetables were analyzed and the analytical methods were validated. The α-tocopherol equivalent (α-TE) and vitamin K1 content in sea algae ranged from 0.15 to 1.14 mg/100 g and from 11.91 to 1,629.5 ㎍/100 g, respectively. In addition, α-TE and vitamin K1 of vegetables were detected in the range of 0.02-2.48 mg/100 g and 16.15-979.60 ㎍/100 g, respectively. In particular, β- and γ-tocopherol and α- and β-tocotrienol were detected in several vegetables. The analytical methods were accurate and reproducible. These results provide reliable data on the vitamin E and K contents of foods consumed in Korea for the development of National Standard Food Composition Database.
Keywords
Vitamin E; Vitamin K; Sea algae; Vegetables; High-performance liquid chromatography;
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