Browse > Article
http://dx.doi.org/10.3746/jkfn.2015.44.8.1194

Analysis of Vitamin K1 in Commonly Consumed Foods in Korea  

Lee, Seongeung (Department of Food Science and Biotechnology, Chungbuk National University)
Sung, Jeehye (Department of Food Science and Biotechnology, Chungbuk National University)
Choi, Youngmin (Department of Agrofood Resources, Rural Development Administration)
Kim, Youngwha (School of Food Biotechnology and Nutrition, Kyungsung University)
Jeong, Heon-Sang (Department of Food Science and Biotechnology, Chungbuk National University)
Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.8, 2015 , pp. 1194-1199 More about this Journal
Abstract
Vitamin $K_1$ (phylloquinone) content of commonly consumed foods in Korea were determined by solvent extraction followed by reversed-phase liquid chromatography using post-column derivatization and fluorescence detection. Samples were obtained in the years of 2013 and 2015. In this study, 46 vegetables, 14 fruits, and 6 legumes were analyzed. Relatively higher amounts of vitamin $K_1$ were found in sweet potato leaves, green kiwi, and mung beans among vegetables, fruits, and legumes, respectively. The content of vitamin $K_1$ in vegetables including spinach, broccoli, and potato ranged from non-detectable (ND) to $1,467.3{\mu}g/100g$. The content of vitamin $K_1$ in fruits ranged from ND to $42.7{\mu}g/100g$. The content of vitamin $K_1$ in legumes, including soybeans, mung beans and peas ranged from 1.7 to $63.4{\mu}g/100g$. In addition, the analytical method validation parameters including recovery, reproducibility, repeatability, peak purity, and linearity were calculated to ensure the method's validity. The results showed high linearity with a correlation coefficient of 0.9999. Overall recovery was close to 100% (n=5). This study revealed reliable vitamin K content in commonly consumed foods in Korea for a nutritional information and food composition database.
Keywords
vitamin K; phylloquinone; HPLC; analysis; method validation;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Koivu-Tikkanen TJ, Ollilainen V, Piironen VI. 2000. Determination of phylloquinone and menaquinone in animal products with fluorescence detection after postcolumn reduction with metalic zinc. J Agric Food Chem 48: 6325-6331.   DOI
2 Marcus R, Coulston A. 1996. Fat-soluble vitamins. In Goodman and Gilman's the Pharmacological Basis of Therapeutics. 9th ed. Gilman AG, Hardman JG, Limbird LE, Molinoff PB, Ruddon RW, eds. McGraw-Hill, New York, NY, USA. p 1573-1590.
3 Barash P, Kitahata LM, Mandel S. 1976. Acute cardiovascular collapse after intravenous phytonadione. Anesth Analg 55:304-306.
4 Songy Jr KA, Layon AJ. 1997. Vitamin K-induced cardiovascular collapse. J Clin Anesth 9: 514-519.   DOI
5 Shearer MJ. 1990. Vitamin K and vitamin K-dependent proteins. Br J Haemotol 75: 156-162.   DOI
6 Shearer MJ, Bach A, Kohlmeier M. 1996. Chemistry, nutritional sources, tissue distribution and metabolism of vitamin K with special reference to bone health. J Nutr 126: 1181S-1186S.
7 Damon M, Zhang NZ, Haytowitz DB, Booth SL. 2005. Phylloquinone (vitamin K1) content of vegetables. J Food Comp Anal 18: 751-758.   DOI
8 Suttie JW. 1992. Vitamin K and human nutrition. J Am Diet Assoc 92: 585-590.
9 Semih O, Ozlem C. 2007. Determination of vitamin K1 content in olive oil, chard and human plasma by RP-HPLC method with UV-Vis detection. Food Chem 100: 1220-1222.   DOI
10 KFDA. 2013. Korean food standard codex. 2nd ed. Korea Food & Drug Administration, Cheongju, Korea. p 10-102.
11 AOAC. 2003. Official method of analysis of AOAC international. Association of Official Analytical Chemists, Washington, DC, USA. p 29.
12 Sakano T, Nagaoka T, Morimoto A, Hirauchi K. 1986. Measurement of K vitamins in human and animal feces by high-performance liquid chromatography with fluorometric detection. Chem Pharm Bull (Tokyo) 34: 4322-4326.   DOI
13 RDA. 2006. Standard food composition table. 7th ed. Rural Development Administration, Wangju, Korea. p 26-509.
14 Jeon G, Lee J. 2009. Comparison of extraction procedures for the determination of capsaicinoids in peppers. Food Sci Biotechnol 18: 1515-1518.
15 Haroon Y, Bacon DS, Sadowski JA. 1986. Liquid-chromatographic determination of vitamin K1 in plasma, with fluorometric detection. Clin Chem 32: 1925-1929.
16 Chun J, Martin JA, Chen L, Lee J, Ye L, Eitenmiller RR. 2006. A differential assay of folic acid and total folate in foods containing enriched cereal-grain products to calculate ${\mu}g$ dietary folate equivalents ($\mu$g DFE). J Food Comp Anal 19: 182-187.   DOI
17 U.S. Department of Agriculture. National Nutrient Database For Standard Reference Release 27. http://ndb.nal.usda.gov/ndb/search/list (accessed Mar 2015).
18 Piironen V, Koivu T. 2000. Quality of vitamin K analysis and food composition data in Finland. Food Chem 68: 223-226.   DOI
19 Jakob E, Elmadfa I. 1995. Application of a simplified HPLC assay for the determination of phylloquinone (vitamin K1) in animal and plant food items. Food Chem 56: 87-91.
20 Kim H, Choi Y, Cho YS, Sung J, Ham H, Lee J. 2014. Comparison of extraction methods for determination of vitamin K1 in vegetables. J Korean Soc Food Sci Nutr 43: 1791-1795.   DOI
21 Majchrzak D, Elmadfa I. 2001. Phylloquinone (vitamin K1) content of commercially-available baby food products. Food Chem 74: 275-280.   DOI
22 Dismore ML, Haytowitz DB, Gebhardt SE, Peterson JW, Booth SL. 2003. Vitamin K content of nuts and fruits in the US diet. J Am Diet Assoc 103: 1650-1652.   DOI
23 Bolton-Smith C, Price RJ, Fenton ST, Herrington DJ, Shearer MJ. 2000. Compilation of a provisional UK database for the phylloquinone (vitamin K1) content of foods. Br J Nutr 83: 389-399.