Browse > Article
http://dx.doi.org/10.3746/jkfn.2017.46.8.944

Analysis of Water Soluble Vitamin B1, B2, and B3 Contents in Korean Traditional Holiday Foods  

Kim, Gi-Ppeum (Department of Herbal Medicine Resource, Kangwon National University)
Hwang, Young-Sun (Department of Herbal Medicine Resource, Kangwon National University)
Choung, Myoung-Gun (Department of Herbal Medicine Resource, Kangwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.8, 2017 , pp. 944-951 More about this Journal
Abstract
This study aimed to determine and examine the contents of vitamins $B_1$, $B_2$, and $B_3$ using the high-performance liquid chromatography method in traditional holiday foods in Korea. All analyses were under the quality control chart of vitamins $B_1$, $B_2$, and $B_3$. The z-scores for vitamins $B_1$, $B_2$, and $B_3$ were 1.3, 0.0, and 0.6, respectively, in food analysis performance assessment scheme proficiency tests assuring reliability of analytical performance. Vitamin $B_1$, $B_2$, and $B_3$ contents were analyzed in a total of 31 samples. Vitamin $B_1$, $B_2$, and $B_3$ contents ranged from 0.000 to 0.973 mg/100 g, from 0.037 to 0.264 mg/100 g, and from 0.000 to 1.223 mg/100 g in Korean traditional holiday foods, respectively. The highest contents of vitamins $B_1$, $B_2$, and $B_3$ were 0.973 mg/100 g in Yukwon-jeon, 0.264 mg/100 g in Dongtae-jeon, and 1.223 mg/100 g in Yukwon-jeon sample, respectively. However, compared to vitamins $B_2$ and $B_3$, vitamin $B_1$ was not detected, generally. Therefore, these results can be used as basic data for a food composition table and improvement of national health for Koreans.
Keywords
HPLC/DAD; HPLC/FLD; Korean traditional holiday foods; water soluble vitamins;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Kilcast D. 1994. Effect of irradiation on vitamins. Food Chem 49: 157-164.   DOI
2 Yoon US. 1995. A study on the knowledge on the Korean festival foods. Korean J Soc Food Sci 11: 140-144.
3 Kang IH. 1993. Taste of Korea. Daehane-textbook, Seoul, Korea. p 380.
4 Jang BW. 2014. Nutritive components book of Korean traditional holiday food. MFDS, Cheongju, Korea. p 18-177.
5 Seol MY, Kim ES, Han YI. 1991. A study on the foods of annual custom in Cheongju area. Korean J Diet Cult 6: 257-264.
6 Sim YJ, Kim J. 1998. Study of the Korean Americans housewives’ knowledge of Korean festival foods. Korean J Soc Food Sci 14: 148-158.
7 Choi MS, Jung EH, Hyun T. 2002. Perception and preference of Korean traditional foods by elementary school students in Chungbuk province. Korean J Diet Cult 17: 399-410.
8 Park YS, Chung YS. 2006. Perceptional trend and preference for Korean traditional holiday food of China-Korean in Yanbian area. Korean J Food Cult 21: 1-7.
9 Cho HJ. 1997. A study on the foods for Korean traditional holidays. The Study of Women and Family Life, Seoul, Korea. p 169-196.
10 Park WM, Kang DS, Bae TJ. 2014. Studies on organic acid, vitamin and free sugar contents of commercial dried lavers (Porphyra yezoensis) cultivated in Korea. J Korean Soc Food Sci Nutr 43: 172-177.   DOI
11 Park KS, Park HS, Choi YJ, Lee JS, Park SS, Jung IC. 2014. Comparison of fatty acid and nutritional composition of Korean native black cattle and Hanwoo. Korean J Food Cook Sci 30: 556-563.   DOI
12 Hwang IG, Byun JY, Kim KM, Chung MN, Yoo SM. 2014. Vitamin C quantification of Korean sweet potatoes by cultivar and cooking method. J Korean Soc Food Sci Nutr 43: 955-961.   DOI
13 Kim HJ, Jin SI, Jo YN, Jeong JH, Jin DE, Kim MJ, Heo HJ. 2013. Nutritional compositions of four cultivars (Daehan, Hangawi, Mipung and Ishizuchi) of chestnut (Castanea crenata). J Agric Life Sci 47: 157-165.
14 Kim GP, Lee J, Ahn KG, Hwang YS, Choi Y, Chun J, Chang WS, Choung MG. 2014. Differential responses of B vitamins in black soybean seeds. Food Chem 153: 101-108.   DOI
15 Amuquandoh FE. 2011. International tourists’ concerns about traditional foods in Ghana. J Hospitality Tour Management 18: 1-9.   DOI
16 Jackson JA, Bums MJ. 1974. 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.   DOI
17 Nor NM, Sharif MSM, Zahari MSM, Salleh HM, Isha N, Muhammad R. 2012. The transmission modes of Malay traditional food knowledge within generations. Procedia Soc Behav Sci 50: 79-88.   DOI
18 Kwak BM, Kim SH, Kim KS, Lee KW, Ahn JH, Jang CH. 2006. 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.
19 Ei-Hazmi MAF, Warsy AS. 1987. Riboflavin status in a Saudi population: A study in Riyadh. Ann Nutr Metab 31: 253-258.   DOI
20 Canner PL, Berge KG, Wenger NK, Stamler J, Friedman L, Prineas RJ, Friedewald W. 1986. Fifteen year mortality in Coronary Drug Project patients: long-term benefit with niacin. J Am Coll Cardiol 8: 1245-1255.   DOI
21 Wiliams A, Ramsden D. 2005. Nicotinamide: A double edged sword. Parkinsonism Relat Disord 11: 413-420.   DOI
22 MFDS. 2012. Korea Food Code. Ministry of Food and Drug Safety, Chungbuk, Korea. p 10-1-76-10-1-78.
23 Kim MH, Jang HL, Yoon KY. 2012. Changes in physicochemical properties of Haetsun vegetables by blanching. J Korean Soc Food Sci Nutr 41: 647-654.   DOI
24 Park MY, Lee GS, Park SJ. 2010. Power food-super food. Green Happiness, Goyang, Korea. p 360.
25 http://terms.naver.com/entry.nhn?docId=1226160&cid=40942&categoryId=32136 (accessed Oct 2016).
26 Kim HY, Park HY. 2004. Changes in the riboflavin content of spinach salad and sesame leaf salad with various cooking and holding process in foodservice institutions. Korean J Food Cook Sci 20: 34-41.
27 Youn JE, Kim HS, Lee KA, Kim YH. 2011. Contents of minerals and vitamines in soybean sprouts. Korean J Crop Sci 56: 226-232.   DOI
28 Rural Development Administration. 2011. Food composition table. 8th revision. Gyomoonsa, Gyeonggi, Korea. p 1-640.
29 Lee HJ, Sul MS, Cha BS, Yook HS. 1998. Tofu qualities as influenced by soybeans storage temperatures. J Korean Soc Food Sci Nutr 27: 833-839.
30 Lee HJ, Shin HC, Lee YS, Kim JY, Moon YH. 2009. Comparison of quality characteristics of soybean curd and whole soybean curd. Korean J Food Sci Technol 41: 117-121.
31 Kim Y, Na HJ. 2001. Food sources of thiamin, riboflavin and niacin based on food composition table and national annual food supply data in food balance sheet. Korean J Nutr 34: 809-820.