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KMID : 0380620210530010019
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 1 p.19 ~ p.28
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Analysis of vitamin E and K contents in sea algae and vegetables frequently consumed in Korea for National Standard Food Composition Database
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Kim Hyo-Jin
Lee Seo-Gyeong
Park Jin-Ju
Kim Hyun-Jung
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Abstract
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Vitamin E and K are essential micronutrients required by our body in small amounts for proper metabolic functions; however, the content of vitamin E and K commonly consumed in foods has not been comprehensively defined.
In this study, the contents of vitamins E and K in sea algae and vegetables were analyzed and the analytical methods were validated. The α-tocopherol equivalent (α-TE) and vitamin K1 content in sea algae ranged from 0.15 to 1.14 mg/100 g and from 11.91 to 1,629.5 μg/100 g, respectively. In addition, α-TE and vitamin K1 of vegetables were detected in the range of 0.02-2.48 mg/100 g and 16.15-979.60 μg/100 g, respectively. In particular, β- and γ-tocopherol and α- and β- tocotrienol were detected in several vegetables. The analytical methods were accurate and reproducible. These results provide reliable data on the vitamin E and K contents of foods consumed in Korea for the development of National Standard Food Composition Database.
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KEYWORD
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Vitamin E, Vitamin K, Sea algae, Vegetables, High-performance liquid chromatography
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