Browse > Article
http://dx.doi.org/10.13103/JFHS.2019.34.5.454

Investigation of Water-soluble Vitamin (B1, B2, and B3) Contents in Various Roasted, Steamed, Stir-fried, and Braised Foods Produced in Korea  

Cho, Jin-Ju (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)
Boo, Chang Guk (Department of Food Science, Gyeongnam National University of Science and Technology)
Jeong, Yuri (Department of Food Science, Gyeongnam National University of Science and Technology)
Jeong, Chang Hyun (Department of Food Science, Gyeongnam National University of Science and Technology)
Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Journal of Food Hygiene and Safety / v.34, no.5, 2019 , pp. 454-462 More about this Journal
Abstract
A conventional Korean meal typically includes various roasted, steamed, stir-fried, and braised foods. For this study, we investigated the contents of water soluble vitamins, $B_1$ (thiamin), $B_2$ (riboflavin) and $B_3$ (niacin) in various roasted, steamed, stir-fried, and braised foods. Method validation for analytical data in this study showed a high linearity ($r^2$>0.999), and the limit of detection and quantification were 0.001-0.067 and $0.002-0.203{\mu}g/mL$, respectively. For accuracy and precision, analytical values using standard reference materials were in the certified ranges. Roasted foods contained 0.039-1.057 mg/100 g of thiamin, 0.058-0.686 mg/100 g of riboflavin and 0.021-21.772 mg/100 g of niacin. Steamed foods contained 0.049-1.066 mg/100 g of thiamin, 0.025-0.548 mg/100 g of riboflavin and 0.134-21.509 mg/100 g of niacin. Stir-fried foods contained 0.114-0.388 mg/100 g of thiamin, 0.014-1.258 mg/100 g of riboflavin and 0.015-2.319 mg/100 g of niacin. Braised foods contained 0.112-1.656 mg/100 g of thiamin, 0.024-0.298 mg/100 g of riboflavin and 0.322-2.157 mg/100 g of niacin. The data on water-soluble vitamins in this study can be used for a nutritional database of conventional Korean meals.
Keywords
Thiamin; Riboflavin; Niacin; Korean foods; Nutrient database;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Lee, Y.H., Current state of Korean traditional foods. Food Ind. Nutr., 12, 51-62 (2007).
2 Lee, J.H., Kim, S.G., Lee, D.U., Park, S.J., Lee, J.H., Lee, K.P., Kim, D.S., Choi, S.W., Baik, M.Y., Effects of temperature and relative humidity on water soluble vitamin contents in commercial vitamin tablet. Korean Soc. Food Sci. Tech., 37, 1027-1034 (2005).
3 Kim, D.S., Kim, H.S., Hong, S.J., Cho, J.J., Choi M.J., Heo, S.U., Lee, K.J., Chung, H.J., Shin, E.C., Investigation of water-soluble vitamin ($B_1$, $B_2$, and $B_3$) content in various rice, soups, and stews produced in Korea. Korean Soc. Food Sci. Tech., 50, 362-370 (2018).
4 Kwak, B.M., Kim, S.H., Kim, K.S., Lee, K.W., Ahn, J.H., Jang, C.H., Composition of vitamin A, E, $B_1$ and $B_2$ contents in Korean cow's raw milk in Korea. Korean J. Food Sci. Ani. Resour., 26, 245-251 (2006).
5 Ei-Hazmi, M.A.F., Warsy, A.S., Riboflavin status in a Saudi population: A study in Riyadh. Ann. Nutr. Metab., 31, 253-258 (1987).   DOI
6 Jackson, J.A., Bums, M.J., 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).   DOI
7 Hur, J.Y., Hwang, I.K., The stability of water-soluble and fat-soluble vitamins in milk by heat treatments. Korean J. Soc. Food Cookery Sci., 18, 487-494 (2002).
8 Chung, H.K., Yoon, K.S., 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).   DOI
9 Hoppel, C., Dimarco, J.P., Tandler, B., Riboflavin and rat hepatic cell structure and function, mitocondrial oxidative metabolism in deficiency states. J. Biol. Chem., 254, 4164-4170 (1979).   DOI
10 Ahn, M.S., A study on the changes in physico-chemical properties of vegetables by Korean traditional cooking methods. Korean J. Diet. Cult., 14, 177-188 (1999).
11 Kim, G.P., Lee, J., Ahn, K.G., Hwang, Y.S., Choi, Y., Chun, J., Chang, W.S., Choung, M.G., Differential responses of B vitamins in black soybean seeds. Food Chem., 153, 101-108 (2014).   DOI
12 Shaw, J.H., Phillips, P.H., The pathology of riboflavin deficiency in the rat. J. Nutr., 22, 345-358 (1941).   DOI
13 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).   DOI
14 Williams, A., Ramsden, D., Nicotinamide: A double edged sword. Parkinsonism Relat. D., 11, 413-420 (2005)   DOI
15 Hur, J.Y., Hwang, I.K., The stability of water-soluble and fat-soluble vitamins in milk by heat treatments. Korean J. Soc. Food Cookery Sci., 18, 487-494 (2002).
16 Kim, J.Y., Park, S.R., Shin, J.A., Chun, J.Y., Lee, S.J., Yeon, J.Y., Lee, W.Y., Lee, K.T., $\beta$-Carotene and retinol contents in bap, guk (tang) and jjigae of eat-out korean foods. J. Korean Soc. Food Nutr., 42, 1958-1965 (2013).   DOI
17 MFDS. Korea Food Code. Ministry of Food and Drug Safety, Chungbuk, Korea. p 10.1.73-10.1.86 (2011).
18 Kim, S.E., Kim, J.H., Lee, S.W., Lee, M.J., A study of roasting conditions on benzo[a]pyrene content in coffee beans. J. Korean Soc. Food. Sci. Nutr., 42, 134-138 (2013).   DOI
19 Kim, G.P., Hwang, Y.S., Choung, M.G., Analysis of water soluble vitamin $B_1$, $B_1$, and $B_1$ Contents in Korean Traditional Holiday Foods. J. Korean Soc. Food. Sci. Nutr., 46, 944-951 (2017).   DOI
20 Dwivedi, B.K., Arnold, R.G., Chemistry of thiamin degradation in food products and model systems. Review. J. Agric. food Chem., 21, 54-60 (1973).   DOI