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KMID : 1012320060090040323
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Nutritional Sciences
2006 Volume.9 No. 4 p.323 ~ p.329
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Tocopherol and Carotenoid Contents of Selected Korean Cooked Combination Foods Consumed by Young Korean Children
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Kim Young-Nam
Giraud David W.
Driskell Judy A.
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Abstract
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To more accurately estimate vitamin A and vitamin E intake of Koreans, food composition databases of the tocopherol and carotenoid contents of Korean foods are needed. In this study, the tocopherol (α-, γ-, and δ-) and carotenoid (α-carotene, β-carotene, β-ctyptoxanthin, lutein, and zeaxanthin) contents of 12 Korean cooked combination foods commonly consumed by children in Kwangju, Republic of Korea, were determined using reversed-phase HPLC. All samples were obtained from 3 different households in Kwangju during summer, 2005. All cooked foods in this study had detectable quantities of α-tocopherol, γ-tocopherol except for shoegogimugook, and δ-tocopherol except for myulchibokkeum Doejigogibokkeum had the highest α-tocopherol content (0.64 mg/l00 g edible portion), and γ-tocopherol and δ-tocopherolcontents of gimbab were the highest among the foods (1.01 and 0.26 mg/l00 g edible portion). β-carotene was found in all food samples. Gimbab had the highest contents of α-caroten, β-carotene , and lutein among Korean cooked combination foods (158.3, 266.6, and 375.4㎍/100g edible portion). Miyukgook contained only β-carotene(2.5㎍/100g edible portion). Considerable sample-to-sample variability in tocopherol and carotenoid compositions were observed in several Korean cooked combination foods included in this study. Some of these carotenoids (α-carotene, β-carotene, and β-ctyptoxanthin) are vitamin A precursors. The findings of this study may be valuable for use in Korean databases as well as nutrient consumption research for vitamin A and vitamin E.
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KEYWORD
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Tocopherols, Carotenoids, Vitamin A, Vitamin E, Cooked foods
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