Browse > Article
http://dx.doi.org/10.9721/KJFST.2022.54.1.109

Comparison of vitamin K contents in different meats commonly consumed in Korea  

Kim, Daedong (Department of Food Bioengineering, Jeju National University)
Lee, Seogyeong (Department of Food Bioengineering, Jeju National University)
Kang, Yuri (Department of Food Bioengineering, Jeju National University)
Shin, Jaehong (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.54, no.1, 2022 , pp. 109-113 More about this Journal
Abstract
Vitamin K is a group of fat-soluble vitamins that naturally exist in phylloquinone (vitamin K1) and menaquinone (vitamin K2). In this study, the vitamin K content in different meats commonly consumed in Korea was analyzed using HPLC, and the analytical method was validated. Vitamin K1 was not detected in any of the meat samples. Vitamin K2 contents in different cuts of beef ranged from 0.00 to 5.87 ㎍/100 g, whereas the corresponding value in different parts of chicken ranged from 16.59 to 46.64 ㎍/100 g. In the case of pork, vitamin K2 contents varied from 4.33 to 22.90 ㎍/100 g. Among the different types of meat, the highest vitamin K2 content was found in boiled chicken meat and skin (46.64 ㎍/100 g). The analytical method was found to be reliable and had high accuracy. These results provide accurate nutritional information and contribute a food composition database for meat consumption.
Keywords
meats; vitamin K; HPLC; nutritional information; food composition database;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Ministry of Health and Welfare, The Korean Nutrition Society. Dietary reference intakes for Koreans 2020: vitamins. Sejong, Korea. p. 13 (2020)
2 Palmer CR, Koch H, Shinde S, Blekkenhorst LC, Lewis JR, Croft KD, Hodgson JM and Sim M, Development of a vitamin K database for commercially available food in Australia. Front. Nutr. 8: 753059 (2021)   DOI
3 Sim U, Lee SE, Choi YM, Lee JS. Change in vitamin E and K contents and true retention of cereal and legume by cooking. J. Korean Soc. Food Sci. Nutr. 47: 675-681 (2018)   DOI
4 Tarvainen M, Fbritius M, Yang B. Determination of vitamin K composition of fermented food. Food Chem. 275: 515-522 (2019)   DOI
5 Kim HH, Kim MH, Kim SW, Chang HH, Kim HI, Jeong JY, Jin S, Park JW, Jung HJ, Lee JM. Vitamin K-induced anaphylaxis. Allergy Asthma Respir. Dis. 2: 146-149 (2014b)   DOI
6 Lim SD, Kim KS. Vitamin K and bone health. Korean J. Dairy Sci. Technol. 29: 33-39 (2011)
7 Kim HJ, Lee SG, Park JJ, Kim HJ. Analysis of vitamin E and K contents in sea algae and vegetables frequently consumed in Korea for national standard food composition database. Korean J. Food Sci. Technol. 53: 19-28 (2021)   DOI
8 Booth SL. Vitamin K: food composition and dietary intakes. Food Nutr. Res. 56: 5505 (2012)   DOI
9 Fanali C, D'Orazio G, Fanali S, Gentili A. Advanced analytical techniques for fat-soluble vitamin analysis. TrAC Trends Anal. Chem. 87: 82-97 (2017)   DOI
10 ICH. Validation of analytical procedures: text and methodology Q2 (R1). Complementary guideline on methodology dated on 6 November, 1996 incorporated in November 2005. International Conference on Harmonization. Geneva, Switzerland. pp. 11-12 (2005)
11 Lee S, Sung K, Choi Y, Kim, Jeong HS, Lee J. Analysis of vitamin K1 in commonly consumed foods in Korea. J. Korean Soc. Food Sci. Nutr. 44: 1194-1199 (2015)   DOI
12 Greenfield H, Arcot J, Barnes JA, Cunningham J, Adorno P, Tume RK, Beilken SL, Muller WJ. Nutrient composition of Australian retail pork cuts 2005/2006. Food Chem. 117: 721-730 (2009)   DOI
13 National Institute of Animal Science. Livestock Statistics 30. National Inst. Anim. Sci., Seoul, Korea. pp. 1-15 (2020)
14 RDA. Korean Food Composition Table. 9th ed. Rural Development Administration. Jeonju, Korea. pp. 1-609 (2016)
15 AOAC. Official methods of analysis of AOAC. AOAC guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. Association of official analytical chemists, Gaithersburg, MD, USA. pp. 12-27 (2002)
16 Choi Y, Kim SN, Lee SH, Choe JS, Park SH. Development of 9th revision Korean food composition table and its major changes. Korean J. Comm Nutr. 23: 352-365 (2018)   DOI
17 Elder SJ, Haytowitz DB, Howe J, Peterson JW, Booth SL. Vitamin K contents of meat, dairy, and fast food in the U.S. Diet. J. Agric. Food Chem. 54: 463-467 (2006)   DOI
18 Kim HG, Choi YM, Cho YS, Sung JH, Ham HM, Lee JS. Comparison of extraction methods for the determination of vitamin K1 in vegetables. J. Korean Soc. Food. Sci. Ntur. 43: 1791-1795 (2014a)   DOI
19 Koivu-Tikkanen TJ, Ollilainen V, Piironen VI. Determination of phylloquinone and menaquinones in animal products with fluorescence detection after postcolumn reduction with metalliczinc. J. Agric. Food Chem. 48: 6325-6331 (2000)   DOI
20 Lee AR, Kim JH, Park JH, Kim YH, Hong EY, Kim HR, Choi YM, Lee JS, Eom HJ. A study on contents of vitamin K1 in local agricultural products. Korean J. Food Nutr. 29: 301-306 (2016)   DOI
21 Ferland G. Vitamin K an emerging nutrient in brain function. BioFactors. 38: 151-157 (2012)   DOI
22 Lee SG, Choi YM, Jeong HS, Lee JS, Sung JH. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables. Food Sci. Biotechnol. 27: 333-342 (2018)   DOI